Tag Archives: pearl sugar

Triple Ginger Crisps

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Ginger Crisp These Triple Ginger Crisps are a mouthful of flavor. They should be very crisp when cooled. These are a make ahead treat as the flavor gets better as they are stored in a tin. The three types of ginger give a bite to the cookies and they leave a lingering taste that makes you reach for one more.

These Triple Ginger Crisps can be made relatively quickly or they can be made a little fancier if you’re willing to spend a bit more time.  They can be left plain or finished with sanding sugar  which can be found in kitchen supply stores, grocery stores and on the net.  It won’t melt when baked as regular sugar will.  Another sugar that can be used is pearl sugar. Continue reading

Amaretti Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Amaretti Cookie photoI haven’t found anything to date made with almond extract that I don’t love. These Amaretti cookies which are Italy’s version of a macaroon are a perfect example. Crunchy, gluten free and low in fat, these are the perfect accompaniment to lightly sweetened or macerated fresh fruit or ice cream.

While these can be found in Italian grocery stores, it can be difficult to find them in state side grocery stores. But Amaretti cookies are so easy to make you don’t have to search them out anymore.

There are several ways to make them. I prefer to use almond paste rather than ground almond. No matter how much the almonds are pulverized  in the processor, they will never be as smooth as almond paste with its distinctive bitter almond flavoring. Do not use marzipan. While almond paste is an ingredient in marzipan, it is not pure almond paste.  My store carries an eight ounce package which is perfect for this recipe. Continue reading