Baaaaking again! Yay!

[wiseheart]

Sooo, my (ex-)colleagues - some of them still active in slave labour, others retired like me - are (hopefully) coming next Saturday for our usual term-opening party (an excellent chance for the still active ones to rant about how much worse things have gotten at school since last term), and I decided to try out some new recipes. I wanted to make amaretti morbidi and pasticcini morbidi al pistacchio, just because they both looked so good. The only problem is: these recipes use egg whites only. Now, since eggs are pricely (like everything else in these days), plus nothing is allowed to go to waste in our household, I needed two other recipes; ones that use egg yolks only. So I also baked

these: and these:

It was a bit of a risky undertaking, as the coconut crescents were the only ones I'd made before, but they all turned out quite well. I'll make a photo when I've baked the rest of the biscuits to present my (hopefully) impressive table. ;))

Naturally, this excessive baking didn't really leave time for anything else but the usual daily chores. But that's okay. These are biscuits that will keep in a cookie tin well till next Saturday, and that means I've got the greater part of my baking plan done. Yay!

Now I'm going to make some transcribing, so that the quasi-finished story can get to my beta withing this eternity.

Comments

[meathiel]

Hehe ... usually we have tons of leftover egg whites when we do our Christmas cookie baking ...

[wiseheart.livejournal.com]

That is always a risk. But I feel so guilty when I have to throw out completely good food items, so I make an elaborate baking plan each year before Christmas, combining recipes that ask for egg whites only with the ones that ask for egg yolks only, and believe me, one needs some mental acrobatics to match the numbers. Still, I usually feel very proud of myself when I manage. *g*

Besides, there's always meringue or macarons, when nothing else helps.

[chocolate-frapp.livejournal.com]

A lot of custard recipes call for egg yolks only.

[wiseheart.livejournal.com]

Italian biscuits don't call for custard, though. Besides, I've never made custard from the scratch in my life. *ducks in shame* I always use these powdered things that you just have to mix with cold milk.

[adafrog.livejournal.com]

yum!

[wiseheart.livejournal.com]

Very true, hehehe!

[red-day-dawning.livejournal.com]

Sounds lovely!

[wiseheart.livejournal.com]

They are; so very different from the biscuits I usually make. But I wanted to do something different to use up all the various nuts left from last Christmas. The freezer is too full...

[manue7a.livejournal.com]

The baking, it has begun!

[wiseheart.livejournal.com]

Oh, this is just a warming-up session. 😋

[noadvertising.livejournal.com]

Amaretti morbidi- the name alone makes me want to have them! Of course only if they are truly soft !

[wiseheart.livejournal.com]

They are — unless you overcook them as I did. But the pistachio ones are really soft.

[mirasaui.livejournal.com]

Glad your baking was a success!

[wiseheart.livejournal.com]

It is always a delight. The good thing with biscuits is that even if they aren't perfect, they can look appetizing and taste heavenly.