To finish off writing about the Christmas treats I made, here’s my last big project of the season (that I managed to get to: Rainbow Cookies from Sherry Yard’s fantastic book The Secrets of Baking.
These were hugely popular with everyone who received them. How could they not be, looking that adorably festive on a cookie tray? Everyone wanted to know what they were, and thanks to Yard’s engaging storytelling in her second book, I had details to give them on their Italian origins.
They’re very pretty, of course, but they taste much more sophisticated than you might expect. It helped that I used a couple of aging bars of very dark Michel Cluizel (my absolute favorite chocolatier in the world) chocolate in the glaze, but the cake’s sweetness and almond flavor are very light and subtle. It was only when I tasted one that I realized there was no almond flavoring in the recipe, only almond paste and almond flour, and I think from the photo in the book I was expecting something with the concentrated flavor of the extract. Continue reading