I didn’t realize just how long it has been since I posted on my blog. 2011 was a busy year indeed with plenty of ups and downs. I’m hopeful that I will be back to posting regularly in 2012!
I wrapped up December making no less than 30 dozen cookies. Seriously! 24 dozen were of 6 different Italian cookies that I was hired to make for a catered event- here’s to hoping that springboards into a new business venture! I made Venetians (rainbow cookies), Pignoli, Mostaciolli (chocolate spice cookies), Lemon, lime & pistachio Biscotti, Sesame Cookies and Anginetti (lemon knot cookies). Here are a few shots of those cookies:
Then I got to work on additional cookies for my own Christmas baking. This batch included: cranberry coins, cut outs, chocolate espresso cookies, another batch of pignoli and venetians and even took a stab at making cannoli: The biggest problem I had with the venetians was cutting them. It was especially difficult because I added a chocolate layer on the bottom which broke easily while trying to cut the cookies. The cannoli recipe that I used was from Mario Batali’s Molto Italiano. For a first timer, the recipe left out a lot of critical information- specifically with how to work with the ricotta. It made no mention of draining the ricotta overnight which other recipes I found later mentioned. That will help with the next attempt 🙂