Happy New Year! For what’s still the holiday season, I bring you polvorones. We were recently in the Canary Islands on holiday (in quieter parts of Tenerife where we actually didn’t see any lobster-red beach sardines or drunken English louts) and I wanted to make some Spanish food for Christmas. Polvorones are a traditional Christmas treat and I thought they sounded easy enough to make in a limited holiday rental kitchen. However, the oven turned out to be malfunctioning so I ended up doing fruit and ice cream for Christmas dessert instead. Back home, however, there was nothing stopping me, so I made polvorones for New Year’s instead of Christmas. Continue reading
Occasionally my wild kitchen experimentation results in something so good, it sets a new standard. Such was the case with my attempt at making sheer pira. In the future, I won’t be able to help but compare other fudge. It won’t taste almondy enough. Not cardamomy enough. Not… not my version of sheer pira.
I should back up a little and explain. For our Afghanistan-themed weekend, I looked for Afghan dessert recipes and thought sheer pira/sheer payra sounded nicest as well as naturally gluten-free. But most sheer pira recipes, like this one from SBS, involve powdered milk. Not only do I not have any powdered milk in the house, I’m lactose intolerant. So that was out. I did find an alternative from Recipes of Asia that involved regular milk instead. I thought I might be able to replace that with almond milk.
But that little bit of tinkering with the recipe wasn’t going to be enough. I decided to replace the pistachios, which are high in FODMAPs, with almonds, which are moderate in FODMAPs. And because the recipe seemed to involve too little in the way of solids, I decided to double the amount of nuts so it would be more in line with the SBS version. I decided not to use rosewater, which most recipes call for, because my husband doesn’t like it and I didn’t have any on hand. Finally, I decided to make my version dairy-free. So the experiment was on. Continue reading
These cookies were born of disaster. I had actually made another batch of almond cookies beforehand, using a grain-free recipe. The pictures of the cookies from that recipe showed nice, firm little balls. I followed the recipe quite exactly, I thought, and put them in the oven a few inches apart, at the indicated temperature, thinking they would take 20-25 minutes to bake. Within minutes, my husband noticed they had melted and spread flat, all fused together. Because they had been in the oven such a short time at that point, I turned off the oven but left the cookies in there thinking they might need a little more time to bake properly. Not long after, I smelled something burning. Although the oven was off, it was hot enough to continue baking the now super-thin cookies, which had burnt to a crisp. Grr!
I was, however, determined to have almond cookies. I love almond cookies, though almonds are moderate in FODMAPs so I can only have a limited quantity. So I started over, consulting a number of different recipes to figure out what the problem might have been. The first thing I decided was that grain-free was out. The cookies needed more structure. The second thing I decided was to use vegetable shortening (vegetable fat) rather than butter, as that tends to produce a more tender cookie that spreads less, because it melts at a higher temperature than butter does. I also added an egg. All three decisions turned out to be right. Continue reading