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It's been nearly 35 years since legendary baker Rose Levy Beranbaum released the iconic "Cake Bible," which quickly became every baker's guide to all things cake. Now, just in time for the holidays, comes her "Cookie Bible." Packed with recipes, from the simple chocolate chip cookie to spectacular Daquoise meringue puff, the book is also full of techniques, diagrams, tips, variations and "extras" — recipes for the fillings, jams, and ganaches bakers can use to make sandwich and layer varieties.
Beranbaum joins Here & Now's Robin Young to talk about the new book.
My dear friend Annie Baker sells wonderful “cookie dough cookies” — crunchy on the outside and chewy and doughy on the inside — at Napa farmers’ markets and online at anniethebaker.com. When I stopped in the Bay Area while promoting my book Rose’s Heavenly Cakes, she gifted me with a bag of her famous cookies for the road. Of course, her recipe is top secret, as her vast array of cookie dough cookies are her claim to fame. Here is my version. The candied lemon peel adds a sparkly counterpoint to the sweetness of the white chocolate. You can use this recipe as a base for any number of variations.
I first made this totally exquisite cookie almost sixty years ago—it was my first cookie success. The high proportion of ground almonds to flour (1 part almonds to 3 parts flour) makes this buttery cookie perfectly tender and delicate without falling apart. It remains one of my top favorites; in fact, if I had just one cookie to crave, this would be it.
Makes 30 2 ½ inch by 1 inch cookies.
These squares have all the delicious merits of pecan pie and more! They are crunchy and butterscotch-gooey, but less sweet than most pecan pies because they are made with golden syrup and eaten frozen. The cookie crust does not get tough on freezing. These can be made weeks ahead and served straight out of the freezer.
This segment aired on October 20, 2022.
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