Baking Beauties!

So, I joined this baking club called Baking Beauties because they are baking their way through Baking with Julia, which my mom got for me a couple of years ago and I've loved! Well, I loved the handful of recipes I tried until I got to the Challah and I haven't loved any more because I can't bring myself to try any of the other recipes. That bread is the only bread worth baking anymore! With half a cup of butter and 4 eggs and a heap of sugar it's no wonder it's a favorite around here. When I saw what these ladies were doing I had to bully my way in, if only for an excuse/motivation to get to that genoise that I've been wanting to try but keep coming up with excuses to pass on.

I really wanted to make the French Apple Tart last week but that was when my camera decided to poop out on me so I didn't make it. Seemed such a waste to go to all the effort to slice those apples up all pretty if no one (outside the family, of course) was going to see it.

Anyway, this week's recipe is Cantuccini, courtesy of Nick Malgieri. I thought these had a really wonderful 'homey' flavor and they really were a breeze to put together.

Getting Ingredients Together

Huh. A Pile of Crumbs.

Oh Wait. It Came Right Together!

After First Baking.

Of course, then I had to run to the grocery store. (for some quick Father's Day shopping!) Which actually worked out nicely since these took a heck of a lot longer to cool than the 30 minutes the recipe said. When I got home I sliced them up and baked them another 15 minutes. They were so YUMMY!

Cantuccini
From: Baking with Julia

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups unblanched whole almonds
3 eggs
2 teaspoons vanilla extract

Preheat the oven to 350. Line a baking sheet with parchment and set aside. (Seriously, use the parchment. You'll be using it to transfer the logs to a cooling rack and it's WAY easier than trying to move them with spatulas.)
In a large bowl (or mixer), whisk together flour, sugar, baking powder, cinnamon and salt.
Stir in almonds.
In a small bowl, whisk together eggs and vanilla.
Stir into flour mixture. (The dough will be dry at this point, but it will come together when you start kneading it.)
Turn dough out onto lightly floured surface and knead until smooth, 1-2 minutes.
Divide dough in half and shape each loaf into a 12 inch long log.
Gently press down to flatten logs until they are about 2 inches wide and an inch high.
Set them on prepared pan and bake for 30 minutes.
Use the parchment to slide the logs onto cooling racks.
Cool for at least 30 minutes.
Cut with a serrated knife, on the bias, into 1/4 inch thick slices. (I went with about 1/2 inch slices. Easier to manipulate.)
Place sliced cookies on baking sheet and bake for another 10 to 15 minutes, until golden and delicious. Cool on the pan.
Enjoy!

Happy Father's Day, Honey! I hope you enjoy the carb-induced coma I have in store for you!