Please Pass the Recipe

from one generation to the next

Ossi Du Mordere


My daily life is in disarray!

There seems to be a never ending procession of prospective property managers and furniture removalists parading through our soon to be vacated home. Once the “home beautiful” crowd had finished opening cupboards and measuring the furniture, our space rapidly transformed into a building site.

The painter came in like a whirlwind. I only rescued my half eaten breakfast from the table moments before a plastic shroud descended, and despite Melbourne enduring the coldest winter in decades, we were made to suffer wide open windows and doors at the painter’s insistence. Thankfully we hadn’t yet begun to pack our clothes so the thermal under things got an outing, their last hurrah before we shift to the tropics!

Respite came with the weekend. I cranked the central heating up to 23C and grateful for the quiet, I cleared the kitchen bench of dust and rubble to whip up a recipe I’d selected from Carol Field’s “The Italian Baker,” the current choice of the blogging book club for cooks, The Cookbook Guru. I chose the last recipe in the book.

Ossi du Mordere are essentially crunchy cocoa flavoured amaraetti, but I decided to trial them with hazelnuts so that in one fell swoop I could empty the hazelnut, cocoa and icing sugar jars. With the best of intentions I measured out a double quanitity of nuts which meant my cocoa measure was a little short of the required amount, then I was light on for icing sugar too so I replaced the remainder needed with castor sugar. I threw in 3 large egg whites without measuring. Perhaps the paste was a little soft, but the ossi du mordere baked into crisp, crunchy chocolate hazelnut deliciousness.

My only comment about the recipe is that the trays of biscuits needed 35 minutes to dry out to an even crispness, a little longer than stated.

As an aside, you need to know that I’ve had The Italian Baker on my bookshelp for 25years and have never cooked from it before. It’s an enticing looking book…..

This is my mash up of Carol Field’s Ossi Du Mordere from the The Italian Baker.

200g raw hazelnuts

240g icing (confectioner’s) sugar

160g castor sugar

36g Dutch process dark cocoa powder

3 large egg whites

Preheat the oven to 150C fan forced and line ovenproof trays with baking paper.

In the jug of the food processor grind the nuts and castor sugar until fine. Add the icing sugar and cocoa powder and pulse to thoroughly combine.

Add the egg whites and pulse the motor to mix the ingredients to a paste.

Drop teaspoons full of the paste onto the baking trays, allowing a little room to spread.

Bake until the cookies are puffed, firm to the touch and lift off the trays without breaking, about 35 minutes.They should be glossy and have a crackled surface.

Makes about 50.

Will keep in an airtight container for a couple of weeks.

Tomorrow the painter returns and I’m out of here!!

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

39 comments on “Ossi Du Mordere

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  5. ryehumour
    September 29, 2015

    Oh yum! Will be trying these as soon as I can get my hands on some hazelnuts– I have egg whites left over from another project and just can’t bring myself to make meringues again.

    x Molly from Rye Humour

    Liked by 1 person

    • ladyredspecs
      September 29, 2015

      Molly these are seriously good. They’re the perfect alternative to meringues when you have pesky leftover eggwhites

      Like

      • ryehumour
        September 29, 2015

        I am so looking forward to it. My recent experimentation in the world of custards and curds is leaving me with SO many egg whites!

        Liked by 1 person

      • ryehumour
        September 30, 2015

        Oh good gracious, first batch just out of the oven… Someone stop me before I devour them all at once! Thanks so much for the tip!

        Like

      • ladyredspecs
        September 30, 2015

        You are very welcome 😊

        Like

  6. milkandbun
    August 6, 2015

    Absolutely love the photo! My husband would love to eat such hazelnut cookies! Are they very sweet? because it seems too many sugar for my taste

    Like

    • ladyredspecs
      August 6, 2015

      The bitter unsweetened cocoa balances out the sugar content. I’m not keen on very sweet foods either but I liked these a lot

      Liked by 1 person

  7. foodsandmoods
    August 5, 2015

    Reblogged this on FOODS AND MOODS and commented:
    Love love love the picture! I want to bake them this weekend. Friday evening guests having crème brulee for dessert and we will take “Ossi du Mordere” as a little gift to our friends on Saturday evening… How perfect is that? Thank you so much ladyredspecs!

    Like

  8. Karen
    August 2, 2015

    The warmth and holding a new grand baby will make you forget about cold, dust and all the inconvenience. The cookies do look very crispy and I like the idea of the hazelnuts.

    Like

    • ladyredspecs
      August 2, 2015

      So true Karen. A baby melt your heart and makes your worries seem so insignificant!

      Like

  9. I love hazelnuts with chocolate so that combo sounds like a winner. It is odd isn’t it that this book seems to have some issues with methods etc?

    Like

    • ladyredspecs
      July 31, 2015

      Many, many cookbooks have inaccuracies, in fact i’ve written whole posts on the problem. What is hard to understand is that this book, which is considered an authority is causing frustrations to experienced cooks. The ossi du mordere were wonderful made with hazelnuts Sherry, well worth trying

      Like

    • ladyredspecs
      August 7, 2015

      Hi Sherry I’ve been trying to leave a comment on your post for polenta cookies but your host doesn’t seem to like me! Anyway, just wanted to say i think they look delicious, I’m particularly fond of this style of Italian sweet biscuit. I’ll be looking out for you at EYB in Canberra

      Like

  10. chef mimi
    July 28, 2015

    Your move sounds exciting! You’re already a grand ma, though, right? Love these cookies.

    Like

    • ladyredspecs
      July 29, 2015

      Yes no3 on the way, my eldest daughter this time, her first. Exciting times ahead…

      Like

  11. Gather and Graze
    July 25, 2015

    These look delicious Sandra! I’m going to pick up some hazelnuts this week to give them a try…
    Hope the painting went well and that you’re feeling warm again! 🙂

    Like

    • ladyredspecs
      July 25, 2015

      Painter has finished, and I’ve just finished a massive clean up, the fine dust from sanding had settled on everything! I’d love to hear how you go with the recipe

      Like

  12. Leah
    July 25, 2015

    yum, these sound delish to me. Glad you found something worth baking from the book. I’m definitely finding it interesting the challenges that we’re having with the recipes in the book. I’m a little surprised that a book that is meant to be an authority would be so inaccurate for people given the era it was originally published. Lucky most of us are experienced at adapting our baking to suit our instincts.

    Like

    • ladyredspecs
      July 25, 2015

      They were super good and super easy Leah, will definitely be making these again!

      Like

  13. Leah
    July 25, 2015

    Reblogged this on The Cookbook Guru and commented:

    In the midst of moving house preparations Lady Red Specs from Please Pass The Recipe has produced some delicious hazelnut and chocolate biscuits for us as part of this months The Cookbook Guru. As an added bonus she has adapted them to be gluten free.

    Happy Reading and Happy Baking,

    Leah

    Like

  14. Francesca
    July 25, 2015

    I must try some of Field’s sweet things too. These look great. Nothing like making a few ‘Bones of the Dead’ when faced with a freezing winter and a gutting of ones’ house.Looking forward to returning to my oven, if only to contribute to the cookbook’s featured book this month.
    Stay warm.

    Like

    • ladyredspecs
      July 25, 2015

      It’s always nice to home after a holiday although you might want a pack some warm weather!

      Like

  15. anne54
    July 24, 2015

    Poor you having to suffer the cold. I have been stuck in front of the heater most of July! Where are you off too?

    Like

    • ladyredspecs
      July 24, 2015

      Shifting to Brissy Anne, to be near our daughter who’s expecting. My aching joints will be pleased with the warmth!

      Like

  16. Glenda
    July 24, 2015

    Well done cooking anything in the circumstances. I have (as always) egg whites galore in the freezer so I will have to check out the recipe.

    Like

    • ladyredspecs
      July 24, 2015

      Glenda these made a fabulous change to the usual nutty meringue, the hazelnut was delicious. I’m always looking for recipes to use up egg whites too

      Like

  17. Anita Kushwaha
    July 23, 2015

    Lovely! I have some cocoa that needs using up, so this might be the perfect recipe. Your baking always makes me hungry. Thanks for sharing! 🙂

    Like

  18. Debi @ My Kitchen Witch
    July 23, 2015

    Glad you 1) found a GF recipe in the book to test, 2) was able to deplete stores of nuts, etc. I second Cherry’s suggestion. I always feed our workmen and they love it and I hope they do a fantastic job – at least they keep coming back to do more jobs for us! I’m finding Field’s book a little inexact and perhaps untested. I trust your judgement more as you actually make the stuff in a home kitchen environment.

    Like

    • ladyredspecs
      July 23, 2015

      Thanks Deb, these were fabulous, everyone except the painter loved them!

      Like

  19. cheergerm
    July 23, 2015

    these look chewy and delicious. Leave one for the painter so he does an extra fantastic job!

    Like

    • ladyredspecs
      July 23, 2015

      The painter has finished and done a great job, I don’t think he cared much for my baking though, the mug of tea always disappeared but the goodies were often returned!

      Liked by 1 person

      • cheergerm
        July 23, 2015

        Ha! Glad it’s all done. That made me laugh, I had made some very healthy muffins for an after school activity today and the little girl who ate one, took a bite or two and left it sitting there. 😁

        Like

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