sharing recipes from one generation to the next
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!!