This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
These simple, rustic cookies are our spin on carquinyolis, or Catalonian biscotti. Traditionally, the dough is baked in slightly flattened logs, then the logs are sliced and the slices are baked again until dry and crunchy. We, however, opted to bake the cookies once, not twice, so their interiors are satisfyingly chewy while the exteriors are crisp. The cookies are the perfect accompaniment for a cup of coffee or a glass of dessert wine. Stored in an airtight container at room temperature, they will keep for up to a week.
grams (1½ cups) all-purpose flour, plus more for dusting the counter
teaspoon baking soda
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial