Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
This cookie is sweet enough to be a treat but pairs as well with Parmesan as it does milk. Our inspiration was a hazelnut-rosemary biscotti by Claudia Fleming, the former pastry chef of New York’s Gramercy Tavern. We chose to reimagine Fleming’s biscotti as crisp, pat-in-the-pan shortbread. Same crunchy texture without the hassle of rolling, slicing and twice-baking. The dough got sticky in a warm kitchen, but 10 minutes in the refrigerator fixed that. Letting the cookies cool for 15 minutes for a sturdy but sliceable texture.
grams (1½ cups) all-purpose flour
grams (½ cup) fine cornmeal
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT