I’m back to Shanghai, to my kitchen, to my gimcrackery. And after a month of absence I let you imagine the chaos and things to do to resume the rhythm, to give back a kind of cadence to everyday life. Time to play in the kitchen is reduced to the bone. But not for this...
While I was looking at a piece of left-over pastry, wondering in what to transform it, they jumped out: delicious chocolate dumplings! They’re a simple but irresistible idea to reuse the shortcrust dough that has certainly remained in the freezer from the december biscuits.
Crunchy and irresistibly scented with coconut, cinnamon and rum: the coconut biscuits are sweets that I prepare very often. Perfect to dunk in milk for breakfast, in a cup of coffee or in a glass of liqueur wine after dinner, like the cantucci.
Since I moved to another continent, doing long-term projects is completely useless and rather difficult. And for “long term” I mean even simply a month. Too many uncontrollable variables. But if it can seem stressful to see the things that we thought to do often fade before your eyes, on the other hand at some...
Still December it’s not here that I have already begin to churn out kilos of biscuits. First of all I show you theese that in Italy are called “ox eyes”, a trick that I prepare very often and that I also like really much. When I see theese biscuits it seems always holydays.
