Chocolate(s) of the Day:
La Biscotteria
Amaretti Chocolate Ganache Cookie
Very Good
Weight: 3.5 oz. (100 g.) (estimate)
Calories: unknown
Cost: $3.95 per (large) cookie
Purchased from: La Biscotteria, Redwood City, CA
Today was Day #7 of Chocolate and Mediterranean Theme Week,
and Day #2 of Chocolate and Gluten Free Cookie Theme Week.
Almond paste, amaretti and amarena cherries from Italy were today's chief inspirations.
Today's large, gluten free, chocolate almond amaretti cookie from local Italian bakery La Biscotteria (Redwood City) was more like a chocolate pie with a rich, sweet almond crust base, topped with a generous layer of smooth, chocolate ganache, and finished off with a thin chocolate top coat.
I also bought an Almond Torte (which is good plain or with a very light dusting of unsweetened cocoa powder). My advice: split these almond sweets with a few other people for dessert and enjoy the cookie slices/torte wedges with a small glass of port or sherry.
Note: La Biscotteria also makes smaller, 1/2 dipped, and also non-chocolate gluten free almond cookies -- which I've featured previously.
I was also inspired to make some Italian amarena cherry and chocolate yogurt -- by mixing in Amarena wild cherries and syrup into plain greek style yogurt and adding some pieces of chocolate almond cookie described above. A dark chocolate maple leaf from The Oakland Chocolate Co. made a nice garnish. Amarena cherries are an interesting alternative to the neon red marascino cherries we have here in the U.S., for inclusion in fruit cakes, breads, almond tortes or cookies. They are, perhaps, just as sweet, but slightly richer in taste, and more natural in color.
La Biscotteria
Amaretti Chocolate Ganache Cookie
Very Good
Weight: 3.5 oz. (100 g.) (estimate)
Calories: unknown
Cost: $3.95 per (large) cookie
Purchased from: La Biscotteria, Redwood City, CA
Today was Day #7 of Chocolate and Mediterranean Theme Week,and Day #2 of Chocolate and Gluten Free Cookie Theme Week.
Almond paste, amaretti and amarena cherries from Italy were today's chief inspirations.
Today's large, gluten free, chocolate almond amaretti cookie from local Italian bakery La Biscotteria (Redwood City) was more like a chocolate pie with a rich, sweet almond crust base, topped with a generous layer of smooth, chocolate ganache, and finished off with a thin chocolate top coat.
I also bought an Almond Torte (which is good plain or with a very light dusting of unsweetened cocoa powder). My advice: split these almond sweets with a few other people for dessert and enjoy the cookie slices/torte wedges with a small glass of port or sherry.
Note: La Biscotteria also makes smaller, 1/2 dipped, and also non-chocolate gluten free almond cookies -- which I've featured previously.
I was also inspired to make some Italian amarena cherry and chocolate yogurt -- by mixing in Amarena wild cherries and syrup into plain greek style yogurt and adding some pieces of chocolate almond cookie described above. A dark chocolate maple leaf from The Oakland Chocolate Co. made a nice garnish. Amarena cherries are an interesting alternative to the neon red marascino cherries we have here in the U.S., for inclusion in fruit cakes, breads, almond tortes or cookies. They are, perhaps, just as sweet, but slightly richer in taste, and more natural in color.
