I visited my mom not too long ago and I found one of her cookbooks from the 1970s – The Best of Cooking, published by Larousse. 600 recipes, 600 photos – I’ve set myself another photo challenge! Make The Best of Cooking the The Best Looking of Cooking. Haha. The first recipe that I tried is this one – Viennese Almond Cookies.
This cookie tastes like delicious sugary, chocolaty candy with almonds in it. The chocolate on the bottom makes the cookie messy.
Please note I’ve added some steps, modified the ingredients and changed the order of things slightly to make things easier and to make the recipe work.
Special Equipment – food processor or blender
1) 3 egg whites
2) 1 cup sugar + 2 tablespoons sugar
3) 1/2 teaspoon vanilla extract
4) 1 1/4 cup ground almonds
5) 1 ounce semisweet chocolate
6) 1 tablespoon of unsalted butter + another 2 tablespoons of unsalted butter or 2 tablespoons of creme fraiche.
7) Pinch of salt
Preparation and Baking #1 – Bake the Cookies
1) Turn the oven to 325 degrees
2) Grind the almonds in a food processor or blender adding a couple of tablespoon of sugar to the food processor to keep the almonds from sticking together.
3) Take a medium mixing bowl and add the rest of the sugar and almonds. Mix well.
4) Take a large mixing bowl and add the egg whites and the pinch of salt.
5) Beat the eggs white until they hold a stiff peak.
6) Add the sugar and vanilla extract, continue beating the mixture.
7) Fold in the almonds to the mixture.
8) Line a baking sheet with parchment paper.
9) Take a tablespoon and drop the cookie batter onto the baking sheet. A standard baking sheet will hold about 12 cookies on a sheet.
10) Bake for 10 minutes. Let cool. Do not go to Preparation and Baking #2 until the cookies are completely cool.
Preparation and Baking #2 – Make the Chocolate
1) Create a water bath by taking two pans. Take the larger pan and fill it about 3/4 with water.
2) Put the chocolate and butter in the smaller pan. Place the smaller pan in the bigger pan.
3) Let the water boil.
4) Take a spoon and mix the melting chocolate and butter and/or creme fraiche together. When the chocolate is fully melted, turn the heat off.
5) Take one of the cooled cookies and dip the bottom part with chocolate.
So now the moment of truth. Did I take a better photo?
Here is the old photo:
Then here are mine:
This first one is kind of dark but I wanted to get the same angle as the original.
I wanted to put the piece of music underneath, because when I made these, I imagined Beethoven and Mozart in Vienna snacking on these cookies when they were writing their masterpieces.
And this was an experiment on how much I could get in focus by moving away from the subject shooting at 1.8.
Well, I think I did a better job but just barely! I need to do better! Until next time!