My mom would make trays of these melt-in-your-mouth little bites of heaven every year at Christmas. Figured it was about time to take on the challenge.
As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
hazelnut sourdough. dried fruit with orange peel. orange butter.
I still have the homemade candied orange peel from the Christmas Pannetone, so I figured I would make a dried fruit breakfast bread with some of that lovely, gooey sweetness. For the other bread, I pan-toasted some hazelnuts before kneading them into the dough.
In December, I decided to (finally) use a gift card I had for a cooking class at The Gourmandise School in Santa Monica.