Speculoos! Or what should have been Speculoos. This is more of a recipe review than a how-to. It’s a test between using ground caramel or toasted sugar for infusing a biscuit with caramel goodness. Thanks to seriouseats for the original recipe and inspiration for testing: Click below for the full recipe and evaluation, with all …
Amaretti not pretentious enough for you as an after dinner biscuit. Today, we’re trying out Ken Forkish’s recipe for Lagniappes from Flour Water Salt Yeast. I’ve always wanted to develope an after dinner biscuit for my back pocket so this is my first trial run; almond biscuits, finished with cream and sugar. Read on for …