Pastry

Currently, I have a love hate relationship with pastries, and by that, I mean I love eating them, but hate making them.

Pastry has always been hard for me, in the fact that I am constantly moving and do not like sitting around and waiting for something to bake or something to proof.

But going into pastry day, I held all those back and attacked the day with the utmost enthusiasm. We were given four separate recipes, and I was given the task of making Tozzetti, a form of cookie that is made with 00 Semolina flour and shaped out to what looks like a biscotti, then cut on a bias.

As I carried on with the recipe, I began to see it come together in my head. I could smell the lovely smell of baked and toasted almonds and hazelnuts, along with the lovely smell of roasted wheat. I cream the sugar and eggs, slowly incorporating the sugar into the eggs, making sure they do not get dry. I then add Sambuca (A liquor distilled from Anise), and mix in toasted almonds and hazelnuts. Then finally, I add the flour, and mix it together until a nice dough forms. It is piped onto a sheet tray and baked till golden brown.

As soon as I open the oven, my face is bombarded with the beautiful smell of aforementioned wheat, nuts and spices. We slice the beautiful cookies on a bias, and they go back into the oven to dry, but not before I have a taste (or two). The beautiful flavor of hazelnut and almond, the sweetness from the Sambuca and the toasty flavor of wheat, all binding together into one and becoming a beautiful dessert. Well, all I can say is that I might like dessert now.

Gratzie Mille e Ciao.