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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Preheat oven to 375. Stir together dry ingredients, mix well. Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay. Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight. Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment), Bake 10 mins remove from pan immediately. Cool on wire rack.