Author: Alessandra Zenucchi

milanederli, milanederli recipe, butter biscuits, Christmas biscuits, cutting out biscuits, baking milanederli

Tender vanilla dough in a pretzel shape, dipped in icing sugar glaze while still warm: 60 classic Christmas Guetzli with a glossy…

Sweet pastry, a thin layer of raspberry jam and a fine hazelnut macaron, dipped in couverture: 18 nut corners – crisp and soft at…

Shortcrust pastry, yoghurt filling, apples and crispy sprinkles – the long apple tart that instantly brings back memories of…

Baking malt is the understated secret weapon in bread baking: it feeds the yeast, makes the crumb softer and turns the crust…

Nothing happens in a confiserie without a cornet. How to roll one from a sheet of parchment paper in seven easy steps — in the…

Crisp outside, soft inside: American chocolate chips cookies with Muscovado sugar and coarsely chopped couverture. Twelve choc…

Crispy hazelnut meringue, filled with buttery ganache and half-dipped in chocolate. As tongues, circles, hearts or flowers — the…

How much powder replaces one egg? When is it worth it? And how long does it keep? A quick guide to amounts, use and limits — a…

Temperature, humidity, odour and light decide whether your chocolate stays glossy or turns grey. We show you how to store…

The chocolate won't set, gets grey spots or a haze: the typical mistakes when tempering couverture chocolate, each with its cause…