Sarah- Nougatine is a funny word, and doesn’t really make that much sense to me.
Heather- I trade gold for my pine nuts. ; ) They are expensive, and you don’t want to buy them in bulk because they can go rancid. Trader Joe’s sometimes has them reasonably priced.
I wanted to make the Butterscotch Budino from Mozza a while back, when it was being talked about- until I saw this post by Orangette: http://orangette.blogspot.com/2008/01/tomorrow-tomorrow.html
She then made these butterscotch pots de creme, which I actually just got around to making, and which I can totally vouch for! they’re easy, taste like heaven, and don’t have any cornstarch ;) http://orangette.blogspot.com/2008/01/pots-of-gold.html
On another note- these cookies look incredible. I had a rosemary pine nut tart at Lucques in LA that I’ve been fantasizing about since, so I just might have to give these a go.
Hi Joanna- Yes, the rosemary crisps in the oven and you do get a mouthful of rosemary but it isn’t at all hard. It is pretty lovely, in fact.
Charlotte- Thanks for those very useful links! I didn’t realize Molly had tried the pudding. I’ll give her butterscotch a try…
These look great. And “nougatine”! Haha what? So cute. Wonder if it’d be good as filling for a plain sugar sandwich cookie too. Have you tried Karen Demasco’s rosemary pinenut tart? Looks equally delish!
Matt and I drove to Palm Springs for the weekend and on our drive home, made a spontaneous stop at Pizzeria Mozza for lunch! It was pretty awesome to get a table and it made me realize (again) that I really, really need this cookbook.
It seems to me that your project was not entirely a loss, as it left you with these gorgeous little cookies. And how nice to know that your instincts were correct! Still, very sorry about your pudding mishap.
I was baking a recipe from a cookbook recently and had the same situation happen with a salt typo. My instincts said “this is not right” but I went with the recipe, which turned out inedible. Lesson learned! You gotta use critical thinking in the kitchen and your gut is usually right. The cookies look so pretty, by the way. I’m a huge fan of Nancy Silverton and I’m glad you forgave her team the mistake.
My one surviving herb plant is a rosemary bush, so I think it’s a sign I should make these.
Anyway, these look like a lot of fun to make and eat, and thanks also for the heads-up about the error in the cookbook. I was reconsidering ordering it after you mentioned the error, but since they were so quick to get back to you I think I will order it after all.
(I don’t know if there’s a Meijer reasonably close to where you live, but I’ve found their nut prices to be the best; sadly I don’t live in the Midwest anymore. I store them in the fridge too, that seems to extend their life a few extra weeks.)
I saw the small screen shot of your new post and thought — “Those look like kitty cookies!” On closer inspection it’s rosemary, NOT whiskers…but this cat lover is still intrigued by a delicious sounding cookie. Thanks for another winner, Tim!
Sorry to hear about the budino drama – what (incorrect) amount did the recipe call for?
I went on a butterscotch pudding rampage this time last year, and, after about 6 different tries, finally got one that had good, butterscotchy flavor and a soft, creamy set: http://www.bojongourmet.com/2011/01/butterscotch-pudding.html
I top it with whipped cream and maldon salt. It’s now a standby, last-minute-dessert recipe in my kitchen.
Next time, I’ll be sure to pair it with these delicious looking cookies. Thanks!
Wow, these cookies look delicious! It might be nice to have something a little more savory for a change. I love pine nuts! I bet my picky family would hate these, and I’m just vindictive enough to make them eat them anyway! ;) Thanks for a great recipe!
Just made several recipes from the book, including the butterscotch budino and these cookies (which were wonderful!). Like you, I knew the amount of cornstarch in the recipe was WAY too much, but I went ahead anyway thinking they must be right. Had to throw it out and start over! Found the recipe on-line from both the LA Times and the New York Times with 5 tablespoons of cornstarch. I’ll try it next time with 4 tablespoons, I think that will be even better.
I just made the Bundino recipe with the 5 T of cornstarch, which I thought was a lot, but made it exactly as the recipe said. And it all came out beautifully! Make sure to cook out the cornstarch as the recipe states. I would like to tinker with the recipe and make it with more egg yolks like a typical pudding without cornstarch.