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Really Vanilla Crepes from Erin at Wholly Delicious Dishes

We spoke with Erin from Wholly Delicious Dishes after her family cooked crepes with Lágrima vanilla. The story goes: crepes are made quite frequently in their family. However, most recently when the crepes were prepared with Lágrima vanilla her children remarked that they were extra delicious and something was different. Indeed, something was - the vanilla, of course.

We just had to quote from Erin's post because she summarizes what we are hearing from just about everyone who has incorporated Lágrima vanilla into their cooking.

This stuff is awesome! There is vanilla and there is vanilla, but this my friend, is VANILLA. The flavor is pure and sweet, very fragrant yet not over powering. What comes to mind with this particular formula is it provides a “clean” taste element to the end product. It’s interesting how changing up one ingredient can turn food from so-so to Sooooo-good. Lagrima vanilla is one such product.

Thank you Erin! We are so thrilled that you love the product and share our values for great food.

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Neil Beam November 11, 2013 5 tags (show) Add a comment

Nonna's Almond Biscotti with Lágrima Vanilla Extract

This is an incredible biscotti recipe!! The flavor and texture are superb, and the biscotti gets raving reviews from everyone who tries it - even from those who don't claim to be biscotti fans. It's designated as an Italian recipe, but it is virtually identical to the mandelbrot (camische bread) recipe handed down through generations of Jewish women as well! Enjoy!

Ingredients

1 cup sugar

1 stick unsalted butter, melted

3 tablespoons brandy

2 teaspoons pure almond extract

1 teaspoon pure vanilla extract

1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped

3 large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

How to make this biscotti

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Cooks' note:

Biscotti improves in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature. Also amazing dipped in chocolate!

Gourmet

January 2009

by Toni Oltranti

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Neil Beam June 27, 2013 3 tags (show) Add a comment