In Around My French Table, Dorie explains that while the literal translation of this dish includes the word beggar, it’s typically used to describe a chocolate bonbon with nuts, dried fruit, and candied orange zest. That makes sense because I don’t know any beggars that can afford $6.99/lb pistachios. If they can, I’m in the wrong business.

This dish is basically a pasta tossed in browned butter with nuts and dried fruit and topped with orange zest and Parmesean. Now let me tell you that I don’t get buttered pasta. I often see other bloggers talk about how they grew up eating it when their mom didn’t feel like cooking or didn’t have time to get to the grocery store but growing up, we were more of a breakfast for dinner kind of family. So the idea of pasta with butter on it? It kind of grosses me out. In an effort to be more adventurous, I went ahead with the recipe.

It turned out really well! It’s not something that my husband or either of my kids would eat but it was a nice, quick lunch for me. I think it needs more nuts and fruit than the recipe calls for but if you’re into the buttered pasta thing, you’d probably love it just as it is. The figs are amazing, beyond amazing in the butter and with the almonds (I used balsamic almonds instead of plain). I added a large pinch of sea salt to the butter as it was browning and the saltiness with the sweet was perfect.

If you’re interested in cooking and baking you’re way through Around My French Table, make sure you visit French Fridays with Dorie. If you’re looking for the recipe, it can be found in Around My French Table.

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Biscotti is my favorite cookie. I love the crunch factor and the interesting flavor combinations that are typical in biscotti. Plus biscotti is definitely the easiest cookie to make – you bake all (or half) of the dough as one log and then slice shortly before they finish cooking.

This recipe is my current go-to. The weird texture of the figs really stands out and goes perfectly with the whole wheat flour and walnuts. Everything in these cookies just works.

My one complaint: it’s a very wet dough. I would adjust the recipe but I always halve it and you know, things get tricky when you’re using 1/2 an egg. It may work perfectly if you make the whole recipe but if you end up with a very wet dough, don’t stress about it. The biscotti log will spread more than usual but they will bake up in the end.

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