Mochi, gummi bears, springy noodles, and ideal chocolate chip cookies.
What do they have in common?
A certain chewiness that I can’t resist.
And “Fig-Tahini Cookies” possess that ideal attribute in abundance.
It’s evident not only in the consistency of the cookie, itself, but also in the chopped dried figs hidden throughout.
The recipe is from “Baking at République: Masterful Techniques and Recipes” (Lorena Jones Books, 2019), of which I received a review copy.
The cookbook is by Margarita Manzke, co-owner of Republique restaurant and bakery in Los Angeles. The book, written with former Los Angeles Times food writer Betty Hallock, features all the favorite pastries, cookies, cakes and pies from this fabulous bakery that’s a must-stop whenever my husband and I drive to Los Angeles.Read more