Recchiuti Confections

Paul Madonna: Artisan Collection IV
San Francisco’s “All Over Coffee” comic stripper is the featured artist in this, our fourth Artisan Collection. Our classic Burnt Caramel and all new Mocha flavors are both bitter and sweet enough to make Mr. Madonna’s collection our coolest yet.

Badda-Bing! Badda-Bar!
Recchiuti’s much-anticipated Milk Chocolate bar is not your average lightweight milk… it packs a whoppin’ 55% cacao. And the 85% cacao Fève bar’s a real bruiser with mad crunch and earthiness from roasted cacao nibs. Each weighs in at a respectable four ounces. Knock-outs, for sure.

FREE SAMPLE
Receive a 1-oz Fève bar sample with every web order in October

Come visit the
Night Market in October!
(4-8pm)

These are the last Night Markets of 2005. Sigh.

October 6 & 13 : Burnt Caramel Apple Fondue

October 20 : Paul Madonna’s Artisan Collection IV Reception

October 27 : Hot Chocolate Shots. Get a $2 coupon for Recchiuti Dark Hot Chocolate (for use at the Store Nov 14th-Dec 31st only.)

October is your LAST CHANCE to stock up on S’mores Kits, Key Lime Pears and Burnt Caramel Almonds. You heard right. Get ‘em while they last or wait until next year.

Oct 5 : 6-8pm. Purcell Murray Showroom (Brisbane, CA)

Oct 7 : 2-5pm. Gump’s (San Francisco, CA)

Oct 8 : 2-4pm. COPIA: The American Center for Food, Wine & the Arts (Napa, CA)

Oct 11: 7-8pm. Books, Inc. (San Francisco CA)

Oct 15: 1-3pm. Williams-Sonoma (340 Post St. San Francisco, CA)

Oct 25: 12-2pm. Williams-Sonoma (600 Pine St. Seattle, WA)

Oct 25: 7-8pm. Third Place Books (Lake Forest Park, WA)

Oct 26: 12-1:30pm. Starbucks Lunchtime Lecture Series (2401 Utah Ave South, Seattle WA)

Oct 26: 5:30-9:30pm. Kim Rickett’s Books & Author Events/Union Bay Café (3500 NE 45th St, Seattle WA)

Oct 27: 1-3pm. Williams-Sonoma (638 SW Fifth St. Portland, OR)

Oct 29: 1-2pm. Powell’s Books for Cooks (Portland, OR)

Nov 4 & 5 : 2-5pm. Gump’s (San Francisco, CA)

N.Y. CHOCOLATE SHOW:
(November 10-13, 2005)
Visit us at Booth 80

Yield: 45 Cookies

This is Michael’s twist on traditional Mexican Wedding Cookies, bisochitos. Instead of using pecans, Michael uses hazelnuts from Piedmont region of Italy. These nuts are smaller and have a more intense, robust flavor than those grown in Turkey or Oregon. You may have to hunt for them, but as always, the reward is worth the effort.

Ingredients


3/4 C		Butter (room temperature)
1/3 C		Granulated Sugar
1		Egg Yolk (room temperature)
1/8 tsp		Salt
2/3 C		Piedmont Hazelnuts (roasted & ground or chopped very fine)
1-3/4 C		All-Purpose Flour
1/3 C		Powdered Sugar

Method
Pre-heat oven to 325ºF.

With an electric mixer, beat the butter and sugar together until smooth. Beat in egg yolk and salt. Stir in chopped hazelnuts. Gradually beat in the flour until incorporated. Be careful not to overmix. Using a tablespoon, scoop the dough into walnut-sized balls and place on a parchment-lined baking sheet. Bake for 15 to 17 minutes and let cool. Using a sieve, dust cookies with powdered sugar.