Taaitaai Figurineandnbsp

In days gone by there were separate bakers for cakes and cookies, sugarwork, bread and pies in the Netherlands. According to well-known Amsterdam patissier Cees Holtkamp, taai-taai was 'a typical cake baker's recipe'. You will notice that the recipe is somewhat similar to that of pepernoten. That's because pepernoten were often made from leftover taai-taai dough. We've translated and adapted the recipe from Koekje cookbook . It has been republished on this site with the permission of the publisher. While we've converted the recipe to US measurements, please keep in mind that this is a famous patissier's precision recipe, and you'll get the best results using a kitchen scale and the original European measurements, which we've provided in brackets.