Archive for the 'Cookies' Category

Chocolate Almond Biscotti

chocolate-almond-biscotti22This past week I was leafing through recipes and stumbled upon David Lebovitz’s chocolate biscotti.  The pictures looked so amazing, I was practically drooling.  I loved this recipe because it did not require butter and therefore cut out a lot of calories.  Flavor was not sacrificed by doing this either.  Because of the addition of roasted almonds with almond and vanilla extract these little biscottis were bursting with flavor.  Dip them in dark chocolate for an extra treat.  They definitely satisfy the cookie and chocolate craving.

I enjoyed a few biscotti slices that were not baked twice while I cut the second log.  They were so delicious and had a nice crunch like a harder cookie but not as hard as a biscotti.  Yum!  The batch I made also yielded a different amount than in the original recipe.  It could be the way that I cut them or shaped them.  Whatever reason, they were still yummy. I also made my biscotti in the food processor.  I thought that this was MUCH easier than having to use the mixer, but that is personal preference.

Biscotti Dough

makes: 40-50

2 cups all purpose flour
3/4 cups dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, toasted and very coarsely-chopped (I used roasted almonds)
3/4 cups chocolate chips

Glaze

1 large egg
2 tablespoons coarse or crystal sugar

2 c. dark chocolate, if desired for dipping or drizzlingchocolate-almond-biscotti

Method

In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.

In the bowl of a food processor fitted with the blade attachment add in 3 eggs, sugar, and vanilla & almond extracts.  Mix until smooth.

Gradually pulse in the dry ingredients, then flip the dough out onto a lightly floured surface.  Fold in the nuts and the chocolate chips by hand until the dough holds together.  Take care not to fold in any extra flour.

Line a baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, roll the dough into logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse sugar and bake for 25 minutes, until the dough feels firm to the touch.  I started checking my dough logs after 20 minutes and removed them when the tops began to crack and the dough was firm.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Dip or drizzle in dark chocolate if desired.

Source: David Lebovitz

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Chez Panisse Gingersnap Cookies

ginger-cookies

As soon as I discovered the blog “Living the sweet life in Paris” by David Lebovitz, I fell in love.  He truly has some of the most delicious and mouth watering recipes that I have ever tried. I also love reading about his life stories & experiences.  I began with these lovely little cookies.  They are very buttery & warming with a slight “crunch” from the coarse sugar as you take a bite.  You will want to double this recipe because these are the cookies that you will want to keep for yourself at the holidays. Just be careful because these cookies are so light that you don’t realize how many you have eaten until the plate is empty.  I am normally not a gingersnap fan, but these are unlike any gingersnap I have ever had.

I took David’s advice and added a bit more of each spice to give the cookies more of a kick.

Gingersnap Cookie Dough

2 cups flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground black pepper
11 tablespoons butter, salted or unsalted, at room temperature
2/3 cup sugar
½ teaspoon vanilla extract
¼ cup mild-flavored molasses*  ( I used regular dark molasses)
1 large egg, at room temperature

Optional: coarse sugar crystals for coating the cookies

ginger-cookies-coolingMethod of Preparation

Stir together the dry ingredients. In the bowl of an electric mixer beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape the bowl periodically. Stir in the vanilla, molasses and egg. Mix in the dry ingredients gradually until the dough is smooth.

Divide the dough in two equal portions and roll each on a lightly-floured surface until each is about 2-inches around. Wrap each in plastic wrap or parchment paper then roll them lightly on the counter to smooth them out. Refrigerate or freeze the cookie logs until firm.

Preheat the oven to 350F and line two baking sheets with parchment paper. Slice cookie dough into 1/4-inch thick  rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place sugar side up on baking sheet, evenly-spaced apart. Leave a couple of inches between cookies since they’ll spread while baking.  Bake for 10-14 minutes, rotating the baking sheets midway during baking, until golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake for less time if you want softer cookies or longer if you want a more firm gingersnap.  Let the cookies cool on the baking sheets, then transfer to a cooling rack.

Source: David Lebovitz

Chocolate Chip Treasure Cookies

Before the start of the holiday craziness and Thanksgiving, I was in a baking frenzy!  I had a giant stack of recipes in my kitchen that I was eager to try with plenty of people ready to eat the results.  Now that we are back to “normal” from our trip to LA, I finally have time to begin updating my blog with many yummy recipes as well as pictures of our house at Christmas time. So on to the first of many updates…

This recipe appealed to me not only because it was simple, but also because I needed to use up the graham crackers & coconut in my pantry.  It was definitely a crowd pleaser, even for my husband who hates coconut.  Watch out because these suckers are addictive!

treasure-cookies-milk1

Chocolate Chip Treasure Cookies

1 ½ cups graham cracker crumbs

½ cup flour

2 tsp. baking powder

1 14-oz. can sweetened condensed milk

½ cup butter, at room temperature

1 1/3 cups shredded coconut

2 cups semi-sweet chocolate chips

1 cup walnuts, chopped (optional)

Method of Preparation


Preheat oven to 350°. Line baking sheets with parchment paper.

In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, combine sweetened condensed milk and butter until smooth. Add graham cracker mixture; mix well. Stir in coconut, chocolate chips and walnuts (if using). Drop by rounded tablespoons onto prepared cookie sheets. Bake 9-10 minutes or until lightly browned.

Source: Annie’s Eats