Category: Dessert

Posted on » by Michael » Theme:

Chocolate Hazelnut Biscotti

Chocolate Hazelnut BiscottiYield: 3 dozen cookies

Ingredients
• 2 tablespoons (28 grams/1 ounce) unsalted butter, slightly softened
• 1 cup plus 1 tablespoon (212 grams/7.48 ounces) sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 plus 2 tablespoons (170 grams/6 ounces) all-purpose flour
• 1/2 cup plus 2 teaspoons (52 grams/1.83 ounces) unsweetened cocoa powder
• 1 teaspoon instant coffee powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 3/4 cups (227 grams/8 ounces) hazelnuts, whole, toasted
• 3/4 cup (130 grams/4.59 ounces) semisweet chocolate chips
• 1 large egg for egg wash

Procedures
1. Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.

2. In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.

3. In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.

4. Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

6. Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.

8. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.

10. Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300ºF.

11.Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.

12. 9Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.

Posted on » by Dana & Nancy » Theme:

Soft Molasses Cookies

 

Recipe from Food.com

Total Time: 40 minutes

Prep time:  30 mins
Cook time:  10 mins

Ingredients:

Directions:

  • Cream together shortening and brown sugar.
  • Stir in egg and molasses and mix well.
  • Fold in dry ingredients and stir.
  • Cover and chill till firm (1-2 hours).
  • Preheat oven to 350°.
  • Roll dough into small balls and roll in white sugar.
  • Place on lightly greased cookie sheet.
  • Bake at 350° for 9-10 minutes.
  • Leave on sheet one minute until set.
  • I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe

 

 

Posted on » by Dana & Nancy » Theme:

Cranberry Orange Pinwheels

Recipe from Lady Behind the Curtain

Ingredients

  • 1 cup fresh cranberries
  • 1 cup pecans
  • 1/4 cup light brown sugar, packed
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons finely shredded orange peel
  • 3 cups all-purpose flour

Directions:

For the Filling:
    1. Combine cranberries, pecans and brown sugar in a food processor. Process until cranberries and nuts are very finely chopped; set aside.
For the Cookies:
  • In a large mixing bowl beat butter until light and creamy.
  • Add granulated sugar, baking powder and salt.
  • Beat until combined, scraping sides of bowl.
  • Beat in eggs and orange peel.
  • Add flour and beat until combined.
  • Divide dough in half.
  • Cover and chill dough 1 hour or until easy to handle.
  • Roll half of the dough between two pieces of wax paper into a 10-inch square.
  • Spread half of the filling over square, leaving a 1/2-inch border along the edges.
  • Roll up dough.
  • Pinch to seal.
  • Wrap log in plastic warp
  • Repeat with remaining dough and filling.
  • Chill about 4 hours or until firm.
  • Preheat oven to 375 degrees.
  • Using a sharp knife, cut rolls into 1/4-inch slices.
  • Place slices 2-inch apart on an ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges are firm and bottoms are light brown.
  • Let stand for 1 minute on cookie sheet.
  • Transfer to a wire rack and let cool.