Loading ...
Loading ...
Loading ...
25
into 1cm pieces (may substitute with
¾ cup chocolate chips)
120g semisweet chocolate, broken into
1cm pieces or use chocolate chips
(about ¾ cup)
120g milk chocolate, broken into 1cm pieces
or use chocolate chips (about ¾ cup)
Line two baking sheets with parchment paper;
reserve.
Combine the flour, baking soda and salt in a
small bowl; reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 3 to soften. With mixer running, add
both sugars and cream together on Speed 4
until light and fluffy. Scrape the entire bowl
well.
Reduce speed to 3 and add the eggs, one at a
time, and the vanilla extract, allowing each egg
to fully incorporate before adding the next.
Scrape the entire bowl.
With the mixer running on Speed 2, add the
dry ingredients and mix until just combined.
Scrape the entire bowl well and then add the
chocolate. Increase to Speed 3 and mix just
until fully incorporated.
Drop well-rounded scoops (about 1½
tablespoons,) onto the prepared pans. Cover
with plastic wrap and refrigerate for at least 2
hours.
When ready to bake, preheat oven to 175°C.
Bake until cookies are nicely browned, about
12 to 16 minutes. Remove from oven and
cool in pan; transfer to a wire rack to cool
completely.
TIP: For evenly baked cookies, be sure to
rotate baking trays halfway through baking
time.
Nutritional analysis per cookie:
Calories 170 (47% from fat) • carb. 22g • pro. 2g
• fat 9g • sat. fat 4g • chol. 22mg • sod. 151mg
• calc. 5mg • fibre 1g
Cherry and Almond Biscotti
These biscotti resemble the more traditional dunking
biscuit − they have an excellent crunch.
Makes 96 biscotti
2¾ cups unbleached, all-purpose flour, plus
additional for rolling
2 cups granulated sugar
1 teaspoon baking powder
1 pinch kosher salt
3 large eggs
2 large yolks
½ cup tart dried cherries
½ cup almonds, toasted and roughly
chopped
Preheat oven to 175°C. Line two baking sheets
with parchment paper. Reserve.
Put the flour, sugar, baking powder and salt in
the Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 2 to
combine. Increase to Speed 3, add eggs and
then yolks, one at a time, allowing each to fully
incorporate before adding the next. Scrape
down the entire bowl well. Add the cherries
and chopped almonds and mix until just
incorporated. Dough may be sticky – this is
OK. Turn dough out onto a floured surface and
divide into four equal pieces. Shape each
piece into a rectangular log that is
30 x 4 x 4 cm. Place 2 logs on each prepared
baking sheet. Bake in preheated oven until
golden, about 35 minutes.
Remove from oven and, when cool to touch,
slice each log into about 65cm slices. Put back
into oven and bake until golden, about 30
minutes.
Remove from oven and cool in pan; transfer to
a wire rack to cool completely. Once cool,
serve or store in an airtight container.
Nutritional analysis per biscotti:
Calories 82 calories (66% from fat) • carb. 3g • pro. 4g
• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg
• calc. 116mg • fibre 0g
Loading ...
Loading ...
Loading ...