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25
glossy. Spread chocolate icing on the other
half of each cookie.
9.
Allow cookies to set before serving.
Nutritional analysis per cookie:
Calories 157 (28% from fat) • carb. 27g • pro. 2g
fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg
calc. 12mg • fiber 0g
Cherry and Almond Biscotti
These biscotti resemble the more traditional dunking
biscuit − they have an excellent crunch.
Makes 54 biscotti
1
1
/
3
cups unbleached, all-purpose flour, plus
additional for rolling
1 cup granulated sugar
½ teaspoon baking powder
Pinch kosher salt
2 large eggs
2 large egg yolks
¼ cup tart, dried cherries
¼ cup almonds, toasted and roughly
chopped
1.
Preheat oven to 350°F. Line two baking
sheets with parchment paper. Reserve.
2.
Put the flour, sugar, baking powder and salt
in the Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 3 to
combine. While still mixing on 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.
3.
Turn dough out onto a floured surface and
divide into two equal pieces. Shape each
piece into a rectangular log that is 10 x 1½
inches. Place both logs on one of the
prepared baking sheets. Bake in preheated
oven until golden, about 25 minutes.
4.
Remove from oven, and when cool to the
touch, slice each log into about 27, ¼- to
½-inch slices. Divide between the two
baking pans. Return to oven and bake, still
at 350°F, until golden, about 15 minutes,
rotating pans halfway through baking.
5.
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 35 (17% from fat) • carb. 7g • pro. 1g
fat 1g • sat. fat 0g • chol. 14mg • sod. 8mg
calc. 4mg • fiber 0g
Chocolate Chunk Cookies
Chunks of three different types of chocolate make
these cookies quite decadent.
Makes about 24 cookies
1½ cups unbleached, all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut
into 1-inch pieces and at room
temperature
½ cup packed light brown sugar
1
/
3
cup granulated sugar
1 large egg, room temperature
¾ teaspoon pure vanilla extract
2 ounces bittersweet chocolate, broken
into ½-inch pieces or use chocolate
chips (about
1
/
3
cup)
2 ounces semisweet chocolate, broken
into ½-inch pieces or use chocolate
chips (about
1
/
3
cup)
2 ounces milk chocolate, broken into
½-inch pieces or use chocolate chips
(about
1
/
3
cup)
1.
Line two baking sheets with parchment
paper. Reserve.
2.
Combine the flour, baking soda and salt in a
small bowl. Reserve.
3.
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.
4.
Reduce speed to 3, add the egg and the
vanilla extract. Scrape the entire bowl well.
5.
With the mixer running on Speed 2, add the
dry ingredients and mix until just combined.
Scrape the entire bowl well and then add
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