Category Archives: Cookies

Mini Chocolate-Pecan Biscotti

I bought Karen DeMasco’s “The Craft of Baking” shortly after tasting her sweet corn budino at the James Beard Foundation’s Chefs & Champagne event last summer. Her recipes are delicious and foolproof. Her biscotti, or twice-baked cookies, are even great before the second round of baking; if you want a softer cookie, try baking them for only 15-20 minutes.

Adapted from Karen DeMasco’s “The Craft of Baking”

Ingredients:

  • 1 cup chopped pecans
  • 1 cup all-purpose flour, plus more for rolling
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp unsalted butter, at room temperature, cubed
  • 1 tsp espresso powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350º F. Grease baking sheet.

2. Spread out pecans on another baking sheet and toast for 4 minutes. Remove from oven.

3. Combine flour, cocoa powder, brown sugar, granulated sugar, butter, espresso powder, baking soda, and salt in a medium bowl. Use an electric mixer on low speed to mix for 3 minutes.

4. In another bowl, whisk together eggs, egg yolk, and vanilla. Add this to flour mixture and beat until combined. Add nuts and chocolate chips and stir until combined.

5. Divide dough in half. Roll each half into a 16 x 2-inch log on a floured surface. Transfer to prepared baking sheet, a few inches apart. Bake for 20 minutes. Remove from oven and let cool for 5 minutes. Reduce oven temperature to 250º F.

6. Transfer logs to a cutting board. Using a serrated knife, cut logs on a bias into 1/3-inch thick slices. Place slices on the baking sheet, cut side up. Bake for 1 hour.

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Rugelach

Raspberry, Currant, Pecan Rugelach

Rugelach should not be eaten only on Hanukkah. I was a bit impatient when making these little cookies, so I put the dough in the freezer for 10 minutes instead of letting it sit in the fridge for the prescribed amount of time. Try to be more patient than me because waiting will make the dough a lot easier to roll out. Either way, the end result will be delicious!

Adapted from Dorie Greenspan’s Recipe

Ingredients:

  • 4 ounces cold cream cheese, cubed
  • 1 stick cold unsalted butter, cubed
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup raspberry jam
  • 1/2 tsp ground cinnamon
  • 2 tbsp sugar
  • 1/4 cup pecans, chopped
  • 1/4 cup dried currants
  • 1 large egg
  • 1 tsp  water
  • 2 tbsp course sugar

1. For the dough, combine cream cheese, butter, flour, and salt in food processor. Pulse until large crumbles form, just before  dough sticks together into one ball. Remove dough from processor and form into two balls. Flatten each ball into a disk and cover with plastic wrap. Refrigerate for at least 2 hours, or up to 1 day.

2. For the filling, heat jam in saucepan until it becomes a thin liquid. Mix cinnamon and sugar.

3. Roll one disk out on floured surface until it is an 11-inch circle. With a pastry wheel or knife, cut the dough into 16 equal wedges. Brush a thin layer of jam on top of dough. Sprinkle dough with half the cinnamon sugar, half the pecans, and half the currants. Starting at the base, roll up each wedge. Place cookies on baking sheet, with tips facing down. Repeat process with second disk of dough. Refrigerate cookies for 30 minutes.

5. To glaze, whisk egg and water together. Brush over cookies and sprinkle with course sugar.

6. Bake for 25 minutes at 350º F.

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