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”
- 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.