Almond Biscotti

Almond Biscotti

Biscotti are Italian cookies. The cookies are baked in the shape of a log. The biscuit is cut into long slices and baked again.

The ingredients below yields twenty 3 inch biscotti’s.

Ingredients:

  • Whole Almonds – 1/2 cup
  • All purpose flour – 2 cups
  • Baking powder – 1 + 1/2 tsps
  • Unsalted butter – 6 tbsps, softened
  • Sugar – 2/3 cup
  • Vanilla extract – 2 tsps
  • Almond extract – 1/4 tsp
  • Salt – 1/2 tsp
  • Egg – 2

Method:

    • Preheat oven to 350F.
    • Line a baking tray with foil.
    • Place the almonds on the tray and roast the almonds for 5 minutes.
    • Remove the almonds from the tray and let them cool down completely.

Almond Biscotti

  • Chop the almonds and set them aside.

Almond Biscotti

  • Mix flour and baking powder in a bowl and set them aside.
  • In the bowl of an electric mixer, mix butter, sugar, vanilla extract, almond extract and salt together until well combined.

Almond Biscotti

 

Almond Biscotti

  • Add egg and mix until well combined. Scrape the sides of bowl and mix well.

Almond Biscotti

 

Almond Biscotti

  • Add flour mixture little by little and mix until just combined.

Almond Biscotti

  • Add the almond pieces and mix until combined.

Almond Biscotti

  • Line a baking tray with parchment paper.
  • Preheat oven to 350F.
  • Use your hand to mix the dough and separate the dough into two half.
  • Roll the dough into two balls using your hand.
  • Gently elongate the two balls into a 9.5 inches x 2 inch log about 3/4 inch tall.
  • Place the logs on the parchment paper and flatten the tops using a wet spatula.

 

Almond Biscotti

  • Bake for 25 minutes.
  • Remove it from the oven and reduce the oven temperature to 325F.
  • Brush the logs completely with water(except the bottom).

Almond Biscotti

  • Wait for 5 minutes. Slice the biscotti diagonally or straight into 1/2 inch to 3/4 inch slices.
  • Place the biscotti’s again on the baking tray cut side down (not like the ones in the picture )and bake them for 15 minutes. Until they are dry and golden brown.
  • They will harden as they cool down.

Almond Biscotti

  • Cool the biscotti’s on a wire rack.

Almond Biscotti

 

 

Giant Chocolate Chip Cookie

Giant chocolate chip cookie

Who does not like a giant cookie? Not only a giant cookie but a giant chocolate chip cookie. Well my daughter was definitely interested and put in the  M&M candies on the cookie. She saw the photo when I was writing this post and asked me to make one.

This recipe is from Mel’s Kitchen Cafe

Ingredients:

  • Unsalted butter – 1/2 cup, melted and cooled
  • Sugar – 1/2 cup
  • Light brown sugar – 1/2 cup
  • Egg -1
  • Baking soda – 1/2 tsp
  • Salt – 1/2 tsp
  • Vanilla extract – 1/2 tsp
  • All purpose flour – 1 + 1/2 cups
  • Chocolate chips – 1/2 cup

Method:

  • Preheat oven to 350F.
  • Cream together the butter and sugars in the bowl of a stand mixer.
  • Add egg and vanilla and beat till combined.
  • Add the dry ingredients and mix well.
  • Fold in the chocolate chips.
  • Line a baking sheet with parchment paper.
  • Roll the dough into a ball and press it into a 9 inch circle on the prepared baking sheet.
  • It will spread to 11 inches as it bakes.So make sure that there is enough room to expand.
  • Top the cookie with candies of your choice.
  • Bake for 13- 16 minutes until the cookie is light golden brown.
  • Let the cookie cool down completely on the baking sheet.

Cut the cookies into wedges like a pizza and enjoy.

White Chocolate Chip Cookies

White Chocolate Chip Cookies 1

These cookies are soft and chewy. The chocolate flavor compliments the sweetness of white chocolate and the result is a wonderful soft cookies. I have never had white chocolate cookies before. I always choose the regular chocolate chip cookies. But this cookies is my new favourite.

The ingredients below yields 22 cookies.

Ingredients:

  • Unsalted Butter – 4 tbsps, softened
  • Sugar – 1/2 cup
  • Vanilla extract – 1/2 tsp
  • Egg – 1/2 an egg, lightly beaten
  • All purpose flour – 1/2 cup
  • Unsweetened cocoa powder – 2 tbsps
  • Salt – 1/8 tsp
  • Baking Soda – 1/4 tsp

Method:

  • Sift flour, baking soda and salt together in a bowl.
  • In a bowl of an electric mixer, whisk butter and sugar until creamy.
  • Add vanilla and egg. Mix till well combined.
  • Add flour mixture little by little until well combined.
  • Fold in the white chocolate chips.
  • Preheat oven to 350F.
  • Line cookies sheet with parchment paper and place a tsp of dough on the cookie sheet. ( I rolled the dough into a ball and lightly flattened it)
  • Bake for 9 minutes.
  • Let the cookies rest on the cookie sheet for a minute before removing them onto a wire rack to cool down completely.

 

 

White Chocolate Chip Cookies 2

Soft Sugar Cookies

Soft Sugar Cookies

I have started my Christmas baking and last week I made some hot mexican chocolate sandwich cookies for my husband’s office party. Next in line are the sugar cookies. The recipe I posted last year was good but crispy cookies. Click here for the recipe.

This year I decided to try the soft version which turned out crumbly and super soft.

I decorated the cookies with homemade colored sugar.

It is pretty simple. Mix granulated sugar with few drops of food color liquid. Viola!

For royal icing. Click here for the recipe.

The recipe below was adapted from The Smart Cookie Cook.

The recipe below yields 40 cookies(depends on the size of the cookie cutter)

Ingredients:

  • All purpose flour – 2+1/4 cup
  • Baking powder – 2 + 1/4 tsp
  • Salt – 1/4 tsp
  • Unsalted Butter – 3/4 cup butter (1 and a half stick) at room temperature
  • Sugar – 3/4 cup +2 tbsps
  • Egg – 1+ 1/2 an egg
  • Vanilla extract – 2 tsp
  • Almond extract – 2 tsp
  • Colored sugar – use as required to decorate cookies

Method:

  • Mix flour, baking powder and salt in a bowl.
  • Beat butter and sugar together using a mixer until light and fluffy.
  • Add egg and mix till combined.
  • Add vanilla and almond extract. Mix well.
  • Add the flour mixture in small batches and mix till well combined.
  • Wrap the dough in plastic wrap and refrigerate for an hour.
  • Preheat oven to 350F.
  • Line baking sheet with parchment paper.
  • Roll dough between two sheets of wax paper using a rolling-pin. Or follow your own method of rolling out the dough.
  • Use cookie cutters to cut the cookies and place it on the baking sheet.
  • Decorate with colored sugar.
  • Bake for 8 minutes.
  • Remove cookies from the oven and let the cookies rest on the baking sheet for a minute.
  • Remove onto a wire rack to cool completely.

I am sending this post to the following events :

Foodomania’s Christmas Cook-Off Contest

Simply.food’s Lets cook edible gifts for Christmas

My Culinary Creations Cookies and cakes for Xmas

Ghar ka Khana’s Merry Christmas Celebrations

Sugar Cookies

Sugar Cookies

Sugar cookies can be made for every occasion and can take simple to festive shapes. You can use your creativity to decorate them. Simple sprinkles, coloured sugar or icing will work.

The ingredients below yields 25 cookies.

Ingredients:

  • All purpose flour – 2 cups
  • Baking powder – 1/2 tsp
  • Salt – 1/4 tsp
  • Unsalted butter – 1/2 cup, at room temperature
  • Sugar – 1 cup
  • Egg – 1
  • Vanilla extract – 1 tsp
  • Almond extract – 1 tsp (optional)

Method:

  • Mix flour, baking powder and salt in a bowl and set it aside.
  • Cream butter and sugar until light and fluffy.
  • Add egg, vanilla extract and almond extract(optional) to the butter mixture and mix till well combined.
  • Add the flour mixture to it and mix until just combined.
  • Knead the dough into two balls and flatten the dough into disks.
  • Wrap them separately in plastic wraps and refrigerate for 20 minutes.
  • Preheat oven to 325F.
  • Line a baking sheet with parchment paper.
  • Take one dough disk out of the fridge and unwrap it.
  • Place it on a sheet of parchment paper sprinkled with flour.
  • Roll out the dough into 1/8 inch sheet and cut shapes using a cookie cutter.
  • Transfer the cookies to the cookie sheet using a spatula.
  • Bake for 12 minutes( approximately) or until the edges of the cookies turn golden brown.
  • Rotate tray halfway as it bakes.
  • Transfer the baked cookies to a wire rack and let it cool down completely.
  • Roll the remaining dough and cut out into shapes and bake them.

Ingredients for icing:

  • Powdered sugar – 1 cup + 1/2 cup (sifted)
  • Water – as required
  • food color – desired colors

Method:

  • Add water little by little to the powdered sugar and mix without lumps.
  • Mix it to the consistency that you require.
  • If it is too watery, add more powdered sugar.
  • You can dilute it with water if the icing is too thick.
  • Add desired food color to the icing and mix well.
  • Use icing bags or ziplock bags to frost the cookies.

Note:

  • Let the frosted cookies sit on the wire rack overnight for the frosting to dry.
  • The cookies were crunchy on the day I baked them, but turned soft the next day.
  • It was even better on the second day.

Chocolate Chip Cookies

Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe from Martha Stewart cooking show. These cookies are crisp. I made a huge batch of these cookies for family and cousins in India and they all loved it.

The recipe below makes 22 cookies.

Ingredients:

  • Semi-sweet chocolate chips – 1/2 cup
  • Egg – half an egg, beaten
  • Vanilla extract – 1/2 tsp
  • Salt – 1/4 tsp
  • Light brown sugar – 2 tbsps + 1 tsp
  • Granulated sugar – 1/4 cup +1 tbsp
  • Unsalted butter – 5 tbsps, at room temperature
  • Baking soda – 1/8 tsp
  • All purpose flour – 1/2 cup + 1 tbsp
  • Water – 1 tbsp

Method:

  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper.
  • Whisk the flour and baking soda together in a small bowl.
  • In a large bowl combine butter, sugar and light brown sugar until light and fluffy.
  • Add salt, water, vanilla and egg.
  • Beat until well mixed.
  • Add the flour and mix until just combined.
  • Stir in the chocolate chips.
  • Place a tbsp of dough on the parchment paper, 2 inches apart.
  • Bake until the cookies are golden brown, 12 to 15 minutes.
  • Remove the baking sheet from the oven and let the cookie cool on the baking sheet for 1 minutes.
  • Transfer the cookies to a wire rack until it cools completely.

Gingerbread Men

Gingerbread men

This recipe is from Martha Stewart’s show. I made them last year and they turned out perfectly. I have updated the post with new photos and have included the recipe for royal icing.

Ingredients for Gingerbread man:

  • All-purpose flour – 3 cups
  • Ground ginger – 2 tsp
  • Ground cloves – 1/4 tsp
  • Ground nutmeg – 1/4 tsp
  • Baking soda – 1 tsp
  • Baking powder – 1/2 tsp
  • Salt – 1 tsp + 1/2 tsp
  • Unsalted butter – 6 tbsps, at room temperature
  • Dark brown sugar – 1/2 cup, packed
  • Large Egg – 1
  • Unsulphured molasses – 3/4 cup

Ingredients for Royal icing:

  • Confectioners sugar/ Powdered sugar – 2 cups+ 1/2 cup
  • Egg white – 1 (beaten)
  • Lemon juice – 1 tsp
  • Whole milk – 2 tbsps

Method:

  • Whisk the flour, ground ginger, cloves, nutmeg, baking soda, baking powder and salt together.
  • In another bowl, mix butter and brown sugar until light and fluffy.
  • Beat in egg and molasses.
  • Add the flour and mix till just combined.
  • Divide the dough into two halves.
  • Flatten into disks and wrap them in plastic wraps.
  • Refrigerate until firm.
  • Preheat oven to 350 F.
  • Work with one disk at a time.
  • Place dough on a lightly floured parchment paper and roll out into 1/8 inch thick sheet.
  • Dust it with flour as needed to prevent the dough from sticking to the rolling-pin.
  • Lift the rolled out dough using the parchment paper and place it on a cookie sheet and freeze for 20 minutes.
  • Remove the dough along with the parchment paper from the cookie sheet.
  • Use a spatula to loosen the dough from the parchment paper.
  • Place the rolled out dough on the counter.
  • Use cookie cutters to cut out the gingerbread men.
  • Brush off any excess flour.
  • Place the gingerbread men on a cookie sheet lined with parchment paper.
  • Roll up the extra dough and continue making gingerbread men.
  • Chill the dough if required.
  • Bake the gingerbread men for 11 to 12 minutes, rotating the tray in between.
  • Let them cool on wire racks.

Method for preparing royal icing:

  • Add sugar to the bowl of a hand or stand mixer.
  • Whisk in the egg whites.
  • Keep whisking until the egg white is completely incorporated.
  • Add milk and lemon juice.
  • Mix till soft peaks form.
  • Add food colours of your choice.
  • Fill icing bags or zip lock bags with the icing and decorate the gingerbread man.

Notes:

  • The dough can be refrigerated for up to 2 days.