Idiomas disponibles
Idiomas disponibles
CherryandPistachioBiscotti
Any dried fruits or nuts work well in this recipe. However, the red of a dried cherry or
cranberry with the green of the pistachio nut make these cookies a festive holiday cookie -
perfect for dipping in the Chocolate Fountain!
1 cup butter, cold
1 1/2 cups light brown sugar
3 Tablespoon vanilla
3 teaspoon baking powder
2 teaspoon cinnamon
2 cups dried cherries
Preheat oven to 350°F. Prepare 4 cookie sheets by lining with wax paper. Combine butter and
sugars in a mixer and beat until creamy and light. Beat in eggs, one at a time; add vanilla and
blend well. Add in remaining ingredients until just incorporated. Do not over mix. Remove
dough, place on a well floured surface and knead dough until it comes together. Shape
dough into four 12-inch loaves, using more flour if necessary. Place each loaf on its own
cookie sheet. Bake 2 loaves at a time, rotating cookie sheet 1/2 turn during baking time.
Bake for about 35 minutes. Remove loaves from oven. Bake remaining 2 loaves.
Lower oven temperature to 300°F. Slice loaves lengthwise with a serrated knife 1/4 to 1/2 inch
thick. Bake 10-12 minutes. Then turn biscotti over and bake them for an additional 5 minutes.
Repeat with remaining batches. Once they have cooled, the biscotti can be frozen or can be
stored in a vacuum sealed bag for about 12 weeks.
Makes 6 dozen biscotti.
FortuneCookies
1 cup butter, cold
10 Tablespoon butter, melted
2 cups superfine sugar
1/8 teaspoon salt
1 teaspoon vanilla
Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray
with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric mixer
for about 30 seconds. Add remaining ingredients and beat until just incorporated. Pour a
spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon
to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet. Bake about
8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust
oven temperature, if necessary.
Carefully lift cookie off with spatula. Shape quickly by folding in half and then, with thumb
and index finger, bend open ends together. Repeat with remaining dough.
When cookies are cool, thread or fold fortunes made out of sturdy paper inside cookie.
Makes 24 cookies.
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1 1/2 cups sugar
4 eggs
6 cups flour
1/2 teaspoon salt
1 teaspoon nutmeg
3 cups pistachios
1 1/2 cups sugar
8 large egg whites
2 cups flour, sifted
6 Tablespoon heavy cream
ClassicVanillaShortbread
1 3/4 cups all-purpose flour
2 1/2 Tablespoon vanilla
1 1/4 cups powdered sugar
1 large egg yolk
1 large egg, separated
Preheat oven to 300°F. Cut parchment paper to fit a square 8x8 or a 9-inch cake pan.
Combine flour, salt, vanilla in bowl. In mixer, cream butter, sugar, and egg yolk until light and
well incorporated. Add flour mixture and blend. Remove dough and press into pan lined with
parchment paper. To smooth dough, roll with jar or can. Beat egg white with salt and lightly
brush dough with mixture. Carefully slice dough to form uniform wedges and prick with a
fork. Bake approximately 15 minutes, until dough is a light golden brown. Let cool, remove
from pan, and slice.
Makes approximately 8 large wedges.
TuilePirouettes
This classic cookie can be made into a variety of shapes, such as a cup for ice cream. Just
place the pirouette into an egg carton to cool. Or tie a rolled pirouette with a thin ribbon for a
graduation party.
10 Tablespoon butter, melted
2 cups superfine sugar
1/8 teaspoon salt
1 teaspoon vanilla
Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper.
Spray with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric
mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated.
Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back
of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet.
Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around
edges. Adjust oven temperature, if necessary.
Carefully lift cookie off with spatula and shape quickly by rolling over a pencil.
Repeat with remaining batter.
Makes 24 cookies.
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1/2 teaspoon salt
1 1/4 sticks unsalted butter,
room temperature
Pinch salt
8 large egg whites
2 cups flour, sifted
6 Tablespoon heavy cream
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