Specifications

CHOCOLATE CHIP
SHORTBREAD COOKIES
Makes about 4 dozen cookies.
1 cup (250 ml) unsalted butter,
room temperature
3
⁄4 cup (175 ml) brown sugar, packed
1
1
⁄2 teaspoons (7 ml) pure vanilla extract
2 cups (500 ml) unbleached, all-purpose
flour
1 cup (250 ml) miniature semisweet
chocolate chips granulated sugar for
garnish
Preheat oven to 350ºF (175°C).
Starting on Speed 1, cream butter and
brown sugar for about 30 seconds.
Increase to Speed 3 and mix for 3 minutes
or until light and fluffy. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle
1
⁄2 of the flour over the top and beat on 1
until mixed in, about 20 seconds. Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, stir in chocolate chips.
Roll dough into 1
1
⁄4-inch (3 cm) balls and
place about 3 inches (7.5 cm) apart on
ungreased cookie sheets. Using the bot-
tom of a drinking glass which has been
smeared with a little bit of butter, dip it in
sugar, and flatten each cookie to about
3
⁄8 inch (1 cm) . Bake in preheated 350°F
(175°C) oven for about 12 minutes until
cookies are just beginning brown on
edges.
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely.
Store in an airtight container.
Nutritional information per cookie:
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CHOCOLATE ALMOND
BISCOTTI
Makes about 4 dozen.
2
1
⁄2 cups (625 ml) unbleached, all-purpose
flour
2
⁄3 cup (150 ml) unsweetened cocoa
powder (Dutch process preferred)
2 teaspoons (10 ml) baking powder
1
⁄2 teaspoon (2 ml) salt
1
⁄2 cup (125 ml) unsalted butter, at room
temperature
1
⁄2 cup (125 ml) granulated sugar
1
⁄2 cup (125 ml) packed brown sugar
3 large eggs, 1 of them separated
4 ounces (115 g) bittersweet chocolate,
melted and cooled slightly
1
⁄4 cup (50 ml) coffee liqueur (Kahlua
®
,
Tia Maria
®
, Kamora
®
)
1 teaspoon (5 ml) pure vanilla extract
1
⁄4 teaspoon (1 ml) almond extract
1 cup (250 ml) slivered almonds, lightly
toasted
Combine the flour, cocoa, baking powder,
and salt in a medium bowl. Mix on Speed
1 for 15 seconds. In a large bowl, cream
the butter and sugars using Speed 1, just
until incorporated, 5 to 10 seconds. Add
the 2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
mixture, 15 seconds. Do not overbeat.
Using Speed 1, gradually beat in the flour
mixture, 1 cup (125 ml) at a time, for
15 seconds after each addition, to form a
soft dough. Stir in the nuts. Form dough
into a rough 9-inch (23 cm) square, cover
with plastic and refrigerate the dough for
1 hour or until it is easy to handle.
Preheat oven to 350ºF (175°C). Line a
baking sheet with parchment paper or a
nonstick baking liner. Divide the dough in
3 pieces, and with floured hands, shape
each into a 10-inch (25 cm) log. Place on
the prepared baking sheet and flatten to
2 inches (5 cm) across. Place the reserved
egg white in a small bowl and beat until
frothy using Speed 2. Brush the logs with
the beaten egg white. Bake 30 to
35 minutes until firm.
Remove from oven and cool on a rack for
10 minutes. Lower oven temperature to
250ºF. Slice each log into
1
⁄2-inch (1.25 cm)
pieces using a serrated knife, place the
biscotti back on the baking sheet and bake
for 15 to 20 minutes, until dry. Let cool
completely on a wire rack. Store in an
airtight container.
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