I'm trying really, really hard to harness the positive energy I so liberally spewed during The New Year Post awhile back, 'cause man, things have been kinda sucky lately. Not to a devastating, life-shattering, crawl- into- a- corner level of suck-ta-tude, but close. So when the last straw arrived yesterday morning, I threw up my hands, walked into the kitchen, and exclaimed "screw it, I'm making cookies." I mean, who doesn't feel better after a couple cookies? This rainbow mug also helps.
Vanilla and Almond Biscotti, Dipped in Dark Chocolate from Nonna's Italian Kitchen
Ingredients:
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unbleached cane sugar
3/4 cup smooth unsweetened applesauce
1-3 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups almonds, toasted and chopped
Directions:
Preheat oven the 325°F.
Lightly oil two cookie sheets.
Use double layer shiny ones, if you have them.
If yours are very black, line them with foil.
In a large bowl, whisk together the flours, baking powder, and salt.
In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
Place these on the cookie sheets.
Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300°F.
Cool the logs on a rack for 15 minutes.
Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
Bake 5-10 minutes, or until golden on the bottom.
Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
Cool on racks, then store airtight for up to two weeks.
Basic No Bakes
Ingredients:
1/2 cup margarine (Earth Balance)
2 cups sugar (white or brown)
1/2 cup soy milk
4 tablespoon unsweetened cocoa powder
1/2 cup peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats
Directions:
In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.
Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
Drop teaspoonfuls of the mixture onto cookie sheets lined with wax or parchment paper and allow to cool. When cool, turn cookies over to dry the bottoms.
Store in an airtight plastic container in the refrigerator.
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