Baking Favorites. Williams Sonoma

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СКАЧАТЬ ABOUTMAKES ABOUT

      3 DOZEN BISCOTTI3 DOZEN BISCOTTI

      Cherry & Hazelnut

      Chocolate-Dipped Biscotti

      Also known as cantucci, these Italian biscuits are twice baked to achieve their signature crunchy

      texture. While coffee is a favorite accompaniment, dessert wines, notably Vin Santo, are another

      traditional pairing. Look for a wine with tasting notes of dark fruits or toasted nuts.

      Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat to

      350°F (180°C). Line 2 baking sheets with parchment paper.

      In a bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.

      In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high

      speed until fluffy and pale yellow, about 2 minutes. Add the sugar and beat until combined,

      about 1 minute. Reduce the speed to low and add the eggs one at a time, beating well after

      each addition. Add the vanilla and beat until combined, about 1 minute. Stop the mixer and

      scrape down the sides of the bowl. Slowly add the flour mixture and beat on low speed until

      incorporated, about 2 minutes. Beat in the cherries, hazelnuts, Frangelico, and orange zest

      until evenly distributed. The dough should be very soft.

      Turn the dough out onto a well-floured work surface and divide in half. Using well-floured

      hands, transfer half of the dough to 1 of the prepared baking sheets and shape into a log

      about 12 inches (30 cm) long and 1

      1

      /

      2

      inches (4 cm) in diameter. Place on one side of the

      sheet. Repeat with the remaining dough, leaving at least 4 inches (10 cm) between the logs

      (they will spread a bit as they bake).

      Bake until the edges of the logs are golden, 25–30 minutes. Transfer the baking sheet to a

      wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on

      the sheet, on the diagonal into slices about

      1

      /

      2

      inch (12 mm) wide. Carefully turn the slices

      on their sides; when you run out of room on 1 baking sheet, start transferring slices to the

      other prepared baking sheet. Return both sheets to the oven, placing one sheet on the top

      rack and the other sheet on the lower rack.

      Bake until the edges of the biscotti are golden, 10–12 minutes. Transfer the baking sheets to

      wire racks and let the biscotti cool completely on the sheets.

      Meanwhile, line another baking sheet with parchment paper. Place the chocolate chips in a

      heatproof bowl set over but not touching barely simmering water in a saucepan and heat,

      stirring often, until melted and smooth. Whisk in the oil until smooth. Remove from the heat.

      Dip one end of each biscotti into the melted chocolate, using a spoon to coat half of the

      biscotti with the chocolate. Carefully shake off the excess. Place on the prepared baking

      sheet and sprinkle with sea salt. Refrigerate until the chocolate is set, about 30 minutes.

      41

      COOKIES, BARS & BROWNIES

      FOR THE COOKIES

      1¼ cups (6½ oz/200 g)

      all-purpose flour

      ¾ cup (6 oz/185 g) sugar

      ¾ cup (2¼ oz/65 g)

      Dutch-process cocoa powder

      1 teaspoon baking soda

      ¼ teaspoon baking powder

      ¼ teaspoon kosher salt

      ¾ cup (6 oz/185 g) unsalted

      butter, at room temperature

      1 large egg plus 1 large egg yolk

      1 teaspoon peppermint extract

      FOR THE ICING

      2 cups (12 oz/375 g) white

      chocolate chips

      2 tablespoons canola oil

      15–20 peppermint candies,

      crushed (about ½ cup/85 g)

      MAKES ABOUTMAKES ABOUT

      2 DOZEN COOKIES2 DOZEN COOKIES

      Peppermint Crunch Cookies

      Dutch-process cocoa powder gives these easy-to-make fudgy cookies a rich dark color and a

      deep chocolate taste. To infuse the white chocolate icing with peppermint flavor, add

      1

      /

      2

      teaspoon

      peppermint extract with the oil. Store these cookies between sheets of waxed or parchment paper

      to keep them looking their best.

      Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

      In the bowl of a stand mixer, using a handheld whisk, whisk together the flour, sugar,

      cocoa powder, baking soda, baking powder, and salt. Fit the mixer with the paddle

      attachment, add the butter, and beat on low speed until light and fluffy, about 3

      minutes, then beat in the egg, egg yolk, and peppermint extract. Raise the speed to

      medium СКАЧАТЬ