Crunch Time: Orange-almond biscotti

by Caitlin Saniga

The more zest you use, the more pronounced the orange flavor will be. I suggest zesting 2 oranges until there’s not zest left on the peel. And when you’re ready to start chomping, might I suggest sipping some chamomile tea, too?

• 1 1/2 cups sugar
• 10 tablespoons unsalted butter, melted and cooled
• 3 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon fresh-squeezed orange juice
• 1 teaspoon bourbon
• 1 tablespoon orange zest (from 2 large oranges)
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup slivered almonds, toasted lightly (until fragrant)

You’re bound to have a few biscotti that break while you’re rearranging them on the tray. Don’t fret! Those are still edible and perfectly suitable for taste tests!

Preheat the  oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, mix together the sugar, melted butter, eggs, vanilla extract, orange juice, bourbon and orange zest until well combined. Sift the flour, baking powder and salt into the wet mixture. Mix until well blended. Add the almonds, and mix until evenly distributed.

Turn the dough onto the prepared baking sheet. Using ample flour on your hands, divide the dough into two even logs, as far apart as possible on the sheet. Bake in the oven until golden, about 30 minutes.

Remove the logs from oven and allow to cool at least 15 minutes. Once cool, use a long, serrated knife to cut the logs into 1/2 inch-thick slices. Lie the slices cut side down on the baking sheet. Return to the oven and bake until golden brown, about 10 minutes. Flip the biscotti and return to the oven to brown on the remaining side, another 10 minutes. Remove the biscotti and cool on sheet a few minutes before transferring biscotti to a rack to cool. Store in an airtight container for up to 1 month.

Makes about 2 dozen biscotti.

Recipe adapted from: My Big Green Cookbook

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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Crunch Time: Double chocolate cranberry biscotti

by Sarah Steimer

Although you can use dried cranberries in this recipe, I highly recommend using fresh or frozen cranberries. There’s a really great balance that occurs between the not-too-sweet chocolate, the slightly sour cranberries and a strong cup of coffee.

• 1/3 cup all-purpose flour
• 1/3 cup wheat flour
• 1/2 cup unsweetened cocoa powder
  

  The size of the log doesn’t have to be too precise. Just try to maintain the same thickness so the biscotti bakes evenly.

• 1/3 cup of sugar
• 1/2 teaspoon baking soda
• pinch salt
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup cranberries (I used fresh, you can use frozen or dried)

In a large or medium bowl whisk together the flours, cocoa powder, sugar, baking soda and salt.

Add the eggs and vanilla extract, mixing until just combined. Fold in the chocolate chips and cranberries (you may need to use your hands — and yes, it’s very sticky).

On a baking sheet covered with parchment paper, pat the batter into a long log, about 4 inches wide and 3/4 inch thick.

Bake the biscotti at 300 degrees for 30 minutes. Remove from the oven and let cool for 5-10 minutes.

The second round in the oven just firms up the center of the biscotti.

Slide the biscotti and parchment paper off the pan and onto a counter. Slice the biscotti into 3/4-inch slices and lay the slices on their side back on the parchment paper and onto the pan. Return to the oven for another 10-15 minutes.

Let the biscotti cool completely. Store in an air-tight container in the refrigerator or a cool pantry.

Recipe adapted from: A Full Measure of Happiness

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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Cherry-white chocolate shortbread cookies

by Caitlin Saniga

Relieve holiday stress by creating cookie art and splashing white chocolate on every surface of your kitchen.

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares, finely chopped
• 1/2 teaspoon almond extract
• red food coloring
• 2 teaspoons shortening (not sure if you really need this)
• white nonpareils or other sprinkles

Preheat oven to 325 degrees. Spread the cherries on paper towels to drain well.

In a large bowl, combine the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and 2/3 cup of the chopped chocolate. Stir in the almond extract and, if desired, food coloring. (I used a few good squirts.) Knead mixture until it forms a smooth ball.

Shape the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to 2-inch rounds.

Bake for 10 to 12 minutes or until centers are set. Cool for 1 minute on the cookie sheet. Transfer cookies to a wire rack and let cool.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.

One the cookies have cooled, spread them on wax paper. Dip a spoon in the chocolate and drizzle it in a back-and-forth motion over the cookies. Sprinkle the nonpareils over the wet chocolate. Place cookies on waxed paper until chocolate is set.

Makes about 36.

Recipe adapted from: With a Grateful Prayer and a Thoughtful Heart

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Almond cookie bars

by Caitlin Saniga

Aunt Karen handed me a box of these and asked me if I'd take them off her hands. No problem! Holly and I scarfed them down in no time. I later tracked down Aunt Karen's friend Dee (who made them) and got the recipe. Thanks guys!

• 1 cup butter (2 sticks), melted
• 1 1/2 cups sugar, plus more for sprinkling
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 4 teaspoons almond extract
• 3/4 cup sliced almonds

I made my bars in a smaller dish, so they were thicker and a little softer. Yum!

Preheat the oven to 350 degrees. Lightly flour a 9″-by-13″ glass baking pan or a pan of similar size.

Mix together the butter and sugar. Add the flour, eggs and extracts; stir. Pour the batter in the prepared baking pan. Spread almonds over the top. Sprinkle extra sugar over the almonds.

Bake 35 minutes, or until the cookie turns golden brown. Let cool about 20 minutes before slicing.

Makes 24-28 bars.

Recipe: Dee Burdette, a family friend

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Chocolate-ginger molasses cookies

by Sarah Steimer

These cookies are basically a cross between gingerbread cookies and chocolate chip-walnut cookies. Perfect in every way.

• 7 ounces semisweet chocolate
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon unsweetened cocoa powder
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger
• 1/2 cup dark-brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar
• 3/4 cup chopped walnuts

Chop chocolate into 1/4-inch chunks (unless you were smart enough to get chips or morsels); set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, and cocoa.

Beat butter and grated ginger until combined. Add brown sugar and molasses, again beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Add in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate.

Place dough onto a piece of plastic wrap. Pat dough out to about 1-inch thick; seal with wrap and refrigerate until firm, 2 hours or more (I prefer overnight).

Roll dough into 1 1/2- inch balls. Dip the top half into the chopped walnuts, pressing to make sure they stake in the dough. Place on a cooking sheet with either Silpat or parchment paper, leaving 2 inches between each cookie. Refrigerate for about 10 minutes until the dough firms back up (it is very sticky).

Bake at 325 for about 10 to 12 minutes. The cookies will seem rather soft when you take them out, but they firm up as they cool. DO NOT overbake or else you will be eating hockey pucks for a few days.

Makes 24 cookies.

Recipe adapted from: Martha Stewart

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Holiday Dozen: Chocolate raspberry cookies

by Sarah Steimer

The inspiration for these came from cookies we get at the Farmer’s Market in the summer.

• 2 cups flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 12 oz bittersweet chocolate chips
• 4 eggs
• 2 tsp vanilla extract
• 2 tsp instant coffee or espresso powder
• 10 tablespoons (1 1/4 sticks) unsalted butter, softened but still cool
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 cups white chocolate chips
• 1 1/2 cups of raspberries, fresh or frozen

Sift together the flour, cocoa, baking powder and salt in a medium bowl.

Melt the chocolate chips in a double boiler then set aside. In a small bowl beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder in and let dissolve.

Beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined. Reduce the speed to low and gradually beat in the egg mixture until incorporated. Add the melted chocolate in a steady stream and beat until combined. Scrape the bottom and sides of the bowl with a rubber spatula.

With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Stir in the white chocolate chips and raspberries by hand. Cover with a towel and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes (this is very important!).

Scoop the dough onto baking sheets with a large spoon or an ice cream scoop, spacing the dough about 1 1/2 inches apart. Bake at 350 degrees for about 15 minutes or until the edges are firm and the center is still soft.

Makes about 42 cookies.

Recipe from: Sarah Steimer (using this recipe as a base)

Photo: Sarah Steimer

*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.

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Holiday Dozen: Cranberry orange drop cookies

by Caitlin Saniga

I must have added too much orange juice to my glaze mixture, which made it pretty runny. But if you follow the directions and the glaze remains thick, you can drizzle pretty zigzags over the cookies.

• 1 cup butter, softened
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/2 teaspoon grated orange zest, divided
• 5 tablespoons orange juice, divided
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped cranberries
• 1 1/2 cups confectioners’ sugar

Preheat the oven to 375 degrees.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. cookies should be spaced at least 2 inches apart.

Bake for 10-12 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Makes 4 dozen.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.

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