CHOCOLATE WALNUT BISCOTTI (R5) was my favorite. Although I used way too much flour on the board, which turned the cookies white, cocoa would be better if flour is needed. The other bonus of this cookie was learning about Coffee Extract. This Coffee Extract was made from a 2 oz. espresso powder mixed with 1/4 C. water in the jar. I can't wait to find other uses for it.
Mixer:
1 C. unbleached flour
⅓ C. unsweetened cocoa powder
½ C. dark brown sugar, packed
¼ C. sugar
2 T. baking soda
¼ t. kosher salt
2 T. unsalted butter, cube
Whisk, small bowl:
2 eggs
1 egg yolk, white reserved for another use
1 t. vanilla
2 t. Coffee Extract
- ¼ C. hot water
- 2 oz. Medaglia D'Oro instant espresso powder
½ C. semisweet chocolate chips
Preheat oven to 350°F. For coffee extract, microwave ¼ C. hot water in a glass measuring cup. Pour into the 2 oz. jar of espresso powder. Stir, screw on lid and shake. Store in a cool dark place for up to 6 months.
Line a baking sheet with parchment paper. Chop walnuts and spread on a baking sheet. Toast in oven, stirring occasionally, until lightly golden and fragrant, about 5 minutes. Remove from heat and cool on a wire rack.
In an electric mixer fitted with the paddle attachment, add flour, cocoa powder, sugars, baking soda, salt and cubed butter. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes. It will be a dry mix with no chunks of butter. In a small bowl, whisk eggs, egg yolk, vanilla and coffee extract. Add to mixer and beat on low to combine. Add chocolate chips and walnuts. Stir to combine. This dough is very sticky and wet so use ample flowur on your board and hands when shaping dough. Cover cutting board with flour, turn out dough, cut into two pieces. Shape into two longs to about 16" L x2" W x 1/2" thick. Move longs to a parchment lined cookie sheet about 3" apart. Bake, rotating halfway through till logs are firm to the touch, about 20 minutes. Transfer the logs on parchment paper to a wire rack to cool slightly, about 5 minutes. Reduce oven to 250°F. Transfer warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into ⅓" thick slices. Arrange slices, cut side up, back on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove from oven and cool on a wire rack.
Leftover: Coffee Extract: Store leftovers in a cool dark place. Will keep up to 6 months. Use in other recipes, desserts, braises, etc.
Variation: Melt chips and dip one side of the cookie.
TOASTED COCONUT MARSHMALLOWS (R4): I've made marshmallows before and although I considered them a winner they didn't get eaten but I love the idea of fresh flavored marshmallows so this years Toasted Coconut Marshmallow was a great start. I was surprised to see that this was also a Barefoot Contessa recipe.
PEANUT BUTTER TRUFFLES (R4): They taste like a peanut butter cup but with white chocolate. Very sweet but people seemed to like them. I liked that I could make them a couple of days ahead and even freeze them ahead of time.
7 oz. jar marshmallow creme
1 C. creamy peanut butter
1 C. powdered sugar
¾ C. Planters roasted salted peanuts, chopped
2 T. light corn syrup
12 oz. bag white chocolate chips
Line a baking sheet with parchment paper. In a large microwave safe bowl combine marshmallow and peanut butter. Microwave for 30 seconds or until it is slightly softened; stirring once. Stir in powdered sugar, finely chopped peanuts and corn syrup until well combined. Using a 1 oz. cookie scoop shape into balls. To another microwave safe bowl add chocolate chips and microwave 30 seconds at a time, stir and heat again until melted. Dip balls into white chocolate to cover. Place on parchment paper to harden.
Variations:
- Add 1 T. shortening to chips when melting per original recipe.
- Use semi sweet or dark chocolate for Peanut Butter Easter Eggs.
Storage: Store in refrigerator for up to 2 weeks or freeze for up to 1 month.
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