Toffey Oat Bar
Cheese Cake – Vanilla, Chocolate Espresso, Lemon, Ginger, Banana, Turtle Dove
Fruit Almond Bars
Cranberry Crumble Bars
Pie Crust and Pastry Dough
Pear Crusted Pie
Biscotti – Nonna’s, Cranberry Pistachio, Cranberry Almond, Cinnamon Hazelnut
ANGEL BARS (increase by half for 24 bars)
¼ c butter softened
2 tbsp sugar
1 egg yolk
¼ tsp vanilla
¾ c flour
2 large eggs
1 c light brown sugar
1 ½ tbsp. flour
¼ tsp baking powder
⅛ tsp salt
1 ½ tsp vanilla
1 ½ c chopped, toasted pecans or walnuts toasted
1 c flaked or shredded coconut toasted
Preheat oven 350°. Grease 9×9 baking pan lined with foil.
Crust: Beat in medium bowl till well blended: ¼ c butter softened, 2 tbsp sugar, 1 large egg yolk, ¼ tsp vanilla. Stir in ¾ c all-purpose flour till well blended and smooth. Press dough evenly into baking pan. Bake for 10 minutes.
Filling: Beat in medium bowl till well combined: 2 large eggs, 1 c light brown sugar packed, 1½ tbsp flour, ¼ tsp baking powder, ⅛ tsp salt, 1½ tsp vanilla. Stir in 1 ½ c chopped toasted pecans or walnuts, 1 c flaked or shredded coconut lightly toasted (325° x 10 minutes). Spread mixture over hot baked crust. Bake till firm or tooth pick comes out slightly wet, 20-25 minutes. Set pan on rack to cool.
Lemon Glaze: Add when filling still warm. Beat till smooth: 1 ¼ c confectioners sugar, ¼ c fresh lemon, orange, or lime juice, 1 tsp vanilla. Let stand till bars are cool and glaze set. Refrigerate.
Crust: Preheat overn 325° middle rack. Gease 9×13 pyrex pan. Mix 2 c flour, ¼ c packed light brown sugar, ½ c confectioners sugar, ¼ tsp salt. Crumb with 1 ½ sticks unsalted butter. Press into bottom and ½” up sides of dish. Bake till golden ~25 minutes.
Filling: Whisk 4 large eggs, 2 egg yolks, 2 c sugar, ⅓ c flour sifted, 1 tsp lemon zest, 1 c fresh squeezed lemon juice.
Remove crust from oven. Reduce temperature to 300°. Pour filling and bake till filling set 30-35 minutes. Cool on rack. Refrigerate 2 hours till firm. Dust with confectioners sugar.
TOFFEY OAT BARS (increase by half for 24 bars)
Crust: Pour ⅓ c melted butter over 2½ c rolled oats, mix thoroughly. Add ½ c brown sugar, ¼ c corn syrup, ½ tsp salt, 1½ tsp vanilla. Mix well. Pack into well greased 9” square pan. Bake 350° for 15 minutes.
Filling: Mix 2 well beaten eggs with 1 c brown sugar. Stir in 2 tbsp flour, 1 tsp baking powder. Add 1 c shredded coconut, 1 c chopped walnuts, ½ c fruit (raisins, dates, huckleberries, cranberries). Spread over partially baked crust. Bake 350° for 25 minutes.
1 c butter flavoured shortening
1 c firmly packed brown sugar
½ c sugar
2 tsp vanilla
3 tbsp milk
1¾ c flour
1 tsp baking soda, ¼ tsp salt, 1 tsp cinnamon
3 c quick oatmeal
½ c dried cranberry
1 10oz bag chocolate covered raisins
1 c chocolate chips
Heat oven 325°. Beat together shortening and eggs. Add vanilla and milk and beat till creamy. Combine flour, salt, baking soda, cinnamon and mix well. Add to creamy mixture, blend well. Stir in oatmeal, cranberry and raisins. Mix well.
Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8-10 minutes for chewy cookies. Cool 1 minute and place on wire rack. Put chocolate chips into plastic bag into hot water and melt. Snip off tiny corner and drizzle over.
Makes 5 dozen.
Mix 3½ c grated carrots and 1½ c canola oil in bowl.
Mix 2 c unbleached white flour, 1½ tsp baking powder, 1½ tsp baking soda, 2 tsp cinnamon, 1 tsp nutmeg in bowl.
In third bowl, beat 4 eggs. Add 1 c granulated sugar and 1 ½ tsp vanilla. Beat for few minutes. Add to carrots and oil and mix well with no clumps. Add ½ c raisins, ½ c finely chopped nuts.
Add to 9×12 baking dish. Bake 325° for 50 minutes. Freezes well. Let cool before icing.
Icing. ½ lb cream cheese – soften. Add 1½ c icing sugar, 1½ tsp lemon juice. Beat well till smooth. Ice, chill and serve.
Coconut Pineapple Carrot Cake. Omit raisins, reduce carrots to 2 cups and add 1 cup drained crushed pineapple + ½ c flaked coconut. Sprinkle frosting with shredded coconut.
Fruit. Stir together with fork: ¾ c brown sugar, 2 tbsp flour, 1 tsp cinnamon, ¼ tsp each nutmeg and salt. Stir in until evenly coated 6 apples (peeled, cored and sliced) and 2 cups fresh or frozen fruit (I usually use frozen mixed fruit), 1 tsp vanilla. Put in 9” square dish and press down.
Topping. Stir together 1½ c old fashioned rolled oats, ½ c brown sugar, ½ c flour. Add ½ c melted butter and work with fork till crumbly. Stir in ¾ c slivered almonds. Sprinkle over fruit.
Bake at 350° uncovered till apples fork tender 50-60 minutes.
Serve with vanilla ice cream.
Sweet Pastry. Use flan pan. Cookie like texture. In bowl, mix 1 ¼ c all purpose flour, ¼ c granulated sugar, ¼ tsp salt.
Cut in ½ c unsalted butter until resembles corn meal. Beat together: 1 egg or 2 egg yolks and ½ tsp vanilla, 2-3 tbsp cold water and add to flour/butter mixture. Want a sticky mixture. Press into ball, flatten into disk, wrap in Saran and chill for at least 30 minutes to prevent shrinkage.
Roll into 9-10” disc. Place into flan pan (can line with foil and beans to keep pressure on pastry). Bake 400° oven for 15-20 minutes until golden brown. Let cool before filling.
Lemon Curd. Small heavy saucepan, combine 3 beaten eggs, 1 c granulated sugar, ½ c lemon juice, 1 tbsp lemon zest and ¼ c butter. Cook at just below boil, stirring almost constantly until thick enough to thinly coat a spoon ~15 minutes.
Lime Curd: substitute lime juice and zest
Orange Curd: decrease sugar to ¾ cup, replace lemon juice with 5 tbsp orange juice + 3 tbsp lemon juice. Use orange zest.
Pour into cooled pastry. Refrigerate. Tarte and delicious.
Crust: Crush 1 1/2 c vanilla wafer cookies in food processor. Place in bowl, add 5-6 tbsp butter melted and mix well. Put into bottom and up the sides about two inches. Bake @ 350 for 7-8 minutes. Cool.
Filling: Cream 24 oz solid cream cheese. Gradually beat in 1 c white sugar. Add 4 large eggs, 1 tbsp vanilla, 1 c sour cream. Blend until smooth. Pour into crust and bake until set ~45-55 minutes. Do not overcook. Cool ~10 minutes.
Topping: 2 c sour cream + 2 tbsp white sugar. Bake another 10 minutes. Remove oven, cool then refrigerate.
2. CHOCOLATE ESPRESSO
Substitute crushed chocolate wafer cookies and add to filling 12 oz (340gm) chocolate chips melted, 3 tbsp flour, 1/4 c espresso or half espresso and half Kalua.
Filling: add juice and zest of 2 lemons.
Topping: add 1 tbsp lemon juice.
Crust: substitute ginger snaps
Filling: omit vanilla. Add 3 tbsp finely chopped candied ginger + juice and zest of one large lemon.
Crust: vanilla or chocolate wafers
Filling: Add 1 c mashed banana. Reduce sour cream to 1/2 cup.
5. TURTLE DOVE
24 Oreo Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 Pkg. (14 oz.) caramels
1/2 cup milk
1 cup chopped Pecans
3 Pkg. (8 oz. each)Cream Cheese, softened
3/4 cup sugar
1 Tbsp. Vanilla
2oz. Dove Chocolate
Heat oven to 325°F.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
Microwave caramels and milk in small microwaveable bowl on high 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Miceowave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
GRANOLA BARS Makes 16 big bars.
1 c butter
1 1/2 c peanut butter
1 1/2 tbsp vanilla
2 c brown sugar
1 c golden corn syrup
6 c large flake oats
1 c flake coconut
1 c sunflower seeds
1 c sesame seeds
2 c chocolate chips (or 1 c raisins or currants and 1 c chocolate chips)
Method: In a skillet, toast coconut, sunflower seeds and sesame seeds and/or almonds and set aside to cool.
In a large mixing bowl, cream together butter, peanut butter, vanilla, and brown sugar. Add corn syrup and then mix in remaining ingredients. Press into greased 12 x 18 inch cookie sheet. Bake in a 350 F oven for ~20 minutes or until golden brown. Let cool slightly and cut while still warm.
Substitute toasted almonds and 1 tsp almond extract for the sunflower seeds and vanilla to ramp it up. I used both and added a little more corn syrup.
FRUIT ALMOND BARS Makes 12 big bars.
This recipe was originally made with blueberries, but are better with raspberries or rhubarb.
1 1/2 c butter, room temperature
1 1/2 c brown sugar
2 c rolled oats
1 1/2 c flour
1 c sliced almonds
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 c blueberries, raspberries or rhubarb – fresh or frozen (if using frozen do not thaw)
3/4 c sugar
1 tsp almond extract
1/4 tsp freshly ground nutmeg
2 tbsp flour
Preheat oven to 350. Prepare 9×13 inch baking pan by greasing and lining with parchment paper of foil up sides of pan.
Beat together butter and brown sugar until light and fluffy. Add the rest of the crust ingredients and mix until combined and crumbly. Press 2/3 of the crust mixture firmly into the pan with fingers.
Toss the fruit filling ingredients together and spread over the bottom crust. Sprinkle the remaining crust on top, pressing gently. The fruit should be almost completely covered.
Bake for about 40 minutes until light golden brown. Cool completely before cutting.
ENERGY BALLS Makes about 20
1 c sunflower seeds, toasted
1 c sesame seeds, toasted
1 c rolled oats
1 c chocolate chips
1 c raisins
1 c dried cranberries
1/2 c cocoa powder
2 c peanut butter
1/2 c honey
1 1/2 c toasted coconut (for coating)
Put everything but coconut in large bowl. Mix together well with hands. A bit more honey may be necessary to hold it together. Roll 1/4 c scoops of dough into balls and roll in toasted coconut. Store in airtight container in fridge for up to a week or freezer for a few months.
NUT BARS Makes about 24
For Crust: 2 1/3 c all purpose flour, 1/2 c sugar, 1/2 tsp baking powder, 1/2 tsp salt, 3/4 c cold butter cut into pieces, 1 large egg lightly beaten.
Whisk together flour, sugar, baking powder, and salt. Blend in butter with fingertips or pastry blender until coarse meal. Add egg and stir until ball begins to form. Turn out dough onto work surface and knead once or twice. Press dough evenly onto bottom of being pan and bake until edges are golden and begin to pull away from sides of pan, about 15-20 minutes. Cool in the pan on a rack, about 20 minutes.
For Topping: 1/3 c maple syrup, 1/3 c honey, 1/2 c packed light brown sugar, 1/4 tsp salt, 1/3 c butter cut into pieces, 2 tbsp whipping cream, 1 c whole almonds toasted, 1 c hazelnuts toasted and skins removed, 1 c cashews salted and roasted, 1 c pistachios salted and roasted.
Preheat oven 350. Prepare 9×13 inch baking pan by rubbing with little butter or spraying with cooking spray. Line with parchment paper or foil up sides.
Bring maple syrup, honey, brown sugar and slat to boil in a large heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil without stirring for 2 minutes. Add butter and cream and boil, stirring, for 1 minute. Remove from heat and stir in nuts until coated.
Spread mixture evenly over crust and bake until top caramelized and bubbling, about 15-20 minutes. Cool completely in pan on rack before cutting into small pieces.
CRANBERRY CRUMBLE BARS Makes 16 bars.
Base: 3/4 c butter room temperature, 1/2 c sugar, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1 1/2 c flour, 1/2 c ground almonds. Place all base ingredients into bowl, mix with hands or pastry blender till combined. Press into 9×13 inch pan. Bake 375 form 25 minutes or until golden brown. Remove from oven and let cool slightly.
Filling: 1/2 c water, 1/2 c orange juice fresh, 1 c sugar, 2 tsp orange zest, 3 c frozen or fresh cranberries. Combine all but cranberries in saucepan, heat to boiling and boil gently 5 minutes. Add cranberries and boil gently until skins pop, about 5 minutes. Cool slightly and spread over base.
Topping: 1/4 c flour, 2 tbsp brown sugar, 1/4 tsp cinnamon, 1/2 c almonds roughly chopped, 2 tbsp cold butter. Place all but butter in bowl. Mix butter into dry ingredients with hands or pastry blender until crumbly and resembles small peas. Sprinkle over filling and bake for 375 for 25 minutes.
Cool completely and cut into bars.
• Rolling pin – standard pin has handles, wood perfect material
• Pastry blender
• Metal dough scraper
• Dried beans for weighting unfilled pies
• Pie pans – 9 and 10 inch (4½ & 6 cups). Glass produces great brown, crisp crusts
• Tart pan – 2-piece with removable bottom
Principles: the aim is to make a flakey and light crust
• Measure carefully – too much flour toughens pastry; too much water makes it soggy; too much shortening makes it greasy and crumbly
• Handle dough lightly to inhibit excessive development of gluten. Overworking also makes dough dense and greasy
1. Cut fat into dry ingredients – pastry blender works best produce firm, separate pieces some fine and crumb like and the rest the size of peas.
2. Bind dough with water – Add only enough to hold dough together. Too much makes excessive gluten to develop (pastry hard or chewy and bread like). The amount of water varies with the protein content of the flour, the type of fat used, the degree of blending of fat and flour and the temperature of the fat and water. Moisten only to the point where it forms small balls that hold together when pressed with your finger (if the mixture gathers into a mass on its own, without pressure, it is too wet; if pressed together and will not cohere, sprinkle on some more water). As a very dry dough tends to split or crumble when rolled, it may be easier to err on the side of adding extra water.
• Divide dough into two parts (most recipes are for two – nine-inch crusts, the top and bottom).
• Refrigerate dough (up to 12 hours) – tenderizes dough, helps keep it shrinking when baking, makes it easier to handle. If chilled for more than 30 minutes, let dough stand until it feels firm yet pliable. If it is too cold, the dough will crack around the edges when rolled.
High Altitude. Evaporation is greater so achieve better results if add a trifle more liquid. Double crust apple pies above 7000 feet, it takes a long time to soften the fruit: use soft eating apples or precook a portion of the apples with sugar and spices, then layer with thin-sliced raw apples.
Rolling. Cold surfaces best to prevent dough from becoming too soft. Lightly flour the work surface and top of dough. Roll the dough out from the center in all directions, stopping just short of the edge. To keep dough circular, each stroke should rotated a quarter turn. Check for sticking periodically and scatter more flour as necessary. Seal cracks and splits by pushing the dough together with fingertips. Patch tears or thin spots with dough scraps, dabbing on one side with water.
Roll into a circle roughly 3-4 inches larger than pan to allow plenty of dough to construct a rim.
Transfer the rolled dough to the pan by rolling it loosely around the pin, center over the pan and unroll the dough (if off-center, slide hands under and slide it into position). Press dough firmly into the pan. Trim the edges with scissors or small paring knife leaving an overhand of ¾ inch. Do not prick the bottom of the crust if the filling is juicy.
One-crust pie: make a fluted or crimped edge to hold the juices in the pie.
Solid top-crust, cut the rolled dough 1 inch larger than the pan. Brush the overhanging edge with cold water and pinch the edges together to seal. To allow steam to escape, prick with a fork or make three or four 2-inch vents or slashes in the top. If wished cut scraps of dough into decorative shapes, brush lightly with cold water and press onto the top crust.
To keep crust from becoming soggy: brush bottom crust lightly with the white of an egg, melted butter or a light sprinkling of flour, put a precooked filling when very hot.
Baking Crusts Before Filling: Crust bucks and bakes unevenly. Prick or dock the dough generously with a fork. Line with foil and weight with dry beans or nest a pie pan of identical size in the crust (this also protects the crust from overbrowning). Remove the beans 5-10 minutes before the baking period is over to produce a golden crust. Cool before filling.
Baking Time: if glass or enamel reduce the baking time by one fifth to one quarter. Unfilled shells: preheated 425° for 15 minutes
Suggested additions: 1-3tsp poppy or caraway seeds, 1-3tbsp toasted sesame seeds, ¼-½tsp cinnamon =/- nutmeg, 2tbsp unsweetened cocoa, 2tbsp confectioners sugar of 1tbsp sugar.
1. BASIC PIE or PASTRY DOUGH (One double crust, 9 or 10”)
2½c all purpose flour
1¼tsp salt sifted in
¼c chilled lard or vegetable shortening + 3tbsp cold unsalted butter
Cut half the shortening in until the consistency of corn meal and half the size of peas. Sprinkle dough with 6tbsp ice water. Blend gently with a fork until it just holds together. If necessary to hold the ingredients together add 1tsp-1tbsp ice water.
Divide the dough in half, shape into a disk and plastic wrap
2. PIE DOUGH COCKAIGNE (refrigerates well after baking, reheats to perfection)
Identical except: add 2tsp sugar, use 6tbsp butter (⅜ cup) + ¼c chilled vegetable shortening.
3. DELUXE PIE DOUGH
Use 1 cup cold unsalted butter + ¼c chilled vegetable shortening
4. CORNMEAL (adds crunch and lightness, best with fresh fruit tarts)
Deluxe recipe plus ⅓ cup confectioner’s sugar, substitute ¾c cornmeal for ¾c flour
5. NUTTED DOUGH
Deluxe recipe plus ½c finely chopped or coarsely ground walnuts or pecans + ⅓c confectioners sugar + 1tsp lemon zest.
6. SWEET (burns easily, use only for pies that require little or no baking after filling)
Deluxe recipe + ¾c confectioners sugar
7. WHOLE WHEAT
Deluxe recipe + ⅓c confectioners sugar, substitute 1c whole wheat pastry flour. For extra tenderness beat 1 egg yolk with ⅓c ice water
8. CREAM CHEESE (good for tart shells, turnovers or thin wafers)
One 9-inch piecrust or eight 3-inch tart shells. Whisk together 1c all-purpose flour + ¼tsp salt. Cut in ½c cold unsalted butter, 4½oz cream cheese. Refrigerate for at least 12 hours. For shells, divide into 8 and shape over inverted muffin tins, bake at 450° for 8-10m. For wafers roll and cut into rounds, dot with sesame or poppy seeds, bake 400° 8-10m.
DEEP DISH APPLE PIE 12 servings
Pie Pastry. In a bowl, whisk 2 1/2 cups flour, 2 tbsp sugar, 3/4 tsp salt. Cut in 1/2 cup cold unsalted butter cubed and 1/2 cup lard or vegetable shortening cubed until resembles coarse crumbs with few larger pieces. Whisk together 1/4 c cold water, 3 tbsp sour cream, and 1 egg. Drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Divide dough in half, shape into discs, wrap each and refrigerate 30 minutes. Can refrigerate for up 3 days or freeze up to 1 month.
Filling. Peel and core 8 firm baking apples (Northern Spy, Braeburn, Empire pr Golden Delicious) and cut into 1/4″ slices. Toss with 3/4 cup sugar, 2 tbsp cornstarch, 2 tsp cinnamon, pinch salt and pinch nutmeg to coat.
Pastry. On lightly floured surface, roll out half of pastry to generous 1/8th inch thickness. Fit into 9″ pie plate. Trim to leave 3/4″ overhang. Add filling to shell, pack down firmly, dot with butter.
Roll out remaining pastry. Whisk 1 egg yolk with 2 tsp water and brush some over rim of pastry in plate. Fit pastry over filling and trim to 3/4″ overhang. Seal and flute edge. Brush top with remaining egg wash, sprinkle with sugar. Cut steam vents in top/
Bake on bottom rack form 20 minutes at 425. Reduce heat to 350, bake till bottom golden and filling bubbly, 60-65 minutes. Cool.
CHERRY PIE 12 servings.
Make pie pastry as above. Preheat oven 450.
Place 6 cups pitted tart cherries (frozen, canned or jarred) in bowl. Whisk together 1 1/2 c sugar, 1/3 c cornstarch, 1 tbsp lemon juice, and 1 tsp almond extract, pour over cherries and stir.
Roll out half the pastry and fit into 10″ pie plate, pour in cherry filling. Roll out remaining pastry, cut into 1″ (2.5cm) strips. Weave strips about 1/2″ apart over filling to form lattice top. Trim paster to 1/2″ overhang. Brush some egg under each strip where it meets bottom pastry edge, press to seal. Fold both edges under and crimp. brush lattice with egg, sprinkle pie with sugar.
Bake on baking sheet on bottom third of oven for 15 minutes. Reduce heat to 375 and bake for 65-70 minutes or until pastry is golden and filling is bubbly and thickened. Let cool completely on rack.
PUMPKIN PIE 12 servings
Make pie pastry as above.
Use 2 cups (500ml) canned pumpkin or sugar pumpkin (half and seed, prick with fork, roast cut side down 350 one hour, cool, puree in food processor, drain cheese cloth 30 minutes. Use 2 cups.
Preheat oven 375. Roll out pastry into 12″ circle and fit into 9″ pie plate, trim to 1″ overhang, fold under and flute edge. Line parchment paper and weight with dried beans. Bake on bottom rack till brown, about 30 minutes. Remain beans and paper, bake till golden about 10 minutes. Reduce heat to 350.
In a bowl, whisk pumpkin, 2 eggs, 1/2 c whipping cream, 1/3 c packed brown sugar, 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp vanilla, 1/4 tsp each ground cloves and nutmeg, and pinch salt. Add into crust, smooth top.
Bake until filling sets, 40-45 minutes. Cool. Refrigerate.
PEAR CRUSTED PIE
1/2 cup Original Bisquick® mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened
1/2 cup Original Bisquick® mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
3 medium fresh pears, peeled, sliced (about 3 cups)
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
In medium bowl, Stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.
Biscotti improve in flavour if made 1 to 2 days ahead. Keep in an airtight container at room temperature.
1. NONNA’S BISCOTTI
• 1 cup sugar
• 1 stick unsalted butter, melted
• 3 tablespoons brandy
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
• 3 large eggs
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
2. CRANBERRY PISTACHIO BISCOTTI
• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
3. CRANBERRY ALMOND BISCOTTI
• 2 1/4 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 egg whites
• 2 eggs
• 1 tablespoon vanilla extract (almond extract for richer almond flavour)
• 3/4 cup sliced almonds
• 1 cup sweetened-dried cranberries
Preheat oven to 325 degrees F (170 degrees C).
Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
4. CINNOMON HAZELNUT BISCOTTI
• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts
Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.