Source: http://smittenkitchen.com/2009/09/chocolate-pudding-pie/
Pudding filling:
1/8 cup cornstarch
35 g sugar
1.5 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1.5 cups milk
2 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
.5 teaspoon pure vanilla extract
Instant coffee
Whisk together cornstarch,sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Notes: The texture of the pudding will change (thicken!!) when the chocolate is added to it, so do NOT overcook it on the stove.
Saturday, July 31, 2010
Sunday, July 11, 2010
Karen DeMasco Carrot Cake Sandwich Cookies
Cookies:
3/4 c old-fashioned rolled oats
1 c unbleached AP flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1/4 c granulated sugar
1/2 tsp pure vanilla extract
1 large egg
3/4 c roughly grated carrots (abou 1 1/2 medium carrots)
1/3 c raisins
Filling:
3 oz cream cheese at room temperature
4 Tbsp (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tsp granulated sugar
Pinch of kosher salt
Using ground oats and AP flour, instead of just flour alone, is the secret to the rich flavor of these whoopie pie-like cookies.
Preheat oven to 350. Line two bakin sheets with parchment paper
Grind the oats in a food processor to make a fine flour. IN a medium bowl, whisk together the oat flour, AP flour, cinnamon, nutmeg, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beatthe butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very stick.
Chill the dough for 30 mins. Drop 1 Tbsp mounds of the dough onto the prepared baking sheets, spacing them 1-2" apart. Bake, rotating the sheets once halfway through until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely before filling.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed (the filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)
Using a small spatula, spread 1 tsp of the filling over the flat side of half of the cookies. Sandwich the remaining cookies, flat sides together.
The cookies can be kept in an airtight container for up to 2 days.
Notes:
3/4 c old-fashioned rolled oats
1 c unbleached AP flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1/4 c granulated sugar
1/2 tsp pure vanilla extract
1 large egg
3/4 c roughly grated carrots (abou 1 1/2 medium carrots)
1/3 c raisins
Filling:
3 oz cream cheese at room temperature
4 Tbsp (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tsp granulated sugar
Pinch of kosher salt
Using ground oats and AP flour, instead of just flour alone, is the secret to the rich flavor of these whoopie pie-like cookies.
Preheat oven to 350. Line two bakin sheets with parchment paper
Grind the oats in a food processor to make a fine flour. IN a medium bowl, whisk together the oat flour, AP flour, cinnamon, nutmeg, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beatthe butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very stick.
Chill the dough for 30 mins. Drop 1 Tbsp mounds of the dough onto the prepared baking sheets, spacing them 1-2" apart. Bake, rotating the sheets once halfway through until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely before filling.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed (the filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)
Using a small spatula, spread 1 tsp of the filling over the flat side of half of the cookies. Sandwich the remaining cookies, flat sides together.
The cookies can be kept in an airtight container for up to 2 days.
Notes:
- Chill dough before scooping, which will make it less runny.
- Space out the cookies when baking as they have a tendency to spread!! (Like Andy's cookies)
Golden Door Red Lentil Veggie Burgers
Makes 5 large patties:
1/4 c. brown rice
1/2 c. red lentils, picked over and rinsed
Canola oil spray
1/4 medium onion, finely diced (1/4 c)
1 tsp minced garlic
2.5 oz broccoli, florets and peeled stems finely chopped
1 medium carrot, finely chopped (1/2 c)
1 medium potato, peeled and grated (1/2 c), squeezed to remove excess liquid
1/2 c (1.5 o) shiitake mushrooms, stemmed and finely chopped
1 oz fresh or defrosted frozen shelled edamame beanes, finely chopped (1/4 c)
3/4 tsp yellow curry
coriander
cumin
oregano
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Directions:
Put the rice in a small saucepan and add 1/2 c water. Bring to a boil over medium heat. Reduce the heat and simmer, covered, until the rice is tender, about 35 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Uncover the pan and use a fork to fluff the rice. Set aside until cool.
Meanwhile, put the lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 10-15 minutes, stirring once or twice during cooking. Set the lentils aside until cool.
In a saute pan, add the onion and garlic and cook, stirring, until slightly translucent and fragrant but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, shiitake mushrooms, and edamame beans and cook, stirring until the vegetables are frangrant but still crunchy, 2 minutes. Add the curry powder and cook, stirring for 30 s. Remove the pan from the heat and stir in the salt and pepper, let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and mix until well combined. Scoop out 1/2 the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty and about 1 inch thick. Place the patty on a baking sheat and repeat to make 5 burgers in all. Chill for 30 minutes to 1 hour.
Have ready a nonstick baking sheet or line a regular baking sheet with parchment paper and spray with oil. Spread the cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
To serve, place a leaf of lettuce and top the leaf with a burger, caramelized onions, and tomatoes.
Notes: add bbq sauce?
1/4 c. brown rice
1/2 c. red lentils, picked over and rinsed
Canola oil spray
1/4 medium onion, finely diced (1/4 c)
1 tsp minced garlic
2.5 oz broccoli, florets and peeled stems finely chopped
1 medium carrot, finely chopped (1/2 c)
1 medium potato, peeled and grated (1/2 c), squeezed to remove excess liquid
1/2 c (1.5 o) shiitake mushrooms, stemmed and finely chopped
1 oz fresh or defrosted frozen shelled edamame beanes, finely chopped (1/4 c)
3/4 tsp yellow curry
coriander
cumin
oregano
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
Directions:
Put the rice in a small saucepan and add 1/2 c water. Bring to a boil over medium heat. Reduce the heat and simmer, covered, until the rice is tender, about 35 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Uncover the pan and use a fork to fluff the rice. Set aside until cool.
Meanwhile, put the lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 10-15 minutes, stirring once or twice during cooking. Set the lentils aside until cool.
In a saute pan, add the onion and garlic and cook, stirring, until slightly translucent and fragrant but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, shiitake mushrooms, and edamame beans and cook, stirring until the vegetables are frangrant but still crunchy, 2 minutes. Add the curry powder and cook, stirring for 30 s. Remove the pan from the heat and stir in the salt and pepper, let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and mix until well combined. Scoop out 1/2 the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty and about 1 inch thick. Place the patty on a baking sheat and repeat to make 5 burgers in all. Chill for 30 minutes to 1 hour.
Have ready a nonstick baking sheet or line a regular baking sheet with parchment paper and spray with oil. Spread the cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
To serve, place a leaf of lettuce and top the leaf with a burger, caramelized onions, and tomatoes.
Notes: add bbq sauce?
Saturday, July 10, 2010
Andy's Snickerdoodles (Sugar Cookie Base)
Andy’s Snickerdoodles
Ingredients:
2 sticks of butter (just add a little extra salt later if it's unsalted butter)
1.5 c sugar
2 eggs
1 tsp. vanilla
a little less than 2.5 cups of flour
1 tsp. baking soda
¼ tsp. salt
1. Preheat the oven to 330 degrees
1. Cream the butter and sugar until fluffy
2. Mix in the eggs and vanilla
3. Then add in the flour, baking soda and salt
4. Make 3/4 inch balls out of the dough and roll those balls in cinnamon sugar (2 parts sugar 1 part cinnamon) and put them on the cookie sheet just slightly flattened, spaced out .5-1” between each cookie.
5. Chilling the dough will make forming the balls and rolling them in cinnamon sugar is made a lot easier
6. Cook for 7-9 minutes, but basically just watch until the dough spreads out and starts rising. As soon as the dough has hit the peak of rising and starts to fall back down is when I pull them out.
Friday, July 9, 2010
Plain Pinkberry style Froyo (Jeni's base)
Ingredients:
1/2 cup milk/water/try substituting very strong coffee
120 g sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream
Directions:
Link to Jeni's article/recipes: http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan
1/2 cup milk/water/try substituting very strong coffee
120 g sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream
Directions:
- Fill a large bowl with ice water. Pour 2 tablespoons of the water into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
- Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of milk (cream?) with 120 g of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the gelatin.
- In a medium bowl, mix the yogurt with gelatin mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
- Pour the yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
- Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.
Link to Jeni's article/recipes: http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan
Wednesday, July 7, 2010
Saveur Kabul-Style Lamb and Barley Pilaf
(Qabili Pilau)
SERVES 6 – 8
Qabili pilau is widely considered to be the national dish of Afghanistan.
2 1/2 cups barley
4 tbsp. canola oil
2 lbs. boneless lamb shoulder, cut into
1 1⁄2" pieces
Kosher salt
2 medium onions, roughly chopped
2 large carrots, peeled and julienned
1⁄2 cup raisins
2 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground black pepper
1 tsp. ground cumin
1⁄2 tsp. ground black cardamom seeds
1⁄2 tsp. ground cloves
1. Put rice into a large bowl and cover with water; let soak for 20 minutes. Drain rice and reserve. Heat 2 tbsp. oil in a large pot over medium-high heat. Season lamb with salt and brown, turning occasionally, 8–10 minutes. Using a slotted spoon, transfer lamb to a plate; set aside. Reduce heat to medium, add onions, and cook, stirring, until browned, 12–15 minutes. Return lamb to pot with 2 cups water; reduce heat to medium-low and simmer, covered, until meat is tender, about 1 hour. Using a slotted spoon, transfer lamb to a plate; set aside. Reserve cooking liquid in pot.
2. Meanwhile, heat remaining oil in a small skillet over medium heat. Add carrots, season with salt, and cook, stirring, until tender, about 20 minutes. Using a slotted spoon, transfer carrots to a plate; set aside. Add raisins; cook until plump, 2–3 minutes. Set raisins aside.
3. Combine coriander, cinnamon, pepper, cumin, cardamom (if using), and cloves in a bowl. Add rice to reserved pot; stir in half the spices and 3 cups water; season with salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, without stirring, until liquid is just absorbed, 8–10 minutes. Uncover; sprinkle remaining spices over rice. Scatter lamb, carrots, and raisins over rice. Cover; continue to cook until rice is tender, about 25 minutes. Stir rice, lamb, carrots, and raisins together and season with salt and pepper; transfer to a serving platter. Sprinkle with rose water (if using).
This article was first published in Saveur in Issue #109
Notes: Great flavor, but season generously!
Source: http://www.saveur.com/article/Recipes/Kabul-Style-Lamb-and-Rice-Pilaf
Karen DeMasco Oatmeal Raisin Biscotti
These biscotti can be kept in an airtight container for up to three weeks. (Half recipe--makes plenty!)
3/8 c pecans, roughly chopped
.5 c old-fashioned rolled oats
7/8 c unbleached AP flour, plus more for rolling
3/8 c dark brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 large egg
1/8 c dark molasses, such as Grandma's
1 Tbsp vegetable oil
3/8 c raisins
This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the nuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 8 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.
In a food processor or blender, grind 1/4 c of the oats to make a fine flour. In the bowl of an electric mixer fitted with the paddle attachment, combine the oat flour, remaining oats, AP flour, brown sugar, baking powder, baking soda, and salt. Beat on low speed until the ingredients are well combined.
In a separate bowl, whisk together the eggs, molasses, vanilla, and oil. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, scraping down the sides of the bowl as necessary, until combined. Mix in the cooled nuts and raisins, just to combine.
Turn out the dough onto a generously floured work surface and shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet.
Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 30 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.
Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Notes: Reducing the oven is key. Tried substitution with half craisins and they could not be identified at all. Come out fairly dark and molasses flavored.
Chocolate walnut Biscotti:
1 cup walnut pieces, roughly chopped
1 cup unbleached all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces, at room temperature
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 teaspoons Coffee Extract (recipe follows)
3/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.
In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips, and beat just to combine.
Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.
Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.
Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Coffee Extract
1/4 cup hot water
One 2-ounce jar instant espresso powder, preferably Medaglia D'Oro
Slowly stir the hot water directly into the jar of espresso powder. Cover the jar with the lid, close the lid tightly, and shake well to combine. Use immediately or keep in a dark cupboard at room temperature for up to 6 months.
Variations on Biscotti Recipe:
Chocolate-Dipped Chocolate Walnut Biscotti
Bake the biscotti, omitting the chocolate chips. Melt and temper 12 ounces semisweet chocolate. Dip one side, or one end, of each cookie into the chocolate. Scrape off any excess chocolate on the edge of the bowl. Place the biscotti, dipped side down, on a parchment-covered baking sheet. Let the chocolate set at room temperature, about 5 minutes. The biscotti can be kept in an airtight container for up to 3 weeks.
3/8 c pecans, roughly chopped
.5 c old-fashioned rolled oats
7/8 c unbleached AP flour, plus more for rolling
3/8 c dark brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 large egg
1/8 c dark molasses, such as Grandma's
1 Tbsp vegetable oil
3/8 c raisins
This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the nuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 8 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.
In a food processor or blender, grind 1/4 c of the oats to make a fine flour. In the bowl of an electric mixer fitted with the paddle attachment, combine the oat flour, remaining oats, AP flour, brown sugar, baking powder, baking soda, and salt. Beat on low speed until the ingredients are well combined.
In a separate bowl, whisk together the eggs, molasses, vanilla, and oil. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, scraping down the sides of the bowl as necessary, until combined. Mix in the cooled nuts and raisins, just to combine.
Turn out the dough onto a generously floured work surface and shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet.
Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 30 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.
Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Notes: Reducing the oven is key. Tried substitution with half craisins and they could not be identified at all. Come out fairly dark and molasses flavored.
Chocolate walnut Biscotti:
1 cup walnut pieces, roughly chopped
1 cup unbleached all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces, at room temperature
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 teaspoons Coffee Extract (recipe follows)
3/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.
In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips, and beat just to combine.
Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.
Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.
Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Coffee Extract
1/4 cup hot water
One 2-ounce jar instant espresso powder, preferably Medaglia D'Oro
Slowly stir the hot water directly into the jar of espresso powder. Cover the jar with the lid, close the lid tightly, and shake well to combine. Use immediately or keep in a dark cupboard at room temperature for up to 6 months.
Variations on Biscotti Recipe:
Chocolate-Dipped Chocolate Walnut Biscotti
Bake the biscotti, omitting the chocolate chips. Melt and temper 12 ounces semisweet chocolate. Dip one side, or one end, of each cookie into the chocolate. Scrape off any excess chocolate on the edge of the bowl. Place the biscotti, dipped side down, on a parchment-covered baking sheet. Let the chocolate set at room temperature, about 5 minutes. The biscotti can be kept in an airtight container for up to 3 weeks.
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