Pecan Shortbread Cookies
These would make nice presents, too.
1/2 cup pecans, toasted
1/4 cup sugar
1 cup unbleached all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 tablespoon whipping cream
1 teaspoon vanilla extract
18 (about) pecan halves
Finely grind toasted pecans and sugar in processor.
Blend in flour, baking soda, and salt.
Add butter; cut in using on/off turns until coarse meal forms.
Add cream and vanilla.
Process using on/off turns until moist clumps form.
Gather dough into ball; flatten into disk.
Place sheet of waxed paper on work surface.
Sprinkle waxed paper lightly with flour.
Place dough disk in center of waxed paper and
top with second sheet.
Roll out dough to 1/4- to 3/8-inch thickness.
Using 2-inch fluted cookie cutter, cut out cookies.
Transfer to large baking sheet.
Gather scraps, reroll, and cut out additional cookies.
Press 1 pecan half into center of each cookie.
Refrigerate cookies 1 hour.
Preheat oven to 325°F.
Bake cookies until lightly browned, about 20 minutes.
Cool on rack. (Can be made 2 days ahead.
Store airtight at room temperature.)
Makes about 18.
Bon Appétit
December 2001
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Chocolate, Hazelnut and Ginger Biscotti
For the crispiest cookies, slice the dough no thicker than a half inch.
The biscotti keep well and look great wrapped in tinted cellophane tied
with a silk ribbon or raffia, or packed into pretty holiday bags.
1 2/3 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/3 cup finely chopped crystallized ginger
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
Preheat oven to 350°F. Line large baking sheet with parchment paper.
Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended.
Stir in chocolate chips, nuts and crystallized ginger (dough will be firm).
Turn dough out onto floured surface. Gather into ball. Divide dough in half.
Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart.
Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend.
Brush logs with some of beaten egg.
Bake logs until golden and firm to touch, about 35 minutes.
Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices.
Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes.
Transfer biscotti to racks and cool completely.
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.
Remove from over water. Place biscotti on rack set over baking sheet.
Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti.
Let stand until chocolate is firm.
(Can be prepared ahead. Store biscotti in airtight container at room temperature
up to 2 weeks or freeze up to 1 month.)
Makes about 48.
Bon Appétit
December 1999
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