BROWN SUGAR AND DATE BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Rum-Soaked Raisin Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add dates and pecans and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 161 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g
GINGERBREAD BISCOTTI
Have a hot cup of coffee ready for dipping these spiced, crunchy biscotti. Like most Tuscan biscotti, these include no fat, which makes for an extra-dry cookie. That means it saturates quickly when dunked, turning it into something like silken cake while also sweetening your coffee. Pops of chewy candied ginger and a slick of dark chocolate make this biscotti a little more special. And while the ingredient list may be longer than some, each item builds upon the last, creating a symphony of warming flavors and smells. To help keep track of the many spices while assembling your ingredients, measure them into small piles on a dinner plate.
Provided by Jerrelle Guy
Time 1h15m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
- Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don't overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
- Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
- Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
- Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
- In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.
LOW-SUGAR DATE BROWNIES
Using dates in place of sugar makes for a very fudgey and chocolaty-tasting brownie with no added sugar. These brownies are slightly cakey; if you prefer a denser brownie, use only 1 egg instead of 2.
Provided by Kim
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 50m
Yield 16
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and pour in hot water. Soak for 10 to 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish.
- Drain dates and transfer to a food processor. Pulse until dates are completely smooth, 1 to 2 minutes. If date paste is too thick, add hot water 1 tablespoon at a time until completely pureed.
- Add softened butter to the food processor and pulse to combine, about 30 seconds. Add eggs and vanilla extract and process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish.
- Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove brownies from pan by gently lifting up edges of parchment paper. Allow to cool completely on a cooling rack. Cut into 16 pieces.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.6 g, Cholesterol 38.5 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 87 mg, Sugar 10.1 g
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