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Dark Chocolate Orange Cookies & Gingerbread Biscotti Recipes

7:59 AM, Dec 1, 2013   |    comments
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Dark Chocolate Orange Cookies
Yield: 20

1 1/4 cups self-rising flour
3/4 cup cocoa powder
1 teaspoon baking soda
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature
1 Tablespoon flavored extract,your choice

Directions

Preheat oven to 375 degrees F. Into a medium-size bowl, sift together flour, cocoa powders, baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add 1 egg, 1 Tablespoon extract; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer cookies to wire racks to cool completely.

The spicy flavor of gingerbread, with ginger, cinnamon,, nutmeg and even black pepper, are found in this twice-baked Italian cookie.

Gingerbread Biscotti

1 stick (1/2 cup) Unsalted Butter
1 cup Granulated Sugar
2 Tbsp Ground Ginger
¾ Tbsp Ground Cinnamon
½ Tbsp Ground Cardamom
½ Tbsp Ground Black Pepper
¼ tsp Ground Nutmeg
2 Eggs
½ tsp Vanilla Extract
2¼ cups self-rising flour

DIRECTIONS: Preheat oven to 350 degrees F and grease a cookie sheet. In a large bowl, cream together butter, sugar, salt, ginger, cinnamon, cardamom, black pepper and nutmeg. Beat in eggs, one at a time and the vanilla. Sift flour and pour into egg mixture. Mix until just combined, forming a stiff dough.

Divide dough in half; shape each half into a log about 2 to 2 1/2 inches thick, down the length of the cookie sheet. The dough will be sticky and difficult to handle, so dust hands with flour to prevent sticking. Do not flatten the logs. Bake for 30 minutes. Remove from oven and set aside to cool about 10 minutes. When cool enough to touch, cut diagonally into 1/2-inch-thick slices. Place cut side down, and bake an additional 30 minutes, until toasted and dry. Let cool.

HELPFUL TIPS: These cookies are hard and crisp when baked. Traditionally, they are dipped in a sweet wine when eaten. A lemon-flavored drink like Lemoncello, or a lemon-tinged white chocolate is a perfect addition.

 

Nikki Miller-Ka
Private chef/Food blogger/Food writer/Podcast host

http://niksnacks.blogspot.com
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http://tartandtangytriad.com

Chef Nikki Miller-Ka

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