What makes a place home

Personally, I associate home with the scents of warm food and baked goods. Home is a secure, comfortable and inviting space with food on the table. For me, the aroma that lingers in the air when something is baking is hard to beat. Perhaps that is what draws me to choose baking as a profession.

Sadly, when I reached our home in Atlanta last month, the first thing I noticed, was the lack of said aroma. I was determined to remedy the situation as soon as I put down my luggage. Upon a quick inspection of our pantry and fridge, it occured to me that my options were limited.

Judging from the recipes on my blog, one can probably tell that I am never one who sets ambitious goals in home baking, so something simple and fast is just fine. And what could be easier than financiers?

All I did was brown the butter, combined the dry ingredients with the eggwhites. The batter rested in the cooler overnight, while I catched up on my sleep!

After a quick trip to the Farmer's Market the following day, I returned with armful of fruits and vegetables. I was ready to perfume our apartment with the aroma of home cooking. I know only by then, I would feel like I am finally home.

For the financiers, I topped them with figs, blackberries and some beautiful champagne grapes that my good friend Grace introduced me on my last trip home. Ever since then, I can't stop munching these beautiful morsels. Too bad that the champagne grapes season is fleeting. However, given the versatility of the financier batter, you can use any toppings.

I was short on eggwhites, so I replaced some of it with fig puree. You can safely replace 1/4 of the eggwhite with apple puree/sauce too, if you happen to have some handy.Do you know that apple puree is great at retaining moisture? Just thought you might want to know one of those things I learned from pastry school. ;)

Financiers
adapted from Dorie Greenspan's blog.

Makes 24 mini muffins size cookies

1 1/2 sticks (6 ounces; 180 grams) unsalted butter
1 cup (200 grams) granulated sugar
1 cup (100 grams) ground almonds
6 large egg whites (I substituted 60g of fig puree for 2 eggwhites)
2/3 cup (90 grams) all-purpose flour

Make the brown butter- Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally, so that it doesn't burn at the bottom. Allow the butter to bubble away until it turns a deep brown. Pull the pan from the heat and keep it in a warm place.

Combine the sugar and almonds together in a medium saucepan. Stir in the egg whites, place the pan over low heat, while constantly stirring with a wooden spoon, heat the mixture until it is runny, slightly white and hot to the touch, about 2 minutes. Remove the pan from the heat and stir in the flour, then gradually mix in the melted butter. Make sure that everything is well incorporated. Transfer the batter to a bowl, cover with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)

Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). Butter and flour the mini muffins pan.

Fill each mold almost to the top with batter and add in your choice of toppings. Slide the pan into the oven and bake for about 13 minutes, or until the financiers are golden, crowned and springy to the touch.

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Christmas Baking III: Korova Cookies with Cocoa Nib

Korova Cookies, also known as World Peace Cookies is possibly my most favorite chocolate cookies. Naturally, I have to include some in the cookie tin I was sending to sister in law and ST.

To make it extra special, I added some Valrhona cocoa nibs which I brought back from Singapore. Thanks to my friend Evan, who pointed me to the Varlhona distributor in Singapore. It was soooo much cheaper to buy in bulk!

I got a pound of that good stuff with the same price I paid for the Scharffen Berger 6oz pack of cocoa nibs.So readers, embrace yourself for many more cocoa nibs related recipes in the near future of my little blog. I can't help it!

The Korova Cookies are mighty tasty even without cocoa nibs. But a healthy dose of nibs give the chocolatey cookies a crunchy and intriguing edge. I topped the cookies with some salted cherry blossoms Grace passed me a few months ago in place of fleur de sel.

Korova Cookies with Cocoa Nibs aka World Peace Cookies
adapted from Dorie Greenspan's Baking: From My Home to Yours

1 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder (I used Dutch processed cocoa powder)
1/2 tsp baking soda
11 tbsps unsalted butter, at room temperature
2/3 cup packed, light brown sugar
1/4 cup sugar
1/2 tsp fleur de sel or 1/4 tsp fine sea salt
1 tsp pure vanilla extract
1 (3.5 oz) 72% chocolate (I used green & black), chopped
1 oz cocoa nibs
salted cherry blossom ( optional)

Sift flour, cocoa powder and baking soda together.

Working with a mixer with paddle attachment, beat the butter until soft and creamy. Add both sugars, salt and vanilla and beat for 2 minutes more.

Turn off the mixer, pour in the dry ingredients. Pulse the mixture at low speed for 5 times, with one to two seconds each time, until the flour disappear into the dough. Try to work the dough as little as possible for better texture. Toss in the chocolate pieces and cocoa nibs and mix only to incorporate.

Turn the dough out onto a piece of saran wrap, roughly shape it into a log, approximately 1.5 inch.

tip:For perfect round, I split the paper towel core to half in the center, and place the wrapped dough in the center. Tie the paper core on both ends and freeze the perfect round dough in the freezer until ready to bake.

Slice the dough into 1/2 inch rounds, don't be concerned if the dough crack as you cut them, simply squeeze the bits back to the cookies.

Tip:To minimize crack, try to cut the chocolate chunks into smaller chips, that way the chocolate can disperse more evenly into the dough. Also, if you put the dough in freezer, wait about 5 minutes to let the dough soften a bit.

Bake at 325F for 12 minutes. They won't look done nor firm, but that's the way they should be. Transfer to cool.

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Christmas Baking Part I : Chocolate and Peppermint Cookies

"I am late in my Christmas baking!" I told OCT when I realised it's less than 2 weeks before we celebrate our 4th Christmas here.

Earlier this week, I baked 4 different kinds of cookies and have them packed and shipped, the seconds they cooled down.

I have wanted to attempt fancier cookies and spread our cookies love to more friends overseas, but things are crazy around here. We have no choice but to abort our grand plan.

One of the cookies on my baking list is the Not- Neiman Marcus's Chocolate Chip Cookies from Nancy Baggett's "The All American Cookies book". I can't believe I have quietly made them so many times without telling you! This is one of my favorite cookie recipes. During Christmas season, I like to add chopped Andes peppermint thins into the batter to make a chocolate and peppermint cookies. It is not a complicated recipe, but the cookies benefitted from the use of oat flour, (which is basically rolled oats grinded in a food processor),various kind of sweeteners and chocolate. It is everything that a good cookie should be, at least in my book!

Whenever I make this cookie, OCT openly wonder why the author has to incorporate peppermint chips as an ingredient.
"The cookies would be better without the peppermint chips!" He said.

Of course, I never let on the truth - that "special touch" is my stroke of brilliant! If you are not a peppermint fan too, simply omit it and substituted chopped milk chocolate to the batter. Nuts are optional too.

Here's some of the cookies I made last year:
Cherry Garcia Biscotti
Nutella Two Tone Cookies
Rugelach
Pinwheel Cookies
Decorated Sugar Cookies
Coffee Hazelnut Cookies
Hot Chocolate Cookies
Peppermint Cookie and Cream Brownie

Chocolate and Peppermint Cookies (aka Not Neiman Marcus's Chocolate Chip Cookies)
adapted from Nancy Baggett's " The All- American Cookie Book"

2 cups old fashioned rolled oats (grind to a fine powder in a food processor, blender or coffee grinder)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1/4 cup packed light brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
2 large eggs
2 teaspoon vanilla extract
1 bag (11.5 oz) semisweet/ bittersweet chocolate chips
3.5 oz chopped Andes Peppermint Thins (or chopped milk chocolate)
1 cup (4 ounces) chopped walnut (optional)

Preheat the oven to 350F. Line baking sheets with parchment paper.

Combine the grinded oat, all purpose flour, baking powder, baking soda and salt in a large bowl and mix well, set aside.

In a mixer bowl, with an electric mixer on medium speed, beat butter unil light and fluffy. Add the brown sugar, granulated sugar and corn syrup and beat until well blended and fluffy. Add the eggs and vanilla extract and beat until incorporated. Beat in about half of the flour mixture. Beat in the chocolate and peppermint chips, nuts (if using), and remaining flour mixture until evenly incorporated. Let stand for 5 to 10 minutes, or until the dough firms up just slightly.

Depending on how big you want the cookies, use an ice cream scoop or teaspoon to drop rounds of dough onto parchment paper. Bake the cookies for 6-12 minutes, or until tinged with brown and just beginning to firm up in the centers, for very moist cookies. Becareful not to overbake. Bake longer if you prefer crispy cookies.

Transfer baking sheet to a wire rack and let stand until the cookies firm up slightly, 3-4 minutes. Using a spatula, transfer cookies to wire rack to cool completely before storing in airtight container. Cookies keep for 1 weeks or can be frozen for up to 1 month.

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Almond Cocoa Nib Sticks and a Giveaway!

Unlike some of my caring, thoughtful and meticulous friends, who have started Christmas baking and packing well ahead of time, I procastinate. I blame everything on the jetlag since I returned from Asia last Thursday.The horrible food on board, various transits and the long hours flights have zapped out most of my energy. All I want to do, is curling up on my favorite spot, drooling over the food photos on tastespotting and foodgawker and eating the snacks I sneaked in from Malaysia.

Having said that, I have shortlisted some cookies to be included in my baking list this holiday, and a list of friends, who may receive the cookies. (It all depends on whether I could bake and send them out on time! )

One of the cookies I intend to make this year is Almond Cocoa Nib Sticks from Alice Medrich's Bittersweet.I have made them once to be sent overseas. Not only are they sturdy enough to withstand the potential abuse when mailed; according to OCT, they taste pretty darn good too. So good that he who usually doesn't like cookies can't stop munching them. I have to stop OCT from snatching yet another stick in order to have enough to fill up a box I need to send.

The almond cocoa nib sticks are not as hard as biscotti but don't crumble as easily as shortbread cookies. They would be perfect by the side of a steaming cup of tea. Although OCT would add that it tastes just as awesome as it is-buttery, nutty, crunchy with a hint of cacao.



Almond Cocoa Nib Sticks
adopted from Alice Medrich's- Bittersweet

3/4 cup (3 3/4 ounces) whole blanched almonds
1 cup plus 2 T. all-purpose flour
2/3 cup sugar
1/4 t. salt
6 T. unsalted butter, cut into chunks
2 T. water
1 t. pure vanilla extract
1/8 t. pure almond extract
1/4 cup Cocoa Nibs

Combine the almonds, flour, sugar, and salt in a food processor, and pulse until the almonds are reduced to a fine meal. Add the butter and pulse until the mixture looks like a mass of crumbs. Combine the water, vanilla, and almond extract, drizzle them into the processor bowl and pulse just until the dough looks damp. Add the cocoa nibs and pulse only until evenly dispersed.

The dough will not form a smooth cohesive mass - it will be crumbly, but it will stick together when you press it. Turn it out on a large sheet of foil and form it into a 6 x 9 inch rectangle a scant 1/2 inch thick. fold the foil over the dough and press firmly with your hands to compress it, then wrap it airtight. Slide a cookie sheet under the package and refrigerate for at least 2 hours or overnight.

Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350 degrees. Line two cookie sheets with parchment or wax paper.

Use a long sharp knife to trim one short edge of the dough rectangle to even it. Then cut a slice a scant 3/8 inch wide and use the knife to transfer the delicate slice to the cookie sheet. Repeat with the rest of the dough, transferring each slice as it is cut and placing them at least 1 inch apart. If some break, just push them back together, or bake them broken - they will look and taste great anyway.

Bake, rotating the cookie sheets from top to bottom and front to back half way through the baking time, 12-14 minutes, or until the cookies are golden at the edges. Set the pans on the racks to cool completely. (The cookies can be stored, airtight, for several days).

Makes about 30, 6-inch sticks

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And now, onto something fun- the Giveaway! The good folks at The Hershey Company are offering to send 3 baskets full of baking goodies, which include: 2 varieties of Hershey Kisses, Peanut Butter, flour, brownie mixes, cocoa powder, spatula, mixing bowl and oven mitt to 3 lucky readers of Fresh From The Oven!

photo provided by The Hershey Company

All you have to do, is leave me a comment to tell me what's your favorite cookies for the holiday season. The deadline is 14th Dec, which is this Sunday. I will conduct a drawing on Monday morning, and 3 lucky readers will each receive a goodies basket, courtesy of The Hershey Company.

The only catch? It's only open to US and Canada residents.

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Nibby Buckwheat Cookies

Do you have craving for certain type of food when the season changes? I crave for cookies this time of the year. The warm cookies, fresh from the oven, plated beside a cup of steaming hot coffee is a perfect companion while I read. There's an undescribable comfort in the process of baking cookies on a chilly day. Perhaps it's the endearing warmth radiated from the oven, or the heady aroma that wafts through the room when the cookies are almost done. Or the sense of satisfaction, having made something from scratch in a short span of time. Or the fake sense of self reassurance, of having done something useful (and edible) after hibernating for a long while.

The nibby buckwheat cookies is from one of my favorite authors- Alice Medrich's latest book- Pure Dessert. When I first read about it on Veronica's blog, I know I want to make it. But I sat on it longer than I should. I bought the required buckwheat flour months ago with the sole purpose of making these cookies, yet I procrastinated. Maybe I was hoping OCT's playmobils will come alive at night, while I was sleeping, and declared "let's make something awesome together, we can make the most delicious buckwheat cacao nibs cookies ever known to this household!" and the next morning, I was woken up by the smell of freshly baked cookies.That would be nice. That is exactly what those playmobils lying in the corner of my bedroom should be doing - be useful.

Before you think I have gone crazy and shut this window close, let me say one last thing- make these cookies! They are awesome. Bake it, seriously.You can't buy them anywhere. And even if you have friends who are bakers, like me, forget about them. They wouldn't share with you, even if they have every good intention to. Like I did, I baked a batch, almost handed them to OCT lab, but I changed my mind after I slept on it. And guess where all the cookies went in the end?

If you don't want to buy the buckwheat flour, I find these cookies to be equally excellent. They are great with walnut, and I have made them a couple of times already. In case you are wondering about the fate of the remaining buckwheat flour, its destiny lies in the Nibby Buckwheat Cookies. Maybe I will try to share some next time. :)

Nibby Buckwheat Butter Cookies
adopted from Alice Medrich's Pure Dessert

1 1/4 cups all purpose flour
3/4 cup buckwheat flour
1/2 pound unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/3 cup cacao nibs
1 1/2 teaspoons vanilla extract

Whisk together all purpose flour and buckwheat flours in a medium bowl. Set aside.

In a medium bowl, with the back of a large spoon or with a electric mixer, beat the butter with sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flour mixture and mix just until incorporated. Do not overmix.

Form the dough into a 12 x 2 inch log. Wrap and refrigerate for at least 2 hours, or preferably overnight. Alternatively, you can freeze the dough, and slice the desired pieces to have fresh cookies when the craving strikes.

When ready to bake, preheat the oven to 350F. Line baking sheet with parchment paper. Slice the dough log into 1/4 inch thick slices. Place the cookies at least 1.5inches apart on a baking sheet.

Bake until the cookies are just beginning to color around the edges, 12- 14 minutes. Cool the cookies in the pan on the rack. The cookies are delicious fresh, but get better with time. They can be stored in an airtight container,for up to 1 month.

make 48 cookies.

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Buttermilk Cookies

Sitting in front of my laptop, I am debating whether I should blog about these buttermilk cookies.Not that they aren't tasty. To the contrary, these little cookies are quite a treat. The headnote on the Gourmet Jan 2008, in which the recipe first appeared says it all : "These are the cookies of your dream,....tender interior with the slightest bit of crispness around the edge."

Indeed, that's my sentiment of the cookies. When baked right, these cookies are light, and have an almost cake like texture in the center. So why do I even hesitate to blog about it? Well....never mind. That isn't important anymore. Is it?

When baking these buttermilk cookies, remember to bake them one baking sheet at a time, as the recipe clearly indicates. I burnt one tray by baking 2 sheets at a time, thinking I'd save time. Learn from my mistake and don't let the same happens to you. Don't rush it. These cookies are worth the time and effort. The cookies are best eaten the day they are baked, but can be frozen for 1 month. I am curious about the texture of the cookies after being frozen, but not a single cookies survived for that experiment. (OCT brought them to lab, and returned with the empty container)...

Buttermilk Cookies
adopted from Gourmet.com

For Cookies
3 cups all-purpose flour
1 teaspoon grated lemon zest (more if you wish)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2/3 cup well-shaken buttermilk

For Glaze (this is half the original recipe, which I find is more than enough to frost the cookies)
3/4 cup confectioners sugar
1.5 tablespoons well-shaken buttermilk
1/2 teaspoon pure vanilla extract

Make cookies:
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment papers.
Whisk together flour, lemon zest, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.

Glaze cookies:
Whisk together all glaze ingredients and brush onto tops of warm cookies.

Let stand until cookies are completely cooled and glaze is set.

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Vanilla Shortbread & The Simple Pleasure in Life

Not long before I went on vacation, I chanced upon Claire Clark's Indulge: 100 Perfect Desserts on the library's new arrival shelf. I was immediately attracted by the luscious chocolate cake on the cover and had to add it to my avalanche of checkout books.

It was only after reading the foreword, by the much celebrated and revered chef, which also happens to be Clark's employer, Chef Thomas Keller, had I known that Claire Clark is the pastry chef of the extraordinary, award winning, and the best restaurant in the United State- French Laundry.I am so ignorant!

Flipping through the brilliantly written book have me craving to conquer each and everyone one of the gorgeous creations in my tiny kitchen. I wanted to make the Red Wine and Chocolate Cake, Green tea Tiramisu, Rich chocolate ganache tart with salted caramel and candied peanuts, Opera and basically all the rest of the recipes.

But there's a technical problem. All the recipes in the book are written in weight measurement. Clark explains that it is the most accurate way to measure and I couldn't agree more. But an accurate weighing scale is one of the appliance that my tiny kitchen lacks. I was going to buy one months ago, but was promptly distracted to make other purchases and totally forgot about the scale!

With that, all the ambitious attempts have to put on a hold. But I hate to return the book without making a recipe from it. Especially a great book like this. So, I make the first recipe on the book- the Shortbread, which according to Chef Thomas Keller, is what he craves upon returning the restaurant from a trip.

An endorsement like that is undoubtedly assuring. I did a not-too-accurate weght to cup conversion of the recipe and proceeded gingerly. The Shortbread recipe from Clark's mum is simple yet wonderful. As I rubbed the butter with my fingertips into the dry ingredients, my hands were perfumed with the sweet scene of vanilla beans, an aromatic yet satisfying process. All one needs to make the shortbread is just a mixing bowl, a pair of willing hands and a weighing scale (or measuring cups in my case). I am once again reminded that my hands are my most adaptable and flexible tool I have.

The Shortbread was nice when it was fresh from the oven, but I am happy to report that it tasted better after 1 to 2 days of sitting. That is definitely a desirable property in my book. The Shortbread is indeed indulgence in its simplest form.

I packed half of the shortbread with the cookies bag my friend- Happy Home Baking sent me. I wish I could send the cookies to her, but I doubt the delicate shortbread could make it to Singapore un-crumbled. So, they were given to a friend who dropped by my place one night.


Shortbread
adapted from Indulge: 100 Perfect Desserts

225g/8 oz all purpose flour
75g/2 3/4 oz confectioners' sugar
1 vanilla pod
150g/ 5 1/2 oz unsalted butter, at room temperature
50g/1 3/4oz granulated sugar , for dusting

(my not very accurate ingredient list in cup measurement)
1 3/4 cup + 1 tablespoon all purpose flour
1/3 cup confectioners' sugar
1 vanilla pod
11 tablespoons unsalted butter, at room temperature
granulated sugar , for dusting

Preheat the oven to 350F. Sift the flour into a large mixing bowl and add the confectioners' sugar. Using a sharp knife, slit the vanilla pod open lengthways and scrape out the seeds with the tip of the knife. Add the seeds to the bowl, along with the butter. Using your fingertips, rub the butter into the dry ingredient. As the mixture begins to come together, use your hands to help it form a dough (alternatively, you could use an electric mixer with the paddle attachment on a low speed to make the dough.)

Shape the dough into a ball and flatten it slightly. Roll out on a lightly floured surface to about 1cm/1/2 inch thick. Cut into 15 oblongs and place them on abaking sheet lined with baking parchment.

Bake for 15 minutes, then turn the baking sheet around and continue baking for 10 minutes, until the shortbread is golden brown. Remove from the oven and dust with an even coating of granulated sugar. Leave on the baking sheet to cool.

Make 15-16 shortbread fingers.

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Time flies faster in KK and the Pineapple Tarts recipe

Seriously, I don't feel like I have spent enough time in KK, my hometown, surrounded myself with mum and dad, my aunties, best friends and my parents' friends. The day before I left for Singapore, to spend the Chinese New Year with OCT's family, mum and I tried to recount the stuff we have done for the past 10 days, to recall if we have wasted any seconds.

But we couldn't think of anything! We were busy baking, cooking, chatting, eating and meeting up with friends, and watching the TVB series on Astro when the clock struck 8:30p.m! The only reason I could think of, is time flies faster when one is having a good time. I made plans to meet up with more friends and wanted to show OCT some places during his short stay in KK but nothing was materialised. Poor OCT didn't even see the beautiful beaches my hometown is known for! He was flooded by enthuasiastic friends and my extended family with many dinner invites.

I am feeling a bit sad that I couldn't spend my new year eve at home, eating the reunion dinner with my folks this year. Reunion dinner on the Chinese New Year eve is a big deal in the eastern culture, and family members, no matter where they are;will usually come back for a sit down feast together. Depending on different dialect groups, the food that are served on the reunion dinner can be quite different. However, most often than not, there will be different dishes that signify good health, longevity and prosperity.

Mandarin orange/clementines 柑, that sounds like gold in Chinese is a "must have" item during Chinese New Year. There are quite a few varieties, including sweet tangerines but I am no expert in this clementine/mandarin/tangerine business. I would trade the clementine for orange (or better yet-meyer lemon!) anytime. I look uninterested when mum raved about a certain variety of clementines and much less when she bought boxes after boxes of them to give away.

One of the Chinese New Year item that I actually enjoy eating is the steamed brown sugar cake, which is more well known as nian gao 年糕. It is a combination of brown sugar, water and glutinous rice flour being steamed to perfection in a container made of banana leaves. When done right, the final product should have the right amount of sweetness and just a tad of stickness when one bite into it. I love mum's version of nian gao, where she coated the sliced nian gao in egg batter and panfry them to a light golden hue. It was to my disappointment that OCT's family doesn't eat nian gao during Chinese New Year! Instead, different food are served for breakfast on the first day of Chinese New Year. I would have bought some nice nian gao from KK had I known it earlier..

On top of the homemade cookies we baked, mum also stocked up with some indispensable snacks we love to eat during Chinese New Year. Among them are a certain well-known Hong Kong brand almond cookies that melt-in-your-mouth and egg rolls. Of course, Chinese New Year will not be complete without the prawn crackers. A snack that even the most resolved dieter couldn't resist a second helping.

And now, without further ado, is the recipe for the pineapple rolls/tarts many of you have requested. I like how buttery the rolls turned out and believe the use of a better quality butter does make a difference. As for the filling, we are using the ready-made variety comes from Thailand instead of sweating over the real stuff. Usually,we stick with whichever supplier we have tried instead of switching from one to another. When in US, I used the canned crushed pineapple, drained and cooked down to the desired consistency, with sugar to taste.

Pineapple Rolls/Tarts

for the pastry:
220g unsalted butter, at room temperature
375g all purpose flour
1/4 teaspoon salt
2 egg yolks
50g confectioners' sugar/icing sugar
2 tablespoons cornstarch
1 egg yolk, for egg wash

for the pineapple filling (from scratch):
250g grated pineapple
150g sugar (or to taste)
1 tbsp lemon juice
1/2-1 teaspoon cornstarch

for the pineapple filling (from canned crushed pineapple)
1 can crushed pineapple, drained
1/4 cup granulated sugar (or more to taste)
1-1.5 teaspoon cornstarch
1 teaspoon lemon juice (optional)

To prepare the pineapple filling,
(from scratch):
Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens.Taste to see if it has achieved the desired sweetness. Add more sugar when necessary. Sieve in half a teaspoon of cornflour.

Let the pineapple filling cool to room temperature before using. It can also be kept in refrigerator for 1 week.

Pineapple filling from canned crushed pineapple:
Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the mixture turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in 1 to 1.5teaspoon of cornstarch to thicken the mixture.

Let cool to room temperature before using.

For the pastry:
Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy.Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.

To assemble:
Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds.Flatten the rounds and use it to cover the prepared filling.

Brush the unbaked rolls with egg wash.

Bake in a preheated oven at 350F/180ºC for 10 to 15 minutes or till lightly brown.

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Happy Lunar New Year

The Lunar New Year falls on 7 Feb this year, which is less than two days from now. I just want to sneak in for a quick note to wish all who are celebrating the Lunar New Year a happy and prosperous new year. May your stomaches be filled with pineapple tarts, love letters, peanut cookies, nian gao, bak gua and all the delicious food lay in front of you. And those who are single, your pockets be spilled with lots of red packets!

Instead of meeting up with friends, I spent most of my time in KK baking at our new kitchen. I have lost count on the number of batches of pineapple rolls we baked.Even though we keep baking, the pineapple rolls keep disappearing. Some have undoubtedly ended in our stomachs, but most have been packed and given away to friends and relatives.

I also made 3 batches of horlicks animal cookies, in which they are supposed to look like doggies. However, as I was shaping them, the doughs seem to have a mind of their own, and some decided they should be piggy and bears,some wanted to be a hybrid of piggy+ bears, and the rest, hybrid of dog + piggy...Not exactly the way I have set out but I like how unique they each look nonetheless.

I will be bringing some of these back to Singapore tomorrow, hopefully OCT's nieces and nephews will like them.

I enjoy shaping the cookies but not so much on eating them. Horlick is definitely not my cup of tea. Our friends who have tried them thought they taste pretty good though....

Horlicks Animal Cookies
adapted from my blog buddy

180g butter, soften at room temperature
80g Horlicks (original flavour)
200g top flour or cake flour
25g corn flour
25g milk powder
100g chocolate chips (I used Hershey's kissable chips)
some chocolate rice
some Koko Krunch

Pre-heat oven to 140deg C. Line baking tray with baking paper and set aside.

Sieve cake flour, corn flour and milk powder.

Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
Put in cake flour, cornflour and milk powder and beat for about one minute to form
dough.

Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.

Insert two pieces of Koko Krunch to form the 'ears', chocolate rice for the "eyes", and a mini chocolate chip in the centre for the 'nose'.

Bake at 140 deg C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.

Leave to cool on wire rack before storing in an airtight container.

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Let's play pretend

Can we pretend that it's still Christmas for 10 minutes? I know I need to move on and head to the gym instead of urging you to play this silly game with me. But I have my reason for that. As embarassing as it may sound, I have procastinated once again and let some Christmas cookies recipes and photos left unpublished. I have been wanting to do that before new year actually, but decided to take a break from blogging. Excuse, excuse. I can almost see you shaking your head through my monitor screen. I wonder if one day the google search of "procastination" would link you to my blog.

Let's talk about these cookies shall we? The one on the top left is Rugelach. The first time I saw them on Dorie Greenspan's Baking: From My Home to Yours, I didn't think much about the mini crescent looking cookies. One look at the recipe further dissuaded me from attempting it. The recipe is simply too "time consuming". One has to first, make the dough; chill it for 2 hours,then top it with warmed and cooled jam and nuts, shape (which is an elaborate process), chill again and FINALLY bake it.

So what prodded me to make Rugelach? I don't know. Maybe I wanted to make something different from last year. Or I was simply out of ideas of what to bake! In any case, I am glad I made them. They are de.li.cious! In a way I have never expected a mini crescent lookalike would taste. I could taste the flaky and buttery dough which enclosed the delicious apricot preserve, chopped dried cherries and chocolate chunks in every mouthful. Rugelach is undoubtedly one of the great cookies I discovered in 2007.

The Pinwheel Cookies used the leftover chocolate dough from the Nutella Two Tone Cookies I made and some sweet tart dough which I happened to have in the freezer.Honestly, I think they are just ok. Not the kind of cookies I would write home about.

The snowflakes cookies used the leftover from the vanilla dough of Nutella Two Tone Cookies. It was a good base for cut-out cookies, as the dough didn't spread much during baking.

This Christmas season I also attempted chocolate tempering for the first time. It wasn't as hard as I had envisaged it. Although it certainly took a bit of patience. These rocky roads, with 60% bittersweet chocolate, brazil nuts and marshmallows were part of my goodies packages. OCT and I felt that there was too many marshmallows in the rocky road, and we will probably cut that by half next time. I was too lazy to make my own marshmallows and resorted to the store bought version. I am sure the homemade marshmallow will most definitely enhance the yum factor of the rocky road. Maybe next time....

Now that the Christmas cookies are out of my system, I can move on to embrace 2008!

p/s: do you remember these cookies I submitted to Susan's Eat Christmas cookies event? The hot chocolate cookies has been shortlisted as one of the ten cookies which stands a chance to win Sherry Yard's latest book "Desserts by the Yard"! I feel really honored to be one of the finalists, considering there are 212 absolutely droolworthy entries. And if you love the idea of a crispy chocolatey cookie with a pillowy marshmallow topping, drizzled with decadent melted bittersweet chocolate, would you cast a vote for me? :)If my hot chocolate cookies doesn't appeal to you, do check out the rest of the cookies, and vote for one that calls out to you.

Rugelach
adapted from Baking: From My Home to Yours

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped pecans (you can use walnuts or almonds)
1/4 cup dried cherries
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the Glaze

1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

For the Filling

2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon



TO MAKE THE DOUGH BY HAND:

Let the cream cheese and butter rest on the counter until very soft but not melted.They should be spreadable.

Put the flour and salt in a large mixing bowl, dump in the butter and cream cheese. With a wooden spoon or silicon spatula, mix everything until well combined. You can use your hands to combine the last few stubborn grains of flour into the dough. Be gentle with the dough!

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day.

TO MAKE THE DOUGH BY FOOD PROCESSOR:
Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.

Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don't work it so long that it forms a ball on the blade.

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)

TO MAKE THE FILLING: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.

Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

TO SHAPE THE COOKIES: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.

On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the cherries and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.

Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.

TO GLAZE: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.

Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months

makes about 32 cookies.

Homemade Rocky Road
adapted from The Great Book of Chocolate

1-1/4 pounds 70% Cacao Bittersweet or 62% Cacao Semisweet Chocolate, chopped
1-1/2 cups roasted brazil nuts (you can also use unsalted peanuts or almonds, toasted)
1 pound of mini marshmallow
1/2 cup roasted Cacao Nibs (optional)


Chop up all the chocolate. Place 16 ounces of the chocolate in a heatproof bowl and melt it over simmering water, stirring frequently, until it is fully melted and smooth.

Remove the bowl from over the simmering water and stir in the remaining 4 ounces of chocolate. Let stand, stirring occasionally, until the temperature falls to the low 80 degree F range.

"Flash" the bowl over the simmering water by putting it back over the water for 3 to 5 seconds at a time, stirring frequently, until the temperature reads between 88 degrees F and 91 degrees F (using care if using a breakable glass thermometer). You’ll need to flash it several times to get it to the correct temperature. Don’t be tempted to keep the chocolate over the heat until it reaches the proper temperature; it will continue to rise after you remove the bowl from the heat. (If the temperature rises over 91 degrees F, you’ll need to begin the process all over again.)

Test the chocolate by spreading a thin layer on waxed paper, aluminum foil or a plate. Let it cool for a few minutes. If it hardens within that period of time, it is tempered. If it stays wet or gets grainy, then it is not properly tempered.

Once you have tempered the chocolate, immediately toss the marshmallows, nuts and cacao nibs into the tempered chocolate until just coated, stirring as little as possible because the chocolate cools as it is stirred and will set up quickly.

Heap the Rocky Road on the lined baking sheet, spread just a bit, and then chill until firm.

Cut the Rocky Road into irregular pieces and serve.

The candy can be stored at room temperature in an airtight container for up to 2 weeks.

Read more...

More Cookies: Nutella Two Tone Cookies + Cherry Garcia

Are you done with your Christmas cookies yet? I hope your answer is no. Because I haven't either. Although I have baked some cookies earlier to send to a special friend, and test baked a few batches of various recipes to see if they were good. I haven't really make any progress on the actual cookies I am going to give away yet!

What a procastinator I am. Luckily for me, all the new recipes I tried so far have turned out pretty well, and I know I will be proud to give them away. Among them are these "Nutella Two Tone Cookies". The inspiration comes from the December issue of Bon Appetit magazine. When I saw the chocolate rolled out cookies recipe, I liked it immediately. Because it incorporated melted chocolate in the dough.Yum!

To make it extra special, I decided on a two tone cookies theme, using the chocolate rolled out cookies recipe and the vanilla rolled out cookies from the same issue. The filling will be Nutella, my favorite chocolate hazelnut spread. Voila, there you have it, another cookie recipe for the cookies tray.

Another type of cookies, which is a must for me, is biscotti. I recently found a new recipe that I really enjoy on Nicole's blog-Baking Bites. She named the biscotti- Cherry Garcia, after one of Ben & Jerry famous ice cream flavor. I added a handful of chopped pistachio to the dough for color, and the test batch was sent off to a far away destination. Another batch of these biscottis have just came out from the oven. In my opinion, Nicole's Cherry Garcia tastes so much better than the B&J's ice cream itself. Now I am debating if they should be given away, or I could save them for myself!

Nutella Two Tone Cookies
inspired by Bon Appetit Dec 2007

1 batch of vanilla rolled out cookies (recipe below)
1 batch of chocolate rolled out cookies (recipe below)
Nutella

Bake and cool the cookies as instructed. Sandwich a thick layer of Nutella in between the cookies.

For vanilla rolled out cookies:
adapted from Bon Appetit Dec 2007

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1 1/4 teaspoons vanilla extract
2 cups all purpose flour

Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and salt and beat until pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla. Add flour and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2days ahead. Keep chilled.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.

Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10 minutes for smaller cookies and up to 14 minutes for larger cookies. Cool completely on rack.

For Chocolate Rolled Out Cookies:
adapted from Bon Appetit Dec 2007

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder ( I used Dutched Processed Cocoa)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract

Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.

Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.

Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.

Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack.

Cherry Garcia Biscottis
adapted from Baking Bites

2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
pinch freshly grated nutmeg
3 large eggs, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup dried bing cherries, roughly chopped
1/2 cup dark chocolate chunks/chocolate chips
1/2 cup pistachio, roughly chopped

Preheat oven to 350F. Line a baking sheet with parchment paper.

Whisk together flour, baking soda, baking powder, salt and nutmeg in a medium bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed by cherries, pistachio and chocolate.

Drop spoonfuls of batter into long lines on prepared baking sheet and, with well floured hands, shape the irregular lines into rectangular logs about 1/2 inch high. Length and width are your prerogative, and you can use more than one baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light gold color and are fully set (they will spring back slightly when touched with a finger).

Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat (on their sides) on baking sheet.

Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

Makes about 4 dozen.

Read more...

Christmas Cookies from other blogs

I was talking with OCT yesterday about our Christmas cookies project. I suggested that he bakes and decorates a batch of cookies we intend to give away. The scientist who works so efficiently on complicated zillion steps experiments gave me the excuse that it is too tough! And guys are not good at making cookies, etc. Excuses, excuses.

So I guess I have to do the baking and let him be the critic: " Hmmmm, this cookie is good, this one is too ugly, this one tastes too complicated, I think this is too hard". Sigh....

Anyway, back to the cookies. I have already tried out a few recipes, and are quite pleased with how they turned out. Meanwhile, here's the first cookies for the Christmas season:

When I first saw it on Joe's blog: Culinary in the Country , I know I wanted to make it. Not only does the cookies look irresistible, it is also a good use for the long forgotten Godiva Milk Chocolate Cocoa mix I have somewhere in the carbinet. And to be perfectly honest, I find it too sweet to my taste. Great, the Cocoa mix has a better place to go than into the bin! Win-win situation.

In my opinion, what makes these cookies special, are the marshmallows and chocolate drizzle on top. I like the nice contrast of crisp cookies and soft marshmallow, sweetness from the cookies and marshmallow, and the bitterness from 72% melted chocolate. The flavor is balanced in an interesting way. It takes slightly more time than the usual drop or slice cookies, as you have to bake the cookies half way through, and add the marshmallow on top towards the end. After that, they have to be cooled before the melted chocolate can be drizzled. But they are real treats.

I think I will try it with the dark cocoa mix when I make it next time.

The second recipe is a simple recipe with simple ingredients and pure flavor. Perfect accompaniment with a cup of coffee after dinner. I am talking about the Coffee Hazelnut Cookies from Alice Medrich's latest book "Pure Dessert", which I first saw it on Cenk's beautiful blog-Cafe Fernando. Cenk is a real artist. He can make any food looks good. Go to visit his blog if you haven't already!

Taking a glance at the ingredients list, I know this is the kind of cookies I would enjoy. Freshly grounded coffee beans and grinded hazelnuts is a flavor combo for success. The cookies are a real treat: nutty with a hint of coffee. I don't think I like it on the first bite, but as I continue chewing the cookies and allow the flavor to fill my orifice, I suddenly understand the depth and sophistication of the cookies I have just eaten. Wow. I like it.

When I served it to friends on another night, I dipped them in some chocolate gananche, leftover from a cake. I think I like the version with gananche better. Chocolate, coffee and hazelnut. My adulterated version of the "Pure Dessert".

I baked half a batch of the cookies and have half a batch of dough in the freezer. I will dip them on some tempered chocolate when I am playing with chocolate next week. (I shouldn't have used gananche because it doesn't harden and certainly isn't too impressive to look at.... )

Anyway, I am looking forward to playing with more sugar and trying my hands at candy making next week! But now, I have to think of what to bring for OCT department Christmas party next Tuesday. Arghhh...

I am submitting these cookies recipes to Susan's Eat Christmas Cookies event. Remember to check out her blog for more Christmas cookies ideas! And better yet, join in the fun and submit a cookie recipe, she has decided to award the best cookie with Sherry Yards' latest cookbook:Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever . She is such a generous girl.


Hot Chocolate Cookies
Adapted from Land O Lakes, via Culinary in the Country
makes about 48 cookies.

For the cookies:

1 3/4 cups all-purpose flour
1 cup instant hot chocolate cocoa mix - I used a milk chocolate variety
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla
24 large marshmallows, cut in half crosswise

For the chocolate drizzle:
1.5 ounces of bittersweet chocolate, chopped




Preheat oven to 350.

In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.

Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

To make the chocolate drizzle:

Melt the chopped chocolate in microwave on high for 30 second.

Pour the melted chocolate into a zipper bag, and cut a slit at one corner. Unleash the Picaso in you and pipe away!




Coffee Hazelnut Cookies
adapted from "Pure Dessert", via Cafe Fernando

Makes 45 2-inch cookies

Ingredients

2 cups all purpose flour
1 cup hazelnuts (whole)
3/4 cup sugar
1/4 tsp salt
2 tsp fresh finely ground medium-roast coffee beans, plus 45 whole beans
14 tbsp unsalted butter
1 1/2 tsp pure vanilla extract


Combine the flour, hazelnuts, sugar and salt in the bowl of a food processor and pulse until the hazelnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter and pulse until the mixture is crumbly.

Drizzle in pure vanilla extract and pulse until the dough begins to clump up around the blade.
Remove the dough and press it into a ball. Knead a few times to complete the mixing.

At this point, you can either roll the dough into a 12×2 inch log or divide the dough in half and form into 2 flat patties.

Wrap it and refrigerate at least two hours (or overnight).

Preheat the oven to 350 F.

If you rolled the dough into a log, cut into 1/4 inch slices and place on ungreased sheets 1 inch apart. Press a coffee bean into the center of each cookie.

Or if you formed the flat patties, roll the dough between two pieces of wax paper to a thickness of 1/4 inch. Using cookie cutters, cut out cookies and place on ungreased sheets 1 inch apart.

Press a coffee bean into the center of each cookie.

Bake until golden at the edges, 14-16 minutes. Let cookies firm up at room temperature before you transfer to a rack.

Cookies can be stored in an airtight container for at least a month.

Instruction for people without a food processor and mixer:
Mix all the dry ingredients well in a large bowl. Grind the hazelnuts in batches, (depending how large your grinder is.Mine is a small one)add it to the flour, followed by grinding the coffee beans.

Mix all the dry ingredients well with a spatula.

Cut the butter into dry ingredients using a pastry cutter, add in the vanilla. Continue to work at it until it becomes a clump.(you can use two forks too if you don't have a pastry cutter)

Remove the dough and knead a few times to complete the mixing. Follow the recipe above to chill, shape and bake the cookies.

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Favorite Chocolate Biscotti Recipe

Despite the many baking failures I had over the past, I am extremely blessed in the biscotti department. In fact I find my favorite biscotti recipe the first time I attempted it. Although I blogged about these biscottis a couple of times in the past, I failed to include the recipe. Firstly because I am lazy. Secondly, the recipe is lengthy.I have the book and even copied it by hand in my notebook, so that I could bake it during my last trip home. So I find no rush to put it up here.
Until not long ago, my friend A asked me for the recipe. Her friend who tried the biscottis and has since moved to New York is thinking of attempting the recipe herself. So I thought I might type it here for her, and others who may be interested too.

After my first sweet success, I have since tried many biscotti recipes but none (ok, except those mosaic biscottis) measured up to this one. This recipe, which comes from the Martha Stewart's Baking Handbook is my reliable source for chocolate biscottis. I have also tweaked it a few times with different flour components, amount of sugar, varieties of nuts and even used different brands of chocolate, just to see if that makes a different. Come to think of it, I must have made it more than ten times.

For research purpose, I bought biscotti from Starbucks one day and did a blind test. In my humble opinion, they tasted equally great. So I would safely say that I wouldn't be getting my biscottis from Starbucks again. I figure that the money saved could be used to buy other quality ingredients!

I strongly encourage bakers who have not tried baking biscottis before to give this incredibly easy recipe a go. And for the novice bakers out there, making this will guarantee an instant confidence boost. I certainly felt invinsible the day I made my first batch. There is no way you can mess up this easy cookie.

To make the process even easier,I have one tips for you. Just one. Instead of shaping the dough by hand, simply drop spoonfuls directly onto the parchment paper to form logs.

Chocolate Hazelnut Biscotti
adapted and modified from Martha Stewart's Baking Handbook

2 1/4 cups unbleached all-purpose flour (I like to replace 1/4 cup to 1/2 cup whole wheat flour for the all purpose)
1/4 cup dutch-processed cocoa powder
1 tsp baking soda
1 1/2 cups granulated sugar, 1 tsp granulated sugar for glaze (I used 1 cup and it's the right sweetness for me)
1 tsp kosher salt
1 1/2 cups(about 8 ounces) blanched hazelnuts (sometime I use almond, but I prefer hazelnuts)
12 oz semisweet or bittersweet chocolate chunk(I like to use one pack of 3.5oz 72% Lindt and make up the rest with 60% Ghiradelli Chocolate chips)
4 large eggs, at room temperature
1 eggwhite for glaze (optional), at room temperature
Sanding sugar (or granulated)for sprinkling (optional)

Preheat oven to 350F.Line two large baking sheet with parchment paper. Set aside.

In a food processor, pulse the flour, cocoa,baking soda,salt, 1 cup of chocolate chunks and hazelnut, until chocolate chunks and hazelnuts are the size of peas. *if you don't have a food processor (like me), coarsely chop the nuts and chocolate and sieve the flour.

In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.

Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Martha Stewart's proper way:
Turn out dough onto a lightly floured work surface, and divide into 3 equal pieces. Shape each pieces into an 18 inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slighlt. Brush egg wash over logs. Sprinkle with sanding sugar if using.

OR

Mandy's lazy not messy way:
Using the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs.*** Brush eggwash over logs. Sprinkle with granulated sugar, if using.

Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.

When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, or if you like, 3/4-inch thick (which is more durable to be send off as care package.

Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack.Bake until biscottis are firm to the touch and completely dry. 10 to 12 minutes.

Remove pans from the oven;Let biscottis cool completely on the rack. They can be kept in an airtight container at room temperature for up to 2 weeks. I keep them in the freezer when I don't feel like sharing with others. They can be kept there for months.

note: chocolate drizzle is not necessary, but I used it for aesthetic purpose.

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Can you keep a secret?

What is your favorite kind of cookies? For me, I can't resist biscotti. Chocolate biscotti, to be specific. The first thing I see on the biscotti recipe is not the description one provides, but the ingredient list. I want to know whether butter is used in the process.

Called me stubborn, or even ignorant, but I steer myself clear from biscotti made with butter. I don't care what others say about the crispier texture when butter is used. It just doesn't feel right for me. I think it has to do with one article I read couple years ago before I started baking biscottis. It mentioned that the "real deal" is made without butter. Ironically, I can't even remember where I saw that article, let alone its authenticity. But the message somehow stuck in my illogical brain.

Having established my weird logic on biscotti recipe, it should not catch you by surprise that this batch of biscotti is made without butter. And the means of how this recipe travel from the book onto this blog is quite embarrassing, if not scandalous.

It was on a sunny morning after I walked OCT to school and decided to spend some leisure time browsing the new cookbooks in the nearby Barnes & Nobles. The sparkling new Dolce Italiano that was displayed on the feature rack caught my eyes. I picked up the book and found a quiet spot. Sitting on the comfortable couch, I started to peruse the book. Little did I know when I picked up the book that the authour- Gina DePalma, is the pastry chef of Mario Batali's Babbo Restaurant! (Ok, I am ignorant) Unlike many dessert books in the market, DePalma has a clear vision and sharp focus on what she wanted to convey. And it was Italian desserts. Not only did she manage to cram so many delicious sounding recipes in the book, it is also packed with stories and information. I think it will serve as a great reference for anyone who is interested in making or simply wanting to know more about Italian desserts.

Usually, I could easily finish reading a cookbook in one sitting. But not this book! I had a hard time digesting all the information the book offers. It feels almost like lovers who haven't met and talked for a decade! So I decided not to rush through it, and skipped to the section where the biscotti recipes are. And I did something that may not gain your approval. I copied the recipe of this biscotti. A very rough guide though, which consists of the ingredient list and simple instructions. Such is the distance I would go, to give you, my friends, the recipe of this fantas-bulous biscottis. I hope you will keep it to yourself. But certainly make it and share it with your loved ones.

Just save the part where your friend here risked being scorned by the store manager and other medical students to bring this recipe to you. Oh, and please, by all means, get a copy of Dolce Italiano. After trying the Mosaic Biscotti, I would strongly recommend this book to anybody who have a passion for Italian desserts.

Here's goes the gist of the recipe and my modified instructions:

Mosaic Biscottis
adapted from Dolce Italiano

3.5 cups unbleached all-purpose flour
2 cups granulated sugar, 1 tsp granulated sugar for glaze (I used 1.5cups and it's the right sweetness for me)
1 tsp baking powder
1 tsp kosher salt
2 cups of pistachio, coarsely chopped
2 cups of hazelnuts, corsely chopped (I used 1.5 cups, because that's what I have left)
12 oz semisweet or bittersweet chocolate (I used 1 pack (11.5oz)of Ghiradelli Bittersweet Chocolate chips because I got it on offer :))
4 large eggs, at room temperature
2 eggyolks, plus 1 eggwhite for glaze (optional), at room temperature
2 tsp vanilla extract

Preheat oven to 325F.Line two large baking sheet with parchment paper. Set aside.

In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, eggyolks and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.

Switch to the paddle attachment. With mixer on low speed, add the vanilla extract and the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Using the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs.*** Brush eggwash over logs. Sprinkle with granulated sugar, if using.

Bake, rotating pan halfway through, until logs are just firm to the toch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 40 minutes.

Lower the oven temperature to 200F. (I wasn't very patient, so I stick with 300F. This way the biscottis will dry fasterin the second bake)

When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, or if you like, 3/4-inch thick (which is more durable to be send off as care package.

Arrange slices on the baking sheet and bake until biscottis are firm to the touch and completely dry. 10 to 12 minutes. Carefully turn the biscottis to the other side and bake for another 10 to 12 minutes, or until dry.

Remove pans from the oven;Let biscottis cool completely on the rack. They can be kept in an airtight container at room temperature for up to 2 weeks. I keep them in the freezer when I don't feel like sharing with others. They can be kept there for months.

*** Note: you can also shape the dough into individual log before baking. But I find it easier to just drop the dough onto the parchment paper to form a log. It's less messy this way. Especially when the dough is sticky.

Tip: If you have baking racks, you can also place the biscottis on them for the second bake. This way, you don't need to turn them when one side has dried.

Suppose to make 4 dozen biscottis, (I have more than that!)

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