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Friday, August 30, 2013


1/3 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 tsp orange zest
2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/8 tsp nutmeg
1/4 tsp salt
1 cup semi sweet chocolate pieces
 1/2 cup toasted almond pieces(optional)
Preheat oven at 325 degrees.  Line baking sheet with parchament paper.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. 

Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.   

Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.

With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.  

Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle chocolate on top of pieces. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container. 

Cocoa Brownies

 Cocoa Brownies

Makes 16 large or 25 small brownies

10 tablespoons (140 grams) unsalted butter(you can use light butter)
1 1/4 cups  sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup  all-purpose flour


Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium microwave proof bowl. Place in microwave for 30 seconds at a time, stirring after each 30 seconds until melted and combined.

Stir in the vanilla.. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.  Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Place the pan in the freezer once cool, for 30 minutes, if you want to cut them with clean lines.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.