Tuesday, January 17, 2017

Breakfast Biscotti

Breakfast Biscotti is the recipe I baked this week from Dorie Greenspan's newest cookbook Dorie's Cookies.

I've made biscotti and mandelbrot many times before and was very familiar with the two baking periods for these cookies. First they are baked in long logs, cooled slightly, sliced, and baked again.

The dough came together easily and quickly.  Cinnamon and grated orange peel are listed as optional and I was glad that I added both.  Next time I'd like even more orange flavor.

I used a maple home made granola, chopped almonds and a mixture of dried cranberries and raisins.  The almonds at the surface of the biscotti had a lovely toasted flavor in the finished cookies.

These are great as a not too sweet snack.

Tuesday, January 10, 2017

Granola Cake

I made Granola Cake from Baking Chez Moi along with Dorie Greenspan's famous World Peace Cookies for our New Years Eve dinner.

I used home made granola, Dorie's recipe, and white chocolate.

The batter was delicious, but I found the baked cake to be too sweet for my taste.  I am about to bake the cake again using a less sweet home made granola and bittersweet chocolate.  This time I will shorten the baking time slightly as my first cake was a tiny bit dry, but still very edible.

This cake is very easy to make and I will enjoy tinkering with the ingredients until I find the perfect version for my household's taste.

Tuesday, January 3, 2017

World Peace Cookies

I baked Dorie Greenspan's World Peace Cookies to eat at our New Year's Eve dinner.

These very chocolatey cookies rely on good quality cocoa and chopped bittersweet chocolate for their flavor.

The batter comes together quickly, is rolled into logs, and then is refrigerated or frozen before it is sliced and baked.  During mixing my dough did not reach the big, moist curd stage recommended by Dorie.  I kneaded it together as I was rolling it into logs, but found that it tended to break into crumbs when I was slicing the cookies for baking.  Perhaps next time I will use a bit less flour.

The baked cookies have a wonderful, deep chocolate flavor with a sandy texture.

This photo does not do these delicious cookies justice.