These mushroom meringues may well be the most magical things I’ve made all year. I honestly couldn’t stop smiling after making a batch of these because they just looked so….mushroomy! These fungi confections are a traditional decoration for Buche de Noel (I used them to decorate a “Yule Log” cake), but they would also make a quirky addition to a cookie box or a sweet little stocking stuffer. They aren’t difficult to make, but they do take a bit of time. However, you can easily break up the work over a few days — just bake the meringues one day, and decorate while watching your favorite cheesy holiday movie!
A few notes:
- This recipe is easily scalable. The basic proportion I used is 1 part egg whites to 1.5 parts sugar. (You can use 1:2 if you want them sweeter, but honestly they were plenty sweet for me.)
If you want your mushrooms to stand on their own, keep the caps on the smaller side (maybe 1-2 inches across) and the stems on the shorter, squatter side.
- If you’re using these mushrooms to decorate a buche de noel or something of that sort, it’s perfectly fine (and even desirable) to have caps and stems of different sizes and lengths — it adds to the whimsy and realism! You can always use a dab of frosting to stick them down so you don’t have to worry if they don’t stand on their own.
- If you make a mistake piping, just use a spatula to scoop up the meringue and put it back into the piping bag.
Makes 20-24 medium mushrooms
- 70g egg whites (about 2 large)
- 105g caster sugar
- Large pinch of salt
- Pinch of cream of tartar
- Seeds of half a vanilla bean or 1/2 tsp vanilla extract
- 50g white chocolate or white candy melts
- Cocoa powder for dusting
*Note: you can also just “glue” the stems to the caps without making a hole. I tried both ways and found the hole method to be a little more secure and realistic-looking, though more time consuming…
- Preheat oven to 225F. Line one large (or two medium) sheet pans with parchment paper. Prepare a pastry bag fitted with a large round tip (I used a 1/2″ one).
- Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium low until frothy, then add the salt and cream of tartar.
Turn the speed up to medium and continue beating until the meringue holds soft peaks. Add the sugar a spoonful at a time, waiting about 10-15 seconds between additions.
- When all the sugar has been added, turn up the speed to medium high and continue beating until the meringue is glossy and holds very stiff peaks. Add the vanilla bean seeds (or vanilla extract) and whip until combined.
- Transfer half the meringue to the prepared pastry bag. Use a dab of meringue in each corner of the sheet pan to “glue” the parchment paper down. To pipe the caps, hold the pastry bag vertically about 1/2 an inch above the baking sheet and squeeze (without moving the bag) to form a round. When the cap is your desired size, stop squeezing and flick your wrist to complete the cap. Continue piping rounds until you’ve used up all the meringue in the bag. They won’t spread or puff much so you can pipe them quite close. If you have any peaks of meringue, use a damp finger to flatten and smooth out the caps.
- Fill the bag with the remaining meringue and pipe stems. Again, hold the bag vertically about 1/2 an inch above the baking sheet. Squeeze and slowly lift the bag, then stop squeezing but continue lifting to form “kisses”. Continue piping until you’ve used up all the meringue. (You’ll want to pipe a few more stems than caps as they’re more likely to topple or break.)
- Bake the meringues until they’re completely dry and release easily from the parchment, about 80-90 minutes. Turn the oven off and let the meringues cool down completely (a few hours or overnight).
- When the meringues are completely cool, use a microplane to shave down the tops of the stems so they’re flat. Dust some cocoa powder over the mushroom caps if desired. Smudge the cocoa with your finger to get your desired “dirty” look. Smudge a little on the stems as well if you like. (I used different cocoa powders — natural, Dutch processed, and black — to get a variety of looks, but use whatever you have or like.)
- Melt the white chocolate or candy melts. Use a small paring knife or flower nail to make a small hole in the bottom of a cap. (Work gently so you don’t pierce all the way through!).* Use a chopstick to widen the hole so the end of the stem will fit inside. Dip the end of the stem in melted chocolate, then stand the stem up. Carefully but firmly push the stem through the hole. Using a small brush, dab a little extra white chocolate around the join to seal. Set the mushroom in the well of an egg carton to allow the chocolate to set. Store in an airtight container for 1-2 weeks.
I’m a relative latecomer to gingerbread. Neither of my parents are fans of spice cakes and the like, so gingerbread men and houses weren’t a part of my childhood. It wasn’t until college, when one of my best friends suggested a gingerbread making party, that I had my first memorable gingerbread experience; and ever since then I’ve been trying to make up for lost time. I enjoy sneaking in gingerbread spices wherever possible — bread, morning pastries, coffee, cakes, and now — the classic snickerdoodle. And since one of my all time favorite flavor combos is espresso and gingerbread, I also added a bit of espresso powder to make these gingerbread latte snickerdoodles!
These festive snickerdoodles are delightfully simple to make. I’ve added brown butter and brown sugar to add a bit more chew. I also prefer a mix of flours — bread, all purpose, and some type of whole grain flour — for texture and flavor, but all purpose will do just fine as well. A drizzle of white chocolate and a few Crispearls add a little festive flair. I hope you’ll enjoy these as much as I do!
Gingerbread Latte Snickerdoodles
Makes 12 cookies
For the gingerbread spice mix:
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp cloves
- Few cracks of black pepper
For the cookie dough:
- 113g unsalted butter
- 60g light brown sugar
- 60g granulated sugar
- 1 large egg (straight from the fridge is fine)
- 1 tsp pure vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp espresso powder
- 80g bread flour
- 60g AP flour
- 30g einkorn flour
- 1 1/2 tsp gingerbread spice mix
For the sugar coating and decoration:
- 1 1/2 Tbsp granulated sugar (or cane sugar)
- 1 1/2 Tbsp light brown sugar
- Remaining gingerbread spice mix
- 30g white chocolate, melted
- Sprinkles or Crispearls
- Combine all the gingerbread spice mix ingredients in a small bowl. Set aside.
- In a small saucepan, brown the butter. First, melt the butter over low heat; then turn up to medium high and cook, stirring frequently with a silicone spatula, until the butter foams, crackles, then browns. Transfer the butter, along with all the browned bits, to a large bowl and allow to cool slightly while you prepare the remaining ingredients.
- In a small bowl, whisk together the flours, cream of tartar, baking soda, salt, espresso powder, and 1 1/2 tsp of the gingerbread spice mix.
- Whisk the brown and granulated sugars into the brown butter until smooth. Add the egg and vanilla and whisk until incorporated. Add the dry ingredients and mix just until combined. Cover and refrigerate for about 30-60 minutes to allow the dough to hydrate and solidify slightly. (Cookie dough can be chilled overnight; if chilled for more than a couple hours, allow to soften for 20-30 minutes at room temperature for easier portioning.)
- About 30 minutes before baking, preheat the oven to 375F with a rack in the center. Line two baking sheets with parchment paper or Silpats.
- Prepare the sugar coating by combining the granulated and brown sugar with the remaining gingerbread spice mix.
- Portion the cookie dough into 12 golf-sized balls, about 35-40 grams each. Roll between hands into a smooth ball, then toss in sugar coating. Space cookies a couple inches apart on the prepared baking sheets.
- Bake sheets one at a time for 9-11 minutes, rotating the pan halfway through. Cookies should be puffed and the tops starting to crack, but the centers should still look a little soft. After removing the pan, bang it a couple of times on the counter to help deflate the cookies and get that crinkled top. Cool cookies on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- When cookies are cooled, melt the white chocolate. Decorate cookies as desired, topping with sprinkles or Crispearls before the chocolate sets. Cookies keep well in an airtight container for about 3 days.
When it comes to cookies, I am very much a creature of habit. When we need a batch of something sweet, I’ll usually whip up our house chocolate chunk cookies or maybe some snickerdoodles. And every fall, I have to make at least a couple of batches of chewy ginger molasses cookies.
For the past several years, this Bon Appetit recipe has been my go to. Soft and chewy centers, sugared exteriors, a vibrant amount of spice, and dead easy to make — can’t ask for much more!
This year, though, I’ve been tinkering with this recipe and made a couple of tweaks to pack even more of a punch into each bite. Swapping in some rye and bread flour adds even more chew and richness of flavor. A little fresh ginger and black pepper add a spicy kick. I like to roll my cookies in a mixture of turbinado and sanding sugar for a nice balance of shine and crunch and top each cookie with a small piece of candied ginger. These are hands down my favorite fall/winter cookies — I hope you’ll love them too!
Chewy Ginger Molasses Cookies
Makes about 15 cookies | Adapted from Bon Appetit
- 125g AP flour
- 75g bread flour
- 50g rye flour
- 2 teaspoons baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp freshly ground cardamom
- 1/4 tsp freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 tsp freshly grated ginger
- 1 large egg, at room temperature
- 113g unsalted butter, melted
- 65g granulated sugar
- 113g fancy molasses
- 50g dark brown sugar
- 40g turbinado sugar
- 40g sanding sugar
- Candied ginger
- Preheat the oven to 375F with a rack in the center, and line two large baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk the flours, baking soda, spices (except for the fresh ginger), and salt together.
- In a medium bowl, whisk together the granulated sugar and dark brown sugar. Add the grated ginger and rub it into the sugar with your fingers to distribute.
- Whisk in the melted butter, molasses, and egg to combine.
Add the dry ingredients and mix just to combine. Cover with plastic wrap and refrigerate for 30 minutes to firm the batter up slightly to make it easier roll. (If refrigerated longer than an hour, let stand at room temperature for 15-20 minutes to soften slightly.) Meanwhile combine the turbinado and sanding sugar in a small bowl.
- Using a cookie scoop or your hands, form golf-ball sized rounds (about 40-45g each). Roll in sugar and place on prepared baking sheets about 2 inches apart. Press a piece of crystallized ginger on top of each cookie.
- Bake sheets one at a time for 8-10 minutes, rotating halfway through, until cookies are puffed and starting to crack and the edges are set. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
This is a recipe near and dear to my heart. I first made biscotti soon after getting married, in our tiny basement kitchen oven. It’s a very simple recipe that can be easily adapted to your preferences. David often brings a batch of them to work for quick breakfasts / snacks (they keep really, really well), and now some of his co-workers come looking for them as well. 😉
I recently made a batch with Marcus for the first time. He loved using a whisk and dumping all the mix-ins in…and, of course, eating the crumbs off the tray.
A few notes:
- The dough should be fairly stiff and you shouldn’t need any additional flour to shape it into logs. If it’s sticky, just pop it in the fridge for a few minutes before shaping.
- The trickiest part of making biscotti is cutting them. I find it’s all about the timing — you want the biscotti logs to be cool enough to handle, but not completely cold or they’ll be more likely to crumble. Twenty minutes after the first bake is usually the sweet spot for me.
- This recipe is very adaptable. My personal favorite flavor combination is below, but as long as you keep the add-ins to ~1 1/2 to 2 cups you should be able to swap in your choice of nuts/fruits/chocolate/seeds and even jazz up the spices if you want.
Makes 3-4 dozen biscotti
- 1/2 c grapeseed oil (or other neutral oil)
- 3 large eggs, straight from the fridge
- 200g (1 c) granulated sugar
- 1/2 Tbsp almond extract
- 1/2 Tbsp vanilla extract
- 400g (3 1/4 c) AP flour (I have swapped out 50% of the flour for sifted whole wheat flour with good results)
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 85g (1/2 c) dark chocolate chips
- 75g (1/2 c) raisins
- 140g (1 c) toasted and chopped almonds
- Handful of flax seeds
- Preheat the oven to 375F. Line a large baking sheet with parchment or a Silpat (if your baking sheets are small, use two).
- In a large bowl, whisk together the oil, eggs, sugar, and extracts until smooth. In a small bowl, whisk together the flour, baking powder and salt.
- Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to gently combine.
- When the dry ingredients are almost fully incorporated, mix in the chocolate chips, raisins, and almonds. Stir just until everything is combined and there are no streaks of flour remaining. If the mixture is sticky, cover the bowl with plastic and chill for ~15 minutes before proceeding.
- Divide the dough into two equal parts. Working with one part at a time, transfer to the prepared baking sheet and pat into logs about 1/2 an inch thick. Leave at least 3 inches between the two logs as they will spread a little.
- Bake until the tops are lightly golden, firm, and beginning to crack – about 25-30 minutes. Transfer to a wire cooling rack and let cool for about 20-30 minutes, or until the logs are cool enough to handle but still slightly warm.
- Use a large offset spatula to transfer one log at a time to a cutting board. Use a sharp serrated knife to slice each log crosswise into ~1/2″ logs. (I find it easiest to just press down firmly with the knife rather than saw.) Place the cookies back on the baking sheet(s) cut side up and bake for another 10-15 minutes, or until lightly toasted. (You can flip the cookies over halfway through baking, but I usually don’t bother.)
- Cool completely on a wire rack (cookies will crisp us as they cool). Serve biscotti with coffee, tea, or hot chocolate. Leftovers store well for weeks in an airtight container.
Happy New Year, folks. We’re in Seattle visiting my family for a couple weeks. Despite a long travel day due to weather, we got to wake up to a white Christmas — possibly my first ever! All of my brothers eventually made it in town and we spent the day opening gifts, eating our fill of prime rib and cookies, watching Marcus race his new fire engine toy all over the house, and falling asleep to “Jingle All the Way.” So basically, a perfect Christmas. Since then, we’ve been keeping it pretty low key — catching up with old friends, trying old and new coffee shops and bakeries, and going to sleep long before midnight.
And guess what? Cook Til Delicious is turning three years old! I’ve never celebrated this blog’s birthday before because I’m generally too lazy to blog while on vacation. But in reality, CTD was started as sort of a new year’s resolution to document recipes and become a better baker. When we first started out here, I had never made a layer cake, let alone a wedding cake; I had yet to bake a good sourdough loaf, choux pastry was far out on the horizon, and I didn’t own a tart pan. My to-bake list is still a mile long, but progress has been made — one bake at a time.
One of the things I’ve been focusing on more this past year (and hopefully into the next) is building a library of solid “base” recipes — go-to scones, everyday brownies, and the like. And, of course, chocolate chunk cookies.
I definitely believe in different recipes for different occasions. My “special occasion” chocolate chunk cookie is a riff on Sarah Kieffer’s now-famous pan-banging chocolate chip cookie recipe. But this recipe here is my everyday go-to. You don’t need to soften butter, and you don’t need a mixer. This is the recipe I turn to when I want to make cookies for a crowd (I actually made dozens of these for my brother’s wedding), or just need to refill the cookie jar at home.
- For the gooiest, chocolatiest cookies, I definitely recommend using chocolate callets or chopping up chocolate bars — unlike chocolate chips, they melt into puddles, which is definitely a good thing. I like Callebaut 70%, but I often just use good quality chocolate bars.
- I love experimenting with different flours in this recipe. My favorite combination is to use 1/3 AP flour, 1/3 spelt flour, and 1/3 bread flour — the spelt adds some wholesome nuttiness and the bread provides height and chew. But all AP definitely works, if that’s what you have on hand — the cookies will just be flatter.
- I love subbing a little bit of turbinado sugar for some of the brown — it adds a delightful crunch (I learned this from Not Without Salt’s recipe, which I also love.); espresso powder or finely ground coffee adds a slight bitterness that offsets the sweetness beautifully.
- If you keep the total add-ins to ~240-300 grams, you can certainly make this cookie your own by adding in toasted nuts, dried fruit, toffee bits, etc. The base itself is plenty sweet so I sometimes cut both the sugars by a couple tablespoons if I am adding sweeter add-ins, or just feel like being slightly healthier.
Everyday Chocolate Chunk Cookies
Makes 26-28 cookies | Adapted from Tara O’Brady, with a HT to Not Without Salt
- 225g unsalted butter, chopped
- 415g all-purpose flour (see note above)
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 tsp espresso powder, or very finely ground coffee (optional)
- 300g light brown sugar (optional: swap out 50g for turbinado sugar)
- 100g granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 240g chopped semi or bittersweet chocolate (I recommend at least 55%)
- Flaky sea salt for sprinkling
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder/coffee (if using). Set aside.
- In a medium saucepan, melt the butter over low heat, stirring occasionally. Use the lowest heat possible — you don’t want to boil or brown the butter or lose any more moisture than necessary.
- Pour the melted butter into a large mixing bowl. Add the sugar all at once and whisk until combined. Whisk in the eggs one at a time, mixing just enough to combine. Whisk in vanilla.
- Pour in the dry ingredients and stir to combine, using a silicone spatula or wooden spoon. When the flour is almost all incorporated, stir in the chocolate. Mix only enough to combine, scraping down the sides of the bowl and scooping from the bottom of the bowl to make sure all the flour is incorporated.
- Chill the mixture for five minutes while you line three cookie sheets with parchment or Silpats.
- Portion cookie dough into golf ball-sized rounds (~50 grams or 3 Tbsp) and place on prepared cookie sheets (I can fit 9 cookies on a normal sized cookie sheet). Sprinkle with flaky salt.
- Place cookie sheets in the freezer and preheat the oven to 360F (yes, 360!) with an oven rack in the middle. If you don’t have enough room in your freezer for all three sheets, put all the pre-shaped cookies on one sheet and remove 9 at a time to bake, using a cold/room temperature sheet for each batch.
- Bake each sheet one at a time for ~10 minutes, rotating halfway through. The cookies should be lightly golden and cracked, but still soft in the center.
- Sprinkle on a little more flaky salt, if desired (I like to sprinkle some on any large chocolate puddles), and allow to cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely. Cookies keep well for up to 5 days in an airtight container.
Matcha mint Oreos! I’m pretty excited about these cookies, because homemade Oreos have been on my baking bucket list for awhile now. I’ve tried a few different recipes in the past, but none of them really did it for me. But the base recipe for these Oreos comes from Stella Park’s fantastic book, BraveTart: Iconic American Desserts, and they are the real deal. Bake a batch of these and your house will smell like an Oreo factory.
For a festive twist, I decided to go with a matcha mint filling, inspired by the perennially popular Candy Cane Joe Joe’s from my favorite grocery store not in Canada (sad face). I added matcha mostly for color, but its earthy flavor also tempers the sweetness from the candy canes.
A few notes:
- When making the wafers, I find it easiest to roll the dough to the desired thinness right after mixing. Divide the dough in half and roll each half between two sheets of parchment paper. Stick the rolled out dough in the fridge for about half an hour just to firm it up, then cut your rounds. This way, you don’t have to use any extra cocoa powder for rolling and you can use the parchment to line your sheet pans.
- Make and completely cool your wafers before making the filling, as the filling sets quickly and must be used right after mixing. (The wafers keep really well, so you can definitely make this recipe over a couple of days.)
- Crush your peppermint candies really finely. Otherwise your piping tip will get clogged when you fill the cookies and it’ll be hard to get your cookies to lie flat. Also, someone could break a tooth.
- Matcha powders vary quite a bit in potency. I liked how my filling tasted with 1 Tbsp, but if you’re unsure start with less and add more to taste. You can also omit the peppermint extract if you want a more prominent matcha flavor.
Matcha Mint Oreos
Adapted from BraveTart: Iconic American Desserts | Makes about 20 2-inch sandwich cookies
For the Oreo wafers:
- One batch of this recipe, cut into 2-inch rounds and completely cooled
For the matcha mint filling:
- 170g unsalted butter
- 1/4 tsp pure peppermint extract
- 1/8 tsp kosher salt
- 240g powdered sugar
- 1 Tbsp matcha powder
- 1/3 c finely crushed candy canes or peppermint candies
For the matcha mint filling:
- Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling.
- Sift the matcha powder and icing sugar together and set aside.
- In a small saucepan, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment. Allow to cool for 5-10 minutes.
- Add the peppermint extract and salt, followed by powdered sugar and matcha. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. If your filling is runny, stick it in the fridge for a few minutes to stiffen slightly (this should only take a few minutes). Stir in the peppermint candies. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately.
- Pipe about a tablespoon of filling onto each upturned wafer, then sandwich with the remaining halves. Gently twist the cookies to evenly distribute the filling. Allow cookies to set for about half an hour before serving. Store leftovers (if there are any) in an airtight container. They keep well at room temperature for about a week. (For longer storage, keep in refrigerator or freezer; serve at room temperature.)
A couple of weeks ago, I was thrilled to receive a copy of Deb Perelman’s new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. I’ve been reading Smitten Kitchen for…well, probably about as long as it’s existed. In an internet now overloaded with food blogs (sorry, not sorry) it’s one of the few that I still enjoy reading regularly. Deb’s clear and candid writing style is a breath of fresh air, and her recipes strike that rare balance between “stuff I want to attempt” and “stuff I’ll actually make.” (Her hidden kid pictures are a genius touch as well.) Can you tell I’m a fangirl? OK, moving on now.
While there are plenty of recipes that caught my eye (hello pretzel linzers with salted caramel and chicken and rice, street cart style!), I knew right away that granola biscotti would be the first I’d tackle because 1) we’d just run out of granola, 2) my 2-year old asks for “two cookies, please” most days (yes, he’s very specific about the “two” and no, he doesn’t always get them) and 3) previously mentioned 2-year-old is also obsessed with “helping” in the kitchen. (Recipes with lots of add-ins are perfect for little helpers, because they get to dump lots of things in bowls.) These have been a hit with the big and little people alike, and I can personally vouch that they’re equally good dunked in coffee or dipped in yogurt.
As Deb notes, these biscotti are very tweakable. I’ve included the recipe here as it appears in the book and my own substitutions in brackets. Also, I think these would make great Christmas cookie gifts — perhaps dunked or drizzled with chocolate. You can make these biscotti ahead of time as they keep very well, always a plus at this time of year.
A couple of notes:
- While I love butter and never shy away from it in baking, I used grapeseed oil because I prefer the texture of oil-based biscotti (they’re generally crisper and less crumbly than butter-based).
- I also like my biscotti bakery-style (i.e. long), so I made mine bigger than indicated and got 24 instead of 36.
- Slicing biscotti can be tricky business. If the logs are either too warm or too cold, they tend to crumble rather than cut. I have the best success when I cut them when they’re still slightly warm and push down (not saw) firmly with a sharp, serrated knife.
Makes 36 biscotti
- 1 cup (130 grams) all-purpose flour, plus more for your work surface [I used half spelt flour by weight]
- 1 1/2 cups plus 2 tablespoons (130 grams) rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table or fine sea salt
- 6 tablespoons (85 grams) unsalted butter, melted, or virgin coconut oil, warmed until liquefied [I substituted 64g grapeseed oil]
- 1/4 cup (50 grams) granulated or raw (turbinado) sugar
- 1/4 cup (50 grams) light- or dark-brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract (optional) [I also added 1/2 tsp almond extract]
- 1/2 cup (45 grams) thinly sliced almonds [I used whole almonds, roughly chopped]
- 1/2 cup (40 grams) shredded unsweetened coconut
- 1 cup (about 150 grams) dried fruit of your choice, such as raisins, cranberries, cherries, or chopped dried apricots or figs, or a mix thereof
- 1 egg white [I omitted this]
- Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bowl. Whisk the melted butter and sugars in the bottom of a large bowl. Whisk in the eggs and vanilla. Stir in the dry ingredients, nuts, coconut, and dried fruit. Expect a stiff batter.
- Position a rack in the center of the oven, and heat to 325 degrees. Line a baking sheet with parchment paper.
On a floured counter, using floured hands roll half the dough into a log a little shy of the length of your baking sheet, 12 to 14 inches. Transfer the dough log to the baking sheet, and pat lightly until it becomes more oval- shaped. Repeat with the second half of the dough. Beat the egg white until foamy, and brush it over logs. Bake the logs for 20 minutes, until they are lightly golden brown and beginning to form cracks.
- Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour. With a serrated knife, cut the logs on the bias into 1/2-inch-thick slices. They will be crumbly; cut as gently as possible. Transfer the slices back to the parchment-lined baking sheet, and lay flat in a single layer. Bake for another 20 minutes, until toasted and crisp. (If you like, you can flip them halfway for more even browning, but you will have good color on them either way.)
- Cool the biscotti on the baking sheet, or transfer to a rack.
Note: This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, vary the fruits and sweeteners. You could swap half the flour for whole wheat or even oat flour. Or you could add some chocolate chips. Who could blame you?
Do ahead: Biscotti keep in an airtight container at room temperature for up to 2 weeks, and longer if well wrapped in the freezer.
Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.