Almond Biscotti

Ingredients:

• 2 eggs
• 1 egg yolk
• 3/4 cup sugar
• 2 1/2 cups cake flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 1/2 tsp. grated lemon zest
• 1 cup almonds, toasted and coarsely chopped
• 2 Tbs. milk

Directions:

In a bowl, using a fork, beat together the eggs, egg yolk and sugar until light and creamy. Pour the flour into a mound on a work surface. Add the baking powder, salt and lemon zest and stir briefly. Make a well in the center of the mound and add the egg mixture. Using the fork, swirl the mixture, slowly incorporating the flour from the sides of the well. Add the almonds and knead to distribute evenly. The dough will be sticky. Spoon into a large, heavy-duty plastic bag and refrigerate for 1 hour.

Preheat an oven to 375°F. Line a baking sheet with parchment paper.

Snip a large corner off the bag containing the dough. Squeeze the dough onto the prepared baking sheet to make 2 logs, each about 2 inches wide and 12 inches long. (Alternatively, roll the dough into 2 logs on a floured work surface.) Space them far apart, as they will expand in the oven. Brush the tops of the logs with the milk. Bake until the logs are light golden, about 25 minutes. Remove from the oven and reduce the temperature to 275°F. Let the logs cool for 5 minutes.

Transfer the logs to a cutting board and, using a long serrated knife, cut crosswise into slices 3/4 inch wide. Place the slices on the baking sheet and bake until golden, about 30 minutes more. They will be quite dry. The biscotti can be stored in an airtight container for up to 1 week.

Oatmeal Raisin Cookies

RAISINS

1 1/2 cups golden or Red Flame raisins
3/4 cup dry white wine
3 tablespoons fresh orange juice
1 1/2 tablespoons dark rum
3 tablespoons granulated sugar

1. In a small saucepan, combine the raisins, wine, orange juice, rum, and sugar. Bring to a boil, stirring often, then lower the heat so the liquid is at a bare simmer and poach for 20 minutes.

2. Remove the pan from the heat, cover with plastic wrap, and cool to room temperature.

BATTER

1 1/2 cups flour
1 teaspoon baking soda
Pinch of salt
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon ground cinnamon
2 eggs
3 cups quick-cooking oats

1. Sift the flour, baking soda, and salt.

2. In an electric mixer with the paddle attachment, if you have one, or the whisk, cream the butter on high speed for 2 minutes or until lemony yellow. Scrape down the bowl’s sides. Add the granulated and brown sugars, nutmeg, and cinnamon. Continue beating for 2 minutes or until the mixture is smooth. Scrape down the bowl.

3. Add the eggs, one by one, and beat on low speed for 15 seconds. Add the flour mixture and beat just until it is incorporated. Beat in the oats and raisins with any liquid that clings to them.

4. Set a long sheet of parchment paper on the counter. Scoop half the dough onto it and shape it into a log. Roll it up in the paper to create a sausage. Twist the ends and wrap in plastic wrap. Do the same with the remaining batter. Refrigerate for 1 hour or for up to 3 days.

5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

6. Slice the dough into 1/2-inch rounds and set the cookies 2 inches apart on the baking sheets. Bake them for 17 to 20 minutes, turning the sheets from top to bottom and back to front halfway through baking, or until the cookies are nicely browned.

7. Slide the parchment papers off the sheets onto a heatproof counter. Let the cookies sit for 5 minutes and eat warm, or let them cool completely.

Chinese Almond Cookies

8 ounces unsalted butter, softened
1 cup caster sugar
1 egg, lightly beaten
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup unsalted whole almonds, ground almonds
40 or so unsalted whole almonds

Cream the butter and sugar until pale and smooth. Beat in the egg, then fold in flour, baking powder, and ground almonds. Form the dough into a ball, then divide into four sections. Place the dough on a lightly floured surface and roll each into a log about 4 inches long. Wrap each log firmly in plastic wrap and refrigerate for about 1 hour, until firm enough to slice.

Preheat the oven to 375 degrees Fahrenheit

Slice 1/2-inch (1 cm) thick rounds from the logs and arrange on baking sheet. Firmly press an almonds into the center of each. Bake for 15 to 18 minutes, or until golden. Cool on a wire rack before serving. These will keep in an air-tight container for 3 to 4 days.

Our Favorite Chocolate Chip Cookies

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp. vanilla

2-1/4 cups flour

1 tsp. baking soda
1/2 tsp. salt
1 bag of Milk Chocolate Chips or your favorite chips

PREHEAT oven to 350°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate chips

DROP dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.

BAKE 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Kris Kringles

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp. vanilla

2-1/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 pkg. (6 squares each) BAKER'S White Chocolate, chopped

2 cups PLANTERS Chopped Pecans, toasted

2 cups dried cranberries

PREHEAT oven to 375°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.

DROP dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.

BAKE 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.