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68 Days of Gourmet: Day 24

This biscotti was the second item in my Operation Baking Gals holiday package. I blogged about Operation Baking Gals and the Pecan Sables I made in my last post. I thought that biscotti would be the perfect thing to make since it’s pretty sturdy and has a longer shelf life than a drop cookie. I decided on the Double Chocolate Walnut Biscotti after seeing it in The Gourmet Cookbook. I looked the recipe up online and saw that it was originally printed in 1994 and had received around 250 positive reviews. That sealed the deal on making this recipe.

Despite the double baking, biscotti is pretty simple to make. I love the thick dough and the process of the initial bake and then slicing and baking again. It’s fun to see the actual biscotti take shape!

I didn’t sample the biscotti but Brandon and my grandmother did (I sent her a package of extras). I know I’ve mentioned this before but super chocolaty desserts just aren’t my thing.  They both ate it for breakfast and said it was great – the chocolate flavor is definitely the star here. This would also be a nice snack or dessert anytime of the day!

Double Chocolate Walnut Biscotti
(Recipe source The Gourmet Cookbook, originally printed in Gourmet December 1994)
Printable Recipe: Double Chocolate Biscotti

Ingredients:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped (I have subbed white chocolate chips for walnuts)
3/4 cup semisweet chocolate chips
1 tablespoon powdered sugar

Directions:

Preheat oven to 350 degrees. Butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using an electric mixer, beat together butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time and beat until well combined. Stir in flour mixture until a stiff dough. Stir in walnuts and chocolate chips.

With floured hands form dough into two slightly flattened logs on the prepared baking sheet. Each log should be about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes, leaving oven on.

On a cutting board, cut logs diagonally into 3/4-inch slices to form biscotti. Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool completely on a wire rack.

Biscotti keep in airtight containers 1 week and frozen, 1 month.

Yield: About 30 biscotti

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rockyroadbrownies

I can’t think of a better way to kick-off 68 Days of Gourmet than with these Rocky Road Brownies. Last week I was really craving a sweet treat for dessert and more specifically, something that would taste great topped with ice cream. I thought brownies would meet my requirements perfectly. I was going to make a basic fudge brownie recipe but then I spotted these Rocky Road Brownies and abandoned my plans for simplicity.

The base layer really is similar to your basic fudge brownie but the topping is what really packs a punch. I personally love marshmallows so these were fabulous to me. Very chocolately and indulgent – especially topped with a scoop of ice cream!

rockyroadbrownie250(2)

Rocky Road Brownies
(Recipe source Gourmet, December 1996)

Ingredients:

3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped and divided
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup miniature marshmallows

Directions:

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.

In a heavy 1 1/2-quart saucepan over low heat, melt butter, unsweetened chocolate and 2 ounces of bittersweet chocolate. Stir constantly until smooth. Remove pan from heat and cool mixture for about 10 minutes. Stir in sugar and then add eggs 1 at a time, beating well with a wooden spoon after each addition. The mixture should look glossy and smooth. Add in flour and salt and stir until just combined.

Reserve 1/2 cup of the batter in a separate bowl. Spread remaining batter evenly in pan and bake on middle rack of oven for 20 minutes.

While bottom layer is baking, stir walnuts, marshmallows and remaining 2 ounces of bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake for an additional 7-10 minutes, or until marshmallows are golden. Cool completely in pan on a rack before cutting.

Layer brownies between sheets of wax paper in Tupperware and store at room temperature. They will stay fresh for several days.

Yield: 16 brownies

rockyroadbrownies250

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angelbars

Behold, Dream Bars (also known as Angel Bars apparently). So according to Joy of Cooking (my favorite cookbook ever) they have sold many copies of their cookbook over the years “on the strength of this recipe.” How could I resist trying these when they tell me that? I was intrigued, especially once I read the ingredient list.

I think the best way I can describe these is pecan pie-esque with coconut and a lemon glaze. I know that sounds strange but somehow it works. First you make a shortbread-type crust and bake it. Next you spread the pecan/coconut mixture over the crust and bake again. And finally you top it with the lemon icing. It’s quite an addictive combination.

I don’t think these will go into the regular baking rotation in my kitchen but I will make them again. If you’re a nut and coconut fan you will definitely like these!

Dream Bars (Angel Bars)
(Recipe source Joy of Cooking)

Ingredients:

FOR THE CRUST
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons sugar
1 egg yolk
1/4 teaspoon vanilla

FOR THE FILLING
1 1/2 cups chopped pecans or walnuts
1 cup shredded sweetened coconut
2 large eggs
1 cup light brown sugar, packed
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons vanilla

FOR THE ICING
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla

Directions:

Have all ingredients at room temperature. Preheat oven to 350 degrees. Line an 11 x 17 pan with aluminum foil, leaving about a 2 inch overhang on the narrow sides. Spray with cooking spray.

Beat together butter, sugar, egg yolk and vanilla until fluffy and well blended. Stir in flour and knead until blended and smooth.

Firmly press dough into pan into a smooth and even layer. Bake for 10 minutes, set aside to cool.

Place the nuts and coconut on a baking sheet in a thin layer. Bake for about 5-10 minutes, stirring frequently, until the coconut is very lightly browned.

Beat together the eggs, brown sugar, flour, baking powder, salt and vanilla on medium speed until well combined. Stir in the nut and coconut mixture. Spread evenly over the crust and bake for about 20-25 minutes. The top should be firm and golden brown and a toothpick inserted in the middle should come out slightly wet.

Stir together the icing ingredients (adding a tablespoon of water or two if necessary to make spreadable) and spread evenly over bars while they are still warm.

Let the bars stand until they are completely cool. Lift the foil out of the baking dish and carefully peel from sides. Cut bars into squares.

Yield: about 12 bars

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