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In the Oven: Hazelnut Cinnamon Chip Biscotti

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We’re down to our last three recipes! Hazelnut cinnamon chip biscotti are up next; posting date is April 19.

Hazelnut Cinnamon Chip Biscotti
Author: Matt Lewis & Renato Poliafito
Serves: 24 large biscotti
Ingredients
  • 1 1/3 cups sugar
  • 1¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1½ cups blanched hazelnuts, toasted
  • 1¾ cups (10 ounces) semisweet chocolate chips
  • 1 large egg white
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugar, baking powder, salt, and cinnamon.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the hazelnuts and chocolate chips and beat until just combined.
  4. Turn the dough out onto the prepared baking sheet and shape it into a log about 16 inches long, 3½ inches wide, and ¾ inch thick. Use an offset spatula to smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes.
  5. Lower the oven temperature to 325 degrees F.
  6. While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log.
  7. Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.

 

In the Oven: Classic Sugar Cookies

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Classic Sugar Cookies are our last bake of the year! Posting date is December 29.

Classic Sugar Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 15—18 2½ inch cookies
Ingredients
  • For the classic sugar cookies
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cups (1½ sticks) unsalted butter, softened
  • 2 tablespoons cold vegetable shortening
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the basic royal icing
  • 2 cups confectioners’ sugar, sifted
  • 2 large egg whites
  • 2 teaspoons freshly squeezed lemon juice
Instructions
Make the classic sugar cookies
  1. In a medium bowl, whisk together the flour, salt, and baking powder and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
  3. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  4. Dust a work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough ¼ inch thick. Use your favorite cookie cutter to cut shapes in the dough, and transfer the cookies to the prepared baking sheets.
  5. Bake the cookies for 12 minutes, until they are set but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Make the basic royal icing
  1. In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too thick, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
  2. The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cookie or design, then fill it in. Let the icing harden before serving.
  3. The cookies can be kept in an airtight container for up to 3 days.

 

In the Oven: Baked Tricolor Cookies

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Fire up your ovens again, we’re baking up some classic Italian-style cookies next. These can be customized to whatever color suits your fancy, as long as you don’t try to color the chocolate layer. Posting date is September 22!

Baked Tricolor Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 20 cookies
Ingredients
  • For the cookie layers
  • 1 cup all-purpose flour
  • 1⁄4 teaspoon salt
  • 7 ounces almond paste (recipe follows)
  • 3⁄4 cup sugar
  • 1⁄2 teaspoon pure almond extract
  • 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
  • 3 large eggs
  • Grated zest of 1 orange
  • Orange food coloring (liquid or gel)
  • 2 tablespoons dark unsweetened cocoa powder, sifted
  • For the Filling
  • 2⁄3 cup apricot jam
  • 2 tablespoons amaretto liqueur
  • For the glaze
  • 6 ounces dark chocolate (60% cacao), coarsely chopped
  • 1 teaspoon light corn syrup
  • 1⁄2 cup (1 stick) unsalted butter, softened, cut into cubes
Instructions
Make the cookie layers
  1. Preheat the oven to 350 degrees F. Butter three 8-inch square baking pans. Line the bottom of each pan with parchment paper and butter the parchment. Dust with flour and knock out the excess flour.
  2. Sift the flour and salt together in a small bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form. Add the butter and beat on high speed until the mixture is combined. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the orange zest and beat until combined. Add the flour mixture in three parts, beating on low speed after each additon until combined.
  4. Divide the batter among three small mixing bowls.
  5. In the first bowl, add a few drops of orange food coloring to the batter, and mix well. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
  6. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
  7. Leave the third bowl plain.
  8. Pour each batter into a prepared pan and smooth the tops. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
  9. Transfer the pans to a wire rack and cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the filling
  1. In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
Assemble the tricolor cookies
  1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top. Top with the plain (or white) layer and spread with the remaining apricot filling. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
Make the glaze
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
  2. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake). Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour). Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
Notes
[i]How to store:[/i] The bars can be stored in the refrigerator, tightly covered, for up to 4 days.[br][i]How to make almond paste:[/i][br]11⁄2 cups finely ground almonds [br]1 cup confectioners’ sugar, sifted[br]1⁄2 teaspoon pure almond extract[br][br]Put all the ingredients in a food processor with 2 tablespoons water and process until a paste forms. Remove from the food processor, wrap tightly in plastic, and refrigerate until ready to use. Extra almond paste, tightly wrapped, keeps well in the freezer.

 

In the Oven: Chocolate Chip Cookies

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We are back to basics for our next project: a classic chocolate chip cookie with lots and lots of chips. Fire up your ovens, posting date is April 7!

Chocolate Chip Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 24 cookies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 2⁄3 cups (16 ounces) semisweet chocolate chips
Instructions
  1. In a large bowl, whisk the flour, salt, and baking soda together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  4. Using a spatula or wooden spoon, fold in the chocolate chips.
  5. Cover the bowl tightly and put in the refrigerator for 6 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
  8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
  9. The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Oatmeal Cherry Nut Cookies

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We’re making an updated version of the classic oatmeal cookies next! Posting date is Feb 10. Let’s bake!

Oatmeal Cherry Nut Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 36 cookies
Ingredients
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1⁄4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1⁄4 cups firmly packed dark brown sugar
  • 1⁄4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 3⁄4 cups rolled oats
  • 1 cup (8 ounces) dried cherries
  • 1⁄2 cup (4 ounces) chopped toasted walnuts
Instructions
  1. In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the cherries and walnuts.
  4. Cover the bowl tightly and refrigerate for 6 hours.
  5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheets. With the palm of your hand, gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press it flat. Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown.
  7. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Notes
[i]How to store:[/i] The cookies can be stored, in an airtight container, for up to 3 days.

 

In the Oven: Pumpkin Whoopie Pies

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Keeping along with the Autumn theme, we’re diving in to pumpkin whoopie pies with a cream cheese filling. Posting date is November 18!

Pumpkin Whoopie Pies
Author: Matt Lewis & Renato Poliafito
Ingredients
  • For the pumpkin whoopie cookies
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • 1 tablespoon cloves
  • 2 cups firmly packed dark brown sugar
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • For the cream cheese filling
  • 3 cups confectioners’ sugar
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
Instructions
For the pumpkin whoopie cookies
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
  3. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
Make the Cream Cheese Filling
  1. Sift the confectioners’ sugar into a medium bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
  3. Add the confectioners’ sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.
Assemble the whoopie pies
  1. Turn half of the cooled cookies upside down (flat side facing up).
  2. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
Notes
The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

 

In the Oven: Monster Cookies

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Next up on the schedule: Monster Cookies (equal parts oatmeal cookie, peanut butter cookie, and chocolate chip cookie). Posting date is September 9!

Monster Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 36 cookies
Ingredients
  • ½ cup all-purpose flour
  • 1 tablespoon baking soda
  • Pinch of salt
  • 5¾ cups rolled oats
  • ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
  • 1½ cups firmly packed light brown sugar
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ teaspoon light corn syrup
  • ¼ teaspoon pure vanilla extract
  • 2 cups creamy peanut butter
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) M&Ms
Instructions
  1. In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.
  3. Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
  4. Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
  5. Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Icebox Towers

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Make sure to give yourself some time to make these little towers of chocolate, creamy deliciousness since there are several components and steps involved. Or skip all of the work and just make the cookies. Posting date is July 1!

Icebox Towers
Author: Matt Lewis & Renato Poliafito
Serves: 6 individual cookie towers
Ingredients
  • For the chocolate cookies
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup dark unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour
  • For the chocolate pastry cream
  • 1 cup half-and-half
  • 3 large egg yolks
  • ¼ cup sugar
  • 1½ tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 ounces bittersweet chocolate, or dark chocolate (60 to 72% cacao), melted
  • For the whipped cream filling
  • 1 cup heavy cream
  • 1 teaspoon confectioners’ sugar
  • 1 teaspoon pure vanilla extract
Instructions
Make the chocolate cookies
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat until just combined. Form the cookie dough into 2 disks, wrap in plastic, and refrigerate for about 1 hour, or until firm.
  2. Preheat the oven to 325 degrees F.
  3. On a lightly floured board, roll out each disk of chilled cookie dough to a ½-inch round, ¼ inch thick. Using a 2½-inch round biscuit cutter, cut out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly, reroll, and cut more rounds. You should have 32 to 34 rounds. You only need 30 rounds for the towers, but a few extras are good to have on hand.
  4. Bake in the center of the oven for 10 to 12 minutes, until the cookies are just set. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the chocolate pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
  3. In a medium bowl, whisk the egg yolks, sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-andhalf in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the chocolate and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.
Make the whipped cream filling
  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, and vanilla until stiff peaks form.
  2. Transfer ¾ cup of the whipped cream to a small bowl. Beat in 3 tablespoons of the chocolate pastry cream to make a light-chocolate cream.
Assemble the icebox towers
  1. Arrange 30 cookies on a work surface. Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream, and the whipped cream.
  2. Pipe the chocolate pastry cream onto 12 cookies. Pipe the light-chocolate cream onto 6 cookies. Pipe the whipped cream onto the remaining 12 cookies. Stack the towers: Start with a chocolate pastry cream–topped cookie, then a light-chocolate cream–topped cookie, followed by a whipped cream–topped cookie, another chocolate pastry cream-topped cookie, and finally a whipped cream–topped cookie. Repeat with the remaining cookies. Pipe a small dollop of any remaining chocolate pastry cream onto the top of each whipped cream–topped tower. Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
[i]How to store: [/i]The towers can be refrigerated for up to 2 days.

 

In the Oven: Pistachio Cherry Biscotti

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Next up on the schedule, we’re making pistachio cherry biscotti! Posting date is June 17.

Pistachio Cherry Biscotti
Author: Matt Lewis & Renato Poliafito
Serves: 24 large biscotti
Ingredients
  • 1 1/3 cup sugar
  • 1¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 cup pistachios, toasted
  • 1 cup dried cherries
  • 1 large egg white
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugar, baking powder, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the pistachios and cherries and beat until just combined.
  4. Turn the dough out onto the prepared baking sheet and shape it into a log about 16 inches long, 3½ inches wide, and ¾ inch thick. Use an offset spatula to smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes.
  5. Lower the oven temperature to 325 degrees F.
  6. While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log.
  7. Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual biscotti to a rack to cool completely.
Notes
[i]How to store[/i]: The biscotti will keep in an airtight container for up to 2 weeks.