Mostly thumbs-up for these oversized Italian cookies!
Let’s see those cookies!
Next up on the schedule, we’re making pistachio cherry biscotti! Posting date is June 17.
- 1⅓ 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
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the sugar, baking powder, and salt.
- 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.
- 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.
- Lower the oven temperature to 325 degrees F.
- 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.
- 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.
Our bakers gave a big thumbs up to this delicious Southern treat!
Leave links for your pies here, bakers!
Let’s bake up a pie, y’all! This Southern dessert is like a cross between a chocolate chip cookie and a pecan pie. In other words, the best of both worlds. Posting date is June 3.
- 1 ball of Classic Pie Dough (½ recipe; page 94), chilled
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- 2 large eggs
- ¾ cup (1½ sticks) unsalted butter, softened, cut into cubes
- 1 tablespoon whiskey
- ¾ cup walnuts, toasted and chopped
- 1¼ cups (about 8 ounces) semisweet chocolate chips
- Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the flour and sugars together until combined. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.
- Fold the walnuts and ¾ cup of the chocolate chips into the filling.
- Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining ½ cup chocolate chips.
- Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5
- minutes and test again. Transfer to a wire rack and let cool before slicing.
Not a lot of complaints about our dip into the savory world this week. Check out our biscuits!
How did you all like this savory turn of events?
We’re going savory — and smoky and spicy! — for our next recipe. Chipotle Cheddar Biscuits on May 20!
- 2⅓ cups all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chipotle powder
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
- 2 cups grated and tightly packed sharp cheddar cheese
- 1¼ cups buttermilk
- 1 large egg
- Kosher salt for topping
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
- Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
- In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
- Use a small ice cream scoop or a ¼-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
- Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
Our bakers made a meal of the baked brown cow float — and we have some rogue raspberry crumb breakfast bars and almond joy tarts!