Grandma’s Biscotti

It took me many years of searching and begging but I was finally able to get my Grandma’s, highly in demand, biscotti recipe. My only regret is that grandma did not get to test out this version of her recipe before her passing. It was her rule that she did not like sharing the recipe with anyone. So to respect this decision I will give a basic recipe. That way you get to enjoy figuring out what the secret ingredients are!

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I begin by adding unsalted softened butter, eggs, granulated sugar into a mixing bowl. I let this mix until there is a lose liquid batter. At times the dough mixture will look a little weird. If at any point the mixture doesn’t look or feel right try mixing for another 30 seconds.

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I then add flour, salt, and baking powder and mix until there is a soft slightly sticky dough. At this point you can add in your flavor. Grandma’s recipe calls for anise extract, but you can use any flavor extract or add in baking pieces such as chocolate chips. Really any flavor that sounds good to you will work.

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Once the dough has been mixed enough to incorporate your flavoring, it needs to be split in half. Each dough ball needs to be rolled out to approximately a 2 inch thickness sheet. Extra flour is optional for handling the dough. I find that this optional amount of flour is based on what you choose for flavoring the cookies. Place the 2 dough sheets side by side on a baking sheet and place into a pre-heated 350 degree oven until slightly golden (about 20 minutes). This will turn the cookie sheets into cookie loaves.

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Once the cookie loaves are slightly golden, cut individual cookies into desired thickness. It is important to not allow the cookie loaves to cool too much during this process. Once cut, lay the pieces on the side.

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Once the cookies are spread out on the cookie sheet, place back in the over for a few minutes to make the top of the cookies golden brown (about 5 minutes). Then pull out the baking sheet and flip the cookies to the other side and then place back into the oven to allow the other side of the cookie to become golden brown (about 3 minutes). Take out the cookies and immediately transfer to a cooling rack or open table/counter space. Do not let the cookies cool on the baking sheet otherwise the cookies will become burnt.

Once the cookies have cooled down you can enjoy them. Most of my family though prefers to let these cookies sit for a day or two in a cookie jar. This make the cookies a little stale and in their opinion better for coffee dunking.


Ingredients

  • 1 stick unsalted butter, softened
  • 2 eggs
  • 3/4 cup granulated sugar
  • 2 cups flour, plus a little more if needed
  • 1 teaspoon salt
  • Flavoring
    • 1 Tablespoon of extract or 3/4 cup of baking pieces

Directions

  1. Add butter, eggs, and sugar into a mixing bowl and mix until the ingredient are mostly integrated.Then add flour and salt and mix until a soft sticky dough has been achieved. Add in you flavoring and mix the dough to integrate your flavoring into the dough.
    • if using extract use mixer. If using baking chips use a spoon or spatula to mix
  2.  Pre-heat oven to 350 degrees.
  3. Divide dough in half and gently roll each dough section into a ball. If the dough is still a little bit to sticky to handle add a little sprinkle of flour. Roll out each dough sheet to approximately 2 inch thickness and place each sheet side by side on a baking sheet and place in the oven for 20 minutes
  4. After 20 minutes pull baking sheet out of the oven and quickly cut each cookie sheet into individual cookies of desired thickness and lay each cookie on its side. Put the baking sheet back int he oven for 5 minutes then flip the cookies to the other un-toasted side and place back into the oven for 3 minutes.
  5. Once the whole cookie is golden brown remove baking sheet from the oven and immediately place cookies on a cooling rack or open table/counter space to avoid burning the cookies. When the cookies are cooled enjoy immediately or allow them to go slightly stale and enjoy with coffee.

 

Special Chocolate Chunk Cookies

It’s been a little chilly over in my neck of the woods. So I decided to warm up the house by making a batch of yummy chocolate chunk cookies. Basically I follow this recipe but with a few alterations because of food allergies. The largest change I make is that I can only use certain kinds of chocolate because of a peanut/tree nut allergy so I tend to use a bag of chunks instead of scouring for a chocolate bar I can actually eat.

Mixing the cookie dough in my new kitchenaide was really great after having done this recipe without a mixer so many times. The dough itself is also very good for pre baking tastes.

And here are the delicious, fresh out of the oven cookies. Most of which did not make it past bedtime.


Chocolate Chunk Cookies

Ingredients

  • 2 sticks of salted buttered, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 (or 2) tablespoons Vanilla extract
  • 2 cups all purpose flour, plus a little extra just in case
  • 1 tablespoon instant coffee, French Vanilla is my favorite
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag of Nestle Tollhouse chocolate chunks

Directions

  1. Take 1 of the softened sticks of butter and put into a small skillet over medium-low heat. allow it to melt and bubble. This is totally normal and will not immediately cause a fire. Swirl the butter in the skillet until it begins to turn a golden brown then remove from heat and pour all the liquid and solid butter into a heat proof bowl until needed in cookie batter. preheat oven to 375 degrees.
  2. Add the other stick of butter, brown sugar, and granulated sugar  into a mixing bowl. Cream everything together until its combined.  Add eggs and vanilla and mix until smooth. It may be necessary to stop mixing to scrape the sides of the bowl down. Pour in all contents (solid bits too) from the brown butter bowl and mix until combined
  3. Add the coffee granules, baking soda, and salt one ingredient at a time and allow to mix until well combined. Slowly add the flour into the batter and allow to mix well. Once mixed, dump in 1 bag of chocolate chunks and mix well using a spoon or spatula.
  4. Either use a greased baking sheet or a parchment lined baking sheet and drop the cookie dough onto the sheet pan. I like to use a heaping tablespoon for this. Place in oven for 8-10 minutes. Allow to cool for 2-3 minutes then transfer to a cooling rack/surface. Bake in batches until all cookies are done and enjoy!