Category:  Cookies, Candies & Sweets

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I need to relax these days – don’t you? Here’s a great biscotti dessert with a “kick”! Enjoy this on Valentine’s Day with anyone you love!

Prep time: 15 minutes (mixing dough & shaping biscotti logs)
Makes: 36 to 40 biscotti

Ingredients:
3-3/4 cups all-purpose, unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 cups unbleached, granulated sugar
69 drops red food color
1-1/2 cups white chocolate chips

Mixing the Dough:
1. Preheat double ovens to 350°F. You can also use one oven (baking directions will follow).

2. Line two 18X12-inch baking sheets with parchment paper; set aside.

3. In a 2-quart bowl, combine the flour, baking powder, salt, cloves & cinnamon; set aside.

4. In a 4-quart mixing bowl using a hand mixer (or in bowl of a stand mixer), blend together the eggs, egg yolks, vanilla extract and sugar until uniform.

5. With mixer going, add the red food color drops.

6. With mixer set on low speed, stir in the chocolate chips.

7. Set mixer on medium and gradually (a little at a time), stir in the flour until a dough forms.

8. When dough is uniform, turn it onto a lightly-floured surface (NOT MARBLE, GRANITE or OTHER STONE – IT WILL HALT THE “RISING” ACTION OF DOUGH).

Shape Biscotti Logs & Bake:

1. Lightly knead dough until it is smooth – do not overwork it.

2. When dough is smooth, divide it into four balls.

3. Roll each dough ball into a 15 X 2-inch log; place two logs on each baking sheet, spaced 3 inches apart.

4. Flatten logs slightly.

5. If using two ovens, place one sheet in each oven – racks must be centered in ovens; bake for 30 minutes.

6. Alternatively, if using one oven, place sheets on separate racks (top and bottom); bake for 15 minutes.

7. After 15 minutes, switch top and bottom sheets and bake for additional 15 minutes.

8. After 30 minutes baking time, transfer sheets with dough logs to a counter; cool for 6 minutes.

9. After 6 minutes, using a serrated knife, cut biscotti – 1/2 to 3/4-inch wide. DO NOT USE A “SAWING MOTION” AS BISCOTTI WILL CRUMBLE. INSTEAD, CUT “DOWN” INTO DOUGH.

10. Place each biscotto (Italian, singular) with cut side down on baking sheets.

11. Bake 5 minutes per side. Cool and serve.

TO STORE BISCOTTI: Place biscotti in double freezer bags and freeze up to two months. Place biscotti on a platter one hour prior to serving.
Text & Photograph ©2020 Nancy DeLucia Real

Hey, Everyone – following that “Matcha” craze? I thought it would be a great idea to combine some Matcha tea powder (green) and dried cranberries (red) for a holiday recipe. Here are some mean Matcha-Cranberry Biscotti. The best thing about making these is that you can make them now and freeze them until Christmas!

Prep time: 15 minutes
Bake time: 25 – 30 minutes
Makes: 25 – 30 biscotti

Ingredients:
3-3/4 cups unbleached, all-purpose flour
2 tablespoons Matcha tea powder
1 teaspoon salt
1-1/2 teaspoons baking powder
4 large eggs
2 large egg yolks
1-3/4 cup unbleached, granulated sugar (you can substitute regular granulated sugar)
1/3 cup vegetable oil (sunflower or safflower preferred)
3/4 cup slivered, roasted almonds

Prepare Dough & Shape Dough Logs:
1. Preheat oven to 350°F.

2. Line two 18″ X 12″ baking sheets with parchment paper; set aside.

3. In a 1-quart bowl, combine the flour, Matcha tea powder, salt and baking powder; set aside.

4. In stand mixer fitted with a bowl, beat together the eggs, egg yolks, sugar and oil on medium speed until well-blended. Alternatively, you can use a 3 to 4-quart mixing bowl with a hand mixer.

5. Gradually stir in the almonds and the flour mixture (a little bit at a time) until a smooth, uniform batter has formed.

6. Transfer the batter to a smooth, floured surface and gently knead. You should add enough flour so that the batter does not stick to the surface.

7. Divide the batter into 3 even balls; set aside.

8. Take one ball and gently roll it out on a lightly-floured surface until it measures about 13 to 15 inches long. Transfer the log onto the baking sheet (leave room for two more logs).

9. Repeat rolling and transferring the dough log onto baking sheet, leaving about 1 to 1-1/2 inches in between each log.

Bake the Dough Logs:
1. Place the baking sheet with dough logs on a rack fitted in center of oven.

2. Bake the logs for 25 to 30 minutes or until dough springs to the touch and feels firm.

3. When done, transfer baking sheet with logs onto a a counter top; cool 5 minutes.

Cut Biscotti & Bake:
1. After 5 minutes, using a serrated knife, on a diagonal slant, cut down 1/2-inch from edge of one log (DO NOT USE A “SAWING MOTION” OR LOG WILL CRUMBLE).

2. Continue cutting 1/2-inch thick biscotti from the baked log; repeat cutting biscotti from the two remaining logs.

3. Place biscotti – cut-side down- on baking sheet.

4. Return baking sheet to oven and bake 5 minutes.

5. After 5 minutes, transfer baking sheet with biscotti to countertop.

6. Turn the biscotti over and bake once more for 5 minutes.

7. When done, transfer the baking sheet with biscotti to countertop to cool.

8. Freeze biscotti in double freezer food bags up to 1 month.
Text & Photograph ©2018 Nancy DeLucia Real

Persians (modern-day Iranians) celebrated New Year on March 20 – it’s called Nowruz. Like people of the Persian culture, many of us observe Springtime celebrations that have come to us from the ancient past.

For my celebration of Springtime and Easter, I’m making Persian sweets called Tut. Although I’ve posted a similar marzipan recipe in the past, this one is different. Tut are easy to make and kids will love shaping these delicious sweets. Happy Belated Nowruz, Happy Passover, Happy Easter and Happy Springtime!

Prep time: 50 to 60 minutes
Makes: 40 to 50 sweets

Ingredients:
1/4 to 1/3 cup granulated sugar
1-3/4 cups raw, ground almonds (skinless)
3/4 cups confectioners’ sugar (powdered sugar)
1/4 teaspoon cardamom
2 to 3 teaspoons rosewater (you can add more, if you like a stronger flavor)
3 tablespoons slivered unsalted pistachios
3 tablespoons slivered almonds
food coloring for red and green (follow instructions on food coloring package for making green)

Directions:
1. Place the granulated sugar in an 10-inch shallow, wide bowl; set aside.

2. In a 1 to 2-quart bowl, combine the almonds, concessioners’ sugar (not the granulated sugar) and cardamom.

3. Using a fork, stir the ingredients until well-blended.

4. Gradually (a little at a time), add the rosewater and stir with a fork.

5. With your hands, knead the mixture until it amalgamates well. If it is dry and crumbly, add a little more rosewater or drinking water.

6. Divide the almond-sugar mixture into three parts – place each part in a separate bowl.

7. Add 1 drop of red food coloring to one dough section in bowl. If it is too light, add 1 more drop; mix well. Set aside.

8. Following food coloring package instructions, add the required yellow & blue food coloring to the second dough section to create green tut or sweets. Mix well & set aside.

Shaping the Sweets:

1. Working with the white tut, take a 1/2-inch piece of dough, roll it and shape it into a slight oval.

2. Roll the oval tut or sweet in the granulated sugar, shaking off excess.

3. At top of tut or sweet, insert a slivered pistachio or almond. Set aside on a serving plate.

4. Continue shaping remaining mixture and then the red and oval mixtures into ovals, rolling in sugar and alternately inserting a pistachio or almond sliver.

5. Cover with plastic wrap and refrigerate until serving time.

6. Springtime Sweets can be made a day or two ahead of time, covered and refrigerated.
Text & Photograph ©2018 Nancy DeLucia Real

Lebkuchen are sweet, spicy cookies that pop up during Christmastime. These cookies derive from a honey cake dating back to ancient Egypt, Greece and Rome.

Today’s lebkuchen were invented by monks in 13th-century Franconia, Germany. A Lebküchner from a manuscript c. 1520, in the Stadtbibliothek Nürnberg

Although lebkuchen are baked in a variety of shapes, round is most common. These cookies are made with honey, molasses and spices, including nuts (almonds, hazelnuts and walnuts) or candied fruit. They are then frosted with a lemon glaze and decorated in a festive manner.

The coolest thing about my recipe is that it contains no white sugar & you can prepare the dough a day ahead and refrigerate it. The next day, just cut and bake! Enjoy the lebkuchen with coffee, tea or eggnog during the Holidays!

Note: Lebkuchen in photograph are made without almonds and candied fruit.

Active Prep time: 20 minutes
Inactive Prep time: 2 hours to overnight (refrigeration of dough)
Bake time: 12 to 14 minutes
Makes: 20 cookies

Ingredients for the Cookies:
3-1/4 cups sifted all-purpose, unbleached flour
1/2 teaspoon baking soda
1-1/4 teaspoons ground nutmeg
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/2 cup honey
1/2 cup molasses
1/4 cup unsalted butter
1/2 cup slivered almonds (optional)
1/2 cup candied fruit, finely chopped (optional)
vegetable oil, to coat dough prior to refrigeration

Ingredients for the Lemon Glaze:
1 large egg white, beaten
1 tablespoon lemon juice
1-1/2 cups sifted confectioners’ sugar

Directions for the Cookies:
1. In a medium bowl, stir together the flour, baking soda, nutmeg, cinnamon, cloves, allspice and salt; set aside.

2. In a large bowl, beat together the eggs, brown sugar, molasses, butter. If using the almonds and candied fruit, stir them into batter and beat together.

3. On a lightly-floured board or surface, gather the dough into a smooth ball and dust off the excess flour.

4. Lightly oil the dough, cover and seal in plastic wrap and refrigerate it from 2 hours to overnight.

5. After dough has chilled, preheat oven to 400°F.

6. Grease and flour two baking sheets measuring 12 X 18 inches. Alternatively, line the sheets with parchment paper; set aside.

7. On a lightly-floured surface, roll out the dough to 1-4-inch thickness.

8. Using a 2-inch, round cookie cutter (or other shape), cut out rounds from the dough. If you do not have a cookie cutter, use the rim of a glass, turned upside down.

9. Place the cut rounds of dough onto the baking sheets, spaced 1-1/2 inches apart.

10. Bake the cookies for 12 minutes or until firm to the touch.

11. After 12 minutes if lebkuchen are too soft, bake for an additional 2 to 3 minutes.

12. Cool lebkuchen to room temperature.

Directions for the Lemon Glaze:
1. In a small bowl, stir together the beaten egg white and lemon juice.

2. Stir in the confectioners’ sugar and beat until smooth.

3. Lightly brush the glaze over lebkuchen and immediately decorate with green and red crystal sugars.
Text & Green/Red Lebkuchen Photograph ©2017 Nancy DeLucia Real

Biscotti (Italian, for “twice-baked) are Italian cookies that are baked as logs on a cookie sheet. After cooling, they are cut and baked once more – this makes them dry and crunchy.

Make these Spider-Web Biscotti by frosting them with swirly lines. Kids of all ages will love’em. Happy Halloween!

Prep time: 15 minutes
Bake time: 25 to 30 minutes
Makes: 22 to 24 biscotti

Ingredients for the Biscotti:
2 cups all-purpose, unbleached white flour
1/3 cup unsweetened cocoa powder (Hershey’s Cocoa® preferred)
1-1/2 teaspoons baking powder
Dash ground cinnamon (optional)
1/2 teaspoon salt
1/4 lb (1 stick) unsweetened butter, room temperature
1-1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup roasted, slivered almonds (optional)
3/4 cup semisweet chocolate chips

Ingredients for the Orange Frosting:
2 cups powdered sugar
3 tablespoons cold water
4 drops yellow food color
1 to 2 drops red food color

Preheat Oven & Prepare the Cookie Dough:
1. Preheat oven to 350°F.

2. Line one 18 X 12 baking sheet with parchment paper. Alternatively, butter the baking sheet, add 1 tablespoon flour; shake off excess flour and set aside.

3. In a small bowl, combine the flour, cocoa powder, baking powder, cinnamon and salt; set aside.

4. In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy.

5. Beat in the eggs and vanilla extract; stir in the almonds and chocolate chips.

6. Gradually (a little at a time) beat in the flour mixture until all ingredients are amalgamated or uniform.

7. Shape dough into one ball. Divide the ball in two smaller balls.

8. On a lightly-floured surface, gently roll out one ball until it forms a log, measuring 14 inches long by 1-3/4 inches wide.

9. Gently lift and place the log on the baking sheet – about 1 inch from the long edge (this ensures that there is room for the next log).

10. Repeat rolling instructions for the remaining log and place it about 3 inches away from the first log.

Bake the Cookie Logs:

1. Place the baking sheet on a rack positioned in center of oven.

2. Bake the cookie logs for 25 to 30 minutes or until they spring to the touch.

3. When cookie logs have baked, transfer the cookie sheets to a rack or a counter.

4. Leave cookie logs on sheets to cool for 5 minutes.

Cut & Bake the Biscotti:
1. After 5 minutes, gently transfer one cookie log on a cutting board.

2. Using a serrated knife, cut DOWN into the log in this manner: You will cut 3/4-inch wide biscotti by positioning the point of the knife at top edge of the log.

3. In one motion, bring the knife down and cut through the log.

3. Cut the remaining biscotti into 3/4-wide slices.

4. Carefully place the biscotti, cut-side down on the baking sheet.

5. Bake 5 minutes per side. Remove baking sheet from oven and set aside on a counter – let biscotti cool completely.

Prepare Frosting & Decorate the Biscotti:
1. In a 3-cup mixing bowl, combine the powdered sugar with the water. If the mixture is too dry, add about 1/2 teaspoon more water. It should not be too runny nor too hard.

2. Add the food color – you may need to adjust the tone by adding 1 more drop yellow or red food color.

3. Transfer the orange frosting to a pastry bag fitted with a narrow tip.

4. Lay out the cooled biscotti on a baking sheet and drizzle the frosting over each one, creating a web-like pattern.

5. Serve biscotti immediately or store them in a tightly covered container in refrigerator up to 2 weeks.
Text & Photograph ©2017 Nancy DeLucia Real