Category:  Cookies, Candies & Sweets

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Prep time: 20 minutes
Bake time: 6 to 7 minutes
Makes: 38 to 40 cookies

Ingredients:
2 cups all-purpose, white unbleached flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cups unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/4 cup molasses
3/4 cup granulated sugar set in a shallow bowl  (for rolling cookie dough prior to baking)
Two 18 X 12-inch rectangular baking sheets lined with parchment paper

Prepare the Cookie Dough:
1. Preheat oven to 375°F.

2. In a 6-cup bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt; set aside.

3. In a stand mixer fitted with a bowl, cream together the butter, 1 cup sugar, egg and molasses. Alternatively, use a hand mixer and a separate 8-cup bowl.

4. Gradually beat in the flour mixture until combined and a cookie dough has formed; set aside.

Shaping the Cookies:
1. Place a 2-cup bowl with cold water on counter.

2. Place 3/4 granulated sugar in another 2-cup bowl on counter.

3. Wet your hands and shape a 1-inch piece of dough into a ball.

4. Roll the dough ball in the sugar set in a bowl.

5. Place the dough ball on a one of the baking sheets lined with parchment paper.

6. Shape remaining dough balls, roll them in sugar and place two inches apart on baking sheet.

7. Continue this procedure until you have assembled both baking sheets.

Ready to Bake:
1. Place baking sheets on upper and lower oven racks, respectively.

2. Bake cookies for 3 minutes.

3. After 3 minutes, invert upper and lower baking sheets; bake for an additional 3 to 4 minutes or until edges turn golden brown.

4. Transfer baking sheets to a wooden board or counter for cooling.

5. After cookies have cooled completely, using a spatula, transfer them to a serving platter. The cookies can also be stored in an airtight container in refrigerator up to two weeks.

FOR MAKING AHEAD AND FREEZING – store cookies in double Ziploc freezer bags up to two months.
TO THAW – SET COOKIES ON A PLATTER THREE (3) HOURS BEFORE SERVING.
Text & Photograph ©2022 Nancy DeLucia Real

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These almond-cornmeal cookies will steal the show at. your Easter brunch or dinner!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 25 cookies

Ingredients:
1 cup unbleached, all-purpose flour
3/4 cups cornmeal (raw polenta)
1 teaspoon baking powder
1/2 teaspoon salt
1-1/8 cups unbleached, granulated sugar
2/3 cups blanched almonds, toasted & ground
7 ounces unsalted butter, softened
3 large egg yolks
1 teaspoon vanilla extract

25 blanched whole almonds (to place at top center of each cookie)

Directions for Mixing Dough:
1. Preheat oven to 375°F.

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

3. Sift the flour, cornmeal, baking powder and salt into a 3- quart mixing bowl.

4. Make a well in center of flour mixture; stir the sugar, ground almonds, butter, egg yolks & vanilla extract in center of well.

5. Using a pastry cutter, combine all ingredients; mix to form a dough.

6. Knead the dough until it is uniform.

Shaping & Baking the Cookies:
1. Shape dough into 1-1/2-inch balls and place them 2 inches apart on baking sheets.

2. Press a whole blanched almond on top center of each cookie dough.

3. Bake cookies for 7 minutes.

4. After 7 minutes, invert top baking sheet with lower baking sheet; bake for an additional 8 to 13 minutes or until cookie edges turn light golden brown.

5. Cool and serve.

6. Alternatively, cool completely and store cookies in double Ziploc® freezer bags for up to one month.
Text & Photograph ©2021 Nancy DeLucia Real

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These delicious cookies are fun to make. The best part is of all is that they’re Vegan!

Prep time: 20 – 25 minutes
Bake time: 12 to 14 minutes
Makes: 16 cookies

Ingredients:
1-1/2 cups almond flour (blanched)
1/4 cup melted coconut oil
1/4 cup agave or maple syrup
1/4 teaspoon salt
1/2 cup ground almonds or pistachios (optional)
1/4 cup raspberry preserves, stirred

Directions:

1.In a 2-quart mixing bowl, combine the almond flour, coconut oil, maple syrup and salt.

2. When mixture has combined to form a dough, wrap it in plastic wrap and refrigerate it for 2 hours.

3. After 2 hours, line a 18 X 12-inch baking sheet with parchment paper.

4. Preheat oven to 350°F.

5. Pull off about a one-inch piece of dough and shape it into a ball.

6. Repeat this with remaining dough until you have made a total of 16 balls.

7. If desired, roll each ball into ground almonds or pistachios.

8. Place dough balls about 2 inches apart on lined baking sheet.

9. Using a melon ball scoop, press down into center of each cookie, making a 3/4-inch indentation.

10. Fill each cookie center with about 3/4 teaspoon raspberry jam.

11. Place baking sheet with cookie dough on a rack positioned in center of oven.

12. Bake cookies 12 to 14 minutes or until light golden brown around edges.

13. When cookies are done, transfer baking sheet to a counter and let cookies cool 5 minutes.

14. When cookies have cooled, transfer them to an airtight container. Cookies will keep, refrigerated, up to 1 week.
Text & Photograph ©2021 Nancy DeLucia Real

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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