Cherry And Almond Biscotti; Mocha Sugar Cookies - Cuisinart Precision Master SMD-50 Series Instruction And Recipe Booklet

pans. Cover with plastic wrap and refrigerate for
at least 2 hours.
When ready to bake, preheat oven to 350°F. Bake
until cookies are nicely browned at the edges, but
still a bit soft in the center, about 12 to 16
minutes. Remove from oven and cool in pan;
transfer to a wire rack to cool completely.
TIP: For evenly baked cookies, be sure to rotate
baking trays halfway through baking time.
Nutritional analysis per cookie:
Calories 170 (47% from fat) • carb. 22g • pro. 2g • fat 9g
sat. fat 4g • chol. 22mg • sod. 151mg • calc. 5mg • fiber 1g

Cherry and Almond Biscotti

These biscotti resemble the more traditional dunking
biscuit − they have an excellent crunch.
Makes 96 biscotti
2¾ cups unbleached, all-purpose flour,
plus additional for rolling
2 cups granulated sugar
1 teaspoon baking powder
Pinch fine sea salt
3 large eggs
2 large yolks
½ cup tart dried cherries
½ cup almonds, toasted and roughly
chopped
Preheat oven to 350°F. Line two baking sheets
with parchment paper. Reserve.
Put the flour, sugar, baking powder and salt in
the Cuisinart mixing bowl. Using the chef's
®
whisk, select the MIXING setting and the DRY
INGREDIENT MIXING program to combine the
ingredients. When it's done, switch to the mixing
paddle and, while mixing on Speed 3, add the
eggs and then yolks, one at a time, allowing each
to fully incorporate before adding the next. Scrape
down the entire bowl well. Add the cherries and
chopped almonds and mix until just incorporated.
Dough may be sticky – this is OK.
Turn dough out onto a floured surface and divide
into four equal pieces. Shape each piece into a
rectangular log that is 12 x 1½ x 1½ inches. Place
2 logs on each prepared baking sheet. Bake in
preheated oven until golden, about 35 minutes.
Remove from oven and, when cool to touch, slice
each log into about 25 ½-inch slices. Put back
into oven and bake until golden, about 30
minutes. Remove from oven and cool in pan;
transfer to a wire rack to cool completely.
Once cool, serve or store in an airtight container.
Nutritional analysis per biscotti:
Calories 82 calories (66% from fat) • carb. 3g • pro. 4g
fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg • calc. 116mg

Mocha Sugar Cookies

These sugar cookies have a deep mocha flavor.
Makes about 45 cookies
3 cups unbleached, all-purpose flour
2 tablespoons unsweetened cocoa powder
1½ teaspoons baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
2 tablespoons milk (may use low-fat)
2 tablespoons instant espresso powder
2 tablespoons pure vanilla extract
24 tablespoons (3 sticks) unsalted butter,
cut into ½-inch pieces, room temperature
1½ cups granulated sugar, divided
1 large egg
1 large egg yolk
½ cup turbinado sugar for rolling
(granulated sugar may be substituted)
Preheat oven to 350°F. Line two baking sheets
with parchment paper; reserve.
Put the flour, cocoa, baking powder, salt, and
baking soda into the Cuisinart
Using the chef's whisk, select the MIXING setting
and the DRY INGREDIENT MIXING program to
combine the ingredients. Remove and reserve in
a separate bowl.
Put the milk, espresso powder and vanilla extract
into a small bowl. Stir to combine; reserve.
Put the butter and sugar into the mixing bowl.
Attach the flat mixing paddle and select the
MIXING setting and the CREAMING program.
Press the dial to pause the program as necessary
to scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugar
are nicely mixed, stop and scrape the bowl well.
Set to Speed 3 and add the egg and yolk, one at
a time, allowing each to fully incorporate before
adding the next. Add the milk mixture and mix
until fully incorporated. Scrape down the entire
30
fiber 0g
mixing bowl.
®