Cuisinart SM-35 User Manual - Page 25

glossy. Spread chocolate icing on the other half of each cookie. 9. A llow cookies to set before serving. Nutritional analysis per cookie: Calories 157 (28% from fat) • carb. 27g • pro. 2g fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg calc. 12mg • fiber 0g 5. R emove 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 35 (17% from fat) • carb. 7g • pro. 1g fat 1g • sat. fat 0g • chol. 14mg • sod. 8mg calc. 4mg • fiber 0g Cherry and Almond Biscotti These biscotti resemble the more traditional dunking biscuit − they have an excellent crunch. Makes 54 biscotti 11/3 cups unbleached, all-purpose flour, plus additional for rolling 1 cup granulated sugar ½ teaspoon baking powder Pinch kosher salt 2 large eggs 2 large egg yolks ¼ cup tart, dried cherries ¼ cup almonds, toasted and roughly chopped 1. P reheat oven to 350°F. Line two baking sheets with parchment paper. Reserve. 2. P ut the flour, sugar, baking powder and salt in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to combine. While still mixing on Speed 3, add 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. 3. T urn dough out onto a floured surface and divide into two equal pieces. Shape each piece into a rectangular log that is 10 x 1½ inches. Place both logs on one of the prepared baking sheets. Bake in preheated oven until golden, about 25 minutes. 4. R emove from oven, and when cool to the touch, slice each log into about 27, ¼- to ½-inch slices. Divide between the two baking pans. Return to oven and bake, still at 350°F, until golden, about 15 minutes, rotating pans halfway through baking. Chocolate Chunk Cookies Chunks of three different types of chocolate make these cookies quite decadent. Makes about 24 cookies 1½ cups unbleached, all-purpose flour ½ teaspoon baking soda ¼ teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces and at room temperature ½ cup packed light brown sugar 1/3 cup granulated sugar 1 large egg, room temperature ¾ teaspoon pure vanilla extract 2 ounces bittersweet chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup) 2 ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup) 2 ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about 1/3 cup) 1. L ine two baking sheets with parchment paper. Reserve. 2. C ombine the flour, baking soda and salt in a small bowl. Reserve. 3. P ut the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to soften. With mixer running, add both sugars and cream together on Speed 4, until light and fluffy. Scrape the entire bowl well. 4. R educe speed to 3, add the egg and the vanilla extract. Scrape the entire bowl well. 5. W ith the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then add 25