Cuisinart SM-50 Recipe - Page 14

into ½-inch pieces (may substitute with ¾ cup chocolate chips) 4 ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup) 4 ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup) Line two baking sheets with parchment paper; reserve. Combine the flour, baking soda and salt in a small bowl; reserve. Put 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. Reduce speed to 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl. With the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then add the chocolate. Increase to Speed 3 and mix just until fully incorporated. Drop well-rounded scoops (about 1½ tablespoons, or use #40 ice cream scoop) onto the prepared 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, 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 1 pinch kosher 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. Attach the flat mixing paddle and mix on Speed 2 to combine. Increase to 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. 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 • fiber 0g 25