Cuisinart HM-70C Instruction Manual - Page 7

Chocolate Chip Shortbread COOKIES Makes about 4 dozen cookies. 1 cup (250 ml) unsalted butter, room temperature 3⁄4 cup (175 ml) brown sugar, packed 11⁄2 teaspoons (7 ml) pure vanilla extract 2 cups (500 ml) unbleached, all-purpose flour 1 cup (250 ml) miniature semisweet chocolate chips granulated sugar for garnish Preheat oven to 350ºF (175°C). Starting on Speed 1, cream butter and brown sugar for about 30 seconds. Increase to Speed 3 and mix for 3 minutes or until light and fluffy. Scrape bowl and beat in vanilla, about 30 seconds. Sprinkle 1⁄2 of the flour over the top and beat on 1 until mixed in, about 20 seconds. Sprinkle the remaining flour and beat until a dough begins to form, about 45 seconds. Using Speed 1, stir in chocolate chips. Roll dough into 11⁄4-inch (3 cm) balls and place about 3 inches (7.5 cm) apart on ungreased cookie sheets. Using the bottom of a drinking glass which has been smeared with a little bit of butter, dip it in sugar, and flatten each cookie to about 3⁄8 inch (1 cm) . Bake in preheated 350°F (175°C) oven for about 12 minutes until cookies are just beginning brown on edges. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Nutritional information per cookie: Calories 79 (57% from fat) • carb. 8g • pro. 1g • fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg • calc. 4mg • fiber 0g Chocolate Almond Biscotti Makes about 4 dozen. 21⁄2 cups (625 ml) unbleached, all-purpose flour 2⁄3 cup (150 ml) unsweetened cocoa powder (Dutch process preferred) 2 teaspoons (10 ml) baking powder 1⁄2 teaspoon (2 ml) salt 1⁄2 cup (125 ml) unsalted butter, at room temperature 1⁄2 cup (125 ml) granulated sugar 1⁄2 cup (125 ml) packed brown sugar 3 large eggs, 1 of them separated 4 ounces (115 g) bittersweet chocolate, melted and cooled slightly 1⁄4 cup (50 ml) coffee liqueur (Kahlua®, Tia Maria®, Kamora®) 1 teaspoon (5 ml) pure vanilla extract 1⁄4 teaspoon (1 ml) almond extract 1 cup (250 ml) slivered almonds, lightly toasted Combine the flour, cocoa, baking powder, and salt in a medium bowl. Mix on Speed 1 for 15 seconds. In a large bowl, cream the butter and sugars using Speed 1, just until incorporated, 5 to 10 seconds. Add the 2 eggs and egg yolk, one at a time, beating for 10 seconds after each addition. Combine the chocolate, liqueur, vanilla and almond extracts; combine with the butter mixture, 15 seconds. Do not overbeat. Using Speed 1, gradually beat in the flour mixture, 1 cup (125 ml) at a time, for 15 seconds after each addition, to form a soft dough. Stir in the nuts. Form dough into a rough 9-inch (23 cm) square, cover with plastic and refrigerate the dough for 1 hour or until it is easy to handle. Preheat oven to 350ºF (175°C). Line a baking sheet with parchment paper or a nonstick baking liner. Divide the dough in 3 pieces, and with floured hands, shape each into a 10-inch (25 cm) log. Place on the prepared baking sheet and flatten to 2 inches (5 cm) across. Place the reserved egg white in a small bowl and beat until frothy using Speed 2. Brush the logs with the beaten egg white. Bake 30 to 35 minutes until firm. Remove from oven and cool on a rack for 10 minutes. Lower oven temperature to 250ºF. Slice each log into 1⁄2-inch (1.25 cm) pieces using a serrated knife, place the biscotti back on the baking sheet and bake for 15 to 20 minutes, until dry. Let cool completely on a wire rack. Store in an airtight container. Nutritional information per biscotti: Calories 106 (47% from fat) • carb. 12g • pro. 2g • fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg • calc. 19mg • fiber 1g