3 Desserts
downloadEmail This Post

3 Desserts

Chocolate-Almond Biscotti

Prep: 30 minutes plus cooling
Bake: 45 minutes • Makes: about 6 dozen

Nonstick cooking spray
4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups granulated sugar
1 cup unsalted butter (2 sticks), softened
4 large eggs
2 teaspoons vanilla extract
2 packages (2.25 ounces each) sliced almonds (1 cup)
1 cup mini chocolate chips

1.Position 2 oven racks to upper and lower position. Preheat oven to 325°F. Spray 2 rimmed baking pans with nonstick cooking spray. In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In separate large bowl, with mixer on medium speed, beat sugar and butter 5 minutes or until light and fluffy, scraping bowl occasionally with rubber spatula. Add eggs and vanilla and beat 1 minute. Reduce speed to low, and gradually add flour mixture, beating until well combined; scrape bowl. Add almonds and chocolate chips and beat until just combined.

2.Divide dough into 4 equal portions. Working with 1 piece at a time, on prepared baking pan, with floured hands, shape dough into 12 x 2-inch log (about 1/2-inch high). Repeat with remaining 3 pieces of dough, placing 2 logs on each baking pan.

3.Bake logs 25 to 30 minutes or until tops are firm and toothpick inserted in center comes out clean, rotating baking pans between upper and lower racks halfway through baking. Cool logs on pans on wire racks 20 minutes.

4.Transfer 1 log at a time to cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick slices. Place slices, cut side down, onto same baking pans. Bake slices 20 to 25 minutes longer or until dry, rotating baking pans between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool completely. Store biscotti in airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.


Approximate nutritional values per serving (1 biscotti):
88 Calories, 4g Fat (2g Saturated), 15mg Cholesterol,
56mg Sodium, 11g Carbohydrates, 1g Fiber, 2g Protein

Coconut Macaroons

Prep: 30 minutes plus cooling
Bake: 16 minutes per batch • Makes: about 6 dozen

8 large egg whites
1-1/3 cups granulated sugar
4 teaspoons vanilla extract
1/2 teaspoon almond extract
4 packages (7 ounces each) sweetened coconut flakes (about 10-1/2 cups)
1-1/3 cups all-purpose flour

1.Position 2 oven racks to upper and lower position. Preheat oven to 350°F. Line 2 rimmed baking pans with parchment paper.

2.In large bowl, whisk together egg whites, sugar and extracts. Add coconut and flour and toss to combine.

3.With wet hands, shape coconut mixture into 1-1/2-inch balls (about 1-1/2 tablespoons per ball) and place 1-1/2-inches apart on prepared baking pans. Bake macaroons 16 to 18 minutes or until golden brown, rotating pans between upper and lower racks halfway through baking. Slide parchment paper with macaroons onto wire rack to cool completely. Repeat with additional parchment paper and remaining coconut mixture.

4.Store macaroons in airtight container at room temperature with parchment or waxed paper between layers up to 5 days.


Approximate nutritional values per serving (1 cookie):
76 Calories, 4g Fat (4g Saturated), 0mg Cholesterol,
44mg Sodium, 11g Carbohydrates, 1g Fiber, 1g Protein

Cream Cheese Thumbprints

Prep: 50 minutes plus chilling and cooling
Bake: 15 minutes per batch • Makes: about 6 dozen

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 packages (8 ounces each) cream cheese, softened (12 ounces)
1-1/2 cups unsalted butter (3 sticks), softened
1 cup granulated sugar
1 large egg, separated
1-1/2 teaspoons vanilla extract
Nonstick cooking spray
2-1/2 cups finely chopped walnuts (10 ounces)
6 tablespoons strawberry jam

1.In medium bowl, with whisk, stir together flour, baking powder and salt. In large bowl, with mixer on medium speed, beat cream cheese, butter and sugar 5 minutes or until light and fluffy, scraping bowl occasionally with rubber spatula. Add egg yolk and vanilla and beat 1 minute. Reduce speed to low, and gradually add flour mixture, beating until just combined. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight.

2.Position 2 oven racks to upper and lower position. Preheat oven to 350°F. Spray 2 rimmed baking pans with nonstick cooking spray.

3.In separate small bowls, place walnuts and egg white. Form dough into 1-inch balls. Dip each ball in egg white then roll in walnuts, and place 2 inches apart on prepared pans. Press thumb into center of each cookie to make a well; fill each well with 1/4 teaspoon jam. Bake cookies 15 to 18 minutes or until bottoms of edges are golden brown and tops are lightly browned, rotating baking pans between upper and lower racks halfway through baking. Cool cookies on baking pans 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough, egg white and walnuts.

4.Store cookies in airtight container at room temperature for up to 3 days or freeze for up to 3 months.


Approximate nutritional values per serving (1 cookie):
111 Calories, 8g Fat (4g Saturated), 17mg Cholesterol,
43mg Sodium, 9g Carbohydrates, 0g Fiber, 2g Protein

Chef Tips:
> When rolling balls of dough in egg white and walnuts, use your left hand to roll dough ball in egg white and add to walnuts, then use your right hand to coat dough ball with walnuts.

> Variation: Try preparing each batch of cookies with a different jam flavor such as raspberry, apricot, blueberry or cherry.