The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [70]
MAKES ABOUT 32 BISCOTTI.
CHUNKY CHOCOLATE WALNUT BISCOTTI
A cup of espresso. An inspiring view. And one of these very chocolate biscotti. These cookies can make a coffee break a quick escape.
1 (18.25-ounce) package chocolate cake mix
1 cup all-purpose flour
½ cup (1 stick) butter, melted and cooled
2 large eggs
1 1/3 cups semisweet chocolate chunks
1 cup coarsely chopped walnuts
Preheat oven to 350°F. Position rack in center of oven. Spray cookie sheet with nonstick cooking spray.
Place cake mix, flour, melted butter, eggs, chocolate chunks, and walnuts in a large mixing bowl. Blend with an electric mixer set on low speed for 2–3 minutes until well-blended, scraping down sides of bowl (dough will be very stiff).
Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, ¾-inch thick, spacing them 4–5 inches apart on sheet. Mound the dough so it is slightly higher in the middle than at the edges.
Bake for 30–35 minutes until firm to touch; remove from oven and cool on sheet for 10 minutes, leaving oven on.
Cutting on the cookie sheet, use a sharp knife to slice each rectangle into ¾-inch slices on the diagonal. Carefully turn these slices onto their sides. Return cookie sheet to oven. Bake biscotti for 10 minutes. Turn oven off and let biscotti remain in oven until crisp, 30–40 minutes longer. Remove from oven and transfer biscotti to a rack.
Cool completely.
MAKES ABOUT 32 BISCOTTI.
CINNAMON SLICES
When these cookie are baking in the oven, it’s easy to understand why the ancient Romans used cinnamon as a perfume—the scent is decidedly aphrodisiacal.
1 (18.25-ounce) package spice cake mix
½ cup shortening
1/3 cup butter, softened
1 large egg
2 teaspoons ground cinnamon
1½ cups raw sugar, optional
Place the cake mix, shortening, softened butter, egg, and cinnamon in a large bowl. Blend with an electric mixer set on low speed for 1 minute (dough will be very thick). Scrape the dough off the beaters.
Divide dough in half; shape each half into 12 x 2-inch roll.
If desired, place raw sugar on a shallow plate; roll each log in the sugar, pressing gently to adhere. Wrap each roll in plastic food wrap; refrigerate until firm (at least 3 hours).
Preheat oven to 350°F. Position rack in center of oven. Cut rolls into ¼-inch slices with a sharp knife. Place 2 inches apart on ungreased cookie sheets.
Bake for 7–8 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute. Transfer to wire rack and cool completely.
MAKES ABOUT 60 COOKIES.
Variation:
CARAMEL-SPICE SANDWICH COOKIES: Prepare cookies as directed above. Prepare 1 recipe of Quick Caramel Frosting (see page 374); sandwich a tablespoon of frosting between two cookies. Repeat with remaining cookies and frosting.
CINNAMON STICK CHOCOLATE BISCOTTI
After a brisk winter day, these cinnamon-laced biscotti, paired with steaming mugs of marshmallow-topped cocoa, are just the ticket to warm up a crowd.
1 (19.5- to 19.8-ounce) package brownie mix
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 recipe Chocolate Dip made with cinnamon chips (see page 361)
Preheat oven to 350°F. Position rack in center of oven. Line a cookie sheet with parchment paper.
Place the brownie mix, flour, cinnamon, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer set on low for 1–2 minutes until well blended, scraping down sides of bowl (mixture will be stiff).
Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, ¾-inch thick, spacing them 4–5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.
Bake for 30–35 minutes, until firm to touch; remove from oven and cool on sheet for 10 minutes (leave oven on).