95g butter, room temperature
1 egg, room temperature
75g bread flour
2 tsp cocoa powder
3/4 tsp baking powder
15g diced almonds
1. Toast the almonds at 150c until slightly golden brown, cool aside
2. Preheat the oven at 180c.
3. Cream the butter and sugar, then slowly add in the egg
4. Sieve in the flour, baking powder and cocoa, fold to combine, but do not over mix
5. Add in the almond, fold until just fully incorporated
6. (The mixture will look a bit sticky and wet, it’s ok.) Scrap it onto a lined baking sheet, flatten the surface and sprinkle the diced almonds on top
7. Bake at 180c for about 20 minutes. Cut it into pieces when still hot and soft. Ready to serve when the cookies are cool and set.
Chocolate Almond Biscotti (Adapted from David Lebovitz)
75g top-quality cocoa powder
1 tsp baking soda
1/4 tsp salt
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup (125g) almonds, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips
1. Preheat the oven to 180C.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Bake for 25 minutes.
5. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.
The aroma of caramel is comforting.
The little gold blocks come out to be a little too oily then I expected (prehaps because I add 10g of butter into the caramel paste in place of the fat of cream)
Anyways, I will try to cut 30g of butter next time.
Financiers call for egg white only, what about the leftover egg yolks? Well, instead of lemon curd or custard cream or cream brulee, I made a slice-and-bake cookie dough. Just the thing you want to have in the freezer and just slice couple pieces into the oven if you suddenly crave for some freshly baked cookies.
Makes 15 3X1 inch mini loafs
- 25 g granulated sugar
- 25 g whipping cream, warm (unfortunately I didn’t have cream at home, so I swapped it to 30g full fat milk and 10g butter)
130 g unsalted butter
4 egg whites
70 g sugar
60 g ground almond
60 g plain flour
- Butter the moulds.
- In a saucepan, caramelise the sugar over low-medium heat, then slowly pour in whipping cream & stir until combined.
- To make beurre noisette (brown butter), put unsalted butter in a saucepan over medium heat. Once the butter has melted, let it come to a boil, swirling the pan occasionally. As it boils you will notice that a foam will appear on the butter’s surface. Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and turned deep brown. Remove from the heat and immediately pour through a cheesecloth-lined strainer. Let cool to room temperature.
- In a large bowl, combine egg whites, sugar, ground almond & plain flour, fold in beurre noisette & caramel cream.
- Pipe in the prepared moulds & refrigerate for at least 1 h.
- Bake in a preheated oven at 190C for 12-15 min or until golden brown.