Orange cinnamon biscotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don’t take long to make and store well.

1/4 cup sugar
1 egg
1/2 tsp almond extract
1 Tbsp melted butter
1 Tbsp milk
1 cup flour (can also do 1/2 cup whole wheat flour + 1/2 cup white flour)
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp orange zest

In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in. Knead well, incorporating the orange zest. The dough will be stiff and heavy.

Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.

Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!

(If there are any left, let cool completely before storing in an airtight container.)

Advertisement

Peanut butter cookies

So light and buttery…yum!

1/2 cup peanut butter
1/2 cup butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt

In a large bowl, cream together the peanut butter, butter, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.

Bake for 12 to 15 minutes in oven preheated to 375 degrees until just lightly browned. Allow cookies to cool on baking sheet for two minutes before removing to a wire rack to cool completely.

Almond biscotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don’t take long to make and store well.

1/4 cup sugar
1 egg
1/2 tsp almond extract
1 TBSP melted butter
1 Tbsp milk
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped almonds

In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in, then stir in walnuts. The dough will be stiff and heavy.

Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.

Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!

(If there are any left, let cool completely before storing in an airtight container.)

Mango & coconut thumbprint cookies

A tropical twist on an old favorite

Mango jam:
1 ripe mango, peeled and cubed
1 Tbsp sugar
1 Tbsp water

Combine ingredients and cook over medium heat for 5 minutes. Cool, then purée with stick blender.

Cookies:
2/3 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups flour
1/4 cup flaked coconut
1/2 teaspoon baking powder
1/2 teaspoon salt

In a large bowl, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, coconut, baking powder and salt – and mix just until incorporated.

Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. Spoon about 1/2 teaspoon mango purée into each indentation.

Bake in oven preheated to 350° until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely.

Chewy coconut cookies

1 cup flour (whole wheat actually works!)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup oil
1/2 cup sugar
1 egg
1/8 cup water
1 1/2 cups flaked coconut

Combine the flour, baking soda, and salt in a small bowl.

In a large bowl, combine oil and sugar until smooth. Beat in the egg. Gradually blend in the flour mixture, then mix in coconut.

Gently roll the dough into balls, each about the size of quarter.

Place cookies on a baking sheet about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven at 350 degrees, or until lightly toasted.

Papaya-lime squares

I love lemon squares, so I decided to adapt them a bit for Senegal.

Shortbread Crust:

1/2 cup butter, room temperature
1/4 cup sugar
1 cup all purpose flour
1/8 teaspoon salt

Beat the butter and sugar until smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of an 8×8 pan and bake in preheated oven at 350°F for about 18-20 minutes, or just until lightly brown around the edges.

Papaya-lemon filling:

1 cup granulated white sugar
2 large eggs
1/4 cup fresh lime juice
1/4 cup papaya, puréed
2 tablespoons flour

Beat the sugar and eggs until smooth. Add the lime juice and papaya purée and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set.

Remove from oven and place on a wire rack to cool. Slice and serve!

White chocolate & bissap oatmeal cookies

I’ve been experimenting with bissap flowers lately and wanted to try a recipe using them in place of dried cranberries. Score.

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp orange zest
3 cups oats
1 cup white chocolate, chopped into pieces
1 1/2 cups dried bissap flowers, rinsed

Dried bissap flowers

Soak the bissap flowers in hot water for 10 minutes. Carefully drain water (it stains!) then chop the flowers into small pieces (raisin-sized)

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and white chocolate chips, then the bissap at the end. Drop by rounded tablespoon onto baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for two minutes, then remove with a spatula.

Daim cookies with walnuts

The Daim bar (originally known as Dajm in the original Swedish) is a crunchy butter almond bar covered in milk chocolate. You can buy them at IKEA!

1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 handful Daim candy bars, chopped
1 handful walnuts, broken

Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the walnuts and Daim candies.

Using a tablespoon, drop cookie dough onto a greased cookie sheet about 3 inches apart. Bake in preheated oven for about 12 minutes or until nicely browned around the edges.

Tip: They are even better on the second day!

Oatmeal cookies with cranberries and orange zest

These won’t win any points for looks, but oh wow are they good!

3/4 cup sugar
3/4 cup brown sugar
1 cup butter; softened
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 tsp baking soda
1 teaspoon salt
4 cups oats
1 cup dried cranberries
1/2 tsp orange zest

Cream butter and sugars, beat in eggs and vanilla until smooth. Mix dry ingredients together, and add gradually, incorporating to the mixture on low. Stir in oats, cranberries and zest. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.

Bake in preheated oven at 325° until lightly browned, about 12-15 min. Remove and cool on wire racks.

Soft honey & ginger cookies

No molasses for ginger snaps? No problem.

2 1/4 cups flour
2 tsp ground ginger (I know it sounds like a lot, but just trust me)
1 tsp baking soda
1 tsp ground cinnamon
1/4 teaspoon ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar + 2 Tbsps sugar (set aside)
1 egg
1 tablespoon water
1/4 cup honey

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and honey. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven at 350°.