Christmas Cookies 2011
Courtesy Kendra Hubbell
Makes 18 cookies
In an electric mixer, beat the egg whites until frothy.
Sift cocoa, flour, and baking powder into a bowl and add into mixer along with coffee and the water. Continue mixing on
low speed until well combined.
Fold in chocolate chips, if desired, by hand.
Scoop spoonfulls of batter onto parchment paper on a baking sheet about 1 inch apart.
Bake for 12 - 15 minutes until firm and cracked on top but soft inside.
You will need a metal spatula to scrap them off the parchment paper to transfer the cookies to a cooling rack.
(Recipe Inspiration: http://www.amazon.com/Baking-Easy-Make-Great-Bakes/dp/1843090058)
Peppermint Chocolate Chip Biscotti: Dairy and Nut free
Makes about 24 cookies
Line a heavy large baking sheet with parchment paper. Scoop a little spoon full of extra flour and some extra powdered
sugar for flouring your dough. This makes it easier to work with as the dough will be sticky. Using a combo of flour and
powdered sugar helps the dough to not get to dry.
Whisk or sift the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, Earth
Balance, lemon zest, and salt until combined. Beat in the eggs. Add the flour mixture and beat just until blended.
I used my Vitamix to chop the candy canes into a powder. You can also fill the unwrapped candy canes in a zip bag and
hit with a mallet until well pulverised. Stir in the candy canes and chocolate chips by hand.
Place dough on top of baking sheet, pre lined with parchment paper and a little pile of flour and powdered sugar. Form
the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. The dough will be sticky. I often spray my
hands with cooking spray. Work the dough into your little pile of flour/powdered sugar, using the parchment paper to
help you fold the dough into the flour. The dough will become easier to handle so you can form it into a log.
Bake until light golden, about 40 minutes. Cool for 30 minutes.
slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15
minutes. Transfer the biscotti to a rack and cool completely.
resealable plastic bags up to 3 weeks.