Odense Almond Paste Coconut Macaroon

Coconut Macroons

This is the most requested recipe of Odense Almond Paste Company!
Ingredients

1. 1/2 cup egg whites, room temperature
2. 1 teaspoon pure vanilla extract
3. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
4. 2 cups confectioner's sugar
5. 1-14 oz package sweetened flaked coconut
6. Optional: Melting chocolate, to drizzle over cookies

Time 20 minutes to asssemble per tray
Yield: 35 cookies

Directions

Preheat oven to 325°F. Line cookie sheets with parchment.

In large bowl beat egg whites and extract a bit firmer than soft peaksIn separate bowl beat grated Almond Paste (grated using large hole side of a box grater), sugar and coconut until the texture of small crumbs or use food processor. Gently fold egg whites into almond mixture.

Pressing dough firmly together, drop tablespoons of dough 1 inch apart onto cookie sheets (small scoop with wire release works well).

Bake 18 to 20 minutes, or until brown on bottom and firm to touch.  Cool pans on wire rack.  When cookies are cool enough to handle, transfer to a wire rack and cool completely. Store in an air tight container and between sheets of wax paper, or freeze up to ten weeks

 

Find Odense Almond Paste & Marzipan in stores near you or online.

Pecan, Date And Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds

Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. 

Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. 

Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks. Makes 32 pieces

Pecan, Date and Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients:
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds
Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks.

 

Makes 32 pieces

Accordion Cookies

Accordion Cookies

Pillsbury Company sponsored an annual Bake-Off which began in 1949.  Housewives across America perfected and submitted an original recipe using Pillsbury products.  Finalists were flown to a site where they recreated their recipe with the ingredients provided.  The Accordion Cookie recipe was the Winning Recipe of The Year 1957 submitted by Gerda Roderer.  The prize awarded was $25,000.00 which she said would be used to further her son's education, buy a car, and further her interest in art.  

Overlooked for 1st prize was Peanut Blossoms, the peanut butter cookie with a Hershey Chocolate Kiss.  The cookie was submitted in 1999 to the Pillsbury Hall Of Fame.  2nd place prize was $5,000.00

 Ingredients:

2 36-inch sheets foil

3/4 cups butter, softened
3/4 cups sugar
1 tsp vanilla
2 eggs
1 cups Pillsbury BEST® All Purpose or Unbleached Flour
1/4 tsp salt
1/2 cups chopped walnuts, if desired

Directions:

Heat oven to 325°F. 

Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.

In large bowl, combine butter and sugar; beat until light and fluffy. Add vanilla and eggs; beat well. 

Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in walnuts. 

Drop rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2 to 5-inch long cookies.)

Bake at 325°F. for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.

Ginger Snap Biscotti

Ginger Snap Biscotti

Ingredients:

2 tablespoons unsalted butter, softened

1/3 cup dark brown sugar

1 large egg, room temperature

1/2 teaspoon vanille extract

1 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon Demerara sugar

Directions:

Preheat oven to 350*F.  Line baking sheet fitted with parchment paper.  

In a bowl of a mixer fitted with the paddle mixer, beat butter and brown sugar until creamy or use a hand held mixer and beat until light and creamy.  Beat in egg and vanilla.

In a separate bowl, mix together flour and baking powder, salt, ground ginger, ground cinnamon, allspice, cloves, and nutmeg .  Blend in the spices  Sift flour mixture into butter mixture and mix only until well incorporated.  

Transfer dough to baking sheet and form into an 8” X 2 1/2” log and flatten to a 3/4” thick log.  Sprinkle top with Demerara sugar.

Bake for 30 minutes until edges and bottom is browned.  Remove from oven and allow to cool 5 minutes.  Cut diagonally into 12 even pieces.  Place slices cut side up and bake for an additional12 minutes more.  Cool 5 minutes before serving.  Serves 4 to 6.

Italian Almond Biscotti

Italian Almond Biscotti*****

Almond Biscotti

My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.          From the blog: She Loves Biscotti

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Author Maria Vannelli RD

Ingredients:

1 cup whole almonds raw
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup brown sugar
3 large eggs (room temperature)
1/2 cup olive oil
1 tablespoon pure almond extract
1/2 teaspoon pure vanilla extract
1 teaspoon lemon zest

Directions:

Preheat oven to 325° F.  Position rack in the center. 

Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.

Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).

In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.

When almonds are toasted, remove from oven and coarsely chop.
Line baking sheet with parchment paper.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.

Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).

Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.

Remove from baking sheet and transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.

Place on a wire rack to cool.  Yield 3 dozen.

Notes
Store in an airtight container at room temperature for 3 weeks or freeze for up to 3 months.

 

Almond Biscotti

Italian Almond Biscotti

Ingredients
1 cup whole almonds raw
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup brown sugar
3 large eggs (room temperature)
1/2 cup olive oil
1 tablespoon pure almond extract
1/2 teaspoon pure vanilla extract
1 teaspoon lemon zest
Directions
Preheat oven to 325°F.  Position rack in the center.
Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
When almonds are toasted, remove from oven and coarsely chop.
Line baking sheet with parchment paper.
Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
Place on a wire rack to cool. 

Spiced Molasses Cookies 5*

Spiced Molasses Cookies  5*

Ingredients:
1/2 cup softened butter
3/4 cup packed light brown sugar
1/4 cup light molasses
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 cup sanding or sparkling sugar

Directions:
Preheat oven to 375°F with oven racks in top third and bottom third of oven. 

Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add molasses and vanilla, and beat on low speed just until combined. Add egg, and beat on medium speed until mixture thickens slightly, about 30 seconds. 

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and pepper in a medium bowl. Gradually add to butter mixture, and beat on low speed just until combined after each addition.

Place sanding sugar in a shallow dish or bowl, and drop dough by heaping tablespoonfuls into sugar, rolling to coat. Place half of coated dough balls about 2 inches apart on parchment paper-lined baking sheets.

Bake in preheated oven until cookies are just set, 8 to 9 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 5 minutes; remove cookies to wire racks, and cool completely, about 30 minutes. Repeat with remaining cookie dough.

Gingersnap Cookies

Grandma Moog's Gingersnap Cookies

These are the best gingersnaps ever. In an airtight container, gingersnaps are crispy—left out, they’re chewy. Try some both ways. Gingersnaps are also the best dunking cookies. Kids love to help make them- rolling the dense, fragrant dough into balls, coating them in sugar, and then watching the cookies magically flatten out during baking. It’s almost as much fun as eating them. A very traditional (and easy) recipe from the twins and Lucas’s “cookie grandma.”

Ingredients

2 Cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses
1 tsp. ginger, powdered
1 tsp. cinnamon, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated sugar (to roll dough in)

Directions

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon, and cloves. Add the flour mixture in two parts, blending well. 

Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. 

Preheat oven to 350°. Shape dough into 1 1/2-inch balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays. 

The cookies spread out during baking, so don’t crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. 

Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Prep. time: 10 minutes plus chilling;
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)
Yield: 50-60 cookies

Chocolate Coffee Madelines

 Chocolate-Coffee Madelines

The most important step in baking madeleines is to follow the proper times to allow the batter to chill and rest. This is what makes their centres puff up when thrown into a hot oven, giving that wonderfully domed shape we love so much.

Ingredients:
Batter
1¾ cups (425 mL) all-purpose flour
1/2 cup (125 mL) plus 1 tbsp (15 mL) Dutch-processed cocoa powder, divided
1½ tsp (7 mL) baking powder
1½ tsp (7 mL) good-quality instant espresso powder
1/4 tsp (1 mL) fine sea salt
1¼ cups (310 mL) granulated sugar
1/4 cup (60 mL) brown sugar, lightly packed
5 eggs
2 tbsp (30 mL) honey
1 tsp (5 mL) vanilla
1 cup (250 mL) plus 3 tbsp (45 mL) unsalted butter, melted, divided
2 tbsp (30 mL) icing sugar
2 tbsp (30 mL) Dutch-processed cocoa powder

Directions:

Sift flour with 1/2 cup (125 mL) cocoa, baking powder, espresso and salt in a small bowl and set aside.

In a large bowl, whisk granulated and brown sugars with eggs, honey and vanilla until smooth. Using a spatula, fold in flour mixture until no streaks remain. Batter will be thick. Gently fold in 1 cup (250 mL) melted butter, taking your time to fully combine, until the batter is glossy and smooth. Cover and chill for 1 hour.

Arrange rack in centre of oven. Preheat to 425°F (220°C).

Combine remaining 3 tbsp (45 mL) melted butter with 1 tbsp (15 mL) cocoa powder in a small bowl. Generously brush mixture over two 12-welled madeleine pans. Pipe or spoon batter into prepared pans, filling each well three-quarters up. Freeze, uncovered, for 20 more minutes. Chill remaining batter until ready to use.

Bake in centre of oven until puffed and springy to the touch, 10 to 12 minutes. Let cool in pan for 5 minutes. Turn onto a rack and let cool completely, 20 more minutes. Repeat with remaining batter.

Combine 2 tbsp (30 mL) icing sugar with remaining 2 tbsp (30 mL) cocoa powder in a small bowl. Transfer to a sieve and dust over bottom halves of madeleines.

Makes 36 madeleines

 

Hazelnut Biscotti

Hazelnut Biscotti

Ingredients:
1/2 cup Hazelnuts
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon anise seeds
4 teaspoons Grand Marnier or other orange-flavored 
   liqueur 
2 teaspoons grated orange zest
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg for egg wash

Directions:
Preheat oven to 350*F.

Spread the hazelnuts on a baking sheet.  Place in the oven and toss lightly just until fragrant, about 3 minutes.  Remove from the oven and place in the center of a kitchen towel and rub off the skins while the nuts are still warm.  Coarsely chop the nuts and set aside.  Reduce the oven temperature to 325*F.  Line a baking sheet with parchment or a non-stick liner.

In a bowl cream the butter until light and creamy, about 2 minutes.  Slowly add the sugar and beat until light in color and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs and beat until the mixture is smooth.  Beat in the anise seeds, liqueur, and orange zest.  Add the flour, baking powder, and salt and mix until just combined.  Stir in the chopped nuts.

On a lightly floured work surface, divide the dough into equal portions.  Shape each portion into a log about the length of your prepared baking sheet, spacing the about 2 inches apart.  If you want to glaze the biscotti, whisk the egg and grush it evenly over the logs.

Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes.  Let the rolls cool on a wire rack for 5 minutes, then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick.  Return the slices cut side down to the baking sheet.

Bake the cookies until the edges are lightly toasted, 5 to 7 minutes longer.  Let the cookies cool completely on a wire rack.  They will keep in a tightly covered container at room temperature for several weeks.

Original Almond Biscotti from Chez Panisse:  Omit the orange zest.  Substitute almonds for the hazelnuts (there is no need to rub off their skins) and grappa for the liqueur and add 1 teasppon anise extract with the grappa.  Proceed as directed.

Sesame Seed Cookies ~ Rosso

Sesame Seed Cookies ~ Rosso

Ingredients:
2 eggs

1 pound butter melted

1 3/4 cup sugar

2 teaspoons anise flavor

5 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 cups sesame seeds, soaked in a small amount of water

Directions:

Cream sugar and eggs, add melted butter, then flavoring.  Add dry ingredients to creamed mixture.  Roll dough in small balls and roll in sesame seeds.  Roll dough till it forms a small biscuit.  Bake on prepared baking sheets, 15 to 20 minutes at 375*F oven.  Great with wine.

Grandma Smith's Wine Cookies

Grandma Smith's Wine Cookies

Grandma Smith's Wine Cookies

This is a recipe handed down in the Smith family and shared by my sister-in-law, Rebecca Smith Sitterly.  It is reminiscent of the holidays past spent with her loving grandmother at Christmas.  Some recipes add a flavor that just wouldn't be Christmas without the taste and memory.

***

Ingredients

1 cup dry wine
3 tablespoons cream
1 1/2 cups butter

3 cups sugar
4 eggs
3 Tablespoons vanilla
7 cups flour
1 Tablespoon Baking Powder

Directions:
Combine the wine and cream and let set 15 minutes. Cream the butter and sugar, add eggs one at a time, beating well after each addition: add the vanilla, cream and wine mixture and thoroughly combine.

Measure the flour and baking powder, stir to mix the dry ingredients. Add dry ingredients to liquid mixture.

May be dropped by spoonful on prepared cookie sheets or dough chilled and cut out.  Bake at 375*F
Frost and sprinkle with sugars.

Chocolate Biscotti

Chocolate Biscotti

Makes 1 batch:
Ingredients:
5 eggs
1 1/4 cup sugar
2 teaspoons vanilla
1/2 cup cocoa powder
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons baking powder
1-2 cups chopped toasted nuts (pecans are best)

Directions:

Warm eggs (in hot water, uncracked) until lukewarm. 

Then mix the eggs with the sugar in a stand mixer on high speed until at least doubled in volume (about 5 minutes). It should form very thick ribbons when the beater is lifted. Gently fold in vanilla. 

Sift combined flour, cocoa, salt, baking soda and baking powder over batter and fold in. Fold in nuts.
Form into two "loaves" on a cookie sheet, about 3-4 inches wide and 1 inch tall. (Helps to use wet hands.) 

Bake at 350 for about 20 minutes (until loaves just spring back). Let cool a bit (or all the way). 

Cut into 1/2-inch-thick slices, and put the slices on their side on 2 cookie sheets, and put sheets into a turned-off 350 oven until they are dry and crisp. 

(You can leave them in as long as you want since oven is off.)

• 
  
• 
  
  
• 
  
  
• 
  
  
• 
  
  
• 
  
  
• 
  
  
• 
  
  
• • 
    
  • Warm eggs (in hot water, uncracked) until lukewarm. 

Then mix the eggs with the sugar in a stand mixer on high speed until at least doubled in volume (about 5 minutes). It should form very thick ribbons when the beater is lifted. Gently fold in vanilla. 
Sift combined flour, cocoa, salt, baking soda and baking powder over batter and fold in. Fold in nuts.
Form into two "loaves" on a cookie sheet, about 3-4 inches wide and 1 inch tall. (Helps to use wet hands.) 
Bake at 350 for about 20 minutes (until loaves just spring back). Let cool a bit (or all the way). 
Cut into 1/2-inch-thick slices, and put the slices on their side on 2 cookie sheets, and put sheets into a turned-off 350 oven until they are dry and crisp. (You can leave them in as long as you want since oven is off.)