Nigella's Breakfast Biscotti, with white chocolate and macadamia nuts. And American-style fluffy cappuccino!
I can get a bit grumpy when I haven't baked anything sweet and delicious for a while. (Or is that just sugar deprivation?) I can't be the only food-lover who starts to feel a bit meh when she hasn't made something delicious in a while, or who gets depressed eating fast & functional food during the working week. On Sunday I found myself with a few free hours and lots of leftover chocolate and nuts. That could only mean one thing. Cookie time!
First thing I made were Nigella's breakfast biscotti, from Feast. (Made previously here). I chose to make them under the pretence they'd be healthier than regular cookies, because they don't have butter in them. Hah - not when you eat half the batch at once! Oops. Instead of the suggested dark chocolate/almond combo, I went for white chocolate and macadamias, and used up all the macadamia nuts in my fridge. Success!
Biscotti - ready for 2nd baking. You start off by baking a big log of biscuit dough, then you slice it thinly before baking again to create super-crispy biscotti. You need to let the log cool a bit to firm up, and use a sharp knife, otherwise it just falls apart. (I speak from sad experience).
I also made a batch of The Rock's Favourite Chocolate Chip Cookies (what else?), as there is a very vocal supporter of these cookies in my house. Who am I to argue?
The recipe makes 4-5 dozen cookies (!), so I thought I'd halve it. However, I promptly stuffed up the recipe, putting the full amount of eggs in. This meant I just *had* to increase everything else to full quantities. I baked half of them, and froze the rest of the dough. I still had heaps of baked ones leftover, so I took them to work to share with my colleagues. Sugary treats make Mondays that little bit sweeter.
Now, y'all will know I rarely publish recipes, but I'm doing it now, because I realised the recipe is exactly the same as the urban legend $250 Neiman-Marcus cookie recipe. And that one is all over the internet. Apologies in advance for the American measurements - they do my head in, but I've gotten used to following the imperial recipe. (In fact, I've been baking versions of these since I was 15, before I realised there was even a difference between imperial & metric).
The Rock's Favourite Chocolate Chip Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla extract
2 cups flour
2.5 cups rolled oats, ground to a fine powder in a blender
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 an 8 oz. Hershey bar, grated
12 oz. chocolate chips
1.5 cups nuts (your choice)
Preheat oven to 180c.
Cream the butter and sugars. Add eggs and vanilla, beat in well. Mix in flour, rolled oats, baking powder, baking soda and salt. Fold in grated Hershey bar, chocolate chips and nuts. Roll tablespoonfuls of the mixture into balls and place them 5cm apart on a lined baking sheet, flattening slightly. Bake for 10-15 minutes, until browned to suit.
Makes 4-5 dozen rock-a-licious cookies
We don't get Hershey bars here (except at speciality USA candy stores), so I usually blend up whatever chocolate I've got lying around the house. As for the chocolate chips, I tend to use milk chocolate, (I heartbreakingly just finished my stash of milk lindt piccoli), and with the nuts it tends to be almonds, walnuts or macadamias. This time I used peanuts! Milk chocoalte + peanuts = happy times.