lumicero/recipes-ing2inst huggingface dataset:
Title: Hollandsche Appel Koek - Dutch Apple Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 1 egg
- 3/4 milk
- 2 apples
- 1/3 sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350F and butter a 8-inch cake pan.
2. Sift flour with baking powder and salt.
3. Cut in butter.
4. Beat egg, add milk and stir quickly into flour mixture.
5. Place apples decoratively in the prepared cake pan, sprinkle with sugar and cinnamon; spread dough over the top.
6. Bake for 45 minutes.
7. Loosen cake from sides and bottom and turn out onto a cake plate immediately.
8. Serve with the dessert sauce of your choice; cinnamon, maple, butterscotch, brandy or lemon.
Title: Mexican Wedding Cakes With Ground Pecans (Cookies)
Ingredients:
- 1/2 real butter
- 2 -3 powdered sugar
- 1 vanilla extract
- 2 pecans
- 2 1/4 all-purpose flour
Instructions:
1. Let the butter come to room temperature.
2. Preheat oven to 300 degrees.
3. Sift 1 cup of powdered sugar, and set the remaining powdered sugar aside.
4. Grind the pecans in a food processor (2 cups is about 1/2 lb. of pecans). Don't over grind or the nuts will become oily.
5. With an electric mixer, slowly cream together the butter and powdered sugar, a little at a time.
6. Mix in the vanilla.
7. Add 1/4 of the flour and blend. Keep repeating until all of the flour is incorporated into the butter.
8. Stir in the pecans.
9. Mold the cookies into golf-size balls and place on an ungreased cookie sheet.
10. Bake for 20-25 minutes until the cookies are beige in color, being careful to not over bake.
11. Let the cookies cool completely, then roll in the reserved powdered sugar.
12. Note: These cookies freeze well. If freezing, do not roll in powdered sugar until they are thawed out, then roll in powdered sugar just before serving.
Title: Grand Marnier Creme Brulee
Ingredients:
- 6 sugar
- 1/2 Grand Marnier
- 2 vanilla
- 2 brown sugar
- 1
- 1/4
Instructions:
1. Preheat oven 300 degrees.
2. Whisk yolks and sugar until thick and pale yellow. Set aside.
3. In saucepan, heat cream. Temper into yolks. Simmer on low, stirring constantly until thickened and coats spoon. Do not over heat.(170 degrees).
4. Remove from heat and whisk in Grand Marnier and vanilla.
5. Pour mixture into individual ramekins.
6. Place ramekins in large baking dish. Pour water around ramekins until half way up sides.
7. Bake 300 for 45 minutes.
8. Remove ramekins from water bath and chill at least 3 hours or overnight.
9. To serve: Sprinkle with brown sugar. Place under broiler until sugar starts to bubble and color.
Title: Russian Tea Cakes
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla bean
- 2 water
- 2 flour
- 1 walnuts
- 1 powdered sugar
Instructions:
1. Preheat the oven to 325 degrees F.
2. Cream butter in a large mixing bowl. Add the vanilla and water then gradually add the 1/2 cup powdered sugar, beating until light and fluffy. Sift the flour and then measure. Add gradually to the butter mixture. Add the pecans and mix well.
3. Shape the dough into 1-inch balls and place on ungreased baking sheets, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. After they have cooled roll them in powder sugar again.
Title: Fruit Dessert Pizza
Ingredients:
- 10 red currant jelly
- 1 cream cheese
- 1 fresh strawberries
- 1/2 blueberries
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Press cookie dough onto a 14" pizza pan.
3. Bake for 8 minutes or until lightly browned. Cool.
4. Mix cream cheese with curd until smooth; blend in almond extract. Spread cheese mixture on cooled crust.
5. Arrange fruit on cheese mixture. Soften jelly by stirring vigorously until smooth. Brush fruit with softened jelly.
6. Chill several hours and serve.
Title: Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course)
Ingredients:
- 1/4 flour
- 2 baking powder
- 2 salt
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 4 milk
- 1 lemon rind
- 2 fresh lemon juice
- 1/2 sugar
- 3/4
Instructions:
1. Preheat oven to 325°F.
2. Butter 9 inch tube pan and coat with bread crumbs.
3. Sift flour, baking powder, salt and set aside.
4. Cream butter, sugar and beat in eggs one at a time.
5. Add dry ingredients alternatively with milk.
6. Stir in lemon rind.
7. Pour batter in pan,.
8. Bake approximately 1 hour until done.
9. Allow cake to cool.
10. Invert cake onto cake plate and apply (drip) glaze to bottom and sides.
Title: Calachis
Ingredients:
- 1 cream cheese
- 1 butter
- 5 1/2 - 6 flour
- powdered sugar
- cranberries
- chocolate chips
Instructions:
1. Mix cream cheese and butter together by hand.
2. Add flour in, one cup at a time.
3. Seperate into balls, and refrigerate overnight until solid.
4. Roll out onto powered sugar, paper thin.
5. Cut into strips 2 1/2 to 3 inches wide.
6. Then cut diagonaly, leaving the pieces large enough to wrap the fillings in.
7. Place filling on end of piece, then roll up.
8. Put in oven at 350° F, until golden brown.
9. When cookies come out, let cool.
10. Pour some powdered sugar into a bowl, and put cookies into bowl.
11. Cover with more powered sugar, and gently mix to coat.
Title: Treasured Brownies
Ingredients:
- 1 butter
- 3 eggs
- 1 1/2 vanilla
- 1 all-purpose flour
- 1 sugar
- 1 brown sugar
- 3/4 baking powder
- 1 1/2 butter
- 1 confectioners' sugar
- 1/2 milk
- 1 1/4 brewed coffee
- 2/3 vanilla
- 2
- 1
Instructions:
1. In a mixing bowl, combine butter, eggs and vanilla.
2. Combine the dry ingredients; gradually add to butter mixture.
3. Stir in nuts (do not overmix).
4. Spread into a greased 13x9 pan and bake at 350 degrees for 25-30 minutes.
5. Cool on a wire rack.
6. Combine icing ingredients in a mixing bowl; beat until smooth and spread over the cooled brownies.
Title: Italian Meringue Buttercream
Ingredients:
- 5 cream of tartar
- 1 sugar
- 1 1/4 water
- 1/3 butter
- 1 1/2 vanilla
- 2
Instructions:
1. Put egg whites in the bowl of your stand mixer
2. combine 1 cup sugar and 1/3 cup water in a small sauce pan and bring to a boil over medium high heat. reduce heat to medium and boil 7 minutes (if you have a thermometer it should be 140-145 degrees)
3. after 5 minutes of boiling whip the egg whites to stiff but not dry peaks (use optional cream of tartar if you like) and add the other 1/4 cup sugar.
4. with the mixer on high stream in the boiling sugar syrup slowly into the egg whites. try to get it near the edge of the bowl but not onto the bowl.
5. keep beating on medium high until the meringue cools to room temp (you can now use this frosting for fluffy white frosting, great on lemon or white cake!).
6. meanwhile, cut the butter into tbs and when the meringue is cooled to room temp with the mixer going add it 1 tbs at a time until they are all in.
7. it might look liquidy or curdled but it will come together if you keep beating it. if its not, put it in the fridge for a few minutes then whip it again.
8. it should turn into a silky smooth frosting and you can now add your vanilla or whatever flavoring you want.
Title: Honey Comb Cake
Ingredients:
- 1 sugar
- 1/2 sour cream
- 1/2 brown sugar
- 3 eggs
- 1/2 cinnamon
- 4
- 1
Instructions:
1. Mix cake mix, wesson oil, sugar, eggs and sour cream for 4 minutes.
2. Blend cinnamon, brown sugar and nuts.
3. Pour half of batter into well-greased and floured 9x13 inch cake pan.
4. Spirnkle half the cinnamon, sugar mixture over batter.
5. Repeat with batter and cinnamon mixture again.
6. Bake in 350 oven for 50-60 minutes.
Title: Red White and Blue Cheesecake
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 sugar
- 1 lemon peel
- 3/4 butter
- 2 vanilla extract
- 1/2 cream cheese
- 5 sugar
- 1 half-and-half cream
- 1/4 all-purpose flour
- 3 lemon peel
- 1/2 salt
- 1/4 vanilla extract
- 1/4 eggs
- 2 strawberry
- 1 blueberries
- 1 mixed berry
- 1
Instructions:
1. In a large bowl, combine the flour, sugar and lemon peel. Cut in butter until crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
2. Press onto the bottom and 3 inches up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool on a wire rack.
3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, flour, lemon peel, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
4. Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
5. Bake at 400° for 10 minutes. Reduce heat to 300° bake 60-70 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
6. Garnish with fresh mixed berries and currants, if desired.
Title: Yellow Pudding Cake With Chocolate Chips
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 eggs
- 4 chocolate chips
- 1/2 walnuts
- 1
Instructions:
1. Mix together the cake mix, pudding, sour cream, eggs and oil.
2. Using an electric mixer beat the batter for 8 to 10 minutes.
3. Grease and flour a 10 inch tube pan.
4. Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chips and walnuts over it.
5. Pour in remaining batter and top with remaining chips and nuts.
6. Bake at 350 degrees for 50 to 60 minutes.
7. Cool for about 10 minutes and then turn out onto a serving plate and cool completely.
Title: Brownie-Raspberry Torte
Ingredients:
- 1 water
- 1/3 eggs
- 1/3 sugar
- 2 cornstarch
- 3/4 frozen raspberries
- 1/3 powdered sugar
- 16 Cool Whip
- 3/4 fresh raspberry
- 1 of fresh mint
- 3 1/2
- 1
- 1/2
- 1 -2
Instructions:
1. Heat oven to 350°F Chill a bowl for the whipping cream.
2. Grease bottom only of a 9" spring form pan, AND line an 8" square pan with foil; grease bottom.
3. Prepare brownie mix as directed. Divide batter between two pans.
4. Bake 20-25 minutes or until toothpick 2 inches from edge comes out clean. Cool. completely.
5. Raspberry Mixture: Mix sugar and cornstarch in saucepan. Stir in thawed raspberries and liqueur. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Cool to room temperature.
6. Remove brownies from square pan. Cut into 24 rectangles (2 1/2" x 1"). Sprinkle with powdered sugar.
7. Release spring form pan and loosen only around the edges of the brownie bottom. Reattach the side of the spring form pan. With spring form pan fully assembled, arrange the brownie rectangles vertically with the powdered sugar side facing outside (against the pan side).
8. Note: I had a tough time getting the brownie rectangles to stand up. Don't worry about it, prop them against the side of the pan. When you add the raspberry filling, you can use it to hold the brownies in place.
9. Beat 3 1/2 cups whipping cream in a chilled bowl on high until stiff. Fold cooled raspberry mixture into whipped cream. Spoon into center of brownie pan.
10. Refrigerate 4 hours (but not longer than 24 hours). When ready to serve, remove spring form ring and garnish with Cool Whip and fresh raspberries.
Title: Butterscotch and White Chip Nut Cookies
Ingredients:
- 1/3 margarine
- 1 butter
- 1/2 honey
- 1/4 brown sugar
- 1/2 sugar
- 1 vanilla
- 1/4 cinnamon
- 1/4 salt
- 1/4 baking soda
- 1 1/4 flour
- 3/4 white chocolate chips
- 1/4
Instructions:
1. Add honey, brown sugar, and sugar to the melted butter and mix well. Beat in the vanilla and egg white.
2. Add the cinnamon, salt, baking soda, and flour and mix until all is combined. Add in the chips and nuts.
3. Bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes.
Title: Easy Chai Creme Caramel (Aka Chai Flan De Leche)
Ingredients:
- 2 milk
- 400 cinnamon stick
- 1 green cardamom pods
- 4 fresh ginger
- 2 candied ginger
Instructions:
1. Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
2. Dissolve contents of custard mix into 125mL of milk and whisk until blended.
3. Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
4. Reduce heat slightly and add custard mixture, whisking vigorously.
5. Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
6. Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
7. Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
8. Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
9. Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
10. Enjoy!
Title: Banana Cake or Bread
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 buttermilk
- 3/4
- 1/2
Instructions:
1. Sift flour. Add baking powder, soda and salt; sift again.
2. Cream butter and sugar until fluffy.
3. Add beaten eggs, bananas and vanilla; beat well.
4. Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour mixture. Fold in nuts.
5. Pour into greased and floured 9x13 cake pan, or 2 loaf pans.
6. Bake at 325 degrees for about 35-40 minutes, or until toothpick inserted into center comes out almost clean.
Title: Cream Cheese Butter Cookies
Ingredients:
- 1 all-purpose flour
- 3/4 extra finely granulated sugar
- 1/4 salt
- 1 butter
- 2 cream cheese
- 1/2 vanilla
Instructions:
1. In large mixing bowl, stir flour, sugar and salt.
2. with mixer on medium, add butter pcs till crumbly -- add cream cheese and vanilla -- beat just until dough forms a ball.
3. divide dough on floured surface into a ball.
4. divide in to 2 pcs -- flatten into discs.
5. wrap and chill 30 minutes.
6. roll to 1/8" thick.
7. cut into shapes.place 1" apart on ungreased sheet.
8. bake at 375* for 7-9 minutes.
9. transfer to racks to cool completely --
10. to prepare cream cheese icing.
11. 3 oz cream cheese, softened.
12. 1/2 cup softened butter.
13. 1/2 tsp vanilla extract.
14. beat till light and fluffy --
15. gradually add 1 1/2 cups powdered sugar.add small amount of milk till desired consistency.may add gel colors as desired.
Title: Brownie Pudding
Ingredients:
- 3/4 sugar
- 1 flour
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2 vanilla
- 2 boiling water
- 1 brown sugar
- 1/4
- 1 3/4
- 3/4
Instructions:
1. Sift together first 5 ingredients.
2. Add milk, oil, and vanilla.
3. Mix till smooth.
4. Pour into ungreased 8x8x2 pan.
5. Mix together brown sugar and 1/4 cup cocoa.
6. Sprinkle over batter.
7. Pour water over entire batter.
8. Bake at 350 for 45 minutes.
Title: Malakov Torte
Ingredients:
- 2 ladyfingers
- 1/2 milk
- 2 cornstarch
- 1/4 strong black coffee
- 4 vanilla
- 1 sweet butter
- 1/2 sugar
- 1/2
Instructions:
1. Combine milk, cornstarch, coffee& egg yolks in top of double boiler and cook over boiling water until pudding consistency.
2. Remove from heat, and let cool.
3. Cream butter with sugar and add the pudding mixture by tablespoon-fulls, stirring constantly.
4. Add almonds& vanilla.
5. Line a cake pan with one-third of lady fingers; put half of pudding mixture on top.
6. Repeat layers, with the last third of crumbled lady fingers on top.
7. Cover with waxed paper and refrigerate overnight with a weight on top, so that the pudding will be absorbed by the cake.
8. Serve with whipped cream on top.
Title: White Chocolate Bavarian Christmas Tree
Ingredients:
- 1 half-and-half
- 2 vanilla
- 2 unflavored gelatin
- 6 eggs
- 12 white chocolate
- 1 cream of tartar
- 1 1/2
Instructions:
1. SUPPLIES: 8-cup tree mold or other decorative mold.
2. Use only clean, uncracked grade-A eggs.
3. Combine half-and-half and vanilla in medium saucepan.
4. Sprinkle gelatin over mixture;let stand 1 minute.
5. Stir over low heat until gelatin is completely dissolved.
6. Beat egg yolks in small bowl.
7. Stir about1 cup gelatin mixture into egg yolks; return egg yolk mixture to saucepan.
8. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
9. Melt chocolate in top of double boiler over hot, not boiling, water, stirring constantly.
10. Stir gelatin mixture into chocolate.
11. Remove from heat; cool to room temperature.
12. Beat egg whites and cream of tartar until stiff peaks form.
13. Gently fold cooled chocolate mixture into beaten egg.
14. whites.
15. Fold in whipped cream.
16. Spoon mixture into 8-cup tree or other decorative mold.
17. Refrigerate until set, 8 hours or overnight.
18. To unmold, pull chocolate mixture from edge of mold with moistened fingers.
19. Or, run small metal spatula or pointed knife dipped in warm water around edge of mold.
20. Dip bottom of mold briefly in warm water.
21. Place serving plate on top of mold.
22. Invert mold and plate and shake to loosen chocolate mixture.
23. Gently remove mold.
24. Decorate with candies.
Title: Poppy Seed Cookies
Ingredients:
- 1/2 butter
- 1/3 margarine
- 2 sugar
- 1 flour
- 1/3 salt
- 1/4 lemon, rind of
- 1/2 vanilla
- 2 poppy seeds
Instructions:
1. Cream butter and sugar.
2. Beat in egg yolks and other ingredients.
3. Mix well,cover bowl and chill at least 2 hours.
4. Shape dough into 1 inch balls,place on greased cookie sheets and flatten with a fork.
5. Bake at 375 for 10 minutes.
Title: Yummy Oatmeal Banana Muffins
Ingredients:
- 1 white flour
- 1 whole wheat flour
- 1 oatmeal
- 2 baking powder
- 2 baking soda
- 3/4 salt
- 2 eggs
- 3/4 brown sugar
- 1/3 applesauce
- 1/3 chocolate chips
- 6 walnuts
Instructions:
1. Sift together first 6 ingredients.
2. Mix next 5 together.
3. Add wet ingredients to dry, combine until moist.
4. Add nuts or chocolate chips.
Title: Molten Chocolate-Cherry Cakes
Ingredients:
- 1 granulated sugar
- 2/3 granulated sugar
- 3/4 butter
- 1/2 margarine
- 1/4 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 eggs
- 2 maraschino cherry
- 2 maraschino cherries
- 1/3 shortening
- 6
- 1/4
- 1/2
Instructions:
1. Prepare Chocolate Dipped Cherries:
2. Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
3. FOR CAKES:
4. Heat oven to 400 degrees F (200 degrees C).
5. Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
6. Sprinkle inside of each with some of the 1 tablespoon sugar.
7. Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
8. Melt butter in medium saucepan.
9. Remove from heat.
10. Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
11. Whisk in flour just until combined, set aside.
12. Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
13. Beat in chocolate mixture on medium speed.
14. Pour about 1/4 cup into each prepared dish.
15. Sprinkle chopped cherries evenly over each.
16. Carefully pour remaining chocolate mixture into each dish.
17. Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
18. Let stand in dishes 3 minutes.
19. Loosen sides of each and invert onto serving plates.
20. Serve warm topped with whipped cream and a Chocolate Dipped Cherry.
Title: Cinnamon-Caramel Apple Dumplings With Golden Raisins
Ingredients:
- 1 rome apples
- 6 granny smith apples
- 6 golden raisins
- 1 egg
- 1/2 butter
- 1 light brown sugar
- 1/4 corn syrup
- 1/2 ground cinnamon
- 1 cinnamon sticks
- 6 golden raisin
Instructions:
1. Unroll piesructs onto a lightly floured surface, cut dough into 12 (10x1 inch) strips, reserving dough scraps for later use. Crisscross 2 strips of dough on surface, forming an "X". Place 1 apple in center of "X". Spoon 1 tablespoon raisins into apple core, pressing to compact. Pull strips up and over apple pressing dough into core; trim off excess if necessary. Repeat with remaining piecrust strips, apples, raisins.
2. Reroll remining dough scraps. Cut leaf shapes from dough using a paring knife. Gently score designs in leaves using knife.
3. Stir together egg and 1 tbsp water; brush dough strips on apples with egg misture. Gently press leaves onto dough strips at top of apples; brush leaves with egg misture.
4. Whisk together melted butter and next 4 ingredients;pour mixture into 6 (6inch) cast-iron skillets (or all into one 9x13). Place 1 apple in center of each skillet.
5. Bake at 425F for 20-25 minutes or until pastry is golden brown. Shield apple tops with aluminum foil after 15 minutes to repvent excessive browning. Remove from oven. Press 1 cinnamon stick into center of each apple to resemble a stem. Garnish with golden raisins if desired.
Title: The Best Chocolate Cake Ever
Ingredients:
- 1 water
- 1 whole milk ricotta cheese
- 1 eggs
- 1/2 chocolate
- 2 sour cream
- 12
- 1
Instructions:
1. Preheat oven to 350 degree F.
2. Grease bottom and sides of two 9"x 2" cake pans.
3. Mix all ingredients on low for one minute.
4. Scrape bowl.
5. Mix on medium for two minutes.
6. Divide batter between two pans .
7. Bake for 30 to 35 minutes
8. Cool for 10 minutes.
9. Melt chocolate over simmering water until smooth .
10. Let cool to room temperature.
11. Whisk sour cream into melted chocolate . Frost and garnish.
Title: Xxl Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 brown sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1/4 sour cream
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 pecans
- 1
Instructions:
1. Preheat oven to 375°F Line 2 cookie sheets with parchment paper.
2. In large bowl, beat butter and sugars on low until light and fluffy.
3. Add eggs, vanilla, and sour cream. Beat on medium-high for 2 minutes.
4. Stir in flour, baking powder, baking soda and salt. Add chocolate chucks and pecans; mix just until combined.
5. Using 1/4 cup measure, fill to heaping or rounded. Place 6 balls of dough, 3 inches apart, on each of the parchment-lined baking sheets.
6. Place baking sheets on two center racks of oven. Bake 14-16 minutes switching the cookie sheets, top to bottom, halfway through. Cool the cookies on baking sheets for 1 minute before lifting them off with spatula.
Title: Almond Biscotti
Ingredients:
- 1 baking powder
- 1 salt
- 1/8 all-purpose flour
- 2 granulated sugar
- 3/4 eggs
- 3 pure vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
3. Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
4. In a small bowl lightly beat the eggs and extracts together. Set aside.
5. In the bowl of your electric mixer combine the flour, sugar, baking powder and salt. Beat until blended.
6. Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
7. With floured hands divide dough in half.
8. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
9. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch.
10. Remove from oven and let cool on a wire rack for about 10 minutes.
11. Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.
12. Arrange evenly on baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
13. Remove from oven and let cool.
14. Store in an airtight container.