LilliPop Girl

Tag: Biscuits

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Chocolate and Date Cookies

    Chocolate and Date Cookies

    Sometimes we have a craving for sugar, chocolate and cookies! Here is a healthy recipe for tender chocolate cookies, which will satisfy your cravings!

    Yields 16

    Ingredients:

    • 1 1/2 cup unbleached flour
    • 2 tbs of ground flaxseed
    • 1/2 cup sugar
    • 2 eggs
    • 1 tbs pure vanilla extract
    • 1/3 cup melted organic coconut oil
    • a pinch of salt
    • 1/2 tsp baking powder
    • 1/2 tsp  baking soda
    • 1/4 cup unsweetened cocoa powder
    • 4-5 chopped dates

    Directions:

    1. Preheat oven to 350F. Line a large baking sheet or 2 small baking sheet with parchment paper.
    2. In a large bowl, beat the oil, eggs, sugar and vanilla to achieve a smooth and homogeneous mixture.
    3. In another bowl, combine flour, baking powder , the bicarbonate soda, cocoa, salt, flax seeds and add to liquid mixture.
    4. Fold in dates and make small balls crushed with the dough and place on the plate.
    5. Bake for 8-10 minutes, remove from the oven and let cookies cool for 10 minutes on the baking sheet. Transfer cookies to wire racks to cool completely.
  • Cranberry Oatmeal Cookies

    Cranberry Oatmeal Cookies

    Servings : 10 to 12 cookies

    Ingredients:

    • 1 cup quick-cooking oats
    • 3/4 cup unbleached flour
    • 1/2 teaspoon baking powder
    • 1 pinch of salt
    • a little ground cinnamon to taste
    • 1 tablespoon of chia seeds and /or ground flaxseed
    • 1/4 cup dried cranberries
    • 1/4 cup chopped walnuts
    • 1 teaspoon vanilla extract
    • 1/3 cup brown sugar
    • 1/4 cup melted coconut oil  or olive oil
    • 1 banana

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, combine oats, flour, salt, baking powder, cinnamon, chia seeds, cranberries, walnuts.
    3. In another bowl, mix the sugar, oil, vanilla and banana with a blender until the banana is pureed.
    4. Add liquid to dry ingredients, mix and form biscuits with a spoon. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, until lightly browned.

     

  • Chocolat chip cookies

    Chocolat chip cookies

    Servings: 18 to 20 cookies

    Ingredients:

    • 11/4 cups unbleached flour
    • 1 cup oatmeal
    • 1 cup chopped pecans
    • 3/4 cup chocolate chips
    • a pinch of salt
    • 1/2  tsp baking powder
    • 1/2  tsp bicarbonate of soda
    • 1 egg
    • 1 cup brown sugar
    • 1 tsp vanilla extract
    • 1/2 cup softened butter or vegetable oil

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, combine flour, oats, pecans, chocolate chips, salt, baking powder and baking soda.
    3. In another bowl, using an electric mixer, beat the butter or oil with brown sugar, then add egg and vanilla extract. The mixture should be smooth.
    4. Stir the dry mixture to the second mixture, mix well and drop small balls of dough on a cookie sheet lined with parchment paper.
    5. Bake about 10-14 minutes until golden and let cool on a rack.
  • Gingerbread Cookies

    Gingerbread Cookies

    A very zen activity to that day at the end of the world, gingerbread biscuits. The storm forced us to stay at home, so what better way to prepare these little Christmas cookie, we can offer to our family and friends. If you have some left, you can freeze them for the months of February and March.

    Yield: 30-40 biscuits depending on the size of your cookie cutter.

    Ingredients:

    • 1/3 cup unsalted butter, at room temperature
    • 1/2 cup brown sugar
    • 1/4 cup molasses
    • 1 egg
    • 2 tablespoons milk
    • 1 1/2 cup flour
    • 2 tsp ground cinnamon
    • 1 teaspoon ground ginger
    • 1 tsp  ground nutmeg
    • 1/2 tsp ground cloves
    • 1/2 tsp of sodium bicarbonate
    • A pinch of salt

    Directions:

    1. In a bowl, sift the flour, baking soda, ginger, cinnamon, nutmeg and cloves.
    2. In a large bowl, beat butter with brown sugar and molasses until a creamy mixture and add the egg. Add milk while continuing to beat.
    3. Add dry ingredients to the creamed mixture and stir with a wooden spoon. Form a ball, wrap tightly in plastic wrap and refrigerate at least 2 hours.
    4. Preheat oven to 350 F.
    5. On a floured surface, roll out the dough with a rolling pin to 1/4 inch (5 mm) thick and cut biscuits with cookie cutter.
    6. Place on a baking sheet lined with parchment paper and bake for 8 to 12 minutes or until lightly browned. Cool on a wire rack.
    7. Decorate with icing. Store cookies in an airtight container away from moisture.