Sally’s Cookie Addiction – Sally McKenneyFebruary 12, 2018 by Jenny
Most bakers may know the
name Sally McKenney but more likely they follow her popular baking
blog, Sally’s Baking Addiction. Sally left a job in
finance to feed her addiction to baking and documents her sweet
creations on her blog to share with her many followers.
In addition to her popular site, she is the author of three books: Sally’s Baking Addiction, Sally’s Candy Addiction and last year’s Sally’s Cookie Addiction: Irresistible Cookies, Bars, Shortbread, and More. (Note: Sally’s eight cookie recipe book sampler is currently less than a dollar on Amazon.)
Sally’s Cookie Addiction shares the author’s versions of many of the classics – Pecan tassies, Shortbread jam thumbprints and others. Along with these traditional favorites, newcomers for our cookie jars are included such as Maple walnut slice-and-bake cookies or Cranberry spice rugelach. There is a recipe for Chocolate chip cookie dough dip here which every kid (or at least my kid) would devour (and probably some adults, too). Bars, meringues, and a few no-bake treats are covered.
While I realize the recipe we are sharing today is for a holiday-ish type cookie, there is no reason why you couldn’t omit the peppermint extract and crushed candy canes and enjoy Chocolate biscotti this Valentine’s Day maybe with some red and pink sprinkles. That is how I would roll because while I am not anti- many things, I am anti-peppermint.
Thanks to Race Point for sharing the biscotti recipe as well as providing three copies of this title for our contest open to members in the US and Canada. After you add this cookie to your bookshelf, scroll down to enter!
Chocolate peppermint biscotti
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PREP TIME: 40 minutes TOTAL TIME: 2 hours YIELD: 32 cookies
It doesn’t need to be the holidays to enjoy these holly jolly biscotti! Making biscotti may seem daunting, but the process is anything but. These cookies are twice-baked, which contributes to their traditional crunchy coffee-soaker-upper texture. That’s a term, correct? Crushed candy canes add to the festive fun!
- 1¾ cups (210 g) all-purpose flour, plus more for work surface and hands
- ½ cup (43 g) unsweetened natural cocoa powder
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons (75 g) butter, cold and cubed
- 4 large eggs, room temperature, divided
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (270 g) mini or regular-size semi-sweet chocolate chips
- 1 tablespoon (15 ml) milk
- 4-ounce (113 g) bar semi-sweet chocolate, coarsely chopped
- ½ cup crushed candy canes
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Whisk the flour, cocoa powder, granulated sugar, baking soda, and salt together in a large bowl. Using a pastry cutter or your hands, cut in the butter until the mixture is crumbly. Set aside.
3. In a small bowl, whisk 3 of the eggs, vanilla extract, and peppermint extract together. Pour into the flour-butter mixture, then gently mix with a large spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.
4. Turn the dough out onto a lightly floured surface and, with floured hands, knead lightly until the dough is soft and slightly sticky, about 8 to 10 times. If it’s very sticky, knead 1 to 2 more tablespoon(s), or 8 to 15 g, of flour into the dough. With floured hands, divide the dough into 2 equal portions and place each portion onto its own cookie sheet. Shape each portion into an 8-inch-long (20 cm) slab, patting down until each is about ½ inch (13 mm) thick.
5. In a small bowl, beat the remaining egg with the milk. Using a pastry brush, lightly brush the top and sides of each slab of dough with the egg wash.
6. Bake the slabs of dough for 20 minutes. Remove from the oven, but do not turn off the heat. Allow slabs to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1-inch-thick (2.5 cm) slices (see photo, left). Set slices, cut sides facing up, 3/4 inch (6 mm) apart on the baking sheets.
7. Return to the oven to continue baking for 8 to 9 minutes. Turn the biscotti over and bake for another 5 to 6 minutes. The biscotti will be slightly soft in the center with harder edges. Remove from the oven and allow to cool for 5 minutes on the cookie sheets.
8. Transfer biscotti to a wire rack to cool completely. As they cool, the biscotti will become crunchy.
9. Melt the chopped chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle biscotti with chocolate and sprinkle with crushed candy canes.
10. Allow the chocolate to set in the refrigerator or at room temperature, about 30 minutes, before enjoying. Cookies will stay fresh in an airtight container at room temperature for up to 10 days.
Biscotti can be frozen for up to 3 months, but I suggest freezing without the chocolate drizzle; allow to thaw in the refrigerator overnight, then drizzle with chocolate 30 minutes prior to serving.
From Sally’s Cookie Addiction by Sally McKenney, © 2017 by Sally McKenney. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group. QuartoKnows.com
The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 22nd, 2018.
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