Madey Edlin

Archive for the ‘cookie’ Category

chocolate roasted almond biscotti

In almond, Bread, Breakfast, coffee, cookie on January 2, 2011 at 4:56 am

as most of you know i have a slight obsession with coffee, i have a bronze coffee bean necklace that i wear all the time. (i know a little weird.) people at work think i have issues, like addiction issues, but in reality they just don’t know what they are missing.

so needless to say, i love anything that you can EAT with coffee. this was my first time making biscotti, and really eating them. i made them for a new years eve party that i had and served with stumptown frenchpress, ah yeah, it was amazing.


they do brighten my day, and my afternoon, and for my evening for that matter.

i tweaked the recipe quite a bit, this is an original new york times recipe, for chocolate hazelnut biscotti, but i only had almonds, so i used those, and really liked it. i also dipped them in a coffee gnash, that made them softer, but i don’t like them hard as rocks. and i also sprinkled sugar in the raw, after brushing on the eggs.

i found the recipe from smitten kitchen (whom i love!!)

1 cup silvered almonds (or hazelnuts.)
2 1/2 cups flour, plus flour for work surface
1/2 cup Dutch-style cocoa powder
1 tablespoon espresso powder (i used 2 tablespoons of dark frenchpress.)
Pinch of salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
4 large eggs
1 1/3 cups sugar

1. Preheat oven to 350 degrees. Spread almonds on baking sheet and toast about 10 minutes, until lightly browned.

2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.

3. Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.

4. Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the almonds on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.

5. Place in the oven and bake about 15 minutes, until firm to the touch. (This took me until 20 to 25 minutes.) Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, laying them on their cut sides, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.


coffee gnash

1/2 cup cream

1/4 cup frenchpress

1 cup chopped dark chocolate


heat cream, and coffee in a small sauce pan, to a simmer. remove pan from heat and add chocolate, let sit to melt a bit. then stir to combine.

i also wrapped a few up in and gave them as gifts.

original recipe new york times

adapted my madey edlin

photography by me


walnut cinnamonn slices

In cookie, dessert, nuts on September 6, 2010 at 11:24 pm

walnut cinnmon cookies

I have been really into baking things as of late so I tried these because they looked like they matched the coolness in the air that’s creeping into our late summer.

From one of my favorite cookbooks, Tartine, is a cookie/bar that is moist in the middle and flaky, crumbly on the edges. Just enough cinnamon to make it feel like a cookie that should be eaten on a cool fall evening.

Just trust me, you’ll love them.

p.s. guess what? I followed the recipe 100%!

walnut cinnmon cookies

[It says to bake for about 7 minutes, I ended up baking them for closer to 15 minutes to get the edges golden.]

1 3/4 cup + 2 Tablespoons flour
1/2 Teaspoon ground cinnamon
1/4 teaspoon baking soda
11 Tablespoons butter at a cool room temperature
2/3 cup sugar
1 large egg
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts

Sugar Coating

2 large egg yolks
2 Tablespoons cream
1 cup sugar

Sift the flour, cinnamon, and baking soda together into a mixing bowl, and set aside. In a mixing bowl cream the butter and sugar, until just combine. In a small bowl beat the egg and sugar together until blended. Slowly add the egg mixture to the butter mixture, beating at medium speed until well mixed. Add the flour mixture to the egg mixture, beat on low speed just until a dough forms. Mix in the walnuts.
Turn the dough out onto a baking sheet lined with plastic wrap. Form a rectangle about 1inch thick. Wrap tightly, and chill until firm, about 4 hours.

Preheat oven to 325. Butter a baking sheet, or line with parchment paper.

Unwrap the dough, using a sharp knife, slice the rectangle lengthwise into 2-inch-wide rectangular logs. To make the sugar coating, in a small bowl whisk together the egg yolk and cream to make a a egg wash. Spread the sugar onto a baking sheet. Brush the rectangular logs well, but sparingly with the egg wash. One at a a time dredge the logs in the sugar, coating evenly on all sides. Cut lengthwise and into 2 inch bars (creating 2x1inch bars).arrange on baking sheet.
Bake until cookies are golden on the edges, but still pale in the middle, about 7 minutes (see note).

walnut cinnmon cookies

(Original recipe Tartine Bakery)
(Photographs copyright of madey edlin)