fcoor vyeour r
to address those
COSTCO MEMBER CAROLE BLOOM brings 30
years of professional experience as a pastry chef,
teacher, and cookbook author to her newest
book The Essential Baker: The Comprehensive
Guide to Baking with Chocolate, Fruit, Nuts,
Spices, and Other Ingredients, published by
John Wiley & Sons, Inc.
Bloom was kind enough to share the following
scrumptious chocolate recipes exclusively with
readers of The Costco Connection Online Edition.
Cocoa Nib and Walnut Biscotti
1 cup walnuts, lightly toasted
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
3 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
4 ounces ( 8 tablespoons, 1 stick) unsalted butter, melted
1 cup cocoa nibs
PHOTOGRAPHY BY GLENN CORMIER
5. Divide the dough into four equal pieces and shape each piece
into a log measuring about 7 x 3 inches. Place two logs on each baking sheet, leaving space between them.
6. Bake for 12 minutes. Switch the baking sheets and bake until
set, about 13 minutes. Remove the baking sheets from the oven and
rest for 10 minutes on a rack.
7. Cut each log on the diagonal into 3/4-inch-thick slices. Place
the slices back onto the baking sheet on their sides. Bake until firm,
12 to 15 minutes. Transfer to racks to cool.
8. Store in an airtight container between sheets of waxed paper at
room temperature up to two weeks.
Makes about 36 cookies.
1. Center a rack in the oven and preheat to 350°F. Line two
baking sheets with parchment paper or nonstick liners.
2. Coarsely chop the toasted walnuts in a food processor.
3. Stir together the flour, sugars, baking powder and salt.
4. Whisk together the eggs and vanilla, and add to the flour mixture with the melted butter. Mix until thoroughly combined. Add the
cocoa nibs and chopped walnuts, and stir to blend thoroughly.
ARTICLE FEEDBACK ONLINE BONUS! EXCLUSIVE TO THE ONLINE EDITION