Posts in Cookies and Candies
Chocolate Chunk Rye Cookies

These cookies are my spin on a classic chocolate chip cookie - swap the regular flour for 100% rye and the chocolate chips for large chunks of roughly chopped dark chocolate, and you have something extra rich and with a different depth of flavor to it. Rye has a deeper, almost nutty taste to it and serves as the perfect compliment to massive pools of bittersweet chocolate. Throw some extra salt on top - you won’t regret it. These are a highly requested recipe of mine and make insanely delicious ice cream sandwiches.

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Chocolate Chunk Rye Cookies

  • 2 cups rye flour

  • 3/4 cup unsalted butter, melted

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1 large egg plus 1 egg yolk

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 tablespoon vanilla

  • Dark chocolate, roughly chopped

  • Flakey sea salt, for sprinkling

Preheat the oven to 375 degrees. Whisk together the melted butter, brown sugar, sugar, eggs and vanilla. Stir in the salt and baking soda, then slowly incorporate the rye flour. Add as much chopped dark chocolate as you like.

On two parchment lined baking sheets, place spoonfuls of the dough a few inches apart - these cookies spread in the oven - and top with salt.

Bake for 10 to 12 minutes, until barely cooked through (do not overbake), then allow to cool completely on the baking sheets.

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Pumpkin Almond Biscotti

It’s autumn now and this year has been a whirlwind for a lot of us. With the temperatures dropping and the leaves following suit, a slab of this biscotti dunked in your morning coffee is a sweet something you’ll want to wake up to. Autumnal flavors pumpkin and spices and an extra crunch with the help of a heaping cup of almonds folded into the dough makes this a favorite of mine to bake on a Sunday for munching on during the week.

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Pumpkin Almond Biscotti

  • 4 tablespoons unsalted butter, softened

  • 2/3 cup sugar

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon kosher salt

  • 1 1/2 teaspoons baking powder

  • 1 large egg

  • 1/2 cup pumpkin puree

  • 1 teaspoon vanilla (you may also add 1 teaspoon almond extract, if you’d like some extra almond flavor)

  • 1 1/2 cup all purpose flour

  • 1/2 cup almond flour

  • 1 cup almonds

Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, sugar, pumpkin pie spice, baking powder, salt and vanilla (and almond extract if you’re adding some). Once creamy, beat in the egg and pumpkin puree. Slowly incorporate the all purpose flour and almond flour, then stir in the almonds.

On a parchment paper lined baking sheet, spoon and spread the mixture into a log shape. The dough will be sticky, so a wood spoon works well here.

Bake for 25 minutes, then remove from the oven and allow to cool for a few minutes before cutting diagonally with a sharp knife to create the biscotti pieces. Keep them propped up on the pan but separated so that the sides can get toasted during the second bake.

Reduce the oven temperature to 325 degrees. Bake the sliced biscotti for about 40 minutes or so. Allow to cool on the counter before removing from the pan. This recipe is designed to make crunchy but not-too-hard biscotti. Enjoy!

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Dark Chocolate Almond and Date Clusters
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These clusters of almonds and a sweet date filling are all wrapped up in a blanket of rich dark chocolate. They’re rustic little treats, unfussy in form and with a bit of whimsy added by a topping of ground almonds, crushed garden rose petals, and pink salt (optional, of course). As far as chocolates go, these give a nod to healthful eating as the filling is made only of nuts and fruit. Vegan and paleo diets alike approve, but don’t think these are any less dessert worthy as any other chocolate confection; a caramel-like filling with the crunch of almonds to boot make these the very best kind of irresistible.

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Dark Chocolate Almond and Date Clusters

makes about twenty clusters

  • 12 medjool dates, pitted

  • 3 tablespoons salted almond butter

  • 1 teaspoon vanilla

  • 1 cup dark chocolate chips

  • About 1 cup whole roasted almonds, five or six for each chocolate

  • Toppings or decorations (I ground up some slivered almonds, dried rose petals from my garden, and alaea salt together with a mortar and pestle and sprinkled a pinch over each chocolate)

In a food processor, blend the dates, almond butter, and vanilla together until a smooth ball of date paste forms. On a parchment lined baking sheet, divide the date paste into twenty pieces approximately equal in size. Once divided, roll the pieces into balls and place them within even distance of one another.

Press into each ball of date paste five to six whole almonds, flattening the date paste and forming a spherical cluster. Do this for each piece, then place the baking sheet into the freezer for twenty minutes.

When the clusters are chilled and firm, melt the chocolate either in a double boiler or a microwave, stirring every so often to ensure even melting. With a fork, place each cluster into the melted chocolate, coating entirely, then tap off any excess. Place back onto the baking sheet and immediately sprinkle with whatever toppings you have on hand. Do this for each piece, then place them back into the freezer until completely hardened. Keep in the freezer or refrigerator until serving.