DESCRIPTION
These cookies offer the ultimate sweet and savory flavors by combining chunks of dark chocolate with chopped hazelnuts. Each cookie is finished with a crunchy sprinkle of flaked sea salt. They are sure to become a new favorite to enjoy with a cup of tea or to take along for a seasonal picnic with friends.
INGREDIENTS
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 ¼ cups all-purpose flour
- 1 cup chopped roasted hazelnuts
- 2 (3-ounce) bars Moonstruck Dark Chocolate 68% Cacao, chopped
- 2 tablespoons Jacobsen Pure Flake Finishing Salt
INSTRUCTIONS
- Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- Add the sugars and butter to the bowl of a stand mixer. Mix on low and then increase to medium-high. Mix for about two minutes until pale yellow in color and smooth. Scrape the sides of the bowl.
- Add the vanilla and then mix in the egg. Mix in the baking soda and salt. Next add the flour and mix on medium until a cookie dough forms, about 1 minute. Add the hazelnuts and then add the chocolate and mix on low for about 20 seconds to combine all ingredients.
- Transfer the cookies in generous tablespoon portions to the baking sheets with no more than 12 cookies per tray. Sprinkle the top of each cookie with flaked sea salt. Bake each tray for about 10 minutes, until the cookies begin to brown at the edges and are firm in the center.
- Let cool for 3 minutes on the tray and then transfer to a cooling rack to cool completely.
DESCRIPTION
California walnuts add flavor and texture to crushed herbs and warm pasta in this classic Italian dish. Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA. Kitchen Hack: Use an ice cube tray to save leftover sauce.
INGREDIENTS
- 3 1/2 cups California walnuts, toasted
- 4 cups Italian parsley leaves, packed
- 2 cups Parmigiano Reggiano cheese, freshly grated
- 4 garlic cloves
- 1 1/2 cups extra virgin olive oil
- Salt and pepper to taste
- 4 pounds pappardelle pasta, fresh
- 1 1/2 cups California walnuts, toasted, chopped
- Parmigiano Reggiano cheese (optional)
INSTRUCTIONS
- Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
- With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
- Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
- Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
DESCRIPTION
This isn’t the all-American coconut macaroon with which many people are familiar. Instead, it’s a lovely, light-as-a-feather French sandwich cookie, which starts with puffy wafers of ground almonds, confectioners sugar and egg white. This version is sealed with a rich, pink, raspberry-flavored buttercream.
INGREDIENTS
- 3/4 cup plus 2 tablespoons ground almonds*
- 1 1/2 cups confectioners sugar
- 3 large egg whites
- 2 tablespoons sugar
Raspberry Buttercream
- 1/2 cup (1 stick) room temperature unsalted butter
- pinch of salt
- 1 tablespoon confectioners sugar
- 1 tablespoon seedless raspberry jelly
- 1/4 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 300°F and line two baking sheets with parchment paper.
- Combine ground almonds and confectioners sugar until very fine in a food processor.
- In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff.
- Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.
- Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out. Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.
Raspberry Buttercream
- Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter with a pinch of salt until fluffy.
- Add 1 tablespoon confectioners sugar, 1 tablespoon seedless raspberry jelly, 1/4 teaspoon vanilla extract, and beat until blended.
- Store covered and refrigerated, and let come to room temperature before using.
