Bittersweet Chocolate Spice Mostaccioli

Bittersweet Chocolate Spice Mostaccioli

At dinner tonight, I noticed a female cook working the line. Tall and graceful, with delicate earrings dangling from her ears, she moved thoughtfully, preparing each dish deliberately and unhurried. Her figure skater grace was eclipsed by the customary bravado of her hockey player fellow cooks, and yet, surprisingly, the boys left her to her own methods, without remark. Could she be an owner and thus excluded from the usual kitchen hazing? During my (short- lived) kitchen exploits, lacking the obligatory culinary machismo wasn’t tolerated by the rest of the line. She had the same forearm burns as the boys, turned out the same dishes, but with a tranquility and fluidity not typically found in a restaurant. It was a pleasure to watch her and gave me hope as a female chef.

Bittersweet Chocolate Spice Mostaccioli

  • Servings: 32 cookies
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Adapted from Epicurious’s Chocolate Hazelnut Spiced Cookies

Ingredients


– 1 ½ cups hazelnuts, toasted and skin removed, or toasted almonds, or 9 oz. toasted almond meal
– ¾ cup sugar
– ½ cup all-purpose flour
– 1 cup unsweetened cocoa powder (divided)
– 1 teaspoon baking soda
– ¾ teaspoon salt
– ½ teaspoon cinnamon
– 1/8 teaspoon cloves
– 1/8 teaspoon nutmeg
– 3 Tablespoons cold, unsalted butter, cut into ½ inch cubes
– Grated zest from one orange (about 1 Tablespoon)
– 3 Tablespoons fresh orange juice
– 2 Tablespoons rum or hazelnut flavored liqueur (divided)
– ½ cup confectioners sugar
– 3 Tablespoons water
– 3 Tablespoons toasted nuts or toasted cocoa nibs

Directions

  1. Preheat oven to 325°F. Line a sheet pan with parchment or a silicone liner and spray with cooking spray.
  2. In a food processor, pulse nuts, sugar, flour, cocoa, baking soda, salt, and spices until finely chopped. Add butter and zest and pulse until mixture resembles coarse meal. Add juice and 1 Tablespoon rum and pulse until dough comes together into a ball, but is still crumbly.
  3. Form tablespoons of dough into balls (18-20 grams each) and slightly flatten to about 1 ½ inches, arranging 1 inch apart on sheet pan. It’s important the butter in the dough remains cold prior to baking.
  4. Bake cookies until puffed and slightly cracked, about 15 minutes. Cool on a wire rack until barely warm.
  5. Meanwhile, whisk together confectioners sugar, ½ cup cocoa powder, 1 Tablespoon rum and water until smooth. Frost each cookie with a bit of icing and sprinkle with nuts or cocoa nibs. Frosting the slightly warm cookies will ensure icing spreads smoothly. Let cookies stand until icing is set, about 1 hour. These cookies remain soft and improve with age if kept in an airtight container at room temperature.
  6. Variation: reduce salt to 1/4 teaspoon and substitute toasted nuts/cocoa nibs with a sprinkle of sea salt.

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Candied Orange and Anise Biscotti

Candied Orange and Anise Biscotti

Our search for Clarity occasionally demands us to set aside to-do lists in favor of prayer books. It inters us within a temple of quiet solitude, away from the dazzle of worldliness, insisting on reflection. Our weaving of elaborate plans is replaced by solemn contemplation. When I ache with this azan in my ear, I bow at my kitchen’s altar for answers often found within the merging of butter, sugar and flour.

Candied Orange and Anise Biscotti

Flavored with candied orange and anise, these cookies are a nod to the French sweet bread, gibassier

Ingredients


– 3/4 cup sugar
– 8 oz. (2 sticks) unsalted butter, softened
– 2 teaspoons orange flower water
– 3 eggs
– 2 1/2 cups all-purpose flour
– ½ cup almond flour
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1/3 cup candied orange peel, finely chopped
– 1 teaspoon anise seeds, toasted and slightly crushed

Directions

  1. Preheat oven to 350°F. Line a sheet pan with parchment and spray with cooking spray.
  2. In a stand mixer, beat sugar and butter until pale and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add extract and beat well.
  3. Add flour, almond flour, baking powder and salt and mix until blended. Add candied orange peel and anise and mix until just combined.
  4. Shape dough into two rolls the length of the sheet pan. Flatten each to 3” wide. Bake 20-25 minutes until set and barely beginning to brown. Cool 10 minutes. Cut rolls ½” thick across into 18 biscotti each. 5. Arrange biscotti on their sides on sheet pan and bake 8-10 minutes. Turn cookies over and bake an additional 5 minutes. Bake cookies until dry and crispy, but not brown. I enjoy these treats dipped in a cappuccino or glass of milk.