That’s probably the reason biscotti are my absolute favorite cookies to make around the holidays – they don’t ask for much in terms of labor or fuss and they happen to pack very nicely into cellophane bags for gifting and sharing.
If by some chance you like to have your wine and eat some cookies too, this is a recipe for the file. And if by another chance you could care less about wine but require a sweet treat no matter what, I’m confident you’ll be equally pleased to indulge in one of these.
The savory elements of black pepper and Parmesan are at play here, which makes them a great partner for wine or other adult concoctions. But at the same time these crumbly, buttery cookies are subtly sweet, with a balance of crunch from cornmeal and some sea salt – just as delicious with tea or espresso.
To me that equates to a perfect ratio. I love shortbread cookies for the very reason they’re not overly sugary, yet deliver a richness of flavor I find irresistible.
There’s just enough cornmeal for sandy texture, and Parmesan cheese fills the kitchen with a tempting aroma as they bake. The last touch is some lemon-infused sugar sprinkled over the top of the warm shortbread.
Yield: 12 - 16 cookies
- 1 cup all-purpose flour
- ½ cup brown rice flour
- ¾ teaspoon fine sea salt
- ½ cup stoneground cornmeal
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 cup (2 sticks) butter, room temperature
- 2/3 cup confectioners’ sugar
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon zest
- Preheat oven to 325 degrees.
- Sift both flours and the salt over a medium bowl; use a whisk to stir in the cornmeal, cheese and pepper.
- Pulse the butter and confectioners’ sugar in a food processor until creamy; add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
- Pat the dough in an even layer into a 9-inch square or round tart pan with a removable bottom.
- Bake 35 – 40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently. Stir together the granulated sugar and lemon zest and sprinkle over the top of the shortbread as soon as it comes out of the oven.
- Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.
I think the first time I tasted the perfect-for-each-other combination of chocolate and hazelnuts was at my grandmother’s house. It was probably around the holiday season, where I’d find pretty little boxes of Italian sweets like torrone and bowls of multicolored foil milk chocolates to explore.
I unwrapped what looked to me like a Hershey’s chocolate kiss and popped it into my mouth, only to be surprised that the crunchy nut under the chocolate shell wasn’t a peanut – as in an M & M – and the creamy nougat was unlike the inside of my favorite 3 Musketeers candy bar.
That was my introduction to Baci, the Italian chocolate kiss made by Perugina., and I fell right then and there. I learned that Baci were a special treat, and hard to find if it wasn’t Christmas or Valentine’s day. I had to grow up before I discovered Nutella was what European kids had on their sandwiches instead of peanut butter and jelly -really?! By then I was ready and waiting for anything with the flavor combo of chocolate and hazelnuts, also known as gianduja.
I have to confess that these days I find Nutella is a bit too sweet, and not as deep, dark and chocolately as I want. It must be that this 90 percent dark chocolate I’ve grown to like has changed my tolerance level; it has so little sugar that all you taste is the roasted complex notes of pure chocolate.
You can find the combination just about everywhere now – even Jif is marketing a version. I like to make homemade chocolate-hazelnut spread - it doesn’t much resemble the commercially made kind. It’s a bit rustic with its tiny bits of hazelnuts, but so rich in flavor it’s like tasting the essence of the ingredients.
I love looking at the food blog What Katie Ate, and her post on Chocolate Ganache Meringue Kisses inspired me to make baci, remembering my first Italian kiss.
Yield: about 1 dozen baci
- ½ cup granulated sugar
- 1 teaspoon cocoa powder
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 cup homemade chocolate-hazelnut spread or prepared spread such as Nutella
- Preheat oven to 225 degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.
- Mix together the sugar and cocoa in a bowl.
- Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
- Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy; 2 – 3 minutes.
- Scoop and drop the meringue in small blobs onto the baking sheets 1 inch apart, using (1-1/2 –inch) cookie scoop or 2 teaspoons.
- Bake about 1 hour, or until the cookies are no longer tacky, but feel dry and firm to the touch. If necessary, lower the oven temperature to keep them from browning.
- Turn off the oven, prop the door open and cool the cookies for at least 30 minutes. Peel the cookies off the paper.
- Spread one cookie with some chocolate hazelnut spread and sandwich with another; repeat until all the cookies are matched. Any odd cookies are the baker’s treat.