6/22/14

Easy Yummy Nut Cookies and Biscotti - A Theme and Variations

My friend Diane gave me a simple recipe for a Peanut Butter Cookie she had made for a gathering of friends. "Only 4 ingredients," she noted, and it makes for a delicious, easy dessert. After tasting one, I got her recipe. If you ever need a baking project with children, I'd recommend these cookies… fun and yummy! The original cookie recipe is at the top of this post, followed by recipes based on the original which I've created. The biscotti variation is my claim to fame, however - Rick judged them the best biscotti I've ever made (and I've made many)! These are all gluten-free too. (NOTE: Ingredients in red type are detailed on my "ingredients" page.)


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Peanut n’ Honey Cookies (makes a dozen 2-1/2" cookies or 20 small cookies)
- original recipe from: 7 Secrets Cookbook by Neva and Jim Brackett, called Peanut Butter N Honey Cookies

2 cups dry roasted peanuts (lightly salted; if not salted add 1/2 to 1 teaspoon salt) *
1 cup old fashioned rolled oats (or one cup of flour)
1/2 cup honey (warmed in microwave - this is a critical step; it needs to pour like water and if too little the mix will be dry and if too much the cookies will be tough.)
1 teaspoon vanilla extract

Place peanuts and oats in food processor and whiz for 1 minute until they are the texture of fine bread crumbs. Pour into bowl and add salt if using. Mix in honey and vanilla. Stir together and then mix with your hands. Dough should hold together nicely. If dry and crumbly add a bit of water; if too wet add a bit of flour (gluten-free flour, if GF is a concern for you).

Make walnut size balls and flatten on parchment-lined cookie sheet, then use fork to press down (use a cup of water to dip the fork into). The cookies don't spread while cooking, so they can be fairly close on the cookie sheet.

Bake at 350 degrees for 12-15 minutes. Putting them on the top rack of the oven helps keep the bottoms from browning too fast. Watch them and remove from oven when they are just beginning to brown on the edges. You can take them out before they look like they are done. They over-brown quickly. Cool on a wire rack.


* Check the ingredients on your purchase of roasted peanuts. I assumed the ingredients would be just peanuts, salt, and perhaps some oil… but then I detected a sweet taste. Not only did the jar I had used include sugar AND corn syrup, but it even had added monosodium glutamate. Yuck! My next trip to the store revealed there is such a thing as a jar of roasted peanuts which only includes peanuts, so that's the one I stick with now.

 JUDY'S VARIATIONS:
1) Mix chocolate or carob morsels or broken pieces of hazelnut candy into the batter before baking and flatten the ball of dough with your hand, not a fork. Bake.
2) Make Thumbprint Peanut Butter and Jelly cookies: Instead of flattening and pressing the raw dough with a fork, press your thumb into the unbaked round dough ball, just enough to make a well while flattening the ball (not so deep that you go to the cookie sheet). Bake cookies as directed above for 5 minutes. Remove from oven and fill the well with 1/2 to 1 tsp of your favorite jam. Return to the oven to finish baking.
3) Add chopped dried banana chips to the dough before baking
4) Flatten unbaked dough ball with your palm before baking, then press a chocolate candy kiss onto each cookie as soon as you remove them from the oven
Be creative and make your own version!

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Judy's Almond Gingersnap Cookies (makes a dozen 2-1/2" cookies or 20 small cookies)

2 cups raw or unsalted roasted almonds
1/2 teaspoon salt
1 cup old fashioned rolled oats (or one cup of flour)
1/4 cup maple syrup
1/4 c molasses or sorghum syrup
1 teaspoon ground ginger root
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
optional: 1 tablespoon dried fine orange peel; 1/2 cup currants, raisins, or chopped dried plums

Place nuts and oats in food processor and whiz for 1 minute until they are the texture of fine bread crumbs. Pour into bowl and add salt and spices. Mix the maple syrup and molasses and warm them in a microwave - this is a critical step; it needs to pour like water and if too little the mix will be dry and if too much the cookies will be tough. Mix maple syrup, molasses, and vanilla into the dry ingredients. Stir together and then mix with your hands. Dough should hold together nicely. If dry and crumbly add a bit of water; if too wet add a bit of flour.

Make walnut size balls and flatten on parchment-lined cookie sheet, then press down to flatten the ball slightly. The cookies don't spread while cooking, so they can be fairly close on the cookie sheet.

Bake at 350 degrees for 12-15 minutes. Putting them on the top rack of the oven helps keep the bottoms from browning too fast. Watch them and remove from oven when they are just beginning to brown on the edges. You can take them out before they look like they are done. They over-brown quickly. Cool on a wire rack.

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Judy's Peanut Butter and Jelly Biscotti

2 cups dry roasted peanuts* (lightly salted; if not salted add 1/2 to 1 teaspoon salt)
1 cup old fashioned rolled oats
1/2 cup honey (warmed in microwave- this is a critical step; it needs to pour like water and if too little the mix will be dry and if too much the cookies will be tough.)
1 teaspoon vanilla extract
1/4 cup jam (I used St. Dalfour's Red Raspberry, which is sweetened with grape juice, not refined sugar)

Place peanuts and flour or oats in food processor and whiz for 1 minute until crumbly. Pour into bowl and add salt if using. Mix in honey and vanilla. Stir together and then mix with your hands. Dough should hold together nicely. If dry and crumbly add a bit of water; if too wet add a bit of flour.

Separate the dough in 2 pieces. Working on a piece of parchment or waxed paper, shape one piece into a log about 2-3" in diameter, then flatten it to about 1/4" thick. Spread the jam to within 1/4" of the edges. Roll from the long side, making a log again. Repeat with the other half of the dough.

Move each log to the parchment covered baking sheet. Bake at 325 degrees for 25 minutes. Remove from oven and cool on a rack for 15 minutes. Cut the logs on a diagonal into 1/2 inch thick slices. Return slices to the baking sheet, on their sides, and bake again for 10-15 minutes or until desired crispness. They over-brown quickly so watch them for doneness. Cool completely on a rack.