1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1-1/2 teaspoons coffee liqueur
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground ancho chili pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1 ounce 53% cacao dark baking chocolate, grated
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10×2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2 dozen.
2 cups all purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Preheat oven to 350° F (180° C). Position rack in the center.
Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans. Alternately, prepare a cookie sheet lined with parchment paper.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
Add the sugar gradually and whisk for another minute or so. Add the oil and extracts. Whisk for another minute. Incorporate the flour mixture. Mix until combined.
Pour mixture in the 3 prepared loaf pans. [If using a cookie sheet, pour 1/4 of the batter down the middle. Will need to repeat this step. Word of caution: the batter will expand].
Bake for 20-25 minutes or until firm to the touch. Remove from loaf pans and let cool for a few minutes.
Transfer to cutting board. Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
Can be stored at room temperature for a few weeks…if they last that long.
½ cup Vegetable Oil ( do NOT substitute butter )
1 cup White Sugar
1 Tablespoon Almond Extract
3¼ cup All-Purpose Flour
1 Tablespoon Baking Powder
¾ cup Sliced Almonds
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
Cream together the oil, sugar, eggs, and almond extract. In a separate bowl, combine the flour, baking powder, and roughly half of the almonds.
Mix the dry ingredients into the creamed ingredients. The dough will feel heavy and be sticky. Do not add more flour!
Separate the dough into two sections. For each section: dump the dough onto the parchment paper-lined cookie sheet. Folding the parchment paper over the dough to protect it and your hands, press the dough down and shape into a log. The dough should be about ½” thick. If you have a pan that is long enough, it is fine to make one long log. Once the dough is shaped, top with the remaining sliced almonds.
Bake for 25 minutes. Remove from the oven, and slice with a pizza cutter, approximately ½ – ¾” thick.
Place the slices with one of the cut sides down, back on the baking sheet, and bake for another 5 minutes.
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 cup slivered almonds
1/4 teaspoon sea salt
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, almonds and salt in a large bowl.
Prepare the three eggs and mix with both extracts. Beat, by hand, for about 15 seconds.
Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8″ x 3″ thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3″ apart.
Flatten the rolls until they are about 3/4″ thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about 3/4″ slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
Pack in an airtight container.