- Portion size 4 servings
- 1 lb broccoli
- 1 pinch salt
Lemon Crackle Cookies IMAGE Credits: Lemon Crackle Cookies IMAGE
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Chocolate Ginger Biscotti Credits: Jodi Pudge
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in chocolate and ginger.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; brush generously over tops of logs. Bake in 325°F oven until light golden and firm to the touch, about 35 minutes. Let cool on pan for 10 minutes.
Transfer logs to cutting board. Using sharp chef's knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, about 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer directly to racks to cool completely.
Coating: Dip 1 end of each biscotti into chocolate, letting excess drip off. Place on waxed paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Makes about 30 cookies.
Cinnamon Knots with Cream Cheese Dip Credits: Jodi Pudge
These bite-size treats are a fun way to enjoy the flavour of ooey-gooey cinnamon buns. They're perfect for sharing with a crowd, as guests can customize how much icing they get with every bite.
Cinnamon Knots: In small bowl, mix sugar with cinnamon. On work surface, gently unroll pastry; brush pastry with butter. Sprinkle with sugar mixture. Cut lengthwise into ten 1-inch wide strips; halve crosswise to make 20 rectangles. Working with 1 rectangle at a time, bring short ends together; tie in loose knot.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheet. Bake in 400°F oven until light golden, about 15 minutes.
Cream Cheese Dip: While pastry is baking, in bowl, beat cream cheese with butter until fluffy; beat in icing sugar. Gradually beat in milk until smooth. Serve with Cinnamon Knots.
Makes 20 pieces.
Canadian Kiss Credits: Canadian Kiss
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.