Holiday Cookie Recipes From 10 Arts, Le Bec-Fin, Parc and More

Sure, Grandma’s snickerdoodles are a family classic. But six top Philly pastry chefs think they can do even better

 

Brown Butter and Bourbon Biscotti

“I love biscotti—I love a cookie you can dunk in coffee. My grandmother always has eggnog on Christmas Day, and we wake up and eat cookies left over from Santa. I was envisioning sitting by the fireplace when my family opens presents, then sitting down and having cookies for breakfast.”

By Monica Glass, pastry chef for 10 Arts Bistro & Lounge

About 20 biscotti

Ingredients:
2 3/4 c. plus 1 Tbsp. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. plus 2 tsp. brown butter, at room temperature (see note)
1 3/4 c. powdered sugar
1/4 c. light brown or muscovado sugar
2 eggs
1 egg yolk
1/4 c. bourbon (Maker’s Mark)
1 tsp. pure vanilla extract
1/2 c. dark chocolate, chopped (Valrhona brand, 66 percent cocoa)
1/2 c. dried cherries rehydrated in 2 additional Tbsp. bourbon
1/2 c. hazelnuts, toasted and chopped
1 egg white
2 to 3 Tbsp. sugar

1.    Preheat oven to 350°. Line baking sheet with parchment paper.
2.    Sift flour, baking powder and salt into medium bowl.
3.    Cream butter and brown and powdered sugars in the bowl of a standing mixer fitted with the paddle attachment. Add eggs one at a time until thoroughly incorporated. Add flour mixture and mix until well combined. Mix in chocolate, cherries and hazelnuts.
4.    Using floured hands, shape the dough into a log 1-inch tall and 6 inches wide.
5.    Transfer dough to prepared baking sheet. Whisk egg white in small bowl until foamy; brush over top and sides of dough. Sprinkle with remaining sugar.
6.    Bake until golden brown, about 30 minutes. Cool log completely. Turn oven temperature down to 300 degrees.
7.    Using a serrated knife, cut baked log into 1/2-inch slices. Arrange slices cut sides down on the same baking sheet. Bake 10 minutes. Turn biscotti over and bake until crunchy and just beginning to color, about another 8 minutes.
8.    Cool completely before eating. Store in airtight container at room temperature.

Note: To brown the butter, melt butter in a heavy saucepan over medium heat. Swirl the pan occasionally to prevent any burning. As the butter melts, it will begin to foam. Once the foam subsides, begin to whisk constantly, as the butter can easily scorch as it starts to turn golden brown and take on a nutty aroma. Remove from heat, transfer to a separate container (metal or durable plastic), and cool to room temperature. The solids will separate from the fat once cool, but make sure to incorporate all bits of brown butter into the cookie dough.

 

Next up: Maple-Bacon Pinwheels