FLOURLESS OATMEL PEANUT BUTTER COOKIES

Serves: 12

Print

With ImageWithout Image

FLOURLESS OATMEL PEANUT BUTTER COOKIES

Ready in: 30 MinTotal time: 30 Min

Pastry Chef Abby Dodge is our Resident Pastry Chef on the Radio, a widely respected baking expert as well as a popular cookbook author, food writer, and instructor. www.abbydodge.com

Ingredients

• 1/4 cup light molasses
• 2 large eggs at room temperature
• 2 teaspoons finely grated orange zest
• 2 1/4 cups (10 1/8 ounces) unbleached all-purpose flour
• 1 1/4 cups (8 3/4 ounces) firmly packed dark brown sugar
• 2 teaspoons ground ginger
• 1 1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1 cup (4 ounces) pecans, coarsely chopped
• 1/3 cup (3 ounces) lightly packed dried apricots, coarsely chopped
• 3 tablespoons finely chopped crystallized ginger

Instructions

1. Position an oven rack in the center of the oven and heat the oven to 350°F. Line one large cookie sheet with a nonstick liner or parchment. Measure the molasses in a 1-cup measure and add the eggs and zest. Using a table fork, mix until blended.
2. Put the flour, brown sugar, ground ginger, baking powder, cinnamon, salt, nutmeg, and baking soda in a large bowl and beat with an electric mixer fitted with the paddle attachment on medium-low speed until well blended. Add the pecans, apricots, and crystallized ginger and mix briefly. With the mixer on low speed, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps 1 to 2 minutes.
3. Dump the dough onto the counter or work surface. Divide into two equal piles (about 1 pound each). Shape each pile into an even 10x1 1/2-inch log, lightly flouring your hands as needed (the dough is a bit sticky). Repeat with the other pile of dough.
4. Arrange the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle about 10 minutes. Leave the oven on.
5. Carefully peel the biscotti logs from the liner and set on a cutting board. With a serrated knife, cut crosswise and on the diagonal into 1/4-inch-thick slices. Gently saw through the crust and then firmly push down on the knife. Return the biscotti to the cookie sheet and arrange them cut side down (it’s fine if they are touching).
6. Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Move the cookie sheet to a wire rack and let the biscotti cool completely. The biscotti will still give slightly when pressed but will harden as they cool. When cool, store in an airtight container.
7. DO AHEAD. Layer the baked and cooled biscotti between sheets of parchment or waxed paper in an airtight container. They can be stowed for up to 3 weeks at room temperature or for up to 6 weeks in the freezer.

Did you make this recipe?

Tag @chefjamiegwen on instagram and hashtag it # chefjamiegwen