Cuisinart DLC-2, Instruction And Recipe Booklet

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¼ cup unsalted butter, at room temperature
1 large egg
½ tablespoon brandy
½ tablespoon pure vanilla extract
Preheat the oven to 325ºF.
Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times;
there should be no pieces larger than ½ inch. Remove and reserve. Use the pulse to chop
the crystallized ginger, 10 to 15 times; there should be no pieces larger than ½ inch.
Remove and reserve.
Pulse the fl our, baking powder and salt to quick-sift. Remove and reserve. Process the
zest with ¼ cup of the sugar until fi nely chopped, about 20 to 30 seconds. Add the
remaining sugar and the butter, processing until smooth. The mixture may look curdled,
but do not worry. With the machine running, add the egg with the brandy and vanilla.
Scrape the work bowl. Add the fl our mixture, chopped white chocolate and chopped
ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly fl oured surface
and gather into a ball. Divide into 3 equal portions. Shape into fl at logs, about 12 inches
long and 1½ inches wide. Arrange on ungreased baking sheets and bake in a preheated
325ºF oven for about 25 minutes.
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated
knife, slice the logs at ½-inch intervals. Arrange on the baking sheet, so that the cut
sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the
biscotti are just beginning to turn golden and crispy. Allow to cool completely to fi nish the
drying process. Store in an airtight container.
Nutritional information per biscotti:
Calories 48 (46% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 1g
• chol. 11mg • sod. 21g • calc. 5mg • fi ber 1g
Toffee Brownies
These sinfully delicious brownies just melt in your mouth.
Makes 16 brownies
nonstick cooking spray
2½ ounces unsweetened baking chocolate, broken into 1-inch pieces
1¹⁄³ cups granulated sugar
10
tablespoons unsalted butter, melted and cooled until warm, not hot
3 large eggs
1½ teaspoons pure vanilla extract
2
⁄³ cup unbleached, all-purpose fl our
1 cup almond toffee bits (such as Heath® brand)
Preheat oven to 350°F. Lightly coat a 9 x 9-inch baking pan with nonstick cooking spray.
Cut and fold a sheet of aluminum foil so that it is 15 x 9 inches. Line pan with the foil,
allowing two sides to overlap pan for easy removal from pan. Lightly coat foil lining with
vegetable oil cooking spray.
Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds.
Add sugar and process until chocolate is as fi ne as the sugar, about 45 seconds. With