Dacor Wall Ovens, Manual

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RECIPES
44
RECIPES
45
Lemon Almond Sugar Cookies
Refrigerated Cookies, 1-2 racks
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 15-18 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks
This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased
“Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking.
This will allow for more consistent results.
1 stick unsalted butter ( 1 ⁄
2
cup)
1 cup granulated sugar
2 cups all purpose flour, sifted
1 ⁄
4
teaspoon salt
1 ⁄
2
teaspoon baking powder
1 Tablespoon lemon zest
1 large egg, lightly beaten
1 Tablespoon almond extract
Juice of 1 lemon
1 cup toasted almonds, finely chopped into a meal (optional)
Adjust oven rack to position 2. In Dacor Guide, Select Rfrg Cookies, 1-2 Racks . Allow oven to preheat. Cream together butter and
sugar until fluffy. In a small bowl, combine flour, salt, baking powder, and lemon zest. Add to butter mixture and beat well. Add egg,
almond extract, and lemon juice. Beat again until well mixed. Stir in almonds. Place dough in the center of plastic wrap. Roll into a
log that is about 3-4 inches in diameter. Wrap and chill dough for at least 30 minutes. Slice dough into 1 ⁄
4
-inch thick slices and place
on a greased or parchment-lined cookie sheet. Place in oven and set timer for 15-18 minutes. Bake until lightly golden brown.
After Baking: Remove to wire rack to cool.
Makes about 2 dozen.
Almond and Hazelnut Biscotti
Biscotti
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 15-18 min
Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies 1-2 Racks
4 cups all purpose flour
2 Tablespoons baking powder
1 teaspoon ground cinnamon
1
⁄
2
cup hazelnuts, chopped and toasted
1
⁄
3
cup almonds, chopped and toasted
5 large eggs, lightly beaten
1
⁄
2
cup unsalted butter, melted
2 granulated cups sugar
1 teaspoon chopped lemon zest
1 teaspoon chopped orange zest
8 ounces semi sweet chocolate
Combine flour, baking powder and cinnamon in a small bowl. Set aside. In a large mixing bowl, combine eggs, melted butter, sugar,
lemon zest and orange zest. Add in dry ingredients and toasted nuts to form a thick dough. Turn out onto a greased cookie sheet.
Shape into 4 logs that are about 8 x 4 x 3". Place in oven and set timer for 10 minutes. Bake until almost set and browned. Slice
pieces out of each log that are 1 x 4 x 3". Lay sideways on a cookie sheet and bake again for 10 minutes. Flip to the other side and
bake for 10 minutes.
After Baking: Cool completely. In a shallow sauce pan, melt chocolate on a simmer plate over low heat. Dip
1
⁄
2
of biscotti in
chocolate and refrigerate to set.
Makes about 2 dozen biscotti.