Spread the love — and pass the cookies. These giftable treats make perfect presents for everyone on your holiday list.
Makes about 3 dozen
• 2 1/4 cups flour (spooned and leveled), plus more for work surface
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• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup almond paste
• 3/4 cup sugar
• 1 stick unsalted butter, room temperature
• 2 large eggs
• 1/2 cup jam (apricot, blackberry or raspberry)
• 1 cup powdered sugar
• 4 teaspoons whole milk
1. Whisk together flour, baking powder, salt and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic and chill 30 minutes.
2. Preheat oven to 350 degrees. On a lightly floured surface, roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, about 12 to 15 minutes.
3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, about 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together powdered sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, about 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
Nutritional information per 2 cookies: 222 calories, 8 grams fat (4 grams saturated fat), 36 grams carbohydrates, 3 grams protein, 1 gram fiber, and 32 percent of calories from fat.
Makes 12 2-1/2-by-4-1/2-inch loaves
If you’re feeling generous, make larger versions of these mini quick breads. Divide the batter between two 4-1/2-by-8-1/2-inch loaf pans and bake for 50 to 60 minutes.
• 2 sticks unsalted butter, room temperature, plus more for pan
• 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1 cup whole milk
• 2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
• 2 cups granulated sugar
• 4 large eggs
• 1 1/2 cups dried cranberries, chopped
• 2 cups powdered sugar
1. Preheat oven to 350 degrees. Butter and flour 12 2-1/2-by-4-1/2-inch loaf pans. Whisk together flour, baking powder and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with milk mixture; beat until combined. Fold in cranberries.
2. Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, about 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, about 30 minutes. Remove loaves from pans and let cool completely on rack.
3. Whisk powdered sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)
Nutritional information per 1/2 small loaf: 285 calories, 9 grams fat (5 grams saturated fat), 49 grams carbohydrates, 3 grams protein, 1 gram fiber and 28 percent of calories from fat.
Makes about 5 1/2 dozen
• 2 cups all-purpose flour (spooned and leveled)
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 stick unsalted butter, room temperature
• 2 large eggs
• 1 cup dried apricots, finely chopped
• 1 cup shelled pistachios, chopped
• 1 1/2 teaspoons fennel seeds, chopped
1. Preheat oven to 350 degress. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
2. On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, about 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
Nutritional information per 2 biscotti: 102 calories, 4 grams fat (1 gram saturated fat), 16 grams carbohydrates, 2 grams protein, 1 gram fiber and 35 percent of calories from fat.