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anyone have any T&T recipes using cocoa nibs? I just ordered a pound of them>>
- Thread starter michelle
- Start date
REC: Nibby Pecan Cookies from Alice Medrich...
Our own Josh posted this recipe at the old Gail's. I haven't tried it yet, but if Josh recommended it, you know it will be good!
NIBBY PECAN COOKIES
The dough for these looks like a beautiful piece of granite flecked with bits of russet and burnt umber as you roll it out. The cookies are exquisitely tender and crunchy. The flavor of the cocoa beans develops and infuses the cookies over time, so I strongly recommend that you make the dough a day before baking and bake the cookies at least twenty-four hours before you serve them – longer is even better.
Note from Josh: "One of the great things about this easy slice-and-bake recipe is that the dough is make-ahead; Ms. Medrich recommends at least an overnight chilling. I've frozen it for a month or more and it always turns out fantastic. Buttery and irresistible..."
NIBBY PECAN COOKIES
1 cup (3 1/2 ounces) pecan halves
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
1/4 t. salt (slightly rounded if you like)
1 T. plus 1 t. bourbon (optional)
1 1/2 teaspoons pure vanilla extract
1/3 cup cocoa nibs (The Barinas would do good here)
2 cups all-purpose flour
DIRECTIONS:
Preheat the oven to 325 degrees.
Spread the pecans on a cookie sheet. Toast them in the oven for 7 to 8 minutes, or until fragrant and lightly colored. Let cool, then chop.
Combine the butter, the sugar, salt, bourbon, if using, and vanilla in a medium bowl and, using a large spoon or an electric mixer on high speed, beat until smooth and creamy but not fluffy (about 1 minute with a mixer). Stir or beat in the pecans and cocoa nibs. Turn off the mixer, if you are using one, and add all the flour at once. Beat on low speed to prevent the flour from flying out, just until the flour is fully incorporated. Or stir in the flour until incorporated. If necessary, finish mixing with your hands.
For slice and bake cookies: Form the dough into a 12-inch log about 2 inches thick.
For rolled and cut cookies: Divide it in half and form into two flat patties. Wrap the dough and refrigerate for at least 2 hours, preferably overnight. (The dough can be frozen for up to three months).
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees.
To slice and bake: Use a sharp knife to cut the cold dough log into 1/4 inch thick slices. Place the cookies at least 1 1/2 inches apart on ungreased cookie sheets.
To roll and cut cookies: Remove one patty from the refrigerator and let it sit at room temperature until supple dough to roll but still quite firm - it will continue to soften as you work. roll the dough out between two pieces of wax paper or between heavy plastic sheets (from heavy duty plastic bag) to a thickness of 1/4 inch. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it. Peel off the top sheet of paper or plastic and place it in front of you. Invert the dough onto the paper and peel off the second sheet. Cut out cookies as close together as possible to minimize scraps, dipping the edges of cookie cutters in flour as necessary to prevent sticking. Use the point of a paring knife to life and remove scraps as you transfer cookies, using a narrow metal spatula, to ungreased cookie sheets, placing the cookies at least 1 1/2 inches apart. (If the dough gets too soft at any time while you are working, slide a cookie sheet underneath the paper or plastic and refrigerate the dough for a few minutes until it firms up again.) Repeat with the second piece of dough. Press all of the dough scraps together gently (don't overwork them with too much kneading), reroll, and cut out more cookies.
Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the cookie sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute before transferring them to a rack with a metal pancake turner. Let cool completely. for best flavor and texture, store the cookies in an airtight container for at least 24 hours before serving. (They can be stored airtight for at least 1 month).
NIBBY COCOA COOKIES: If you omit the nuts, increase the nibs, and add cocoa, you get these tender, crunchy cookies with even more complex but subtle flavors. Omit the pecans and bourbon. Decrease the vanilla to 1 teaspoon. Whisk 1/4 cup unsweetened cocoa powder (natural or Dutch-process) into the flour before adding it to the dough. Increase the nibs the 1/2 cup. Bake the cookies for 10 to 12 minutes, or until they have puffed slightly, fallen, and feel firm to the touch.
SUBSTITUTIONS: I like the recipe with walnuts, or with toasted skinned hazelnuts instead of pecans, or substitute 1/4 teaspoon ground vanilla beans, which you can do yourself or buy, for 1 teaspoon of the vanilla extract. I also like to use sea salt that is slightly coarser than table salt - then I often use a tad more than 1/4 teaspoon, as this adds a little flavor enhancement.
From Alice Medrich
posted by Josh - Gail's Recipe swap
Our own Josh posted this recipe at the old Gail's. I haven't tried it yet, but if Josh recommended it, you know it will be good!
NIBBY PECAN COOKIES
The dough for these looks like a beautiful piece of granite flecked with bits of russet and burnt umber as you roll it out. The cookies are exquisitely tender and crunchy. The flavor of the cocoa beans develops and infuses the cookies over time, so I strongly recommend that you make the dough a day before baking and bake the cookies at least twenty-four hours before you serve them – longer is even better.
Note from Josh: "One of the great things about this easy slice-and-bake recipe is that the dough is make-ahead; Ms. Medrich recommends at least an overnight chilling. I've frozen it for a month or more and it always turns out fantastic. Buttery and irresistible..."
NIBBY PECAN COOKIES
1 cup (3 1/2 ounces) pecan halves
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
1/4 t. salt (slightly rounded if you like)
1 T. plus 1 t. bourbon (optional)
1 1/2 teaspoons pure vanilla extract
1/3 cup cocoa nibs (The Barinas would do good here)
2 cups all-purpose flour
DIRECTIONS:
Preheat the oven to 325 degrees.
Spread the pecans on a cookie sheet. Toast them in the oven for 7 to 8 minutes, or until fragrant and lightly colored. Let cool, then chop.
Combine the butter, the sugar, salt, bourbon, if using, and vanilla in a medium bowl and, using a large spoon or an electric mixer on high speed, beat until smooth and creamy but not fluffy (about 1 minute with a mixer). Stir or beat in the pecans and cocoa nibs. Turn off the mixer, if you are using one, and add all the flour at once. Beat on low speed to prevent the flour from flying out, just until the flour is fully incorporated. Or stir in the flour until incorporated. If necessary, finish mixing with your hands.
For slice and bake cookies: Form the dough into a 12-inch log about 2 inches thick.
For rolled and cut cookies: Divide it in half and form into two flat patties. Wrap the dough and refrigerate for at least 2 hours, preferably overnight. (The dough can be frozen for up to three months).
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees.
To slice and bake: Use a sharp knife to cut the cold dough log into 1/4 inch thick slices. Place the cookies at least 1 1/2 inches apart on ungreased cookie sheets.
To roll and cut cookies: Remove one patty from the refrigerator and let it sit at room temperature until supple dough to roll but still quite firm - it will continue to soften as you work. roll the dough out between two pieces of wax paper or between heavy plastic sheets (from heavy duty plastic bag) to a thickness of 1/4 inch. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it. Peel off the top sheet of paper or plastic and place it in front of you. Invert the dough onto the paper and peel off the second sheet. Cut out cookies as close together as possible to minimize scraps, dipping the edges of cookie cutters in flour as necessary to prevent sticking. Use the point of a paring knife to life and remove scraps as you transfer cookies, using a narrow metal spatula, to ungreased cookie sheets, placing the cookies at least 1 1/2 inches apart. (If the dough gets too soft at any time while you are working, slide a cookie sheet underneath the paper or plastic and refrigerate the dough for a few minutes until it firms up again.) Repeat with the second piece of dough. Press all of the dough scraps together gently (don't overwork them with too much kneading), reroll, and cut out more cookies.
Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the cookie sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute before transferring them to a rack with a metal pancake turner. Let cool completely. for best flavor and texture, store the cookies in an airtight container for at least 24 hours before serving. (They can be stored airtight for at least 1 month).
NIBBY COCOA COOKIES: If you omit the nuts, increase the nibs, and add cocoa, you get these tender, crunchy cookies with even more complex but subtle flavors. Omit the pecans and bourbon. Decrease the vanilla to 1 teaspoon. Whisk 1/4 cup unsweetened cocoa powder (natural or Dutch-process) into the flour before adding it to the dough. Increase the nibs the 1/2 cup. Bake the cookies for 10 to 12 minutes, or until they have puffed slightly, fallen, and feel firm to the touch.
SUBSTITUTIONS: I like the recipe with walnuts, or with toasted skinned hazelnuts instead of pecans, or substitute 1/4 teaspoon ground vanilla beans, which you can do yourself or buy, for 1 teaspoon of the vanilla extract. I also like to use sea salt that is slightly coarser than table salt - then I often use a tad more than 1/4 teaspoon, as this adds a little flavor enhancement.
From Alice Medrich
posted by Josh - Gail's Recipe swap
Here ya go...
BAY AREA BROWNIES
Makes 1 8-inch pan of brownies
The Brownies
8 tablespoons (1 stick) unsalted butter, cut into small pieces
4 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla or chocolate extract
3/4 cup all-purpose flour
1/2 cup walnuts or pecans, toasted and chopped
optional: 1/3 cup ScharffenBerger cocoa nibs
The Ganache Icing
2 ounces bittersweet or semisweet chocolate, chopped
1/4 cup heavy cream
Oven rack at center, preheat oven to 325F. Butter an 8-inch square brownie pan.
In a medium saucepan over low heat, melt the butter and the chocolate, stirring often. Remove from heat and stir in the sugar, then the eggs and the vanilla.
Mix in the flour, nuts, cocoa nibs, if using. Transfer the batter into the pan, smooth the top, and bake for 25 minutes.
Cool the brownies completely in the pan on a wire rack.
Once cool, warm the heavy cream with the bittersweet or semisweet chocolate, stirring until smooth. Let cool briefly, until spreadable.
Ice the brownies with the ganache either while still in the pan, or remove from the pan and spread the top with ganache. Cut into squares.
Variation: Crush one 50 gr tin of Altoid mints and add them along with the nuts for minted brownies.
Adapted from The Great Book of Chocolate (Ten Speed) by David Lebovitz
http://www.davidlebovitz.com
posted by RuthSF - Finer Kitchens Forum
BAY AREA BROWNIES
Makes 1 8-inch pan of brownies
The Brownies
8 tablespoons (1 stick) unsalted butter, cut into small pieces
4 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla or chocolate extract
3/4 cup all-purpose flour
1/2 cup walnuts or pecans, toasted and chopped
optional: 1/3 cup ScharffenBerger cocoa nibs
The Ganache Icing
2 ounces bittersweet or semisweet chocolate, chopped
1/4 cup heavy cream
Oven rack at center, preheat oven to 325F. Butter an 8-inch square brownie pan.
In a medium saucepan over low heat, melt the butter and the chocolate, stirring often. Remove from heat and stir in the sugar, then the eggs and the vanilla.
Mix in the flour, nuts, cocoa nibs, if using. Transfer the batter into the pan, smooth the top, and bake for 25 minutes.
Cool the brownies completely in the pan on a wire rack.
Once cool, warm the heavy cream with the bittersweet or semisweet chocolate, stirring until smooth. Let cool briefly, until spreadable.
Ice the brownies with the ganache either while still in the pan, or remove from the pan and spread the top with ganache. Cut into squares.
Variation: Crush one 50 gr tin of Altoid mints and add them along with the nuts for minted brownies.
Adapted from The Great Book of Chocolate (Ten Speed) by David Lebovitz
http://www.davidlebovitz.com
posted by RuthSF - Finer Kitchens Forum
By the way, do you have Alice Medrich's book "Bittersweet?" She has a whole chapter with recipes
using cocoa nibs, both sweet and savory. My book is still in storage, so I can't list any of the recipe titles, but you should definitely check it out.
For anyone seriously into chocolate, this book is a must. I just made her Bittersweet Chocolate Ice cream for the 100th time, and it's as insanely delicious as ever. I posted the recipe here a few days ago.
using cocoa nibs, both sweet and savory. My book is still in storage, so I can't list any of the recipe titles, but you should definitely check it out.
For anyone seriously into chocolate, this book is a must. I just made her Bittersweet Chocolate Ice cream for the 100th time, and it's as insanely delicious as ever. I posted the recipe here a few days ago.
Interesting article from Medrich with some cocoa nib suggestions...
http://www.scharffenberger.com/NEart4.asp
http://www.scharffenberger.com/NEart4.asp
Michelle - and Meryl - try this site (COL) plus recipes inside...
There are 3 or 4 recipes on the Scharffen Berger site using nibs (they're one of the few marketers of packaged nibs) plus some more great chocolate recipes for chocolate lovers in general. Are they ALL considered T&T? No, many are, but I have yet to go wrong with any of their recipes so feel confident sharing their site.
Another great recipe site for chocolate, to which you can pretty much add nibs to anything, is:
http://www.guittard.com/home/RecipesRslt.asp?sType=2&sValue=all
Some recipes sub nibs for chocolate chips but I like them in combination (hate to give up chocolate in any form!).
And a tried & true recipe for cacao nib rochers (meringues) is from Liz Prueitt at Tartine (a cafe/bakery in San Francisco that I frequent far too often):
Cacao Nib Rocher
Makes about 45
2/3 cup cacao nibs, crushed
2 egg whites
1/3 teaspoon vanilla extract
Pinch of salt
1 cup confectioners’ sugar, sifted
Heat the oven to 275°F.
In a large bowl, combine the egg whites, vanilla extract, and salt. Set the bowl in a pot of simmering water and whisk the mixture until hot to the touch. Remove from the heat and gradually beat in the confectioners’ sugar until stiff, glossy peaks form. Fold in the nibs and immediately transfer the mixture to a pastry bag fitted with a number 6 or number 7 plain tip, or simply drop spoonfuls of the batter onto a parchment-lined baking sheet. If using the pastry bag, pipe out cookies about 1-1/4 inches across at the base and about 2 inches high in the shape of a candy kiss. Leave 1/2 inch of space between the cookies.
Bake, leaving the oven door slightly ajar, until the cookies are starting to puff but are still moist inside, about 15 minutes. If the tops start to brown too much, put a sheet of parchment paper or foil over them. Transfer to a rack and let cool.
Note: you may substitute chopped unsalted pistachios or almonds (1 cup/4 oz) for the cacao nibs (but when I tried them in combination I didn't care for them as well).
Also from Tartine:
Chocolate and Walnut Cookies
Makes about 30 cookies
2 cups white pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cup old-fashioned oats
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
12 ounces semisweet chocolate, such as Valrhona Guanaja or Scharffen Berger 70% chocolate, chopped
2 cups (8 ounces) walnuts, lightly toasted and coarsely chopped
3/4 cup cocoa nibs (or mini-chocolate chips)
Preheat the oven to 350F. Line a baking sheet with parchment paper. In a small bowl, combine the flour, baking powder, baking soda, salt and oats. Stir to blend. Set aside.
In the bowl of a heavy-duty electric mixer fitted with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Reduce the mixer speed to low and add the dry ingredients. Add the chocolate, walnuts and cocoa nibs or chips, and mix until just combined.
Scoop 2 tablespoonfuls of dough into 2-by-2-inch mounds 2 inches apart on the prepared pan. Wet the palm of your hand with water and gently flatten each mound.
Bake the cookies until brown around the edges and soft in the center, 9 to 12 minutes. Remove from the oven and transfer to wire racks to cool.
* * *
I haven't tried the pie in this recipe, but tried this nib praline, so offer it as yet another idea:
http://www.epicurious.com/recipes/recipe_views/views/233725
* * *
And I like to toss a few nibs into a rich, chocolatey ice cream (homemade or storebought).
Enjoy,
R.
http://scharffenberger.com/allrecipes.asp
There are 3 or 4 recipes on the Scharffen Berger site using nibs (they're one of the few marketers of packaged nibs) plus some more great chocolate recipes for chocolate lovers in general. Are they ALL considered T&T? No, many are, but I have yet to go wrong with any of their recipes so feel confident sharing their site.
Another great recipe site for chocolate, to which you can pretty much add nibs to anything, is:
http://www.guittard.com/home/RecipesRslt.asp?sType=2&sValue=all
Some recipes sub nibs for chocolate chips but I like them in combination (hate to give up chocolate in any form!).
And a tried & true recipe for cacao nib rochers (meringues) is from Liz Prueitt at Tartine (a cafe/bakery in San Francisco that I frequent far too often):
Cacao Nib Rocher
Makes about 45
2/3 cup cacao nibs, crushed
2 egg whites
1/3 teaspoon vanilla extract
Pinch of salt
1 cup confectioners’ sugar, sifted
Heat the oven to 275°F.
In a large bowl, combine the egg whites, vanilla extract, and salt. Set the bowl in a pot of simmering water and whisk the mixture until hot to the touch. Remove from the heat and gradually beat in the confectioners’ sugar until stiff, glossy peaks form. Fold in the nibs and immediately transfer the mixture to a pastry bag fitted with a number 6 or number 7 plain tip, or simply drop spoonfuls of the batter onto a parchment-lined baking sheet. If using the pastry bag, pipe out cookies about 1-1/4 inches across at the base and about 2 inches high in the shape of a candy kiss. Leave 1/2 inch of space between the cookies.
Bake, leaving the oven door slightly ajar, until the cookies are starting to puff but are still moist inside, about 15 minutes. If the tops start to brown too much, put a sheet of parchment paper or foil over them. Transfer to a rack and let cool.
Note: you may substitute chopped unsalted pistachios or almonds (1 cup/4 oz) for the cacao nibs (but when I tried them in combination I didn't care for them as well).
Also from Tartine:
Chocolate and Walnut Cookies
Makes about 30 cookies
2 cups white pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cup old-fashioned oats
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
12 ounces semisweet chocolate, such as Valrhona Guanaja or Scharffen Berger 70% chocolate, chopped
2 cups (8 ounces) walnuts, lightly toasted and coarsely chopped
3/4 cup cocoa nibs (or mini-chocolate chips)
Preheat the oven to 350F. Line a baking sheet with parchment paper. In a small bowl, combine the flour, baking powder, baking soda, salt and oats. Stir to blend. Set aside.
In the bowl of a heavy-duty electric mixer fitted with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Reduce the mixer speed to low and add the dry ingredients. Add the chocolate, walnuts and cocoa nibs or chips, and mix until just combined.
Scoop 2 tablespoonfuls of dough into 2-by-2-inch mounds 2 inches apart on the prepared pan. Wet the palm of your hand with water and gently flatten each mound.
Bake the cookies until brown around the edges and soft in the center, 9 to 12 minutes. Remove from the oven and transfer to wire racks to cool.
* * *
I haven't tried the pie in this recipe, but tried this nib praline, so offer it as yet another idea:
http://www.epicurious.com/recipes/recipe_views/views/233725
* * *
And I like to toss a few nibs into a rich, chocolatey ice cream (homemade or storebought).
Enjoy,
R.
http://scharffenberger.com/allrecipes.asp
Thanks, Ruth. Yes, I know that site all too well! I've done both the Sicilian Chocolate Gelato and
the Chocolate Orbit Cake.
Edited to add: That's the same site I posted above with the Medrich article!
Speaking of "rich, chocolatey ice cream," have you tried Alice Medrich's Bittersweet Chocolate Ice Cream? It's dangerous.
the Chocolate Orbit Cake.
Edited to add: That's the same site I posted above with the Medrich article!
Speaking of "rich, chocolatey ice cream," have you tried Alice Medrich's Bittersweet Chocolate Ice Cream? It's dangerous.
Hi Meryl, yes...
I'd have to agree about the ice cream. I had it when someone else made & served it. So the story I tell myself, despite the fact that I make ice cream all the time, is that I can't possibly reproduce it with the ingredients or equipment I have here at home. Otherwise, I'd make batches for breakfast, lunch & dinner... *WG*
I'd have to agree about the ice cream. I had it when someone else made & served it. So the story I tell myself, despite the fact that I make ice cream all the time, is that I can't possibly reproduce it with the ingredients or equipment I have here at home. Otherwise, I'd make batches for breakfast, lunch & dinner... *WG*