Tonight, my daughter and I made a bon voyage "goodie bag" for Ivy, who is leaving for a semester abroad. "We are what we eat" came to mind. Considering this, and to satisfy a sweet palate, our creations included Meringue Cookies with Walnuts and Chocolate, Almond Biscotti and Seedy Chocolate Covered Bites. These recipes are rich in ingredients full of vitamins, minerals and phytonutrients.
Directions
- Meringue Cookies: Preheat oven to 350°F (175°C).
- Beat the egg whites with the salt on medium speed until they begin to hold a mound.
- Gradually add the sugar. When half the sugar is added, add the vanilla and lemon juice.
- Beat on high until the whites form peaks.
- Gently fold in the melted chocolate so as to have streaks of egg white and chocolate.
- Very gently fold in the nuts. The less you turn the egg whites, the better.
- Spoon teaspoon-sized mounds onto a parchment-lined baking sheet, 1 inch apart.
- Bake for 10 minutes.
- Almond Biscotti: Preheat oven to 350°F (175°C).
- Toast the almonds for 15 minutes, until golden brown.
- Cool, then pulse in a food processor until ground (4–6 pulses).
- Mix together the ground almonds, flour, baking powder and salt.
- In a separate bowl, on low speed, mix the eggs, sugar, lemon zest, olive oil and vanilla.
- Gradually add the almond-flour mixture, until the dough begins to come together. Better not to overmix.
- With slightly wet hands, scoop the dough onto a parchment-lined baking sheet and shape into 2 equal logs, each about 1/2 inch tall and 1 1/2 inches wide.
- Bake the logs for 14 minutes.
- Let cool for 10–15 minutes. Reduce the oven to 250°F (120°C).
- On a cutting board, using a serrated knife, cut the logs into 1/2-inch thick pieces.
- Place the biscotti onto the baking sheet 1/2 inch apart and bake again for 7 minutes at 250°F (120°C).
℞ M.D. Notes
- The Seedy Chocolate Covered Bites that went into the goodie bag are the same as my Dark Chocolate Covered Walnuts and Seeds.
- Anyone with nut allergies: prepare the meringues without nuts. They are still great!
