Best Twice Baked Cookies Recipes

TWICE BAKED COOKIES (BISCOTTI)

Steps:

• mix sugar butter anise and vanilla.
• beat in eggs.
• mix flour with baking powder.
• stir into sugar/butter/anise/vanilla and almonds.
• blend together.
• preheat oven 350.
• chill 2-3 hours.
• shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
• bake 20 mins 350.
• cut into 3/4 inch thick slices.
• place back on pan on sides for another 15 minutes.

TWICE-BAKED ALMOND COOKIES

Steps:

• Position rack in center of oven and preheat to 425°F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.
• Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature. Cut pastry crosswise into 1/2-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Can be prepared 5 days ahead. Store airtight at room temperature.)

TWICE BAKED COOKIES

Steps:

• preheat oven to 180C. Snap Chocolate into a bowl over a pan of simmering water. Melt chocolate, do not stir. Once melted turn the heat off
• In a mixing bowl cream the butter and sugar until smooth. Break the eggs into a another bowl and break up using a fork. Add vanilla extract to the eggs and combine. Then add egg mixture to the butter cream stirring gently.
• Add the melted chocolate to the mixture and continue to mix. Now fold in half of the flour measurement gradually until well combined. You should get a very thick mixture. If still quite smooth and runny and more flour. The mixture has to be thick enough to pick up with your hands but not doughy.
• Line a tray with baking paper. Place large spoonfuls of the mixture onto the tray. Don't be tempted to flatten the mixture as they will do so in the oven.
• Bake the cookies for 10-12 minutes until they start to harden on top but still gooey in the middle. Take out, and leave to cool slightly, around 5 minutes. It is important to keep an eye on your cookies at this stage. They need to be still gooey in the middle so you can re-mould them in the next stage.
• Once slightly cooled, with your hands re-mould the cookies into patties. This part is quite messy but cookies will form new tidy patties!
• Place the cookies back into the oven, and bake for another 5-10 minutes. Until the cookies start to split on top, but still soft in the middle.
• Leave to cool for 5-10 minutes or so. Remove from the tray and place on a wire rack. Serve and enjoy with a nice cup of tea :)