Black & White Shortbread Cookies
with Sea Salt & Candied Ginger
Makes about 15 cookies
1 cup ( 2 sticks) + 2 tablespoons
unsalted butter, divided
2 cup sugar
2 cups all purpose flour
4 t salt
12 oz ( 2 cups) semisweet chocolate
candied ginger, thinly sliced for
fine sea salt
1. On low heat, combine 1 cup unsalted
butter and sugar in the bowl of a
stand mixer fitted with the paddle
2. Increase speed to
medium-high and beat until well
combined and sugar is dissolved,
scraping down sides.
speed to low.
4. Add flour and salt
and beat until just combined.
the dough out onto a lightly floured
surface and shape into a 1-inch thick
6. Wrap tightly in plastic
wrap and refrigerate until well chilled,
approximately one hour.
7. Preheat oven
to 325° F.
8. Line two half-sheet pans
with parchment paper.
9.On a lightly
floured surface, roll chilled dough to
4 -inch thick.
2 -to 2-inch round cookie cutter, cut
out cookies and transfer to parchment-
lined sheet trays.
11. Gather scraps
and re-roll once.
12. Bake for 8 to 12
minutes, or until cookies appear dry
and the bottoms are very lightly golden
rotating sheet pans halfway through
13. Transfer cookies to
wire rack to cool.
14. Place chocolate
chips and butter in a microwave safe
15. Microwave on high in 30
second intervals until chocolate is
softened and melted. Stir until smooth.
16. When cookies are cool, dip in melted
chocolate up to the middle of the
17. Lay on wax paper.
chocolate is still soft, garnish with a thin
slice of candied ginger and a sprinkle of
fine sea salt.
*Allow chocolate to set, approximately
30 minutes. Store at room temperature
in a plastic container for 3 to 4 days.
Makes 1 cake
2 cups almond flour
2 t baking powder
1 t kosher salt
2 cup slivered almonds
1 cup sugar
3 large eggs
3 cup olive oil
1 teaspoon almond extract
1 teaspoon orange flower water
orange marmalade, assorted fruit,
and honey for serving
1. Butter and flour two five-inch or one
nine-inch cake pan.
2. Line bottom
3. In a large bowl,
whisk together almond flour, baking
powder, salt, slivered almonds, and
¼ cup sugar.
4. In the bowl of a stand
mixer fitted with the whisk attachment,
beat the eggs until frothy.
speed to high and slowly add remaining
6. Whisk until thick and pale,
approximately 6 to 8 minutes.
7. Reduce speed to low and whisk in
olive oil and extracts.
8. Gently fold
in the flour mixture using a rubber
9. Scrape batter into prepared
pans and bake for 25 to 30 minutes or
until a skewer comes out clean.
10. Cool 10 minutes in the pan.
a knife around the edge and turn out
onto a cooling rack.
12. If using two five
inch cakes, spread orange marmalade
*Serve with fruit and a drizzle of honey.
Cacao Nib Truffles
Makes about 30
7 oz semisweet chocolate, chopped
2 oz bittersweet chocolate, chopped
4 oz heavy cream
2 tablespoon unsalted butter
1 cup cacao nibs
1. Place chocolate in a medium-sized
2. In a small saucepan, bring
cream and butter just to a boil.
over chopped chocolate and let stand
for one minute or until softened.
with a rubber spatula until smooth.
5. Transfer to refrigerator and chill
6. Spread cacao nibs on a
7. Using a small ice cream
scoop, portion chilled ganache into
8. Roll in cacao nibs to coat
and transfer to a sheet tray lined with
9. Cover with a plastic wrap
and transfer to refrigerator.
To assemble gift jar:
3 oz (approx. ½ cup) high quality
semisweet chocolate, chopped
1 teaspoon sugar
4 teaspoon cinnamon (optional)
1 oz (approx.
3 cup) miniature
1. Place ingredients in an 8 oz mason
jar, beginning with chopped chocolate
and ending with marshmallows.
2. Tightly screw on lid. Cover lid with
3. Write recipe (below) on
a decorative tag and punch a hole
through the top of the tag.
ribbon through tag and use ribbon to
secure fabric over the top of the mason
5. Trim edges of fabric to size.
Hot Chocolate Recipe:
1. Remove marshmallows and set
2. Bring remaining contents
to simmer with 3 cups milk, whisking
frequently until chocolate has melted.
3. Divide between mugs and top with
Makes 1 glass
3 oz champagne
3 oz cognac
2 dashes Angostura bitters
1 sugar cube
1. Soak sugar cube in a champagne
flute with angostura bitters.
champagne and cognac.
with a sprig of currants.