Page 86 - Classic Cookies with Modern Twists
P. 86
WITH A TWIST
Dou ble Es presso Hazelnut Biscot ti (pictured): Omit the
aniseed and orange zest. Add ¼ cup instant espresso
powder and 1 teaspoon grou nd cinnamon to the sugar
and eggs. Substitute 1 cup haze lnuts for the almonds.
Substitute an additional ¾ teaspoon vanilla extract (2
teaspoons tot al) for the almond extract.
Coc oa –Cacao Nib Biscot ti: Omit the aniseed and orange
zest, and add ⅓ cup unsweetened coc oa powder to the dr y
ingredients. Substitute 1 cup bittersweet choc ol ate
shavings and ½ cup cacao nibs for the almonds.
Substitute an additional ¾ teaspoon vanilla extract (2
teaspoons tot al) for the almond extract.
