I made Apple Pie Bars for friends and neighbors last Christmas and am receiving requests for them this year. This recipe was in the NYT by Genevieve Ko. This makeover may be the ultimate challenge. Fortunately, I only make these once a year. Looking forward to making your biscotti. Thanks!
Do you recommend any particular brands for the alternatives? Specifically I’m thinking about almond flour and whether you feel it’s important use organic. Thanks!
Hi Cindy, I share brand recommendations for flour in part 2 of this series, linked below. I don't always purchase organic almond flour or almonds because of the price. I really like Bob's Red Mill for nut flours, and I like that it comes finely ground or as a coarse meal. I also make almond flour in a VitaMix if I only need a small amount, but I am mostly buying it at the store. https://brainhealthkitchen.substack.com/p/to-make-cookies-and-other-treats
Just made these and they’re delicious! One note: the instructions call for water when blending the eggs and sugar, but I didn’t see this in the ingredients. So I just added a teaspoon- seemed to work fine. I also just plopped the two halves on my Silpat and shaped from there, rather than trying to roll the sticky dough (wet hands help prevent sticking) and it worked beautifully. Thank you for the recipe!
All these cookie suggestions make me want to bake. My mother had an almond biscotti recipe everyone loved. I am going to try it using some of your ingredient swaps. Will let you know how my new ones turn out!
I would love a makeover of Lemon-Pistachio Snowballs, similar to Mexican Wedding Cookies. There’s nut flour already!! Maybe that’s a good start! Thanks!
Would love to figure out how to make Cardamon Toast brain healthy! It's very similar to biscotti that it is double baked. Not sure how to swap out the shortening/butter, sour cream and all the sugar/ flour but still have the taste and crunch...haven't had these in so long because of the ingredients
Pistachio Bundt cake - yellow cake Bundt w walnuts and Jello Pistachio flavored pudding between the three cut layers. My mom who passed from Alzheimer’s in 2023 would make this every Christmas and was my Dads favorite. Would love to make him a brain healthy version.
Year-round, my husband wants Oatmeal Raisin cookies. He’s learned to make them using gluten-free flour but they have lots of butter and sugar. He is allergic to almonds, so we don’t use almond flour.
A family holiday favorite is Chocolate Gingersnaps, which are featuring brain-healthy fresh minced ginger, cocoa, and chopped dark chocolate but...the dough base is butter and brown sugar creamed together. I would love a healthier version of this delicious treat. I can't wait to try your biscotti. Thank you.
I used to make a shortbread cookie dough - 3/4 of the dough pressed into a 8x8 baking dish and par bake…top with a seasonal fruit pie filling and crumbled the remaining dough atop bake for 20 mins. I haven’t made it because the butter, sugar needed for the dough….is a brain health stop sign!
My grandmother, Nana, lived in Ohio and we lived in San Francisco - I was very close to her even though we only got to see here once a year during the holidays. She baked a ton while visiting (Mom was not happy with her kitchen being taken over!) My brother and my favorite was her Hershey Kiss Drop Sugar cookie. It’s a blob of dough with a lot of white sugar and then a big Hershey shoved into the middle on top. Yum! I miss you Nana!!!
Hi. I like biscotti that have a light delicate texture like the old Stella Dora's rather than the hard ones popular for dipping. What's the texture of your recipe and if it's hard, do you have a suggestion for how to adjust it to make it more tender. Thanks
Hi, I grew up on those Stella Dora's too! The great thing about making biscotti yourself is that you can make them as hard or soft as you like. To keep them softer, just skip or shorten the second baking step. I like a slightly soft biscotti too, so i think you'll find these don't get hard even if baked as directed.
Red velvet cake (the traditional recipe) with cream cheese frosting.
Would the peanut butter kiss cookies turn out ok with tahini instead of the butter? Would it be a 1:1 substitute?
I made Apple Pie Bars for friends and neighbors last Christmas and am receiving requests for them this year. This recipe was in the NYT by Genevieve Ko. This makeover may be the ultimate challenge. Fortunately, I only make these once a year. Looking forward to making your biscotti. Thanks!
Hi Janet. Yes, a real challenge, an all butter, all white flour, lots of sugar recipe!
Do you recommend any particular brands for the alternatives? Specifically I’m thinking about almond flour and whether you feel it’s important use organic. Thanks!
Hi Cindy, I share brand recommendations for flour in part 2 of this series, linked below. I don't always purchase organic almond flour or almonds because of the price. I really like Bob's Red Mill for nut flours, and I like that it comes finely ground or as a coarse meal. I also make almond flour in a VitaMix if I only need a small amount, but I am mostly buying it at the store. https://brainhealthkitchen.substack.com/p/to-make-cookies-and-other-treats
Just made these and they’re delicious! One note: the instructions call for water when blending the eggs and sugar, but I didn’t see this in the ingredients. So I just added a teaspoon- seemed to work fine. I also just plopped the two halves on my Silpat and shaped from there, rather than trying to roll the sticky dough (wet hands help prevent sticking) and it worked beautifully. Thank you for the recipe!
Thanks Elizabeth, I just added the water to the ingredient list. Glad you like it and thanks for the tip!
All these cookie suggestions make me want to bake. My mother had an almond biscotti recipe everyone loved. I am going to try it using some of your ingredient swaps. Will let you know how my new ones turn out!
Yes I would love to hear!
I would love a makeover of Lemon-Pistachio Snowballs, similar to Mexican Wedding Cookies. There’s nut flour already!! Maybe that’s a good start! Thanks!
Yes a fabulous start!!! Snowball cookies are just so fun.
I would love a healthy makeover of the traditional French “pain d’épices”.
I had to look that one up Luz! Kind of like a cross between bread and cake with lots of sugar or honey and butter.
Would love to figure out how to make Cardamon Toast brain healthy! It's very similar to biscotti that it is double baked. Not sure how to swap out the shortening/butter, sour cream and all the sugar/ flour but still have the taste and crunch...haven't had these in so long because of the ingredients
Sounds like a good challenge!
Pistachio Bundt cake - yellow cake Bundt w walnuts and Jello Pistachio flavored pudding between the three cut layers. My mom who passed from Alzheimer’s in 2023 would make this every Christmas and was my Dads favorite. Would love to make him a brain healthy version.
I think my mom made a cake like this! The Duncan Hines and jello pudding mix combo had a lot of applications.
Year-round, my husband wants Oatmeal Raisin cookies. He’s learned to make them using gluten-free flour but they have lots of butter and sugar. He is allergic to almonds, so we don’t use almond flour.
A classic cookie that deserves a makeover!
A family holiday favorite is Chocolate Gingersnaps, which are featuring brain-healthy fresh minced ginger, cocoa, and chopped dark chocolate but...the dough base is butter and brown sugar creamed together. I would love a healthier version of this delicious treat. I can't wait to try your biscotti. Thank you.
I am a sucker for a chocolate gingersnap!
I used to make a shortbread cookie dough - 3/4 of the dough pressed into a 8x8 baking dish and par bake…top with a seasonal fruit pie filling and crumbled the remaining dough atop bake for 20 mins. I haven’t made it because the butter, sugar needed for the dough….is a brain health stop sign!
Oh wow, so mamy brain healthy possibilities here!
I would love to see a remake of chocolate kiss peanut butter cookies and snickerdoodles
Oh snickerdoodles!!
My grandmother, Nana, lived in Ohio and we lived in San Francisco - I was very close to her even though we only got to see here once a year during the holidays. She baked a ton while visiting (Mom was not happy with her kitchen being taken over!) My brother and my favorite was her Hershey Kiss Drop Sugar cookie. It’s a blob of dough with a lot of white sugar and then a big Hershey shoved into the middle on top. Yum! I miss you Nana!!!
I haven't had one of those in years Liz! Def a good candidate for a BHK makeover!
Hi. I like biscotti that have a light delicate texture like the old Stella Dora's rather than the hard ones popular for dipping. What's the texture of your recipe and if it's hard, do you have a suggestion for how to adjust it to make it more tender. Thanks
Hi, I grew up on those Stella Dora's too! The great thing about making biscotti yourself is that you can make them as hard or soft as you like. To keep them softer, just skip or shorten the second baking step. I like a slightly soft biscotti too, so i think you'll find these don't get hard even if baked as directed.