The Jewish High Holidays are all about family and friends sharing meals and nothing enhances the celebration like a decadent dessert. Paris-trained pastry chef, Paula Shoyer, known as “the Jewish baking maven,” has created the essential baking book for Jewish home cooks with THE HOLIDAY KOSHER BAKER. This stunning book will forever change the way people bake for the Jewish holidays because now choosing the right dessert is easy as pie, or babka or layer cake! Try this delicious dessert by Paula to sweeten your High Holiday celebration. Nut-free • Parve Honey Cake Biscotti Makes 30 It was around Rosh Hashanah when I was getting to the end of developing recipes for this book, and my friend and great baker, Rhonda Alexander-Abt, was horrified that I did not have a honey cake recipe. I told her how much I hated honey cake. She was relentless and said I could not call this a Jewish holiday baking book without honey cake. So I challenged her to come up with a new idea that I would actually like. Rhonda came up with the idea, and I created the recipe, which tastes just like honey cake, but has a cookie crunch. This recipe makes cookies on the chewier side, but if you want them harder, just bake them a few minutes longer after they are sliced. 3 cups plus 2 tablespoons (390g) all-purpose flour ½ cup (110g) dark brown sugar, packed ½ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 teaspoon baking powder dash salt ½ cup (120ml) canola oil ½ cup (170g) honey ¼ cup (60ml) brewed coffee or espresso 2 large eggs PREHEAT OVEN to 350°F (180°C). Cover a jelly roll pan or cookie sheet with parchment paper. Set it aside. IN A LARGE BOWL, place the flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt and mix together. Add the oil, honey, coffee, and eggs and mix gently to combine. Divide the dough in half and shape each half into a log, 10 to 12 inches (25 to 30cm) long by 4 inches (10cm) wide, leaving 2 to 3 inches (5 to 8cm) between each loaf. BAKE for 35 minutes, or until the loaves are set and a little browned on the bottom. Slide the parchment paper off the pan. Let the loaves sit for five minutes. Slice each loaf into ¾ to 1-inch (2cm) slices. Place a new piece of parchment paper on the pan and place the cookies on it, cut side down. Bake for five more minutes. Let the cookies cool on the pan. Store in an airtight container for up to five days or freeze for up to three months. Recipe may be reprinted with the following credit: Recipe from The Holiday Kosher Baker by Paula Shoyer Sterling / November 2013
Posted on: Thu, 28 Aug 2014 16:44:29 +0000