**Shortbread Dough and Coconut Thumb Print Cookies**

We've made our shortbread dough, it's chilled. This is about how much you're looking to break off - this is one ounce exactly, just a little golf ball size. Right? We're just going to roll them an egg and try to keep um one hand for the egg, one hand for the coconut, almost like you're making a breaded cutlet. This is the shorter dried coconut that's unsweetened, actually. This is where I detract from Queen - I don't tell her she uses the longer, you know, standard soft sweetened coconut and those are delicious but I kind of just like this coconut and it looks super cute with its short hair.

So we're going to um add the little indentation. What I normally do is kind of Pat all of them down so that instead of a ball shape they're more of like a rounded disc cookie shape, if you will. Just make enough of a of an indentation for some Jam to go in, smooth out or massage any cracks that you create along the way. I mean if you want to measure it out, it will be like a quarter, a half teaspoon each - you don't have to be that precise. I love the bone, Mama, Jam, the raspberry preserves, you do want the seeds so go for preserves rather than like a jelly and then apricot also is a classic.

So we're just going to bake them off in a 350 oven for about 20-25 minutes. You want the coconut to be nice and golden - they'll tell you when they're ready. These are out of the oven, they are so gorgeous. They're like beautiful little Jewels.

**Aina's Jam Thumb Print Cookies**

These are my take on Aina's Jam thumb print cookies. They are a classic in our household for a reason. Hmmm buttery, tender, perfect amount of sweetness from the jam, the coconut is really bringing both that nutty aroma but also nice fun texture. This shorter unsweetened coconut toasted up so well - it's just really rich, buttery crumbly. It's a nice old-fashioned cookie, but a classic for a reason.

**Biscotti**

Today I'm making biscotti which is super nostalgic for me. I used to eat biscotti when I lived at home with my parents pretty much every night with them. Biscotti dough is usually made with like flour eggs sugar butter some extracts. This one has almonds in it too, really simple - it's a it's like a it's shortbread adjacent. I would say there's a decent amount of butter and it sets up to be pretty firm so we can shape it into logs. We're going for like two inches across 12 inches long that should be perfect.

And then we're gonna just bake it in the oven for 30 minutes at like 350 and when it comes out, we'll have like a loaf of biscotti dough that we're gonna slice into like one inch biscottis. I'm looking for like 10 to 12 pieces per loaf, then I'm just going to arrange them on a parchment-lined baking sheet cut side down and then we're going to put them into the oven again for that second bake to really draw out all the moisture.

**Biscotti with Chocolate Dipping**

The biscotti are out of the oven. I know that they're done because they're golden brown across the top and the sides, and there's very firm at this point. Now I'm going to dip them in some chocolate because biscotti gets 10 times better in my opinion - the minute they have chocolate on them. I'm using dark chocolate because I really love the combo of dark chocolate with almonds.

And then transfer it onto a parchment-lined baking sheet. You want to use chocolate that you've like melted over a double boiler. The biscuits are a little bit of a labor of love but you know, the fact that you can eat them for like the next month and leave them in your pantry in an airtight container and they'll like they'll be good for a while makes it worth it. Grab one anytime you're looking for a little midday pick-me-up.

**Chris's Biscotti Experience**

Rachel saw biscotti and she wanted to eat one, so she's here with me tasting them as a teenager. I was obsessed with the biscuits - they're so good! It's buttery, you get a little bit of crunch from the almonds in there too. The dark chocolate is like what really makes it nostalgic for me. It's perfect - it's buttery, it's crumbly, and I love the nuts in this biscotti. I know a lot of people don't like nuts and things well, no when Miss Curry you need it, biscotti is definitely a little bit Steppy for me - it's worth it because it just makes me feel all warm and fuzzy. It reminds me of when I was younger.

**Chris's Biscotti Making**

I'm making the biscuits right now, so let me show you how it goes. *pauses* Okay, I've got my ingredients out. This is my shortbread dough - look at that! It's all crumbly and beautiful. Now I just need to roll them into balls and flatten them slightly... there we go! *smiles*

I'm using a cookie scoop to portion out the dough. Just roll each one of these into a little ball, then flatten it slightly with a fork or your fingers. Then, just make an indentation in the center for some jam. I like to use a raspberry preserve - it's so good.

Now, let me pop them onto the baking sheet and get them into the oven. *pops biscuits onto baking sheet* Okay, that's all done! Now, I'll just bake them for 20 minutes or until they're golden brown on top...

"WEBVTTKind: captionsLanguage: entoday we're in the test kitchen making our favorite cookies a Great Cookie is a beautiful thing so you can have one or you can have ten and it's all good you could take it like the chocolatey way you can take it the Tangy way crunchy crumbly tender crispy chewy the whole spectrum of emotions can be expressed during the basically guide to better baking this was an amazing package that Sarah jampel created the very first recipe in that series was her buckwheat chocolate salted buckwheat chocolate chip cookies it was my go-to cookie that I would make almost weekly I love that sort of like crispy caramely base with whatever I had in my pantry if it was nuts or seeds or dried fruit or whatever so first thing we're going to do is mix our dry ingredients together which is just AP flour and buckwheat flour again really nutty and dark and gives these cup these cookies like sort of a deeper richer color um some baking powder baking soda and salt you want to make sure that your brown butter has cooled before you use it so you're not like scrambling your eggs but it has all this really awesome burnished bits from during the Browning period And this is sort of like a flavor bomb of like a beautiful toasty vanilla-y notes so we have a little bit of brown sugar and a little bit of white sugar one full egg and we're going to do this in slow addition so one at a time adding one egg and then we're gonna add two yolks and a little bit of vanilla extract adding extra richness and fat without the added protein of the white we're going to fold in our dry sesame seeds a mix of black and white and some flax seeds I like them because they provide a little bit of texture and mostly like a really fun confetti like look what I'm gonna do is roll each individual ball in Rice Krispies Cereal the reason that this happened is because early covid again I was wanting sweets desperately but wanting very easy and simple ways to get those sweets into my home so I was making a lot of cookies and I was making a lot of Rice Krispie treats and then we're just going to finish them with a little bit of flaky salt what we're going to do is bake them and then right when they come out of the oven we're gonna bang the sheet pan on the counter and you can see that they kind of de-puffed and have these nice little crinkle so we were basically like it was rising and then we arrested the rise make them nice and flat and now we're just going to crisp them all the way through so our cookies are done they look wonderful they're nice and toasty you can see the parts where it has cereal gets like a little golden brown and toasty which is awesome it's nice and salty nice and crispy and a mixture of textures which I love um so the cereal stays really crispy and light and puffy like what you love about Rice Krispies and then the inside is just nutty and Rich and delightful I love it to me this is a perfect snack cookie like this isn't necessarily dessert but if you put them on either side of an ice cream sandwich I would not be mad at that either I first baked these cookies when my husband and I were running a micro Bakery out of our apartment during the pandemic my berry crisp cookie is a take on a regular chocolate chip cookie it uses one of my favorite ingredients which is this raspberry chocolate and then I make a very simple oatmeal streusel to put on top the first thing I'm going to do is make my streusel I have flour sugar next is light brown sugar and salt as well astruso is a crumbly topping uh you've probably seen it on top of like a pie or coffee cake next I'm adding some cold cubed butter I'm looking to just make the mixture crumbly and have the butter Incorporated in chunks I'm adding oats for texture and as it toasts in the oven it'll take on this slightly malty taste which complements the cookie very well this is the finished streusel that I'm going to press onto the top of my cookie so here is my cookie dough it's a standard like chocolate chip cookie dough I've added lemon zest to the dough as well just to you know reflect the flavor and the tartness of the raspberry chocolate and really tie in that whole Berry crisp nature of it my favorite part of this recipe is this chocolate I love it it's from bellarona which is really my favorite chocolate to use I've used it in every professional kitchen that I've ever worked in similar to white chocolate but where white chocolate would have milk powder this instead has freeze-dried raspberry powder which is what gives it that color and that really intense raspberry flavor it's just unlike anything you've ever tasted before and then I have toasted pecans which I've chopped the nuts have to be toasted okay that's important don't come at me with some raw nuts that are waxy and crumbly you gotta toast them first to really unlock their flavor and next thing I'm going to do is just scoop it onto a sheet tray using an ice cream scoop then top with streusel and chill the dough for like two hours and even up to overnight I'm going to pop these in the oven at 350 for 8 to 12 minutes here are my baked cookies they look great you can see that the edges are pale golden brown the centers are slightly pale you really don't want to over bake your cookie all right it needs to be a bit chewy in the center you can always under bake your cookies Just a Touch because when you take them out of the oven they're going to continue to cook here are my berry crisp cookies they're absolutely my favorite cookie to make any time of the year it's the tartness of the chocolate that hits you first it's sweet it's tart it's crunchy chewy it's just a little bit crispy there is a reason that it's sold out every time we put it on the menu it was extremely unexpected flavor combination that people absolutely love when I'm craving a cookie I want a little bit of everything I want them to be a little crispy definitely chewy a little sweet a little salty kind of touch upon all of those classic temples today I'm making a salted toffee cookie the base of this cookie uses Ba's best cookie dough recipe which we know is well tested it's well liked and really speaks to how when you do have a good foundation you can really use that to kind of Go in different directions I'm going to start by making The Salted toffee and it is one of the easiest things you'll ever make it's just a little bit of sugar and then butter and solve don't walk away from the stove because it will burn toffee is essentially hard candy essential that you take this up to a certain temperature I'm gonna take it up to around between 290 to 300 degrees Fahrenheit and it is really important that you take it up to the specific temperature because if you don't then the candy will not Harden and it will be kind of like malleable and that's not what we're looking for um once this is ready you have to work really fast to pour it in the sheet pan and spread it because if you don't it's going to start solidifying in the pot itself this has been cool and look it's so hard see it broke so that's what we want we want the toffee to break as soon as you hit it with something this is so fun if you need to get some aggression now for the real fun part the goal is to break these toffee pieces into bite-sized chunks so that they can fold nicely into each cookie so this is a brown butter cookie dough and I have my wet ingredients already mixed and this is some butter and sugar that's been creamed together and now I'm gonna slowly add the flour and the dry ingredients gently just stir and we don't want to overwork this Cookie Dough because otherwise the cookie won't be chewy like you're going to overwork the gluten a dough like this is generally used for a chocolate chip cookie you know because there is enough like sugar and flour to really kind of help hold like the chocolate chips together I'm adding coffee to this you want just enough so that you get those little puddles of toffee I am going to let this dough rest for about 10-15 minutes the flour is going to absorb more of the moisture and that way when we like about little like Cookie Balls they're gonna hold their shape these are going to go in the oven for about eight to ten minutes at 375. oh my God these look perfect so you can see that the edges are crispy and golden and the toffee has kind of melted into the cookie these are my salted toffee cookies crispy on the edges gooey in the center so delicious so buttery you really get those toasty notes from the brown butter and the toffee is like spread evenly through the cookie and you can really see that from the back of this cookie like the toffee has kind of melted everywhere so with each bite you're going to get a little piece of toffee imagine just like sitting on your couch watching your favorite show and then you have a warm cookie like this like I I don't think it gets better than that so this is a published recipe and this was honestly from maybe five or so years ago this recipe I think is like very visually impactful but it's also very easy and forgiving to put together so we're starting here with a shortbread dough one that incorporates a decent amount of Dutch processed cocoa powder and then one that just is allowed to stay a little bit plainer with vanilla so you're making an alternating stack of the does two layers of vanilla two layers of chocolate unlike cookies that bend have gooey centers shortbread is something that has a snap to it so I then I want to roll this dough together starting at one Edge I'm just pulling it into shape into a log you can already see how compacting it into a log kind of almost swirled and waved those two doughs together this will keep in the freezer for months like this rest it two hours until it's firm and it's really nicely sliceable and you're good to go so this is the chilled dough what's fun about this is you know you don't have to go all in on one sanding sugar in fact you don't even need to use sanding sugar but it's a way to like take this zebra stripe shortbread cookie and elevate it still further now egg wash here is to help the sanding sugar adhere this is all kind of like extra credit but it takes something that's already beautiful and makes it just slightly over the top you know these are going to go into the oven at 350. this is about the right amount to put on a baking sheet because they will spread a little bit oh no not crazily so these have been baking you know for you know close to 14 minutes here you're not going to see a big color change what you will feel is a slightly firming around the edge and a little bit of like golden color underneath these are my zebra striped shortbread cookie oh that smells good that Coco is coming through they're like super buttery and uh and this kind of melts in your mouth I really love these cookies so my favorite cookie is Ina Gardens Jam thumb print cookie it is one I've been making for years and years and years well before I got into food so we've made our shortbread dough it's chilled this is about how much you're looking to break off this is one ounce exactly just a little golf ball size right we're just going to roll them an egg and try to keep um one hand for the egg one hand for the coconut almost like you're making a breaded cutlet this is the shorter dried coconut that's unsweetened actually this is where I detract from Queen I don't tell her she uses the longer you know standard soft sweetened coconut and those are delicious but I kind of just I like this coconut and it looks super cute with its short hair so but now we're going to um add the little indentation what I normally do is kind of Pat all of them down so that instead of a ball shape they're more of like a rounded disc cookie shape if you will just make enough of a of an indentation for some Jam to go in smooth out or massage any cracks that you create along the way I mean if you want to measure it out it will be like a quarter a half teaspoon each you don't have to be that precise I love the bone Mama Jam the raspberry preserves you do want the seeds so go for preserves rather than like a a jelly and then apricot also is a classic so we'll use that as well we're just going to bake them off in a 350 oven for about 20-25 minutes you want the coconut to be nice and golden they'll tell you when they're ready these are out of the oven they are so gorgeous they're like beautiful little Jewels here we are my take on aina's Jam thumb print cookies they are a classic in our household for a reason hmm buttery tender perfect amount of Sweetness from the jam the coconut is really bringing both that nutty Aroma but also nice fun texture this shorter unsweetened coconut toasted up so well it's just really rich buttery crumbly it's a nice old-fashioned cookie but a classic for a reason today I'm making a biscotti which is super nostalgic for me I used to eat biscotti when I lived at home with my parents pretty much every night with them so biscotti dough is usually made with like flour eggs sugar butter some extracts this one has almonds in it too really simple it's a it's like a it's shortbread adjacent I would say there's a decent amount of butter and it sets up to be pretty firm so we can shape it into logs we're going for like two inches across 12 inches long that should be perfect and then we're gonna just bake it in the oven for 30 minutes at like 350 and when it comes out we'll have like a loaf of biscotti dough that we're gonna slice into like one inch biscottis I'm looking for like 10 to 12 pieces per loaf then I'm just going to arrange them on a parchment lined baking sheet cut side down and then we're going to put them into the oven again for that second bake to really draw out all the moisture the biscotti are out of the oven I know that they're done because they're golden brown across the top and the sides and there's very firm at this point and now I'm going to dip them in some chocolate because biscotti gets 10 times better in my opinion the minute they have chocolate on them I'm using dark chocolate because I really love the combo of dark chocolate with almonds and then transfer it onto a parchment lined baking sheet you want to use chocolate that you've like melted over a double boiler the Scotties are a little bit of a labor of love but you know the fact that you can eat them for like the next month and leave them in your pantry in an airtight container and they'll like they'll be good for a while makes it worth it grab one anytime you're looking for a little midday pick-me-up Rachel saw biscotti and she wanted to eat one so she's here with me tasting them as a teenager I was obsessed with the Scotties it's so good it's buttery you get a little bit of crunch from the almonds in there too the dark chocolate is like what really makes it nostalgic for me it's perfect it's buttery it's crumbly and I love the nuts in this biscotti I know a lot of people don't like nuts and things well no When Miss Curry you need it biscotti is definitely a little bit Steppy for me it's worth it because it just makes me feel all warm and fuzzy it reminds me of when I was younger eating these with my parents so it's wholesome dish for me hey Chris take this like really wet buttery dough and wrap it in plastic sure why not great awesome let's do that oh this is not the it's got the slighty Edge hey how you doingtoday we're in the test kitchen making our favorite cookies a Great Cookie is a beautiful thing so you can have one or you can have ten and it's all good you could take it like the chocolatey way you can take it the Tangy way crunchy crumbly tender crispy chewy the whole spectrum of emotions can be expressed during the basically guide to better baking this was an amazing package that Sarah jampel created the very first recipe in that series was her buckwheat chocolate salted buckwheat chocolate chip cookies it was my go-to cookie that I would make almost weekly I love that sort of like crispy caramely base with whatever I had in my pantry if it was nuts or seeds or dried fruit or whatever so first thing we're going to do is mix our dry ingredients together which is just AP flour and buckwheat flour again really nutty and dark and gives these cup these cookies like sort of a deeper richer color um some baking powder baking soda and salt you want to make sure that your brown butter has cooled before you use it so you're not like scrambling your eggs but it has all this really awesome burnished bits from during the Browning period And this is sort of like a flavor bomb of like a beautiful toasty vanilla-y notes so we have a little bit of brown sugar and a little bit of white sugar one full egg and we're going to do this in slow addition so one at a time adding one egg and then we're gonna add two yolks and a little bit of vanilla extract adding extra richness and fat without the added protein of the white we're going to fold in our dry sesame seeds a mix of black and white and some flax seeds I like them because they provide a little bit of texture and mostly like a really fun confetti like look what I'm gonna do is roll each individual ball in Rice Krispies Cereal the reason that this happened is because early covid again I was wanting sweets desperately but wanting very easy and simple ways to get those sweets into my home so I was making a lot of cookies and I was making a lot of Rice Krispie treats and then we're just going to finish them with a little bit of flaky salt what we're going to do is bake them and then right when they come out of the oven we're gonna bang the sheet pan on the counter and you can see that they kind of de-puffed and have these nice little crinkle so we were basically like it was rising and then we arrested the rise make them nice and flat and now we're just going to crisp them all the way through so our cookies are done they look wonderful they're nice and toasty you can see the parts where it has cereal gets like a little golden brown and toasty which is awesome it's nice and salty nice and crispy and a mixture of textures which I love um so the cereal stays really crispy and light and puffy like what you love about Rice Krispies and then the inside is just nutty and Rich and delightful I love it to me this is a perfect snack cookie like this isn't necessarily dessert but if you put them on either side of an ice cream sandwich I would not be mad at that either I first baked these cookies when my husband and I were running a micro Bakery out of our apartment during the pandemic my berry crisp cookie is a take on a regular chocolate chip cookie it uses one of my favorite ingredients which is this raspberry chocolate and then I make a very simple oatmeal streusel to put on top the first thing I'm going to do is make my streusel I have flour sugar next is light brown sugar and salt as well astruso is a crumbly topping uh you've probably seen it on top of like a pie or coffee cake next I'm adding some cold cubed butter I'm looking to just make the mixture crumbly and have the butter Incorporated in chunks I'm adding oats for texture and as it toasts in the oven it'll take on this slightly malty taste which complements the cookie very well this is the finished streusel that I'm going to press onto the top of my cookie so here is my cookie dough it's a standard like chocolate chip cookie dough I've added lemon zest to the dough as well just to you know reflect the flavor and the tartness of the raspberry chocolate and really tie in that whole Berry crisp nature of it my favorite part of this recipe is this chocolate I love it it's from bellarona which is really my favorite chocolate to use I've used it in every professional kitchen that I've ever worked in similar to white chocolate but where white chocolate would have milk powder this instead has freeze-dried raspberry powder which is what gives it that color and that really intense raspberry flavor it's just unlike anything you've ever tasted before and then I have toasted pecans which I've chopped the nuts have to be toasted okay that's important don't come at me with some raw nuts that are waxy and crumbly you gotta toast them first to really unlock their flavor and next thing I'm going to do is just scoop it onto a sheet tray using an ice cream scoop then top with streusel and chill the dough for like two hours and even up to overnight I'm going to pop these in the oven at 350 for 8 to 12 minutes here are my baked cookies they look great you can see that the edges are pale golden brown the centers are slightly pale you really don't want to over bake your cookie all right it needs to be a bit chewy in the center you can always under bake your cookies Just a Touch because when you take them out of the oven they're going to continue to cook here are my berry crisp cookies they're absolutely my favorite cookie to make any time of the year it's the tartness of the chocolate that hits you first it's sweet it's tart it's crunchy chewy it's just a little bit crispy there is a reason that it's sold out every time we put it on the menu it was extremely unexpected flavor combination that people absolutely love when I'm craving a cookie I want a little bit of everything I want them to be a little crispy definitely chewy a little sweet a little salty kind of touch upon all of those classic temples today I'm making a salted toffee cookie the base of this cookie uses Ba's best cookie dough recipe which we know is well tested it's well liked and really speaks to how when you do have a good foundation you can really use that to kind of Go in different directions I'm going to start by making The Salted toffee and it is one of the easiest things you'll ever make it's just a little bit of sugar and then butter and solve don't walk away from the stove because it will burn toffee is essentially hard candy essential that you take this up to a certain temperature I'm gonna take it up to around between 290 to 300 degrees Fahrenheit and it is really important that you take it up to the specific temperature because if you don't then the candy will not Harden and it will be kind of like malleable and that's not what we're looking for um once this is ready you have to work really fast to pour it in the sheet pan and spread it because if you don't it's going to start solidifying in the pot itself this has been cool and look it's so hard see it broke so that's what we want we want the toffee to break as soon as you hit it with something this is so fun if you need to get some aggression now for the real fun part the goal is to break these toffee pieces into bite-sized chunks so that they can fold nicely into each cookie so this is a brown butter cookie dough and I have my wet ingredients already mixed and this is some butter and sugar that's been creamed together and now I'm gonna slowly add the flour and the dry ingredients gently just stir and we don't want to overwork this Cookie Dough because otherwise the cookie won't be chewy like you're going to overwork the gluten a dough like this is generally used for a chocolate chip cookie you know because there is enough like sugar and flour to really kind of help hold like the chocolate chips together I'm adding coffee to this you want just enough so that you get those little puddles of toffee I am going to let this dough rest for about 10-15 minutes the flour is going to absorb more of the moisture and that way when we like about little like Cookie Balls they're gonna hold their shape these are going to go in the oven for about eight to ten minutes at 375. oh my God these look perfect so you can see that the edges are crispy and golden and the toffee has kind of melted into the cookie these are my salted toffee cookies crispy on the edges gooey in the center so delicious so buttery you really get those toasty notes from the brown butter and the toffee is like spread evenly through the cookie and you can really see that from the back of this cookie like the toffee has kind of melted everywhere so with each bite you're going to get a little piece of toffee imagine just like sitting on your couch watching your favorite show and then you have a warm cookie like this like I I don't think it gets better than that so this is a published recipe and this was honestly from maybe five or so years ago this recipe I think is like very visually impactful but it's also very easy and forgiving to put together so we're starting here with a shortbread dough one that incorporates a decent amount of Dutch processed cocoa powder and then one that just is allowed to stay a little bit plainer with vanilla so you're making an alternating stack of the does two layers of vanilla two layers of chocolate unlike cookies that bend have gooey centers shortbread is something that has a snap to it so I then I want to roll this dough together starting at one Edge I'm just pulling it into shape into a log you can already see how compacting it into a log kind of almost swirled and waved those two doughs together this will keep in the freezer for months like this rest it two hours until it's firm and it's really nicely sliceable and you're good to go so this is the chilled dough what's fun about this is you know you don't have to go all in on one sanding sugar in fact you don't even need to use sanding sugar but it's a way to like take this zebra stripe shortbread cookie and elevate it still further now egg wash here is to help the sanding sugar adhere this is all kind of like extra credit but it takes something that's already beautiful and makes it just slightly over the top you know these are going to go into the oven at 350. this is about the right amount to put on a baking sheet because they will spread a little bit oh no not crazily so these have been baking you know for you know close to 14 minutes here you're not going to see a big color change what you will feel is a slightly firming around the edge and a little bit of like golden color underneath these are my zebra striped shortbread cookie oh that smells good that Coco is coming through they're like super buttery and uh and this kind of melts in your mouth I really love these cookies so my favorite cookie is Ina Gardens Jam thumb print cookie it is one I've been making for years and years and years well before I got into food so we've made our shortbread dough it's chilled this is about how much you're looking to break off this is one ounce exactly just a little golf ball size right we're just going to roll them an egg and try to keep um one hand for the egg one hand for the coconut almost like you're making a breaded cutlet this is the shorter dried coconut that's unsweetened actually this is where I detract from Queen I don't tell her she uses the longer you know standard soft sweetened coconut and those are delicious but I kind of just I like this coconut and it looks super cute with its short hair so but now we're going to um add the little indentation what I normally do is kind of Pat all of them down so that instead of a ball shape they're more of like a rounded disc cookie shape if you will just make enough of a of an indentation for some Jam to go in smooth out or massage any cracks that you create along the way I mean if you want to measure it out it will be like a quarter a half teaspoon each you don't have to be that precise I love the bone Mama Jam the raspberry preserves you do want the seeds so go for preserves rather than like a a jelly and then apricot also is a classic so we'll use that as well we're just going to bake them off in a 350 oven for about 20-25 minutes you want the coconut to be nice and golden they'll tell you when they're ready these are out of the oven they are so gorgeous they're like beautiful little Jewels here we are my take on aina's Jam thumb print cookies they are a classic in our household for a reason hmm buttery tender perfect amount of Sweetness from the jam the coconut is really bringing both that nutty Aroma but also nice fun texture this shorter unsweetened coconut toasted up so well it's just really rich buttery crumbly it's a nice old-fashioned cookie but a classic for a reason today I'm making a biscotti which is super nostalgic for me I used to eat biscotti when I lived at home with my parents pretty much every night with them so biscotti dough is usually made with like flour eggs sugar butter some extracts this one has almonds in it too really simple it's a it's like a it's shortbread adjacent I would say there's a decent amount of butter and it sets up to be pretty firm so we can shape it into logs we're going for like two inches across 12 inches long that should be perfect and then we're gonna just bake it in the oven for 30 minutes at like 350 and when it comes out we'll have like a loaf of biscotti dough that we're gonna slice into like one inch biscottis I'm looking for like 10 to 12 pieces per loaf then I'm just going to arrange them on a parchment lined baking sheet cut side down and then we're going to put them into the oven again for that second bake to really draw out all the moisture the biscotti are out of the oven I know that they're done because they're golden brown across the top and the sides and there's very firm at this point and now I'm going to dip them in some chocolate because biscotti gets 10 times better in my opinion the minute they have chocolate on them I'm using dark chocolate because I really love the combo of dark chocolate with almonds and then transfer it onto a parchment lined baking sheet you want to use chocolate that you've like melted over a double boiler the Scotties are a little bit of a labor of love but you know the fact that you can eat them for like the next month and leave them in your pantry in an airtight container and they'll like they'll be good for a while makes it worth it grab one anytime you're looking for a little midday pick-me-up Rachel saw biscotti and she wanted to eat one so she's here with me tasting them as a teenager I was obsessed with the Scotties it's so good it's buttery you get a little bit of crunch from the almonds in there too the dark chocolate is like what really makes it nostalgic for me it's perfect it's buttery it's crumbly and I love the nuts in this biscotti I know a lot of people don't like nuts and things well no When Miss Curry you need it biscotti is definitely a little bit Steppy for me it's worth it because it just makes me feel all warm and fuzzy it reminds me of when I was younger eating these with my parents so it's wholesome dish for me hey Chris take this like really wet buttery dough and wrap it in plastic sure why not great awesome let's do that oh this is not the it's got the slighty Edge hey how you doing\n"