Christmas Cookie baking has begun! I started my baking season with these Vegan Mocha, Almond, Brandy Strazzate. This cookie is normally made with Strega, a herbal liqueur from the Basilicata Region of Italy, which supposedly goes really well with chocolate. That liqueur is difficult to find where I live, so I used brandy, which I always have on hand this time of year., and which also works well with the mocha, almond flavours in this cookie. This is a super delicious cookie, made without eggs or butter.
I woke up the other morning to this snowy site and decided it was the perfect day to begin my Christmas Baking.
It’s never too early to start baking Christmas cookies or playing around with Christmas lights: two of my favourite winter activities.
These Mocha Almond Brandy Strazzate cookies come together very quickly. And the taste is divine. A cookie dough made with cocoa powder and chocolate chips so you get chocolate goodness in every bite. The dough also contains ground almonds + chopped almonds – double goodness again! And the espresso coffee blends with the chocolate to create than umami mocha flavour that is so powerful.
Like I mentioned above, this cookie is traditionally made in the Basilicata Region of Italy where Strega is made. I think any liqueur/liquor that goes with mocha and almonds would work. If you don’t drink alcohol, try a strong spiced herbal tea or chai. Those would work too.
You can eat them plain, or sprinkled with some icing sugar. So tasty. Make a splash with your Christmas Baking this year. Try something new.
- 1/4 tsp baking powder
- 3/4 cup + 2 tbsp finely ground almonds
- 1 tbsp roughly chopped almonds
- 3/4 cup + 1 tbsp white flour
- 1/2 cup dark brown sugar
- 1 tbsp chocolate chips
- 1/2 tbsp cocoa powder
- 2 tsp olive oil
- 1/4 cup brandy
- 2 tsp espresso powder, dissolved in 1/4 c. boiling water
Preheat oven to 325 degrees F.
Mix together the ground almonds, chopped almonds, flour, brown sugar, chocolate chips and cocoa powder and olive oil.
Dissolve the baking powder in 2 teaspoons of hot water.
Add baking powder solution, coffee, and liqueur.
Give it all a good brisk stir. The dough will be very wet.
Form into 30 gram balls (or 1 ounce).
Place on parchment paper about 1 inch apart.
Bake in oven for 30 minutes, until dried out and set. The bottom will be slightly golden.
After 30 minutes, remove from oven.
Let dry on baking tray for 2-3 minutes.
Remove from baking tray to cool on a rack.
These cookies will keep in a coo, dry place or 3-5 days. Or you can freeze them for up to one month.
Recipe slightly adapted from Saveur Magazine February 4, 2013.
With Valentine’s Day just around the corner, I thought I would post this fantastic recipe for Mocha Chocolate Chip Oat Cookies. They are super chocolate-y and the espresso powder gives them a great oomph of flavour. And what could be a better gift for someone than a bunch of cookies all bundled up in red ribbon. These Valentine Day Mocha Chocolate Chip Oat Cookies would be a nice surprise in your partner’s lunch box, a sensational gift for your son or daughter’s teacher, or put some out on the table after dinner at home. Sweet Sensation!
I really love cookies. I love them for many different reasons: the endless flavours and varieties, they’re quick to make, they’re not very big but hit the spot without breaking the calorie bank and they are ubiquitous. Every culture makes cookies.
When I was little, my mom only made three types of cookies: sugar cookies, peanut butter cookies with raisins and oatmeal cookies that came from a package (all you had to do was add water and an egg). She never used a timer and always set the oven at 350 ° F. And, unlike my Mum’s Date and Oat Squares, my mom couldn’t finish a chapter of her book in the time it took to bake some cookies. So, we had our fair share of burnt cookies.
There are far too many varieties of cookies out there these days, for me to only make three types of cookies. So, my family is lucky in that way. I love trying new recipes. I made these Mocha Chocolate Chip Oat Cookies recently and they were a hit with everyone. They didn’t last long.
It doesn’t take very long to put together a batch of cookies, but, in order to do it properly, you do need to follow a few basic techniques.
- make sure all of your cookies are the same size (I weigh mine. And most of the cookies that I make weigh between 30-35 grams)
- use a timer (a kitchen timer, your microwave, your stove or your iphone)
- cookies are done when they are dry on top and just a hint of golden brown on the bottom (to check if they are ready to come out of the oven, flip one over onto your oven-mitted hand and see if it has turned golden)
- after you take the cookies out of the oven, place the cookie tray on rack for 1-5 minutes. The cookies will continue to cook. After that time (the recipe usually states how long to cool on the tray) place them directly on a rack to cool. They will firm up quite a bit.
- almost all cookie doughs freeze very well (before they are baked).
- I quite often will make some cookie dough, shape it into a flat disc, and freeze until I’m ready to bake the cookies. Let the dough thaw overnight in the fridge and then the next day, form into cookies and bake as usual.
- You can also shape the cookie dough into cookies and freeze on a flat tray until hard, and then place in a ziplock bag. Bake the cookies from frozen (add 1-2 minutes to baking time).
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 3/4 cup flour
- 1/4 cup cocoa
- 1 1/4 cups quick oats
- 1/2 tbsp instant espresso powder
- 1 tbsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups chocolate chips (dark or semi-sweet)
Beat softened butter with sugars until light and fluffy.
Dissolve espresso powder in the vanilla. Add to the egg/sugar mixture.
In a separate bowl, mix the dry ingredients: flour, cocoa, oats, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix gently until combined.
Weigh out approximately 35 grams of cookie dough. Roll it into a ball and place on a parchment lined baking sheet about 2 inches apart.
Baking in 375 ° oven for 9-10 minutes until dry on top and slightly golden underneath.
Remove from oven, place on wire rack for 1 minute. Remove cookies from tray and place directly on rack to cool.
Makes about 36-40 cookies.