Today, I had a presentation at UW for my Asian American Studies: Asian Theater Class. The presentation: Act out the lines of the play "Tea" by Velina Houston in groups of 6. I never knew how much fun acting could be.
The lights were dim in the Ethnic Cultural Theater. As we watched other groups go through their lines, it was finally our group's turn to have the spot light. We sat around a bamboo mat, had tea and recited our lines. Nervous? Yes. But it all went away when we came into character. Not to mention how great my group was!
So, how do these cookies come into play? Well, yesterday, I really did NOT want to study. If I don't study what do I do? Make food! This time, I decided to make this hybrid cookie. This was actually my first time making these. At first I was simply going to make Black and White Cookies but I thought they were too plain and needed added texture. Thus, I added almonds to the top and drizzled with white chocolate instead. The flavors of a Chocolate & Almond Biscotti with the texture of the cookie resembling that of a Black And white Cookie.
All in all, you can't make baked goods without giving some away. After all, it's the time of year where giving treats should be a must!! This was exactly why I gave some to my AAS group. I hope they liked it! :)
Black and White Cookies
(Makes about 16 large cookies)
Adapted from Gourmet Cookbook via Joy The Baker
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup well-shaken buttermilk
1 teaspoon vanilla
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 large egg
1/2 cup chopped almonds
Melted Milk Chocolate
Melted White Chocolate
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Once cooled, spread melted chocolate on the bottom of the cookies. Sprinkle the chopped almonds over the chocolate. Finally, drizzle with white chocolate.