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Jan. 23rd, 2022 08:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Chip Cookie Bars with Walnuts and Amaro.
1 1/4 cup flour (I used 3/4 cup flour and 1/2 cup pastry flour)
3/4 cup walnut pieces, chopped
1 Tbsp orange zest
3/4 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar, divided
2 eggses, room temperature
1/2 cup sour cream (I used creme fraiche)
1/2 cup amaro (I used half Punt e Mes and half Angostura; this was probably overkill on the quality, but I was out of the default Averna.)
2 1/2 oz chocolate chips
Heat the oven to 325. Line an 8x8x2 pan with parchment so there's enough overhang to lift the cake out of the pan after it's done baking. In a medium bowl, whisk the flour, walnut, orange zest, baking powder, and salt very well to combine. In the bowl of a stand mixer on high speed, beat the butter and 3/4 cup plus 2 Tbsp sugar until light and fluffy, about 3 minutes. Scrape down the sides, beat again briefly. Lower to medium speed and add one egg. When it's incorporated add the second egg. Once both are incorporated, scrape down the sides of the bowl and then beat until the mixture is light and fluffy again, about another 3 minutes.
Reduce speed to low and alternate adding 1/3 of dry ingredients, followed by 1/3 of the sour cream, and then 1/3 of the amaro until all are fully combined, scraping down the sides of the bowl as needed. The batter should be thick, but very moist. Transfer the batter to the parchment-lined baking dish. Smooth out the top, sprinkle 1 Tbsp sugar evenly, then lightly press the chocolate chips evenly into the batter. Sprinkle the remaining 1 Tbsp sugar over the chocolate chip-studded top.
Place on the middle rack of the oven and bake, rotating halfway through, until the batter has risen, top is turning golden, and it passes the toothpick test -- about 60-70 minutes. Let cool completely in the baking pan on a cooling rack. To serve, use the parchment to lift off the dish and cut into bars.
What worked: They were fine. The leftovers went well with afternoon tea for a few days. The amaro and orange were quite noticeable; Angostura amaro does have orange notes, so that probably helped. The sugar formed a nice but not overwhelming crunch on the top.
What didn't: Meh. It needed at least doubling the chocolate chips.
Will I make it again? I doubt it.
1 1/4 cup flour (I used 3/4 cup flour and 1/2 cup pastry flour)
3/4 cup walnut pieces, chopped
1 Tbsp orange zest
3/4 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar, divided
2 eggses, room temperature
1/2 cup sour cream (I used creme fraiche)
1/2 cup amaro (I used half Punt e Mes and half Angostura; this was probably overkill on the quality, but I was out of the default Averna.)
2 1/2 oz chocolate chips
Heat the oven to 325. Line an 8x8x2 pan with parchment so there's enough overhang to lift the cake out of the pan after it's done baking. In a medium bowl, whisk the flour, walnut, orange zest, baking powder, and salt very well to combine. In the bowl of a stand mixer on high speed, beat the butter and 3/4 cup plus 2 Tbsp sugar until light and fluffy, about 3 minutes. Scrape down the sides, beat again briefly. Lower to medium speed and add one egg. When it's incorporated add the second egg. Once both are incorporated, scrape down the sides of the bowl and then beat until the mixture is light and fluffy again, about another 3 minutes.
Reduce speed to low and alternate adding 1/3 of dry ingredients, followed by 1/3 of the sour cream, and then 1/3 of the amaro until all are fully combined, scraping down the sides of the bowl as needed. The batter should be thick, but very moist. Transfer the batter to the parchment-lined baking dish. Smooth out the top, sprinkle 1 Tbsp sugar evenly, then lightly press the chocolate chips evenly into the batter. Sprinkle the remaining 1 Tbsp sugar over the chocolate chip-studded top.
Place on the middle rack of the oven and bake, rotating halfway through, until the batter has risen, top is turning golden, and it passes the toothpick test -- about 60-70 minutes. Let cool completely in the baking pan on a cooling rack. To serve, use the parchment to lift off the dish and cut into bars.
What worked: They were fine. The leftovers went well with afternoon tea for a few days. The amaro and orange were quite noticeable; Angostura amaro does have orange notes, so that probably helped. The sugar formed a nice but not overwhelming crunch on the top.
What didn't: Meh. It needed at least doubling the chocolate chips.
Will I make it again? I doubt it.
