Amaretti cookies

1 cup whole blanched or unblanched almonds
1/2 cup powdered sugar
2 egg whites
1 tablespoon amaretto or 1/2 teaspoon almond extract
1/8 teaspoon cream of tartar
1/2 cup granulated sugar

Preheat oven to 325 degrees F. Line large cookie sheets with parchment paper or foil. Lightly grease foil, if using. In a food processor combine 1 cup almonds and the powdered sugar. Cover and process until finely ground. Set aside.

In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond mixture into the egg egg white mixture. Fold in remaining almond mixture.

Spoon almond mixture into 1-inch diameter mounds, 2 inches apart on the prepared cookie sheets. Place a whole almond atop each cookie. Sprinkle lightly with coarse sugar.

Bake for 13 to 15 minutes or until tops are set and lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies off parchment paper or foil when cool. Makes about 48 cookies.

Cucumber lime granita

1 tablespoon grated lime rind
1/2 cup fresh lime juice
3/4 cup sugar
1 cup water
1/4 teaspoon salt
1 pound chopped English cucumber (about 1 cucumber)

Combine first 5 ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute; remove from heat; let stand 10 minutes. Place juice mixture and cucumber in a blender; process until smooth. Cool completely. Pour mixture into an 11 x 7–inch baking dish. Cover and freeze for 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 3 hours). Remove from freezer; scrape with a fork until fluffy.

Adapted from Cooking Light

Deep dark chocolate cookies

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/2 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Recipe adapted from Epicurious

Carrot and chickpea salad

2 tablespoons fresh lemon juice (juice of 1 lemon)
grated zest of 1 lemon
2 garlic clove, minced

1/2 cup slivered almonds
2 packed cups cilantro leaves and stems
1 teaspoon ground cumin
1/2 teaspoon sweet smoked paprika
1/4 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Two 15-ounce cans chickpeas, drained and rinsed
1 pound carrots, peeled and coarsely shredded

In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Heat a skillet, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Spread the toasted almonds on paper towels and let cool.
Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.

Recipe adapted from Food and Wine

Wheat berry salad with goat cheese

1 1/4 cups wheat berries

• 2 1/2 cups chopped English cucumber
  2/3 cup thinly sliced green onions
  1 1/2 cups loosely packed chopped arugula
  6 tablespoons minced fresh flat-leaf parsley
  1 pint grape tomatoes, halved
  1 tablespoon grated lemon rind
  3 tablespoons fresh lemon juice
  1 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  1/2 teaspoon sugar
  2 tablespoons extra-virgin olive oil
  1 cup (4 ounces) crumbled goat cheese
  
  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
  2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
  3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Yogurt spelt cake

INGREDIENTS
3/4 cup (about 3 and 1/2 oz) spelt flour
3/4 cup (about 3 and 1/2 oz) whole wheat pastry flour
1 and 1/2 tsp baking powder
1/2 tsp sea salt
6 tbsp (3 oz) butter, softened at room temperature
3/4 cup raw sugar, plus 2 tbsp for sprinkling (I used 1/2 cup, but think the cake could use a little more sweetening and structure)
1/2 cup yogurt
1 large egg
1 tsp vanilla extract
1 lb plums, pits removed and sliced

2 tbsp raw sugar mixed with 1 tsp cinnamon

Preheat oven to 350 degrees F (325 degrees convection). Butter a 10-inch pie pan (or a 9-inch deep dish pan).
In a small bowl, whisk together flours, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar, beating on high with an electric mixer for about 3 minutes. Add yogurt, egg and vanilla; blend until just combined. Gradually add flour mixture and beat just until smooth.
Spoon batter into prepared pie pan and smooth with a spatula. Spread plum slices evenly over top, pressing down lightly to even out the top of the cake. Sprinkle 2 tbsp of cinnamon sugar evenly over the berries.
Bake cake in the 350 degree F oven for 10 minutes, then lower temperature to 325 degrees F (300 degrees F convection) and continue to bake until the middle is firm, the top is golden brown, and a tester (inserted in the most berry-free middle spot) comes out clean, about an hour. Cool in pan on wire rack. Decorate with a dusting of powdered sugar and/or serve with whipped or ice cream.

Pizza margherita with arugula

1 1/4 C AP flour
1 1/4 C whole wheat flour
1 tsp salt
1 tsp sugar
1 C water
2 tbsp olive oil
1 package (2 1/4 tsp) yeast
1 tsp cornmeal
8 oz sliced fresh mozzarella
1 large slice tomato
1 bunch arugula
2 tbsp chopped fresh basil

Add all ingredients in your breadmachine except cornmeal. Process on dough setting.
Preheat oven to 450. Sprinkle large baking stone with cornmeal. When pizza dough is ready, spread on baking stone, layer tomatoes and cheese and bake for about 10 minutes, until dough is almost done. Set oven on broil and broil until cheese melt and browns according to desired doneness. Take pizza out of oven and spread fresh arugula and chopped basil on top. Add freshly grated pepper according to taste.