Cook and Bake With Amra

Ingredients:  1 cup granulated sugar 2 tablespoons light corn syrup or golden syrup 1/4 cup water 2 tablespoons butter 1/2 teaspoon baking soda 3/4 cup broken-up chunks of thin salted pretzels 3/4 cup roasted salted peanuts 3/4 to 1 cup semisweet chocolate chips Directions:  1. Either grease a large cookie sheet or line it with parchment paper or a nonstick baking mat. Get all of your other ingredients ready; you’re going to need to add them quickly in a few minutes, and you won’t have time to hunt and measure.  2. Combine sugar, corn or golden syrup and water in a medium saucepan, stirring just until sugar is wet. Attach a candy thermometer and heat over medium-high heat, without stirring, until mixture reaches between 300 and 305 degrees F. If you don’t have a candy thermometer, you’re looking for a small amount of the mixture dropped into cold water to separate into hard, brittle threads. This takes exactly 9 minutes on my stove. 3. Remove from heat and quickly sti...

Ingredients: BISCOTTI 2 cups + 2 Tablespoons all-purpose flour (plus more for your hands) 1 Tablespoon unsweetened natural or dutch processed cocoa 1 cup packed light or dark brown sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 cup unsalted butter, cold and cubed 3 large eggs 2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water 1 Tablespoon canola or vegetable oil 1 teaspoon vanilla extract 1 cup mini chocolate chips egg wash: 1 large egg beaten with 1 Tablespoon milk TOPPING 1/2 cup chopped hazelnuts 8 ounces semi-sweet chocolate, coarsely chopped Directions: 1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 2. In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Set aside.  3. In a medium bowl, whisk the eggs, instant coffee...