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Cookie Recipes 2000

Biscottini
By Darlena DeBartolo-McChesney
1 lb. (2 cups) coarsely chopped chocolate (Darlena prefers mocha chocolate)
1 lb. (2 cups) all-purpose flour
1 lb. (2 cups) almonds, toasted and coarsely chopped
1 lb. (2 cups) granulated sugar2 eggs, lightly beaten
2 tablespoons unused coffee grounds, soaked in a bit of orange juice
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
grated rind of 1 orange (save juice)
grated rind of 1 lemon
In a large bowl, sift flour and sugar into the beaten eggs; mix thoroughly. Add the almonds, chopped chocolate, orange peel, lemon peel, coffee grounds, nutmeg and cinnamon. Mix together with hands until it becomes sticky. Use saved juice if you need it. When sticky, place on a lightly floured board and roll into a 1-inch in diameter tube roll. Flatten out slightly to about 1/2 inch in height and cut into 2-3 inch long triangles. Place in a pre-heated 350 degree oven and bake for no more than 10 minutes. (makes about 3 1/2 dozen cookies). Store in airtight container or freeze for freshness.
Our Favorite Chocolate Chip Cookies
(Chocolate-Nut Meringue Cookies)
By Barbara Lawrence
3 egg whites
1 tablespoon white vinegar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 pound coarsely chopped bittersweet chocolate (Barbara uses Callebaut)
1/2 pound coarsely chopped toasted almonds (Toast the nuts on a baking sheet in a 350 degree oven for 10 minutes. Let cool.)
Preheat the oven to 250 degrees.
Beat the egg whites with the vinegar and salt until stiff but not dry. Very gradually add the sugar and continue to beat until the meringue forms stiff peaks. Gently fold in the vanilla, almonds (make sure the almonds are cool), and chocolate. 
Line baking sheets with parchment paper. Drop the dough by teaspoonfuls and inch apart on the prepared cookie sheets. Place in the oven and bake about 45 minutes or until firm. Let cool before removing from cookie sheets.
Crumiri
(Polenta Butter Cookies)
By Ciya Martorana
1 1/2 cups unsalted butter (softened)
1 1/2 cups sugar
1/4 teaspoon salt
grated zest of one lemon
2 large eggs
2 large egg yolks
a little egg white, if needed
1 1/2 cups plus 6 tablespoons all-purpose flour
1 1/3 cup coarse polenta, preferably stone-ground
Preheat oven to 350 degrees. In large bowl, cream the softened butter, sugar, salt and lemon zest on medium-high speed until very light. Add eggs, then egg yolks. Mix well. Add the flour & polenta and mix until just combined. The dough should hold together easily but shouldn't be too dry. Add 1-2 tablespoons of extra egg white, if necessary. Lightly butter two cookie sheets or line with parchment paper. Roll walnut-sized balls of dough into a rope then bend into a horseshoe shape and put on cookie sheets 1/2 inch apart. Bake until cookies are crisp and edges are starting to turn a light golden brown, 12-15 minutes.
Transfer cookies to a wire rack to cool completely. Store in airtight containers. Makes about 6 dozen cookies.