Mad About Maida

Penuche Pecan Bars Source:  Maida Heatter's Brand-New Book of Great Cookies  (Random House, 1995 ed.) , pg. 64. "Penuche" is the name of a brown sugar fudge. These bars are wonderfully chewy, although they contain no butter or oil. Makes 32 bars. 4 large eggs 1 lb. (2 1/2 packed cups) light brown sugar 1 3/4 cups sifted unbleached flour 1 teaspoon baking powder 1/4 teaspoon salt 1 lb. (4 1/2 cups) pecan halves 1 1/2 teaspoons vanilla extract Preheat the oven to 350. Use the center rack. Line a 9 x 13 x 2 inch pan with foil. Butter the pan by placing a small dot of butter on the foil, place in a warm oven for a few minutes, remove and brush the butter over the foil (you can also use a piece of crumpled plastic wrap). Whisk together the flour, baking powder and salt. Set aside. In the top part of a double boiler, slightly beat the eggs. Stir in the sugar with a rubber spatula (press with the spatula if there are lumps). Place over hot water (in the bottom part of the double...

Chocolate Chip & Almond Biscotti  Source:  Maida Heatter's Brand-New Book of Great Cookies  (Random House, 1995 ed.) , pg. 23. It has been a few years since I've made biscotti, and I had forgotten how relatively easy it is and how delicious it is. It is one of those things that doesn't sound that great (at least to me), yet once you start eating it, there is no going back. I've made several of Maida's biscotti recipes (and there are more to come), and all of them have turned out stellar. This one, with chocolate chips, and a surprisingly soft texture (once you pass that initial bite and begin to chew). The trickiest part to this was slicing the pieces before the second bake. First, they must be cooled first, at least for 20 minutes. Then, using a serrated knife, slice slow and carefully in a sawing motion. A few of my slices kept wanting to fall apart but I gently pressed them back together again. 6 oz. (1 1/4 cups) whole blanced almonds 2 cups sifted unbleached...