TOASTED ALMOND SCONESTHE TRIPLE-WHAMMY flavor hit here is almonds, almonds and almonds: toasted ground almonds and pure almond extract in the dough and sliced almonds on top.1 cup blanched almonds (whole, slivered or sliced), toasted 2 tablespoons sugar 1 large egg 1/3 cup cold heavy cream 1/4 cup cold whole milk 1/8 teaspoon pure almond extract 13/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1/4 cup sliced almonds (optional)GETTING READY: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.Divide the toasted almonds in half. Finely grind 1#8260;2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1#8260;2 cup.Stir the egg, cream, milk and almond extract together.Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. Youll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in betweenand thats just right.Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Dont overdo it. Stir in the chopped almonds.Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle thats about 5 inches in diameter, cut it into 6 wedges and top each scone with a few sliced almonds, if youre using them. Place them on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Dont defrost before bakingjust add about 2 minutes to the baking time.) Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. QUINTUPLE CHOCOLATE BROWNIESTHERES A little of every kind of chocolate in these sweet, more-fudgy- thancakey brownies. Following tradition, the batter is made with unsweetened chocolate, but its got bittersweet (or semisweet) chocolate, cocoa, milk chocolate chips and a soft white chocolate glaze too. And there are nutsany kind youd like, but I hope youll try salted cashews or peanuts at least once.FOR THE BROWNIES 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces 3 ounces unsweetened chocolate, coarsely chopped 3 ounces bittersweet or semisweet chocolate, coarsely ch Excerpted from Baking: From My Home to Yours by Dorie Greenspan All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
