A classic honey cake with a modern twist is where our #30daysofhoney tour takes us, as we visit Paula Shoyer, also known as the “Kosher Baker.” Shoyer shares with us a recipe from her book, Holiday Kosher Baker, a Jewish holiday baking book that melds together classic and modern recipes, with many of the recipes inside perfect for Passover.
For those unfamiliar with Paula Shoyer, she’s kind of a big deal. Recognized by many as being the leading authority on Jewish baking, Shoyer is a graduate of the Ritz Escoffier pastry program in Paris, author of three cookbooks, contributor to a variety of kosher websites, including the Washington Post; and has made over 20 national television appearances. Needless to say, you’re in for quite a treat.
So, let’s start baking.
Honey Cake Biscotti
Sterling / November 2013
From the author:
It was around Rosh Hashanah when I was getting to the end of developing recipes for this book, and my friend and great baker, Rhonda Alexander-Abt, was horrified that I did not have a honey cake recipe. I told her how much I hated honey cake. She was relentless and said I could not call this a Jewish holiday baking book without honey cake. So I challenged her to come up with a new idea that I would actually like. Rhonda came up with the idea, and I created the recipe, which tastes just like honey cake, but has a cookie crunch. This recipe makes cookies on the chewier side, but if you want them harder, just bake them a few minutes longer after they are sliced.
3 cups plus 2 tablespoons (390g) all-purpose flour
½ cup (110g) dark brown sugar, packed
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ cup (120ml) canola oil
½ cup (170g) honey
¼ cup (60ml) brewed coffee or espresso
2 large eggs
Preheat over to 350°F. Cover a jelly roll pan or cookie sheet with parchment paper. Set it aside.
In a large bowl, place the flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt and mix together. Add the oil, honey, coffee, and eggs and mix gently to combine.
Divide the dough in half and shape each half into a log, 10 to 12 inches long by 4 inches wide, leaving 2 to 3 inches between each loaf.
Bake for 35 minutes, or until the loaves are set and a little browned on the bottom. Slide the parchment paper off the pan. Let the loaves sit for five minutes. Slice each loaf into ¾ to 1-inch slices. Place a new piece of parchment paper on the pan and place the cookies on it, cut side down. Bake for five more minutes. Let the cookies cool on the pan. Store in an airtight container for up to five days or freeze for up to three months.