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1/2 lb. bittersweet chocolate
1/2 lb. white chocolate
1 cup crushed peppermint candy (use whole pieces and grind in food processor if you can not locate crushed)
Place both chocolates into plastic container and melt in microwave for 1 minute. When chocolate is completely melted, mix in the chopped peppermint and spread on cookie sheet lined with wax paper. Place in refrigerator and cool. When cooled, break pieces into shards and serve.
2 cups blanched sliced almonds
1 1/4 cups light brown sugar
2 TBSP water
1/2 cup unsalted butter
1 tsp. vanilla extract
1/2 tsp. baking soda
6 oz. chopped semi sweet chocolate
Preheat oven to 350°. Bake almonds on cookie sheet until golden brown. When cool grind into small pieces (not powder). Sprinkle 1/2 of nuts over 7 x 10 cookie sheet.
In heavy medium sauce pot combine sugar, water and butter. Stir constantly and bring to boil. Cook until it reaches 285° (use a candy thermometer).
Remove from heat and add vanilla and baking soda. Pour the toffee mixture evenly over the chopped nuts. Sprinkle chopped chocolate over toffee mixture and allow to sit for 5 minutes. After 5 minutes spread evenly the melted chocolate. Sprinkle remaining almonds over chocolate and allow to cool. When cooled break into irregular pieces.
1 lb. butter
2 egg yolks
3 TBSP powder sugar
2 TBSP brandy
4 cups flour
1 tsp. cinnamon
Beat butter in mixer until creamy. Add yolks, sugar and brandy. Beat in mixer until creamy. Slowly stir in flour (mixture will be sticky).
Spoon small balls onto cookie sheet and bake at 300° for 20-30 minutes. Remove from oven and allow to slightly cool. While still warm roll cookies in powered sugar.