Cranberry, Oat and White Chocolate BiscuitsMy first cookie trial, from Ottolenghi’s newest Sweet cookbook, is the “Cranberry, Oat and White Chocolate Biscuits,” if only because I’m currently in dried-cranberry mode.

The first pleasure of this recipe is toasting the almonds in the oven. Warm and delicious.

See how this recipe includes no eggs and no milk. It’s all butter (2 sticks!) and just half a cup of sugar. I needed to zest one-and-a-half oranges to get the necessary tablespoon of zest. The stand mixer makes a crumbly dough (thanks to the oats), but the dough will press together once you tip it out and work with it.

I used a 2 1/2-inch cookie cutter to shape 31 cookies.

The melted white chocolate is easy to apply to the cooled cookies, and is a nice surprising flavor frosting.

PREP TIME: an hour for prep and baking and cooling; another hour for chocolate icing to set
TASTE: Ottolenghi says it best: “tart, chewy, nutty“

Next time I’ll design a double-layer cheesecake, with an Oreo crust, trimmed with rolled-wafer cookies and topped with marshallow frosting and chocolate chips. Oh yes, someone’s turning 13! Come back to my site next week, to see what I pull together for a special birthday cake.