Allrecipe
Description:
Chewy persimmon cookies
Ingredients:
1 1/2 C persimmon pulp
3/4 C sugar
1/4 C oil
1 egg
2 1/2 C flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp allspice
1/2 tsp salt
1 tsp vanilla extract
1/4 C almonds
3/4 C raisins
Description:
Chewy persimmon cookies
Ingredients:
1 1/2 C persimmon pulp
3/4 C sugar
1/4 C oil
1 egg
2 1/2 C flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp allspice
1/2 tsp salt
1 tsp vanilla extract
1/4 C almonds
3/4 C raisins
Directions:
1. Preheat oven to 190 deg. Lightly grease or line one baking sheet with parchment paper.
2. Combine dry ingredients.
3. Cream egg and sugar. Stir in oil and persimmon pulp. Add flour mixture and mixed till combined. Stir in nuts and raisins.
4. Drop by teaspoons, 2" apart, onto the prepared baking sheet.
5. Bake at 190 deg for 12-15 min.
Remarks:
Added batter by tablespoons onto baking sheet, and baked for 18 min, producing quick-bread-like cookies that are undercooked inside. Baked a further 10 min but the results remained. As the batter was too much and I'm a lazy person, I decided to bake the rest of the batter using a bread tin, hoping that the bread will be better. Unfortunately, it turned out the same as the cookies, cooked on the outside but very undercooked inside despite baking for 2 hours at 150 deg. The loaf was sliced up and baked at 175 deg for 20 min for each side of the slice, resulting in hard persimmon biscottis (the way biscottis are supposed to be, but a tad bit too hard to bite). Could have reduced the time to 15 min for the 2nd side of the slices as some of biscottis were charred and they were quite tough to chew. The biscotti turned hard and chewy the next days and are not really edible.
1. Preheat oven to 190 deg. Lightly grease or line one baking sheet with parchment paper.
2. Combine dry ingredients.
3. Cream egg and sugar. Stir in oil and persimmon pulp. Add flour mixture and mixed till combined. Stir in nuts and raisins.
4. Drop by teaspoons, 2" apart, onto the prepared baking sheet.
5. Bake at 190 deg for 12-15 min.
Remarks:
Added batter by tablespoons onto baking sheet, and baked for 18 min, producing quick-bread-like cookies that are undercooked inside. Baked a further 10 min but the results remained. As the batter was too much and I'm a lazy person, I decided to bake the rest of the batter using a bread tin, hoping that the bread will be better. Unfortunately, it turned out the same as the cookies, cooked on the outside but very undercooked inside despite baking for 2 hours at 150 deg. The loaf was sliced up and baked at 175 deg for 20 min for each side of the slice, resulting in hard persimmon biscottis (the way biscottis are supposed to be, but a tad bit too hard to bite). Could have reduced the time to 15 min for the 2nd side of the slices as some of biscottis were charred and they were quite tough to chew. The biscotti turned hard and chewy the next days and are not really edible.
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