-=> Ben Collver wrote to Dave Drum <=-

 BC> What a coincidence, i was thinking of looking for a chocolate biscotti
 BC> recipe next.  The chiles make it look even better.  Thanks!

If we were Jewish that would be a "mitzvah" not in the "commandment"
sense.

Here's a Different chocolate chip cookie which looks really good.

The word Halva actually comes from the Arabic halwa which means "sweet".

It's a soft, fudge-like candy made out of sesame paste

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Date, Halvah & Chocolate Chunk Cookies
 Categories: Cookies, Fruits, Chocolate, Snacks
      Yield: 30 cookies

      9    Medjool dates; pitted,
           - divided
    3/4 c  Lt brown sugar; lightly
           - packed
      1 tb Vanilla extract
  1 1/2 c  A-P flour
     80 g  Bittersweet/milk chocolate;
           - rough chopped
    1/4 lb Unsalted butter; room temp
      1 lg Egg
    1/4 c  Granulated sugar
      2 ts Baking soda
        pn Salt
           Flaky sea salt; to sprinkle
    120 g  Halvah; rough chopped

  In a small bowl, add 4 of the Medjool dates and cover
  them in hot water. Let stand for 5 minutes to soften.
  Drain.

  In large bowl or stand mixer, mix the sugar, butter, and
  softened dates. Once the butter and sugar are combined
  (but not yet light and fluffy), add the egg and vanilla,
  and mix to combine. If you don't have a stand mixer, you
  can combine with a fork in a bowl or gently cream in a
  blender. It won't mix like in a stand mixer, but it'll
  get the job done. (NOTE: If using the blender, I
  recommend only mixing about half of the sugar with the
  butter at first-all the white sugar and 1/4 cup of the
  brown. Then add the vanilla to continue roughly
  blending, and then transfer to a large bowl and mix with
  the rest of the sugar and the egg with a fork or whisk.)

  In another bowl, combine the flour, baking soda, and a
  tiny dash of salt. Add these dry ingredients into the
  wet ingredients and pulse the mixer until just combined.
  I recommend adding 3/4 of the flour first and then
  gradually adding the rest.

  Once you have the batter, add the chocolate, halvah, and
  chopped remaining dates. Again, I recommend adding 3/4
  of the goodies and then gradually adding the rest. You
  don't want the halvah to get too smashed up. [Editors' 
  note: We suggest adding the halvah last if you'd really
  like to preserve its texture.]

  Line a plate or baking sheet that you can fit in your
  refrigerator with parchment paper. Use a spoon to scoop
  up medium-sized cookies. I rolled them in my hand to
  form a ball just a bit larger than a golf ball. Once all
  the cookies are formed, cover with plastic wrap and
  place in the refrigerator to chill for at least 20
  minutes while you heat the oven to 350oF/180oC.

  If you haven't already done so, line a baking sheet with
  parchment paper and place the chilled cookies about 2"
  apart. [Editors' note: Our cookies spread quite a bit!
  We'd recommend spacing them 3 1/2" or 4" apart if you
  don't want this result.] Be sure your baking rack is on
  the lower rack. Bake for about 15 to 18 minutes, or
  until golden brown (you can smell fresh cookies
  awaiting). You can always toothpick test the center, but
  these are chewy not cakey cookies, so it's okay if the
  center is a tiny bit underdone.

  Recipe by: Sharon Brenner

  RECIPE FROM: https://www.punchfork.com

  Uncle Dirty Dave's Archives

MMMMM

... Never let your feet run faster than your shoes.
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