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Chocolate Pecan Cookie Squares

One could ask how a cookie can be both chewy and crunchy? The pecan topping gives the crunch while the almond flour and brown sugar crust make the cookie soft and irresistible.  It's hard to believe that these chewy, chocolaty and delicious cookies are gluten and dairy free! We decided to substitute the all-purpose flour with almond flour. If you have never tried almond flour, here is your chance. We believe it gives the dessert a chewy texture with a nutty taste and is a great flour substitute in dessert related crusts.  These squares are very versatile (another reason why we loved them) so we made some changes to the original recipe for our taste but we will add other options in brackets.


1 cup margarine (butter, 2 sticks)

1 cup packed brown sugar

1 egg

2 teaspoons vanilla extract

1 cup almond meal/flour*

1 cup rice flour (replace 1 tablespoon of rice flour with 1 tablespoon of cornstarch to thicken)*

2 cups chocolate chips (we used a good quality dairy free dark chocolate bar and chopped it in chunks)

3/4 cups chopped roasted pecans (we prefer our pecans roasted but not roasted would be fine too)

pinch of salt (optional)

* If you do not have almond or rice flour feel free to use 2 cups of all purpose flour. Or if you would like to use the 1 cup of almond meal but no rice flour then you can substitute the rice flour with 1 cup all-purpose flour. Again this recipe is very versatile so feel free to make it your own.


1. Preheat oven to 350 degrees.

2. Cream margarine/butter and brown sugar until fluffy.

3. Add egg, vanilla, and flour(s) and mix until combined.

4. Spread on cookie sheet with spatula until thin. Bake for 15 minutes, or until golden.

5. Remove pan from oven and sprinkle on chocolate chips/chunks when melted spread chocolate thinly over the cookie layer (if chocolate doesn't melt on the cookie sheet put it in the oven for 1 minute then remove from oven then spread)

6. Sprinkle with chopped pecans, and a touch of salt. Cut into squares.

Sweet Italian Home Made Christmas Cookies! Dipped in honey and light and crispy!!! 

Homemade Spinach Ricotta Ravioli
By Chef - Angela Consiglo! 
December 17, 2013

Pasta Dough Ingredients:

70 grams spinach
2 eggs
1 tsp olive oil
270 grams All Purpose Flour (or specialty pasta flour)
Salt to taste

Ricotta Spinach Filling Ingredients:
*This batch will fill 2-3 regular pasta dough recipes,prepare dough accordingly*

100 gramsricotta
30 grams Parmesan cheese
200 grams spinach (end stalks removed)
1 egg yolk
1/8 tsp nutmeg
Salt/Pepper to taste


Pasta DoughMethod:

1.      Measure all ingredients outbefore beginning.

2.      In a blender place the spinach,olive oil, salt and eggs. Pulse until smooth.

3.      Place the flour on a cleansmooth countertop. Make a well in the flour, pour in the spinach mixture.

4.      Using a fork slowly stir thespinach, pulling in small even amounts of the flour to begin incorporating.Once enough of the flour is incorporated the spinach mixture will not run outof the well over your counter top. At this point begin using your hands to makea ball with the dough. After this is achieved begin kneading the dough until itis smooth and resembles the texture of leather (can take up to 10 minutes).

5.      Wrap the dough in plastic wrapat let rest at room temperature for 20 minutes.


RicottaSpinach Filling Method:

1.      While the pasta dough isresting. Place picked and cleaned spinach in a heated large sauté pan. Seasonwith salt and pepper. Let wilt, then set aside to cool completely.

2.      In a medium bowl place,ricotta, Parmesan, nutmeg and salt and pepper. Mix to incorporate.

3.      Once the wilted spinach iscooled, using your hands squeeze any excess moisture out. Place on cuttingboard and chop finely. Add to cheese mixture and stir to incorporate.  Taste for seasoning and adjust. Onceseasoning is to your taste add in egg yolk and stir to incorporate.

Assemblingthe Ravioli

There are a few different methods to proceed with:a) the pasta maker ravioli attachment or b) the manual stamp attachment.



1.      Using the ravioli attachmentbegin with processing the dough from the thickest setting and moving one notchdown at a time to your desired thickness (usually the second last thinnestsetting will do just fine). Trim the sheet with the wheel cutter to obtainsmooth edges.

2.      From this point review the instructions for your pasta maker andproceed.

3.      Place two sheets on woodenrollers of the hopper and begin turning the handles, ensuring the rollers beginpulling the pasta.

4.      Spoon the filling between thetwo layers of pasta, putting a minimal amount to prevent overfilling andbreakage.

5.      Start turning the handle veryslowly, rows of ravioli squares will come out of the machine, repeat until thelayer of pasta is finished.

6.      Before separating the raviolilet them dry out, once slightly dry separate (use a pastry cutter to help cutthem apart) and freeze flat on a tray in freezer then move to bags to store. Orcook straight away in salted boiling water for approximately 4 minutes andserve with your favourite pasta sauce.


1.      Process pasta dough throughlasagna attachment on pasta maker working from the thickest setting down toyour desired thickness.

2.      Place sheets of pasta onlightly floured surface and place desired amount of filling leaving at least1.5 inches in between each dollop of cheese mixture. Using a pastry brushlightly brush water around the filling to ensure the top pasta sheet will seal.

3.      Place another sheet of pastaover top, working with your hands to ensure minimal air is trapped inside.

4.      Process the ravioli using aravioli stamp. Freeze flat of a tray in freezer then move ravioli to bags andstore in freezer. Or cook straight away in salted boiling water forapproximately 4 minutes. Serve with your favourite sauce.