Cookies - BiscottiView Our Alphabetical Recipe Index for Cookies - Biscotti
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Sometimes you need something as simple as possible which is why recipes called ‘comfort food’ have such appeal. This biscotti is like that: it uses pantry ingredients, whips up in seconds and has a pure, simply crunch that is satisfying simply because it is sweetly …..basic. The orange juice adds its tang and also helps open up the grain of the biscotti so that it is crunchy but not dense. This is exactly the type of homey biscotti I would expect Nonna to serve.
Lightly wheaty cream in colour and dotted with zesty, red sour cherries as well as crunchy pistachios, these biscotti are terrific. Pomegrante molasses is like sludgy balsamic vinegar. It is tart-sweet stuff that comes in a bottle and available in any Middle Eastern food market or section. If you don't have it, use 2 tablespoons honey and 1 tablespoon balsamic vinegar.
Cookbook author Paula Wolfert gets the credit for introducing me to pomegranate molasses - an extraordinarily tangy and sweet syrup which does wonders for this mandelbrot. Mahogany in color and dotted with zesty fruit, these cookies are a nice sweet bite.
A bit of a switch in poppy seed cookies. A rich, crisp buttery dough, filled with requisite poppy seeds makes this homey and delicious.
Make these tiny and thin to serve with tea.
These cookies are ideal with ice cream, mousse, or afternoon tea. They are as thin as Pringles and as homey and comforting as your dad's old sweater on a rainy afternoon. Nothing beats the old-fashioned taste of an Old World poppy seed cookie. When's the last you had these and did you notice no one makes them as good as they used to anymore? That's because - the best ones are homemade!
Just the thing to have with a dry sherry or glass of Port. Imagine a ball, a ball gown, stately halls, handkerchief and men bowing politely. I can see these cookies being quite at home, on a crystal platter, alongside a cheese board, at Pemberley House. These are refined but sweet, buttery and simply crumble on each bite into a totally addictive little cookie. They also keep for days and days. Make them thin and crisp or smaller, but thicker and denser.
Unbelievable but true - adding potato chips (salted to boot) results in a delicate, shortbread-like cookie which no kid can refuse.
It’s hard to decide on what makes this one of the best rugulah recipes in the world. Is it the pastry dough that melts in your mouth or the filling of pumpkin, spice and blushing cranberries? These are holiday-wonderful but so much so, they will become part of your regular rugulah. This particular dough is a pure joy to work with.
These are one of my own go-to favourite recipes. They are crisp and spicy and festive - a wonderful coffee klatch biscotti or gift of baking. I almost always coat one side of these with melted white chocolate. It is one of my trademark biscotti and in my upcoming cookbook, The Baker's Four Seasons. This recipe doubles well and I would recommend you do!
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Pulverized sugar is the trick along with a smidgen of rice flour and slow baking. These taste like Walker’s but far better. You can also roll these into a log and roll back and forth in crushed nuts and brown sugar, then slice and bake.