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Cookies - Biscotti

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 Chocolate, marshmallow and graham biscuits line the bottom of this cheesecake and more are planted on top. The result is a gooey, ooey, s’more-like mess of a cheesecake that is indescribable but so darned good, you might never eat those cookies any other way. The cookies create an instant bottom crust which manages to coat the bottom but also, some float up and become part of the filling. 

A puffy chocolate cookie is studded with chunks of Cookies and Cream chocolate bars and drizzled with more white chocolate after baking. Sour cream, as well as a touch of cream chees, star in this rich chocolate cookie that is mouth-watering, delicate and decadent – all at once. Saco cocoa is wonderfully full bodied in taste but not harsh, offering these cookies a full rounded taste. The chopped Saco chocolate semi-sweet chocolate chunks, offer a nice counterpoint of darker chocolate, against a milder chocolate cookie. The white chocolate, cookies and cream chunks are the final touch.

This is a Marcy Goldman.BetterBaking.com © 2008 Recipe, created exclusively for Saco Food Products.

Salted roasted peanuts in a classic shortbread cookie? Talk about a Highland Fling! These are gorgeous shortbread cookies on their own. Adding the salty nutty taste of peanuts makes them gourmet fare.


Talk about eye candy! This ooey gooey sweet, salt peanut butter cookie is boss. It is crunchy crisp on the edges and gooey and dense in the center with a dual peanut hit in both sweet and salty.

Biscotti is sweet and made for dipping into espresso? Si? Not always. Try our savory spin. With the salty smack of parmesan cheese and the savoriness of herbs and black pepper.

Rusks are much like biscotti and mandelbrot - they are crisp, dry cookies that are perfect for munching or dipping in tea (Chai would be a good choice). These are gently spiced and fragrant in the way only something made with almonds, sour cream, butter and cardamom could be.

More of a filled cookie roll than a strudel, this haimish confection has memories of a "bubbie" all over it.

Don't groan. These are good - chewy, fudgy, and great popped into Passover brownies.

Oversized, dense, crisp, chewy cookies. I am not one to go overboard with chocolate, but these are my undoing. Worth every calorie and every extra treadmill mile. Great with espresso.

These are extraordinary, large, chewy, crisp, magnificent oatmeal cookies, similar to the grandeur of a Levain Bakery, New York, cookie. The flavor rocks but the size? Total Big Apple  appeal. Use two hands to hold one, break in two and share! You have to weigh out the batter to get just the right size on these babies. Raisins and walnuts have a feature roll but you can add Heath Bar chips, cranberries, chocolate, or coconut. The recipe is the main 'trick' but there is one other secret to making these fabulous cookies - it's all in the special technique.

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