Cookies - BiscottiView Our Alphabetical Recipe Index for Cookies - Biscotti
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These are about the size of Texas – big bold, sprawling puddlings of pure chocolate. You could make them small or medium sized. The only thing you could do wrong here is to not make them. This recipes makes one of those perfect textured cookies – dense, chewy centers, crisp edges – perfect. A March spring break cookie treat.
A Cranberry Extravanganza for Thanksgiving. For a limited time, Three (!) Fabulous recipes including Sweet Pumpkin Spice Quick Bread, Thanksgiving’s Best Cranberry Cream Scones and a BB special, Canned Cranberry Bundt Cake (you know - you have leftover sauce or bought a can too many - here's the perfect cake to take care of business). Cut, paste, print out and bake.....
Not a cookie, not biscotti but bigger and better than both. Huge wedges of biscotti ‘cake’, coated on one side with a slick of white or dark chocolate, make for unbelievable wow appeal. I saw these at a local café and thought, ‘hey, I can do that’. So can you.
This are traditional to France and made famous by Poilane, of Paris. If you look on the Poilane site, you will see these cookies available as well as the bakery’s famed sourdough breads. These are tiny, crisp, and perfectly sandy; not quite a shortbread; not quite a butter cookie but pure heaven. These are great keepers too. A glass cookie jar filled with these, is irresisistible. They stay crisp, sweet, and crunchy. Because they are no bigger than a quarter or dollar piece (people still use that term?) you’ll want to snag a handful for a cup of tea or cold lemonade. There is another story about Punitions and you can read it at Madeleines, a Story of Cake and Love. These have a shortbread taste but adding vanilla gives them another dimension, as would orange oil or extract or almond extract. I like them in almost any flavor rendition.
A vanilla layer, followed by candied pecans, a sludgy layer of chocolate biscotti batter and a final topping of crisp coffee flavor. Get the espresso ready.
Rich, tender, flaky. Golden, brown sugar scones, chunked up a notch.
Chunks of Swiss chocolate in a vanilla and cream scone batter.
We got used to making this chunky funky style of cookie when I decided biscotti was better as a stick cookie. These are extremely satisfying if you love Tollhouse flavor in a hefty, dense cookie that is a nibbler or a dipper - up to you.
The best of my two favorite worlds: chocolate chip cookies and New York Style cheesecake filling. Baked together into one stupendous bar, this is a surprisingly easy-to-make recipe that's innately pleasing.
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Homey and also traditional, this orange-scented dough made with oil is extra quick and easy - a bowl, wooden spoon and two hands are tools enough, and the one you'll probably most associate with your grandmother's famous recipe. Produces a slightly crisper hamantaschen than the one above, this recipe should tug at your tastebuds' memory. If you want a softer hamantashen, increase the baking powder to 2 or 2 1/2 teaspoons, roll the dough thicker and instead of storing these in wax paper, store them in plastic wrap or a tin (which will soften them even more -i.e. more cakey, vs. pastry-like)