Cookies - BiscottiView Our Alphabetical Recipe Index for Cookies - Biscotti
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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.
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)
A crisp and chewy chocolate batter, bolstered up with chunks of white chocolate and semi-sweet chocolate chunks or chips.
Sunny flavors inspire the taste buds at a time of year we can use all the extra sunshine we can get – even if we have to bake up the rays ourselves. The best all natural orange and lemon extract for this recipe are newly launched and are by Nielsen Massey Vanilla company but you can substitute regular orange and lemon extract or Boyajian citrus oils. The rum orange coating is divine but leave out the rum if you prefer not to use spirits.
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