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There’s another trick to this classic biscotti. The taste is simple and beautiful: walnuts, cinnamon and vanilla. The crunch is sublime and the shape? Perfect. But the trick is baking it long and slow and in a pan. Check out the full recipe.
Mix it, jar it, seal it with a ribbon and a card and add in some nice cookie cutters or a heart of thistle shortbread clay mold.
This recipes makes a good basic dough that takes well to variations. After the biscotti are baked for the second time, you toss them in a sugar and cinnamon mixture which makes them sweet and spicy and totally addictive.
These are crisp on the outside, chewy on the inside. They bake up lightly caramelized with a hint of cinnamon.
Nothing plain about these. They are sweet, crumbly and hefty and just the thing when doing yard work or managing a garage sale. Nielsen Massey's new extracts boost the pure butter flavor. I prefer these plain or with currants but most of our testers (girls, girls, girls) threw in a few handfuls of chocolate chips.
Take a perfect oatmeal cookie – there are many and I like to think I’ve created a few of them – each different and special. So, here’s one more perfect oatmeal cookie – balanced in crunch and chewiness, flavor and sweetness. And then one more thing – the genius addition of Werther Caramels. I brought these to tango class and just one bite is all it took for us to skip a beat. Just whiz the caramels in a food processor a few seconds to coarsely chop. (Use the classic, hard candy Werthers)
This is yet another tender, crisp, rich, pastry-like rugulah. The whipping cream is the secret trick. It’s presented here with a caramel pecan filling but cinnamon raisin or anything else you like is also perfect. If you haven't had rugulah, you should know up ahead they are addictive, little buttery pastry crescents. They are easy to make, freeze (unbaked) or after baking, last for a few days- tasting as fresh and special as the day of baking. They are great as dessert with coffee fare or as a gift.
What is more inviting that almonds and white chocolate in this sumptuous, crunch biscotti? Nothing beats almond biscotti that features three levels of almond dimension - almond paste, almonds, and pure almond extract.
Dunking delights which preen under a generous slick of white chocolate.
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This is not a recipe; this is the blueprint for a new business. On a recent wander up and down
Montreal's famed St. Denis Street I stumbled into Babetteâ€™s Feast, a little tea and pastry room that is like a time warp to 1950's rural France. It is like an old-time French general store, replete with tins of tea, fine chocolates, Brittany cookies and a nod-to-French-Canada in these amazing truffles. These are not them exactly but as the original were thin white chocolate truffle coating, hiding a center of molten maple cream, and the whole thing was coated in crushed maple sugar. What a sensation. This is what they mean when they say: ambrosial. My version is easier but totally wonderful. I features a maple cream center, white chocolate exterior and if you want, a coating of crushed pecan/brown sugar and maple heaven.