Cookies - BiscottiView Our Alphabetical Recipe Index for Cookies - Biscotti
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This is a classic mandelbrot (similar to biscotti)
Take a typical biscotti batter, bake it in a bread loaf pan, chill, slice, re-bake and voilà: a new product. Slabs of crisp cookie-like biscotti with an interesting layer of chocolate and a pretty topping of cinnamon sugar.
Simple can be good. Instant dessert or lunch box treats for gourmet This are de ultra quick, chocolate cookies for brown baggers. Remember to use the best chocolate you can find such as Scharffen Berger or Callebaut.
A swirl of chocolate cream cheese snakes its way through a buttery vanilla biscotti that's dotted with chunks of chocolate. The swirl stays slightly soft and creates a fudge-like surprise.
Lovely chocolate pillows, crinkled on top with slight ridges on the side. they are slightly crisp on the outside and lusciously brownie-like on the inside. You can finish these three ways: simply sugared (rolled before baking), sifted with confectioners' sugar, and glazed in milk chocolate (my favorite).
I make these in mini muffin tins. Once the brownies are cool, dip a couple in milk, white or melted semi-sweet chocolate or just drizzle them a bit with chocolate. Alternatively, toss them in either confectioners' sugar or cocoa.
Chocolate hamantaschen make for a nice change and they're perfect for kids
who may not care for some of the more tart fruit fillings. You will find
chocolate hazelnut paste in the peanut butter and jam section of most
supermarkets. Or use this in the Chocolate Peanut Butter Hamantashen recipe in my Complete Recipe Archives.
These European favorites are quite special. Sandwich them with raspberry preserves or Nutella.
A French mint chocolate bar in a biscotti rendition. A slick of melted white chocolate makes these holiday festive. Minced up peppermint patties in the dough add to the glamor. If you cannot find great white chocolate (which melts well) or melt white chocolate easily (it is tricky and you must do this slowly), then use white chocolate confectioner's discs, available at culinary stores. These look like white chocolate but taste rather bland. However, they melt easily. You can also use dark chocolate for the special coating.
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This is wonderful as a plain cookie or dusted with confectioners' sugar. You can also add in candied citrus peel, currants, chopped white chocolate chips, or dipthe baked cookies in melted white chocolate and trimmed with ground pistachios. A lovely cookie spritzed or rolled and great with iced tea or lemonade.