1371 biscotti martha stewart Recipes

cornstarch, whole milk, divided, heavy cream, sugar, unsweetened cocoa powder, fine salt, vanilla extract, cherries chopped

unsalted butter, melted, sugar, orange , zest of, finely minced, orange oil or 1 tsp orange extract, pure vanilla extract, eggs, egg yolks, cinnamon, nutmeg, mace, salt, baking soda, baking powder, heavy cream or 1/4 cup evaporated milk, all-purpose flour, egg yolks or egg, to glaze, sugar or nutmeg or granulated , for dusting, white chocolate, melted , for coating biscotti, coarsely chopped graham cookie crumbs (optional)

almond biscotti, crushed finely, lemon frosting (such as limoncello buttercream), limoncello, white chocolate, for dipping

martha white yellow cornbread mix, martha white all-purpose flour, milk, sour cream, eggs, chopped fresh chives, bacon slices, cooked until crisp and crumbled, crumbled gorgonzola cheese, mayonnaise, canned chipotle chile in adobo sauce, chopped , with 1 tsp sauce, butter, yellow onion, cut into thin rings, ground chuck, italian-style breadcrumbs, garlic cloves, minced, salt, freshly ground black pepper, cheddar cheese , (1/2 oz each)

all-purpose flour, baking powder, sugar, unsalted butter, room temperature, eggs, blanched almond, chopped (about 3 1/2 oz), candied orange peel, finely chopped, orange liqueur or 3 tbsp brandy, egg yolk, beaten to blend

cream cheese, softened, mayonnaise, green onions, chopped, ground black pepper, ground nutmeg, shredded swiss cheese, sliced almonds

cream cheese, softened, minced clams, drained with juice reserved, hot pepper sauce, worcestershire sauce, ground black pepper

margarine, sugar, sweetened condensed milk, shredded coconut, chopped pecans, vanilla extract, semisweet chocolate chips

fresh ricotta (about 2 cups), x 16 tart shell, egg yolk, heavy cream or water, sanding sugar, sliced, blanched almonds, ripe or overripe cherries halved & pitted , abt. 3 1/2 cups), granulated sugar, lemon zest, fresh squeezed lemon juice, coarse salt

whole medium tomatoes, roughly chopped, whole small white onion, diced small, whole jalapeno pepper, seeded and minced, garlic, minced, fresh lime juice, fresh cilantro leaves, roughly chopped, coarse salt and pepper

chicken broth, coarse salt, quick-cooking polenta (1 1/2 cups), unsalted butter, grated parmesan cheese, freshly ground black pepper

sugar, vanilla bean , split lengthwise, mascarpone cheese, firm but ripe peaches, halved, pitted, safflower oil or vegetable oil, vin santo, chilled unsalted butter, anise biscotti

crumbled hazelnut biscotti (about 3 to 4 biscotti), butter, melted, whole milk ricotta cheese, cream cheese, softened, sugar, fresh lemon juice, eggs, separated, all-purpose flour, salt, grated lemon peel

peaches, peeled stoned, sugar, honey, honey, lemon juice, nutmeg, cornstarch, water, water, light sour cream, biscotti , almond cookies crushed for sprinkling

cape gooseberries, fresh strawberries or cherries, fresh figs, prepared biscotti, white chocolate, melted, milk chocolate, melted, dark chocolate, melted, fresh mint sprigs, for garnish

sugar, egg yolks, room temperature, fresh-squeezed lemon juice, grated lemon zest, rosemary leaves (*see cook s note ), unsalted butter, in small pieces and at room temperature, mixed berries (2 pints, different kinds), crumbled biscotti

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.