1029 halva biscotti Recipes

all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, eggs, egg whites, almond or vanilla extract, ocean spray craisins sweetened dried cranberries, any flavor, sliced almonds

bittersweet chocolate cut into chunks, cream, freshly ground black pepper, grand marnier, serve with strawberries , chunks of banan, cubes of pineapple, wedges of firm ripe pears, or peices of sponge cake or biscotti

all-purpose flour, baking powder, cracked black pepper, salt, sugar, unsalted butter, room temperature, grand marnier or limoncello, lemon zest, vanilla extract, eggs

pillsbury cranberry quick bread & muffin mix, butter, melted, eggs, slightly beaten, white vanilla chips, pillsbury best all purpose or unbleached flour, powdered sugar, substitutions : i ve substituted 1/2 cup of butter-flavored crisco in place of the butter and/or 1/2 cup of egg substitute for the 2 eggs and it still came out really well.

all-purpose flour, extra flour , for mixing in later if the dough comes together too sticky, sugar, baking soda, baking powder, salt, cinnamon (or more depending on your preference), honey, vegetable oil, vanilla extract, water (depends on how much is left in the zucchini), zucchini, shredded (about a cup or so), about 1/4 of a large ghirardelli dark chocolate bar, grated (optional)

dried pineapple, chopped, water, all purpose flour, baking powder, cinnamon, salt, eggs, granulated sugar, canola oil, tblsp. grated orange peel, vanilla extract, almond extract, chopped walnuts, tblsp. pearl or granulated sugar, optional

flour, light brown sugar, teas baking powder, eggs lightly beaten, skim milk, canola oil, honey, teas almond extract, toasted almond slices, dried cherries cut in half, flour ( bench )

all purpose flour, cocoa powder, granulated sugar, baking powder, espresso powder, salt, egg yolks, whole eggs, vanilla, pistachio flour, finely grounded, hazelnut meal, finely grounded, you can make your own by putting them in your food processor

flour, dutch-processed cocoa powder i add tsp of black cocoa you get this at kingarthurflour.com ), sugar, baking soda, salt, instant espresso powder, toasted hazelnuts, semisweet chocolate chips, eggs, vanilla, choc liqiud- ( also at king arthur ), chocolate , chips for dipping ( i use semi sweet choc chips )

all purpose flour, chopped toasted almonds, baking powder, salt, sugar, unsalted butter, at room temperature, eggs, fresh lemon juice, grated lemon peel, vanilla extract, almond extract, egg white, beaten (for glaze)

butter, sugar, eggs, vanila, baking cocoa powder, flour, baking powder, chchoclate chips, egg yolk beaten, water

granulated sugar, sweet butter melted, anisette, anise seeds, vanilla, unsalted almonds chopped, eggs, flour, baking powder, salt

flour, sugar, butter, baking powder, salt, white chocolate chips, almonds, toasted and chopped, eggs, orange juice, orange peel, vanilla extract, almond extract, dried cranberries

ripe freestone peaches, fresh lemon juice, sugar, chianti or other full-bodied red wine, biscotti or cookies for garnish (optional)

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

all-purpose flour, sugar, baking powder, salt, cold unsalted butter, cut into small pieces, whole large egg, lightly beaten, whole milk, vanilla extract, almond extract, whole almonds with skins (5 and 1/2 oz), toasted and cooled, dried apricots (6 oz), quartered, egg yolk beaten with 1 tbsp water for egg wash, parchment paper

plain flour, caster sugar, baking powder, ground cinnamon, salt, whole almonds, ground almonds, eggs, vanilla

sugar, butter, room temperature, eggs, dry marsala, grated orange peel, grated lemon peel, baking soda, minced aniseed, ground ginger, salt, all-purpose flour, chopped toasted almonds, currants