1029 halva biscotti Recipes

plain flour, egg (keep some white for glazing), halva, sugar, baking powder

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)

m & s, dark chocolate candies for the holidays, dove brand miniatures milk chocolate (or dark ), biscotti (your favorite )

best quality olive oil (or you can use a combo of 1/2 cup olive oil and 1/2 cup corn oil or butter, anything totalling 1 cup), fine ground semolina, chopped walnuts or 1/2 cup pine nuts, sugar, water, milk, coarsely ground walnuts or pine nuts, toasted, sesame seeds, toasted (optional), cinnamon

several years ago my sister (jan) and myself where playing with biscotti recipes. we came up with a very easy and simple way to make biscotti ( a semi sweet scone like bisquit), we used about 4 cups bisquick and about 1 cup sugar (use what fits your taste),1 cup chopped pecans and 1 cup chopped dried cranberries. mix the ingredients well (with enough milk to make a thick dough) and put on a non stick baking sheet. form the dough into a half moon shape and bake. let cool, slice and drizzle with an icing made from melted chocolate or powdered sugar, vanilla and milk mixed thick ( imperial icing). we made several kinds and this is the 1 we liked best. i hope you try this easy way, it is good., i found a hard biscotti recipe and you can see it below and it is the real way to make biscotti., we didn tsp cook the biscotti twice , because we liked it baked once. biscotti is baked once whole and then sliced and baked again. it comes out pretty crisp.

pastry cream, crumbled or chopped biscotti, coffee-flavored liqueur, sliced strawberries, cream, mint sprigs, chocolate shavings

vanilla ice cream or gelato, chocolate hazelnut spread (recommended : nutella), biscotti, shots espresso , for serving

biscotti, flour, sugar, salt, baking powder, unsalted butter , cut into pieces, eggs, grated lemon zest, glaze, powdered sugar, strained lemon juice

biscotti, butter , melted 2/3 cup sugar, cornstarch, salt, low-fat milk, egg, beaten, frozen lemonade concentrate, thawed, butter, melted, raspberries

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.