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Easter Popcorn
Snack

Easter Popcorn

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Line a baking sheet with parchment paper. Set aside.
  2. 2 Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
  3. 3 Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
  4. 4 Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
  5. 5 Let popcorn cool and harden before serving.

By Kim

Trinidad Sweetbread
Snack

Trinidad Sweetbread

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
  2. 2 Blend together the butter, sugar, eggs, evaporated milk and almond extract.
  3. 3 Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
  4. 4 Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
  5. 5 Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

By Bernadette

Banana Coconut Loaf
Snack

Banana Coconut Loaf

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  2. 2 Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

By Carol

Cherry Spice Loaf
Snack

Cherry Spice Loaf

3.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. 2 Beat eggs slightly. Beat in sugar and oil. Slowly add milk and almond flavoring.
  3. 3 In second bowl put flour, baking powder, soda, and salt. Stir in dates, cherries, raisins, and nuts. Pour into batter, stirring only to moisten. Spoon into greased 9x5x3 inch loaf pan.
  4. 4 Bake for 1 hour in 350 degree F (175 degree C) oven until a toothpick inserted in the center comes out clean. After 10 minutes turn loaf out to cool on a rack. Store in plastic bag.

By Carol

Almond Cherry Tres Leches Cake
Snack

Almond Cherry Tres Leches Cake

4.3

Prep
25 min
Cook
30 min
Total
175 min

Instructions

  1. 1 For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
  2. 2 Whisk together the flour, baking powder and salt in a large mixing bowl.
  3. 3 Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined – avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
  4. 4 Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges.
  5. 5 Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
  6. 6 For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds.
  7. 7 Refrigerate for at least 2 hours or until ready to serve.

By Cans Get You Cooking

Simply Delicious Banana Crumb Bread
Snack

Simply Delicious Banana Crumb Bread

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan.
  2. 2 Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan.
  3. 3 Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter.
  4. 4 Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.

By velvet ears

Poppy Seed Bread III
Snack

Poppy Seed Bread III

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
  2. 2 Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
  3. 3 To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.

By Shirley M

Guyanese Coconut Buns
Snack Latin American

Guyanese Coconut Buns

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until golden brown.

By peep

Fresh Cherry Muffins
Snack American

Fresh Cherry Muffins

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
  3. 3 Whisk oil, milk, egg, and almond extract together in a small bowl; pour into flour mixture and gently stir until incorporated. Fold in cherries. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle remaining sugar over top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

By MRSPARKERII

Boozy Banana Bread
Snack American

Boozy Banana Bread

4.3

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
  2. 2 Whisk flour, salt, and baking soda together in a bowl.
  3. 3 Combine bananas, brown sugar, butter, eggs, almond extract, and amaretto in a separate bowl; stir in flour mixture just until incorporated, about 1 minute. Transfer to the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool before serving, about 30 minutes.

By Big Perm

Rice Cereal Energy Bars
Snack American

Rice Cereal Energy Bars

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
  2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
  3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
  4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

By JANOWA

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Tres Leches Cake from Reynolds Wrap®
Snack American

Tres Leches Cake from Reynolds Wrap®

Prep
30 min
Cook
25 min
Total
235 min

Instructions

  1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
  2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
  3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
  4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
  5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
  6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
  7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
  8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Amaretti
Dessert Italian

Amaretti

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  2. 2 In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  3. 3 Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

By Kevin Ryan

True Amaretti
Dessert Italian

True Amaretti

5.0

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
  2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
  3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
  5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Amariette Cookies
Dessert Italian

Amariette Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
  3. 3 Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.

By Connie Alexander

Chocolate-Dipped Coconut Macaroons
Dessert Italian

Chocolate-Dipped Coconut Macaroons

4.5

Prep
20 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  3. 3 Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  4. 4 Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  5. 5 Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  6. 6 Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

By John Mitzewich

Uncle Frank's Italian "S" Cookies
Dessert Italian

Uncle Frank's Italian "S" Cookies

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
  3. 3 Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
  4. 4 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mrsjohnson

Italian Cookies with Icing
Dessert Italian

Italian Cookies with Icing

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Sift flour and baking powder together into a bowl.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  4. 4 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. 5 While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  6. 6 Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

By Lee M Longo

Crunchy Almond Biscotti
Dessert Italian

Crunchy Almond Biscotti

4.4

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread almonds in a single layer on a baking sheet.
  3. 3 Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
  4. 4 Reduce oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
  5. 5 Lightly beat eggs, vanilla, and almond extract in a medium bowl. Combine flour, sugar, baking powder, and salt in a large bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
  6. 6 Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to the prepared baking sheet.
  7. 7 Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch-thick slices using a serrated knife. Return biscotti slices to the baking sheet.
  8. 8 Return biscotti to the oven and bake until firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

By kel7298

Chocolate Cherry Biscotti
Dessert Italian

Chocolate Cherry Biscotti

4.7

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Italian Butterball Cookies
Dessert Italian

Italian Butterball Cookies

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Beat together 3/4 cup confectioners' sugar and butter with an electric mixer in a large bowl until smooth. Add egg, vanilla, and almond extract; beat until well combined. Stir together flour, baking powder, and salt in a medium bowl and mix into butter mixture until just incorporated.
  3. 3 Shape dough into 1-inch balls and arrange 2 inches apart on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm, about 10 minutes. Let cookies sit on the sheet for 10 minutes before removing to a wire rack to completely cool.
  5. 5 Spread 1/4 cup confectioners' sugar on a plate; roll cooled cookies in confectioners' sugar to coat.

By iluvlax

Orange Almond Biscotti
Dessert Italian

Orange Almond Biscotti

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
  3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Cranberry Pistachio Biscotti
Dessert Italian

Cranberry Pistachio Biscotti

4.8

Prep
25 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
  3. 3 Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. 4 Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
  5. 5 Reduce oven temperature to 275 degrees F (135 degrees C).
  6. 6 Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
  7. 7 Bake cookies until dry, 8 to 10 minutes.

By Gerry Meyer

Cranberry-Orange Biscotti
Dessert Italian

Cranberry-Orange Biscotti

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
  4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
  5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Ravioli Dolci (Sweet Ravioli)
Dessert Italian

Ravioli Dolci (Sweet Ravioli)

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 3 Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
  4. 4 Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

By Justin Sinclair

White Chocolate Biscotti
Dessert Italian

White Chocolate Biscotti

4.0

Prep
30 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
  2. 2 Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
  3. 3 Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
  4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
  5. 5 Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

By Tavisha

Lemon Ricotta Cookies with Lemon Glaze
Dessert Italian

Lemon Ricotta Cookies with Lemon Glaze

4.4

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
  3. 3 Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
  4. 4 Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
  5. 5 Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.

By thedailygourmet