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cooking.nytimes.com
Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti The dough is baked twice: first in a log, and then again after it's been sliced into cookies This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again
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This moist cookie has delicious a almond taste with a kick of cardamom - dreamy!
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Lots of chocolate chips make this biscotti irresistible.
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Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
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These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
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A tasty, quick side dish.
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Toasted almond chunks are coated with satiny dark chocolate in this quick and easy Paleo-friendly candy made with only 2 ingredients.
Ingredients: almonds, chocolate chips
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Marzipan and sliced almonds are sprinkled over this fragrant white cake that gets its light and tender texture from whipped egg whites.
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A hearty dose of Bailey's® Irish cream liqueur takes this soda bread recipe to a whole new level.
cooking.nytimes.com
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks I loved the way it looked and how it tasted
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Nutritious and easy, these overnight chia oats can help jumpstart your day. Customize by adding your favorite toppings and almondmilk flavor.
Ingredients: vanilla, banana, rolled oats, seeds