These tender, cake-like cookies, coiled into snails, have a subtle anise flavor. The recipe, from Andy and Jackie King of A&J King Artisan Bakers in Salem, goes back over six generations in Jackie's family to a small town in southern Italy. For a festive look, add sprinkles before the icing sets.
Eunice Feller, baker-owner of Bread & Chocolate, likes to have these cookies on the holiday dessert table for her husband’s large Italian family. The biscotti are packed with dried cranberries and pistachios, and a drizzle of melted chocolate sweetens each bite.
Celebrate wintry flavors of ginger, cinnamon, and clove in these spicy cookies that are lightly crisp around the rim, soft and chewy in the center. Joanne Chang, owner of Flour Bakery + Cafe, which has locations in the South End and Fort Point Channel, says these cookies have been a customer favorite since day one.
Americans have turned biscotti into a softer, richer, cakier cookie than it's supposed to be. Real biscotti (and all of the twice-baked cookies) contain no fat besides eggs. They're meant to be hard so you can dip them into sweet wine.
Fill these oat and nut cookies with your favorite fruit juice sweetened jam. We think strawberry, raspberry and apricot jams are particularly good.
These brownies are made with unsweetened cocoa powder, garbanzo bean flour, and chocolate morsels. Bake them in an 11-by-8-inch glass dish or a standard 9-by-13-inch pan. The glass produces a thicker brownie with a chewy crust; the metal pan a thinner brownie with softer edges. All ingredients are gluten-free.