Raspberry-Almond Shortbread Cookies

Raspberry Almond Shortbread Cookies

Raspberry-Almond Shortbread Cookies

Biscuits tout chocolat : recette illustrée, simple et facile

Biscuits tout chocolat : recette illustrée, simple et facile

Pistachio Shortbread Cookies ~ delicately sweet and studded with salty pistachios, these easy-to-make cookies can be filled with lemon curd, fruity jam, or Nutella for fun and tasty sandwich cookies | FiveHeartHome.com

Pistachio Shortbread Cookies

Pistachio Shortbread Cookies ~ delicately sweet and studded with salty pistachios, these easy-to-make cookies can be filled with lemon curd, fruity jam, or Nutella for fun and tasty sandwich cookies | FiveHeartHome.com

Owl cookies. In Turkish but basically, almond cookies with chocolate chips as eyes, almond laid sideways as beak and fork marks as feet. Would be fun to make a batch to bring to a get-together.

Owl cookies. In Turkish but basically, almond cookies with chocolate chips as eyes, almond laid sideways as beak and fork marks as feet. Would be fun to make a batch to bring to a get-together.

Breakfast Cookies -- made with healthier ingredients that will start your day with a delicious boost of energy | gimmesomeoven.com #seriouslydelish

Breakfast Cookies + Cookbook Giveaway

Breakfast Cookies -- made with healthier ingredients that will start your day with a delicious boost of energy | gimmesomeoven.com #seriouslydelish

pistachio + rose cookies

Pistachio & rose cookies

pistachio + rose cookies

English Shortbread Cookies

English Shortbread Cookies

Ricciarelli di Siena antica ricetta

Savoiardi, ricetta di Luca MontersinoLa ricetta l’ho presa dal libro “Tiramisù e chantilly” di Luca Montersino :) Ingredienti per circa 50 biscotti: 150 gr di albumi (circa 4) 120 gr di tuorli (circa 6) 180 gr di zucchero semolato 40 gr di miele 170 gr di farina 00 70 gr di fecola zucchero a velo q.b qualche goccia di essenza di vaniglia ( è una mia aggiunta per attutire l’odore dell’uovo)

Savoiardi, ricetta di Luca Montersino

Savoiardi, ricetta di Luca MontersinoLa ricetta l’ho presa dal libro “Tiramisù e chantilly” di Luca Montersino :) Ingredienti per circa 50 biscotti: 150 gr di albumi (circa 4) 120 gr di tuorli (circa 6) 180 gr di zucchero semolato 40 gr di miele 170 gr di farina 00 70 gr di fecola zucchero a velo q.b qualche goccia di essenza di vaniglia ( è una mia aggiunta per attutire l’odore dell’uovo)

Matcha and black sesame cookies

Matcha and black sesame cookies

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