Using ingredient sugar until

Almond-raisin Biscotti

• 9649 preheat the oven
• 3 eggs (separated)
• 3 orange zest
• 1 1/2 wide (inches)
• 3/8 flour the yolks (into)
• 3/8 egg whites in
• 450 gr unbleached all-purpose flour
• 300 gr sugar
• 150 gr sugar until (light)
• 150 gr sugar until the whites form stiff peaks

Amaretto Cake

• 9 tube (pan)
• 3 eggs
• 300 gr sugar
• 300 gr sugar until (light)
• 250 gr flour
• 240 ml sour cream
• 230 gr butter
• 80 ml amaretto
• 60 ml orange juice
• 60 gr walnuts (chopped)

Judith Olney's Chocolate Buttermilk Cake

• 10 sugar
• 10 sugar until
• 10 powdered sugar
• 9 cake pans
• 3 round
• 3 eggs
• 5/8 frostin
• 3/8 filling
• 700 ml cream (heavy)
• 525 ml sour cream (thick)

Martha Stewart's Almond Crescent Cookies

• 350 line baking sheets with parchment paper
• 2 lon place cylinders (inches)
• 2 on baking sheets (inches apart)
• 1 in diameter
• 1/2 roll
• 1/2 a log (into)
• 290 gr sifted all-purpose flour
• 130 gr sifted confectioners sugar
• 130 gr sugar until (fluffy)
• 120 gr coarsely almonds (chopped)

Pear Tart With Frangipane

• 6 vanilla bean
• 3 ripe pears
• 2 eggs
• 2 egg yolks
• 1 pear a peach like round by cutting off the stem end (into)
• 3/4 kirsch
• 1/2 in bits
• 1/2 dry
• 950 ml water
• 475 ml milk

Pumpkin-eggnog Cheesecake

• 20 gingersnaps
• 4 eggs
• 3 springform with nonstick cooking spray (pan)
• 1 from edge of cheesecake
• 1/2 up side of springform (inches pan)
• 475 gr packed pumpkin (solid)
• 240 gr prepared eggnog
• 450 ml cream cheese
• 150 gr sugar until soft peaks form
• 60 gr walnuts

Warm Blueberry Cake With Cream

• 9 spring-form (pan)
• 2 eggs
• 2 lemon
• 1 blueberries
• 1/2 berries
• 250 gr all purpose flour
• 240 ml whipping cream
• 200 gr sugar until (fluffy)
• 120 ml milk
• 110 gr butter

Lemon Custard Cake

• 6 egg yolks
• 6 egg whites
• 1 gelatin (unflavored)
• 1 commercial angelfood cake
• 300 gr sugar
• 180 ml squeezed lemon juice (freshly)
• 150 gr sugar until (thick)
• 150 gr sugar
• 60 ml water (cold)
• 3 gr lemon rind (grated)