Baked Good recipe collection

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Biscotti ai pignoli are Italian pine nut cookies made with a warmed sugar-egg foam, lemon zest, and cake flour. Crisp, golden Sicilian-style sweets topped with pine nuts. Makes 36 cookies.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

These are very delicious cookies, we always cook them. Everytime they go very well.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

Low-fat no-bake cheesecake built on cottage cheese and gelatin, topped with fresh strawberries and raspberries. Heart-shaped Valentine's-ready dessert that skips the cream cheese and the oven.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Simple blueberry cupcakes with two cups of fresh berries in a vanilla shortening batter. Mix everything together, scoop into muffin tins, and bake for 20 minutes.

Blueberry drop cookies fold fresh blueberries and bright lemon zest into a soft cake-style dough, then bake into pillowy, fruit-studded rounds. A summer cookie that's halfway to a muffin top.