Starbucks Vanilla Almond Biscotti

Today I have a secret recipe that will show you how to easily recreate Starbucks traditional vanilla almond biscotti at home.  These twice-baked biscuits come out nice and crunchy and are perfect for dunking in a nice hot cup of coffee.  You can store these for at least a month in an airtight container at room temperature.

While you’re at it, try out a cup of one of these great Starbucks coffee recipes from our forum:

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New Secret Recipe

Starbucks Vanilla Almond Biscotti

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, then cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt

Preheat oven to 350 degrees F.

Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.

Whisk eggs and extracts in another bowl until well beaten.

Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.

Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8″ long, 1/2″ high loaves.

If desired, sprinkle with a bit more of granulated or raw sugar.

Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.

Place on cutting board and cut into 1/2″ thick slices on the diagonal.

Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.

Let cool and store in airtight container.

Makes about 2 dozen.

Source: Recipe Secret Forum

Until Next Time… Be Well!

Kind Regards,


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Copycat Starbucks Caramel Scones

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips

=== TOPPING ===
1/3 cup butterscotch chips – finely chopped
1 egg white — whisked
Confectioners’ sugar — (optional)

Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray
inner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.

Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough.
Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.

Bake until browned — 16 to 18 minutes. Dust with confectioner’s sugar when cool.


Copycat Starbuck’s Low Fat Blueberry Muffins

We all know that Starbucks coffee and baked goods are amazing, but who can afford it in today’s economy?  Make these delicious muffins at home for a fraction of the price.

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray

Preheat oven to 375 degrees F.  In a bowl, blend together the flour, sugar, baking powder and salt.  In another bowl, combine the milk, applesauce and egg whites; mix well.  Add the wet ingredients into the dry ingredients and blend together.  Fold in the blueberries.  Spray some muffin tins with cooking oil.  Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Makes 12 muffins


Copycat Starbucks Tazo Chai Tea

2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea

Put the water in a saucepan, add the spices, and bring to a boil.   Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil.  Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.

Serves 2