Starbucks Vanilla Almond Biscotti

Ingredients:
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

Procedures:
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

Starbuck's Blueberry Scones

Preparations:
Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper

Ingredients:
2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries

For the topping:
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals

Procedures:
Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer. This will ensure a moister scone than normally expected.

Starbuck's Low Fat Blueberry Muffins

Ingredients:
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

Procedures:
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

Starbucks Caramel Scones

Ingredients:
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)

Procedures:
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.