Giada De Laurentiis Recipes | Glamour

Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.

Place the log on the cutting board. Using a serrated knife, cut the log on the diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Makes about 2 dozen. May be prepared 2-5 days ahead. Store airtight at room temperature.

Hazelnut-Chocolate Tart

Ingredients:

1/2 cup sugar 2 tablespoons flour 3 eggs, beaten 1 1/2 cups peeled, chopped, and toasted hazelnuts 8 ounces bittersweet chocolate chips (about 1 cup) 1 cup corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt 1 store-bought frozen pie crust

Preheat the oven to 325ºF.

In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. Cool the tart for at least 30 minutes. Cut into squares. Serves 4-6. May be prepared 3 days ahead.

Sun-dried Tomato and Mozzarella Kebabs

Ingredients:

20 (8-inch) wooden skewers 20 oil-packed sun-dried tomatoes, halved and drained, oil reserved 40 medium fresh basil leaves 40 small fresh water-packed mozzarella balls, drained salt and freshly ground black pepper

Onto 20 wooden skewers, alternately thread 1 sun-dried tomato half, basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half, and 1 more mozzarella ball. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve. Serves 8-10.

May be prepared the morning of the party, but should be kept refrigerated with a damp paper towel draped over them so that the cheese doesn’t dry out. If you are layering the kebabs, put wax paper between each layer to the residual oil from the tomatoes and the moisture from the cheese does not wilt the basil leaves.

Straciatella Soup

"The name means "little rags," which refers to the strands of eggs, but you could add other ingredients to jazz it up, like spinach leaves, chicken, tofu. Either way, it's light but very satisfying."

Ingredients:

6 cups low-sodium chicken broth 2 large eggs 2 tablespoons freshly grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil Salt and freshly ground black pepper

Bring the broth to a boil in a large saucepan over medium-high heat. Whisk the eggs, cheese, parsley, and basil in a bowl to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Serves 4-6.

Broth may be prepared 2 to 3 days ahead, the egg mixture should be added to hot broth just before serving.