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Quick Breadsticks

This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.

  • Yield: Makes 28

Source: Martha Stewart Living, November 1997


  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons solid vegetable shortening


  1. Heat oven to 350 degrees. In a food processor, pulse flour, salt, and baking powder. Add shortening, and pulse until mixture resembles coarse meal. With machine running, gradually add between 1/2 and 3/4 cup cold water, until dough comes together.

  2. Transfer dough to a lightly floured surface. Roll into an 8-by-10-inch sheet, 1/4 inch thick. Cut lengthwise into 1/4-inch-wide strips.

  3. Using your hands, roll strips back and forth in flour so they form tubular sticks. The strips will lengthen to about 16 when rolled. Place sticks on a baking sheet, pressing ends onto the sheet to keep them straight. Bake for 13 to 15 minutes, until firm and cooked through. Transfer to a wire rack to cool. Store in an airtight container.

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