Author: Lora Zarubin
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Author: David Lebovitz
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
Author: Kelsey Bunker
Author: Tracey Seaman
This flourless chocolate-orange almond cake is bittersweet in the best way.
Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
Author: Claire Saffitz
If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.
Author: Anonymous
Author: Anne Willan
Author: Larraine Perri
Author: Leah Reich
Author: Paul Grimes
Author: David Kamen
These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake.
Author: Martha Collison
This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.
Author: Lorraine Pascale
Author: Carla Rollins