Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.