Dessert Recipes and Menus

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Narrow Results You've Selected: Dessert Italian Recipe Saveur Medium Remove all Main Ingredient Nuts (9) Fruit (6) Eggs (5) Chocolate (3) Cheese (2) Show all... Bread (1) Pasta (1) Potato (1) Season Summer (8) Spring (4) Winter (3) Fall (2) Occasion Christmas (3) Easter (2) Technique Bake (11) Chill (2) Fry (1) No Cook (1) Poach (1) Show all... Saute (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Course:Dessert,Cuisine:Italian,Topic:Recipe,Source:Saveur,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 11/10/2008 Pandolce Alto This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake. Issue #116 01/28/2008 Lemon Custard with Dried Lemon Slices and Lemon Fritters This dessert is the lemon lovers paradise. Issue #93 12/15/2005 Almond Paste Cookies These Genoan sweets are reminiscent of Turkish and Greek cookies. Issue #80 03/06/2007 Almond–Lemon Cake Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone. Issue #78 07/12/2011 Tart Red Cherry Granita The granular texture adds an interesting dimension to this icy, tangy confection. Issue #76 10/13/2005 Milk Gelato Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato. Issue #68 10/13/2005 Raisin and Nut Cookies These cookies, traditionally made for the Day of the Dead, November 1, are so popular that they're eaten year-round. Issue #68 09/15/2005 Prato-Style Cookies (Biscotti) One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies. Issue #63 09/15/2005 Sharon's Cheesecake Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers. Issue #63 10/30/2007 Stuffed Horseshoe-Shaped Pastry We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste. Issue #62 07/20/2007 Sicilian Vanilla Ice Cream (Gelato di Vaniglia) This recipe is adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food. Issue #52 03/06/2007 Pistachio Gelato Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day. Issue #52 03/06/2007 Chocolate Gelato A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato. Issue #52 02/27/2002 Cream Gelato with White Truffles This rich Italian ice cream from Manhattan's San Pietro is even good without truffles. Issue #40 06/21/2007 Vistorta Chocolate Cake While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe. Issue #38 05/14/2007 Tiramisù This simple dessert has become so famous in America that it seems to appear on every menu in the land. Issue #38 10/24/2000 Plum Gnocchi These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums. Issue #36 10/19/2000 Sponge Cake with Fancy Cream Cannoli Filling Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated. Issue #34 03/11/2002 Prune and Fig Ravioli with Cinnamon-Scented Butter This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert. Issue #22 03/28/2002 Apricot Tart This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985). Issue #13