David Lebovitz (2)
Smitten Kitchen (2)
Southern/Soul Food (11)
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Apples are roasted in wine and butter for this dessert, a staple of holiday markets throughout Germany.
Lightly sweetened apricots are baked quickly in a simple short-bread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. Other stone fruits, like plums and peaches, will work just as well.
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
These sticky-sweet fried pastries, drenched in a syrup of honey and orange flower water, are typical of the rustic desserts of Tunisia.
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make wet nuts, the sweet-gooey topping that lends a sunday the essential crunchy texture.
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
Akin to Mexican wedding cookies and Greek kourabiedes, these Austrian vanilla crescents made with ground walnuts and showered in confectioners' sugar are served throughout central Europe during the weeks leading up to Christmas.
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.