results for "desserts"
Stored in an airtight container, this cake will keep for a week.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
We received this recipe from Larry Lagattuta, owner of the Enrico Biscotti Company.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of SAVEUR managing editor Greg Ferro. This recipe is based off one by cookbook author Nick Malgieri.
Does Not Apply
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.