Hazelnut PanforteCharles Schiller
A prized Christmas sweet from Tuscany, panforte means "strong bread" — but it's more like an almost-flourless fruitcake.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Serve a thick slice for breakfast or an afternoon pick-me-up.
These cookies are gently sweetened and perfect with a cup of tea.
Yes, brownies can—and should—be made with white chocolate.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.