The almond biscotti for the easy crust are available at supermarkets, bakeries and Italian markets. The recipe is from chef Kimball Jones of Wente Vineyards Restaurant in Livermore, California.
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.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
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.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.