Raisin-Nut Spice CookiesBrian Leatart
Sardinia, Italy
Diamond-shaped papassinas are especially good with a cup of coffee. The flavor of these cookies gets even better after a few days.
These cookies are gently sweetened and perfect with a cup of tea.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
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.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Serve a thick slice for breakfast or an afternoon pick-me-up.