Crisp anise cookies are layered with raspberries and honey-flavored cream. There are enough cookies to make four desserts, with extras for nibbling.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.