Dessert

Think of these as pastry cookies: a toast and jam affair but in handheld crunchy, flaky, jammy form. All you need is store-bought puff pastry to get started.

The phyllo dough cookies are so shatteringly tender that they give palmiers a run for their money.

Making your own king cake from scratch takes time and patience, but the rewards outweigh the challenges. 

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

Our best panettone recipe, adapted from baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

These old-fashioned molasses cookies stay soft and chewy days after making them.

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

Rose Levy Beranbaum’s base recipe allows you to mix and match pantry ingredients to create the cookie of your dreams.

Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.

While chocolate isn’t traditional for chess pie, I add it as my own delicious twist on the Southern classic.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.