Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
About Alice Medrich
Author, pastry chef, and teacher, Alice Medrich is an expert on chocolate and chocolate desserts. She opened Cocolat in 1976, and since has been credited with popularizing chocolate truffles in the US and introducing the larger “American” chocolate truffle. Alice is an award-winning cookbook author, receiving three Cookbook of the Year awards from the James Beard Foundation and the International Association of Culinary Professionals for Cocolat: Extraordinary Chocolate Desserts; Chocolate and the Art of Low-Fat Desserts; and Bittersweet: Recipes and Tales from a Life in Chocolate. In 2007, Gourmet, Bon Appétit, and Food & Wine magazines named her Pure Dessert one of the top cookbooks of the year, and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies won the 2011 International Association of Culinary Professionals Cookbook Award in the baking category. Most recently, she has authored Sinfully Easy Delicious Desserts.
Ultra-Thin Chocolate Chunk Cookies
Jan 10, 2012 by
A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.
- Quick Glance
- 20 M
- 45 M
- 22
Sticky Pecan Bites
Jan 27, 2011 by
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
- Quick Glance
- 30 M
- 1 H, 15 M
- 11
Bittersweet Citrus Tart with Jasmine Cream
Jun 17, 2007 by
Subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. Jasmine tea-infused cream adds an exotic touch.
- Quick Glance
- 40 M
- 4 H, 25 M
- 0
Honey Caramels
Apr 27, 2007 by
Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.
- Quick Glance
- 45 M
- 5 H, 45 M
- 1
Dried Fruit and Nut Cake
Apr 21, 2007 by
Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?
- Quick Glance
- 20 M
- 1 H, 20 M
- 2
Warm Mocha Tart
Nov 26, 2003 by
Here’s a flaky, buttery tart crust filled with thick, rich chocolate custard that’s has a hint of espresso It’s a dessert no one can resist.
Carmen Meringay
May 01, 2003 by
Meringue is piped straight up the walls of a vertical form and baked until dry and crisp. It’s filled with chocolate mousse and topped with chocolate curls.
Spun Sugar Atop Chocolate Mousse
Apr 26, 2003 by
An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.