These cream puffs, called chouquettes, are infused with orange-flower water and freckled with sugar. Serve them as an after-school snack, as the do in France.
We know many a person who fell for these dulcet dulce de leche-filled shortbread cookies while in Latin America. Few have recovered.
These butter-and-cream-cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
These cookies are a dramatic collaboration of chocolate and vanilla. But don’t take our word for it. Best try ’em yourself.
These cookies combine the bite, citrus aroma, and sweet tartness of Key lime pie. They also have a crisp texture and slight crunch from the sugar on top.
Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
Topped with a layer of creamy caramel and crunchy pecans and then drizzled with chocolate, these brownies are cousins of the candies known as turtles.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?
These crunchy biscotti have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka. A perfect snack or dessert.
Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
Sweet and sour, chewy and crumbly, these easy and almost elegant bars are altogether appropriate for a little afternoon procrastination.
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