Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.
Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.
Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.
As with most things peanut butter and chocolate, these cookie sandwiches are luxuriousness and comfort all at once.
These perfect little meringue cookies sandwich a whipped cream filling and are so airy they actually melt in your mouth–they’re that delicate.
Nutella sandwiched between hazelnut shortbread cookies. Goodness to the second degree.
These bite-size homemade candy bars made with coconut, dipped in bittersweet chocolate, and rolled in nuts will have you singing for almond joy.
Take just one bite of Flo Braker’s chocolate cake slathered in pistachio Bavarian cream frosting and we guarantee it will become your favorite dessert.
This almost flourless pecan torte is rich with pecans, eggs, and sugar. On top is a dollop of bourbon-spiked whipped cream. The torte is great with coffee.
The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.
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