There are only so many consummate combinations of fall flavors. This is one of them.
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?
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
Surprise is underrated. That’s exactly why we so like this unexpected yet inspired riff on winter squash roasted with maple.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.
Want oohs and aahs at the table? Here’s your answer. Three layers of impossibly light and airy walnut cake. You’re welcome.
As with most things peanut butter and chocolate, these cookie sandwiches are luxuriousness and comfort all at once.
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.
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.
Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.
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