When you open the oven to these obscenely buttery, flaky croissants, you’ll be relieved you didn’t settle for what’s in the grocery-store freezer case. Trust us.
Baking a batch of these cinnamon-scented, hazelnut-inflected, raspberry-jamwiched Linzer cookies is nothing if not a testament to your heart most definitely being in the right place.
This simple yet spectacular riff on coffee cake—there’s actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?