These super-moist little cakes are best served warm. If some of the rhubarb sticks to the pan, just scoop it out and onto the cakes.
Robust espresso adds richness to this delicate shortbread. A quick dip in melted chocolate is all they need to achieve the ultimate mocha flavour.
These jam-filled sandwich cookies are based on one of Austria's most famous desserts, the Linzertorte. For soft, chewy cookies, assemble a day in advance. For crispier cookies, sandwich the same day as serving.
This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.
Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with raspberries or orange segments.
Preparation for fruitcake is now a lot faster given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still as good as it was in my mother's day.
This classic is the perfect holiday cookie. If decorating them with Royal Icing, keep the tip of your piping bag moist by capping it with a bit of moist paper towel.
This recipe combines the snap and the melt-in-your-mouth qualities we've come to love in shortbread. Work quickly to cut out the cookies, since even the heat from your hands will soften this buttery dough. Dipping your cookie cutter in flour between uses helps prevent sticking.
We've taken the best of everything that fruitcake has to offer and captured it in our favourite biscotti. This modern and festive treat is delicious with a cup of coffee or tea after dinner.?
