The intense almond flavour comes from almond paste (not almond icing).
Even when the percolating coffee and simmering tea set the ambience at cosy, a single piece de resistance — amid the cookies and bars — is called for. This apricot-studded coffee cake fits the bill.
Strawberries and ice cream are a terrific way to top this rich cakey shortcake.
It's easy to add wow factor to a simple layer cake using stunning ombré icing, a white chocolate drip and a crown of candy bark.
Decadent little chocolate cakes with rich molten cores are enough to make any meal special. The batter for this dessert can be prepared ahead, but the cakes are best eaten immediately after baking, so don't put them into the oven until your guests are ready for dessert. If you're making this on an occasion when you can eat dairy, try the Flourless Chocolate Lava Cakes variation.
A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.
These biscotti have a slightly drier texture than ones made with butter, which means they are perfect for dunking in your favourite beverage.
This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.
This treat tastes like a cross between traditional peanut brittle and sesame crisps. Salted nuts add a nice contrast to the sweet, sticky corn syrup. For the best results, be sure to use an accurate digital candy thermometer.
Winter squash is not only for savoury dishes. Here, butternut squash becomes sweet and caramelized when roasted, giving it a silkier texture and richer flavour than pumpkin.
