9,206 base recipes

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.

Slow cooker chocolate pudding cake with cocoa, chocolate syrup, and chopped pecans. The batter steams into a fudgy, gooey cake with its own chocolate sauce on the bottom. Served warm with cream.

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Moist quick bread loaded with grated fresh apples and crunchy pecans, topped with cinnamon sugar before baking. Serve warm from the oven or at room temperature for afternoon tea.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.