2,546 egg food recipes

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

Pudin de pan, a Puerto Rican bread pudding with nutmeg, cinnamon, vanilla, and raisins. Milk-soaked bread baked into a dense, sweet custard that's a beloved Latin American comfort dessert.

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

Chocolate pizzelle cookies made with cocoa powder, melted butter, and vanilla, pressed on a pizzelle iron. An Italian waffle cookie with a rich chocolate twist.

Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.

Granny cake is a no-fuss pineapple sheet cake with a brown sugar nut topping baked on, then soaked with a hot vanilla milk glaze. A vintage dump-and-stir recipe with no butter in the batter.

Toffee crisps are light, golden drop cookies studded with almond brickle chips. A crispy, buttery cookie with caramelized toffee bits in every bite.

Light and airy pumpkin chiffon pie with a gelatin-set pumpkin custard folded with fluffy egg whites and topped with whipped cream. A silky alternative to dense pumpkin pie.

Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Frosted diamond cookies with caraway seeds, topped with billowy White Mountain frosting and pink sugar. A vintage rolled cookie that's crisp, elegant, and surprisingly savory-sweet.