Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.
Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.
Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.
Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.
Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.
Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.
Traditional German almond cookies shaped into hearts, with a tender flourless crumb made from ground almonds, egg yolks, and lemon extract, topped with a bright lemon icing. Naturally gluten-free and irresistible.
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