Baked Good recipe collection

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Italian biscotti with candied cherries, chopped nuts, and a hint of star anise. Twice-baked for that signature dry crackly snap, perfect for dunking in coffee, espresso, or vin santo.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Black chocolate cake made with a boiled chocolate-milk-sugar syrup folded into a simple butter batter. Dense, fudgy, and baked in a single 9x13 pan.

Black chocolate sponge cake: deep dark chocolate sheet cake with boiling-water batter trick, topped with creamy peanut butter frosting. Old-fashioned chocolate-peanut butter combo.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

Blackberry crumb pie with fresh berries under a tangy sour cream custard layer and a buttered bread crumb topping. A unique two-texture berry pie.

Simple blueberry cupcakes with two cups of fresh berries in a vanilla shortening batter. Mix everything together, scoop into muffin tins, and bake for 20 minutes.

Chocolate chip cheesecake on a graham crust with whipped egg whites folded in for lift, layered with chips top and bottom. Bake short for gooey New York style, longer for a souffle-fluffy rise.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.