Dessert recipe collection

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

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

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

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.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Black and white cake: tender white egg-white layer cake with vanilla and almond extracts, finished with a split cream cheese frosting half vanilla and half chocolate-amaretto.

Don't be deceived by the name. These brownies with a little added bonus of protein are great!

Microwave black bottom pie II with chocolate cookie crumb crust, vanilla pudding spiked with creme de cacao, and a fold of whipped cream. Easy chilled dessert that skips the oven entirely.

Halloween is coming, make these cute yet delicious cupcakes for your Halloween party. Everyone will love them.

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.

Diabetic-friendly Black Forest bars made with just three ingredients: no-sugar chocolate cake mix, sour cherries, and sugar substitute. Quick, simple, and guilt-free.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

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.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

Black Russian Bundt cake made with yellow cake mix, chocolate pudding, vodka, and Kahlua, topped with a coffee liqueur glaze. A boozy, dense chocolate cocktail cake.

Perfect for Halloween, chocolate cake decorated like black widow spiders.