Nut recipe collection

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

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.

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.

These are very delicious cookies, we always cook them. Everytime they go very well.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.

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 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.

Black Forest trifle layered with rum-soaked devil's food cake, cherry pie filling, homemade chocolate custard, and whipped cream topped with toasted almonds.

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 cream nut tart with a flaky shortening crust, white chocolate cream cheese filling, boysenberry-glazed blackberries, and a walnut lattice topping.

Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.

Blonde brownies with pecans, the chocolate-free butterscotch cousin of the classic brownie, made with light brown sugar, melted butter, and toasted pecans. Chewy, caramel-deep, and ready in under an hour.

Baked brie wrapped in puff pastry with crumbled blue cheese and chopped walnuts pressed on top. Golden, flaky, and melty with a sharp, nutty bite.