Dessert Recipes

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

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Super blueberry pie packs 7 cups of berries into a flaky double crust, sweetened with maple syrup, thickened with tapioca, and brushed with cream for a glossy golden top. A bakery-worthy summer dessert.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

Swedish Christmas crescent cookies: tender almond shortbread shaped into half-moons and finished with cinnamon sugar. The classic Scandinavian holiday cookie that melts on the tongue.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Peach cake with sliced summer peaches dredged in flour and folded into a thick, oil-based cinnamon batter. Bakes up moist with a tender crumb, finished with a powdered sugar glaze or a dollop of whipped cream.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Baci di Dama are Italian "lady's kisses": delicate ground almond cookies with candied orange peel, sandwiched together with melted chocolate. Gluten-light, flourless-forward, and elegant enough for gifting.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.

Serve with vanilla icecream or a dollop of best available double cream