Dessert Recipes

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

Easy to make, and these cookies are simply delicious!

Impossible caramel custard pie forms its own crust from Bisquick while baking. Brown sugar gives it a deep caramel flavor, with flaked coconut on top. Just blend, pour, and bake.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Chocolate, butter and peanut butter make these cookies super delicious!

Sugar-free chocolate fudge, a no-cook cream cheese fudge sweetened with a sugar substitute and melted unsweetened chocolate, studded with pecans. Rich, low-carb, and diabetic-friendly, just chill and cut.

Microwave chocolate pecan clusters with marshmallows and semi-sweet chips. Five ingredients, no baking, and ready to eat in under an hour. Makes 20 clusters.

Classic Christmas cut-out cookies that hold their shape, with cornstarch in the dough for a tender bite and crisp edges. Roll, cut into festive shapes, bake golden, and decorate with icing.

Just by dipping the top into melted chocolate makes these already delicious tails taste even better. Nothing can go wrong with the combination of butter and chocolate. They are wonderful Christmas cookies every year, and your family or friends will be asking you for these cookies every Christmas.

This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!

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I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.