Recipe Sifter

Almond biscotti baked the classic Italian way: twice in the oven for that signature dry, dunkable crunch. A simple base recipe with toasted almonds that keeps for months in a tin.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.

Add a new taste to your breakfast with this scrumptious bread your whole family will love.

Classic cheesecake with amaretto filling and almond-graham crust, topped with warm apricot-liqueur glaze. Rich, creamy, and elegantly finished.

A delicious breakfast bread, and very easy to make!

Almond popovers with crisp shells and hollow steamy centers, plus a master batter that branches into bacon, pecan, parsley, chili, and cheese versions. One simple recipe, six different breads.

Steamed persimmon pudding with cinnamon spice, raisins, and chopped almonds. Dense, moist loaf baked in a water bath and served warm with hard sauce.

Authentic Neapolitan biscotti with whole and ground almonds, honey, and cinnamon. Twice-baked Italian cookies with a deep nutty crunch and no butter or eggs.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Instead of pumpkin pie, try this coconut pumpkin tart.

Sour cream cranberry kuchen with a crunchy brown sugar almond topping baked in a springform pan. Tart cranberries meet tender, buttery cake in this German-inspired holiday treat.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Old German muffins with ground almonds, rum, orange zest, raisins, and cinnamon. Buttery, fragrant, and lightly spiced with a hint of boozy warmth in every bite.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

Spiced banana bread with ginger, allspice, fresh nutmeg, lemon zest, ground almonds, and four mashed ripe bananas. A warmly aromatic loaf that beats plain banana bread by a mile.