Dessert/2 recipes

Crispy, chewy, loaded cookies packed with oats, crushed cornflakes, shredded coconut, and chopped pecans. Flatten with a sugar-dipped glass for crackly edges. Makes 4 dozen in just 30 minutes.

French apple cake with poached apples topped in a light, flourless almond batter with lemon zest and whipped egg whites. Served lukewarm with custard or cream.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

No-bake French cocoa balls rolled in cocoa and powdered sugar. Just five ingredients, no cooking, and ready in 15 minutes. A simple chocolate truffle-style candy with pecans.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.

Mississippi mud cake loaded with cocoa, butter, and pecans under a thick chocolate buttercream icing. Dense, fudgy, and unapologetically Southern.

Almond cheesecake with vanilla wafer and chopped almond crust, almond-scented cream cheese filling, and sour cream topping, finished with toasted sliced almonds.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Honey almond heart cookies made with whole wheat and all-purpose flour, rolled thin and cut into heart shapes. Fill with a thumbprint of jam for a sweet, naturally sweetened Valentine's treat.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

Cream cheese swirl brownies with a fudgy chocolate base marbled with tangy cheesecake filling. Made from scratch with real chocolate melted in a double boiler and crunchy pecans.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.