Hand-picked nutty recipes from our kitchen.
Turn your favorite spring pasta into a tray of crisp, savory cookies. These buttery bites pack asparagus pesto, Parmesan, and herbs into tender, crumbly snacks that belong next to your cheese board, a glass of wine, or any spring appetizer spread.
These Greek Lemon Kourabiedes are the fix for every tray of shattered, sandy butter cookies. Bright lemon, a finely-tuned mix of butter and flour, and one small chilling step turn fragile, dusty kourabiedes into tender, melt-in-your-mouth cookies that actually hold together.
Kaab el Ghazal (Moroccan Gazelle Horns) are all about technique: a silky, paper-thin dough carefully stretched over orange-blossom almond paste, then curved into elegant crescents that bake up tender, aromatic, and beautifully smooth. I’ll walk you through each step so your horns keep their shape and never crack.
These Persian nan-e nokhodchi cookies pair nutty chickpea flour with rose, cardamom, and pistachios for a sandy, meltaway bite. We’ll walk through the baking science that keeps them tender, crumbly, and naturally gluten-free—plus the exact tricks to prevent dry, chalky results.
Kletzenbrot Cookies bring a taste of Austrian winter markets to your kitchen with their chewy texture, rich spice, and the unmistakable sweetness of dried pears and crunchy walnuts. These cookies offer an irresistible twist on a traditional holiday favorite.
Basbousa Bil Loze is my go-to spring dessert for when the evenings finally stay light: soft almond semolina squares with chewy, caramelized edges, soaked in fragrant syrup and scattered with almonds. Easy to make ahead and perfect for sharing after sunset walks or spring feasts.
Bring the charm of Swiss holiday baking to your kitchen with these cozy, spiced Basler Läckerli. Sweetened with honey and brimming with warm spices, every chewy bite is a nostalgic hug—perfect for sharing or savoring with a cup of tea.
Experience pure comfort with these irresistibly nutty tahini biscuits! Each bite brings together the warmth of toasted sesame and a buttery melt-in-your-mouth texture—ideal for tea time, gifting, or simply savoring a quiet, cozy moment at home.
Discover why caramelized figs are the star in these Mediterranean-inspired cookies: tender, almost cake-like centers packed with jammy fig pieces and toasted walnuts. These bites are sweet, nutty, and unlike any cookie you’ve tried before!
These Ginger Apricot Almond Cookies lean hard into baking science: soft dried apricots add moisture, almonds bring crunch, and crystallized ginger changes how the dough spreads. I walk you through each choice so you can tweak the chew, spice, and toastiness.
These Cashew Rose Pistachio Cookies lean into baking science: soft centers from fatty ground cashews, gentle structure from just enough flour, and a bloom of rosewater over crunchy pistachios. A small tweak in fat and sugar ratios turns simple dough into a perfumed, tender cookie.