Both walnuts and hazelnuts are integral, making these cookies especially nut-forward.
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.
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.
Soft, buttery semolina cookies with pistachios and dried cherries—perfect for tea time or a little everyday luxury.
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.
Buttery, crumbly mini maamoul cookies hiding a dreamy almond-cardamom filling—perfect for holidays, tea time, or sweet snacking. Easier than traditional maamoul, these bites are both elegant and total
Crisp, buttery sesame thumbprint cookies filled with a fragrant pool of citrus-spiced honey. Sweet, slightly nutty, and bursting with warm spice and bright citrus.
Soft, chewy almond apricot cookies with buttery edges, bright pops of dried apricot, and toasty almonds in every bite. Easy to make, freezer-friendly, and just fancy enough for company while still simple enough for a weeknight baking session.
Chewy, buttery cookies filled with tangy dried cherries, crunchy toasted almonds, and melty chocolate chips—an upgraded twist on the classic chocolate chip cookie you’ll crave again and again.
Soft, chewy pistachio cranberry cookies with buttery dough, tart pops of dried fruit, and crunchy toasted pistachios. A festive-looking cookie that’s simple enough for weeknights but special enough for holiday trays and cookie swaps.