Baking

(MEZZELUNE AI PIGNOLI) Cookies made with pine nuts can be found in bakeries all over Umbria, which probably isn't too surprising for a region filled with pine trees. These crescents have a wonderful chewy texture. The dough is very soft, so you will need to flour your fingers to shape it. But don't inadvertently use too much flour, or the cookies will be tough.

A luscious ending to a superb dinner. This three-layer cake has a whipped cream frosting that's spiked with brandy and molasses.

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.

Bake this dessert ahead so it can chill overnight.

There's no butter or oil in these crisp cookies, which are perfect with the Fruit In Spiced Wine For the best texture, be sure to slice them thinly. To keep them crunchy, carry them to the picnic in an airtight container.

(TARTE AU CITRON)

Known as anginetti, these delicious cookies are made throughout southern Italy. This Neapolitan interpretation is particularly lemony.

There's a touch of lemon in this summer pie.

(TARTE D'ABRICOTS AU MIEL ET AUX AMANDES) In early summer, apricots are abundant in Provence; here, we've called for canned apricots, which are always available.

We admit we've never been big clafouti fans, but this recipe won us over. It's the lightest version of the dish we've ever had. In the fall and winter, innkeepers Bob and Caroline Taylor like to make this dessert with pears, flavoring it with powdered ginger.

My childhood memories of Christmas revolve around cookies," says Fran Gallagher Ripsom of Sun Valley, Idaho. "My mother started baking as soon as Thanksgiving was over. She prided herself on a beautiful assortment, never less than 12 kinds of cookies. Some became traditions, but she also tried new recipes. I loved the pinwheel cookies. I often bake them at other times of the year, because they are too delicious to enjoy only at Christmas."