Dessert

A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.

A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.

Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.

Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.

Goat’s milk butter is mildly tangy, complementing the whole wheat flour and wheat germ in these cookies.

An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.

To give almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar blended with finely ground freeze-dried blueberries, raspberries, and mango.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

This dairy-free cake hits all the right autumnal notes: it’s earthy thanks to the olive oil, warm thanks to the spices.

Tender, nutty, and studded with caramel-glazed apple halves, this is your new favorite apple cake. Ground nuts bring a toasty, deep flavor and tenderize the crumb by adding fat.