Crisp biscotti with the deep, dark, rich flavor of Dutch cocoa, punctuated with mini chocolate chips and pieces of sweet, nutty, buttery pecans
Author: Tish Boyle, The Good Cookie
Crisp biscotti, warmed with the scent of cinnamon, studded with dried cranberries and filled with the nutty flavor of rolled oats.
Author: Miriam Pascal, published in Mishpacha magazine, modified ever so slightly by me
Soft and tender cookie-dough hamantaschen filled with the topping of your choice, ranging from Lotus Biscoff cookie butter to lemon curd.
Author: Mishapcha Magazine
A moist, rich coffee cake, bursting with tart-sweet blueberries and topped with a crunchy cinnamon streusel
Author: Book of Great Desserts by Maida Heatter, modified slightly by Smitten Kitchen