These Italian almond cookies are a variation of classic amaretti – deliciously chewy, slightly soft in the centre, and completely irresistible. You’ll find it hard to stop at just one! I made them in a mini version, they looked beautiful and tasted divine. Especially those baked
These peanut butter thumbprint cookies are wonderfully quick to make – no cutters or rolling required. Simply press a small indentation into each ball of dough with your thumb, fill with raspberry jam, and bake. They’re delightfully crumbly, beautifully nutty, and utterly
I love reaching for my older cookbooks and baking from them… This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam, it’s easy to see where the name comes from. It’s well
Mini rhubarb cheesecakes topped with a little strawberry jam and crushed meringue. Simple to make and absolutely delicious!
A truly royal mazurek… The combination of rose petal preserve, marzipan and chocolate — could it sound any better? This mazurek is incredibly simple to make, yet wonderfully refined and elegant. It’s worth using the very best ingredients, and I’m more than certain it will
A truly delicious — simply fantastic — apple cake with the addition of apricot jam. The apricot brings extra depth of flavour and a lovely autumnal colour, with the flavours complementing each other beautifully. It’s a small cake, baked in a 20 cm tin, but because
German apple and marzipan cake is wonderfully fragrant, soft, moist and packed with apples. It’s perfect for autumn afternoons, served with a cup of tea or as a comforting dessert. The recipe uses marzipan (you can make your own or use shop-bought), which
Didn’t have time to make traditional gingerbread this year? Don’t worry – nothing is lost! This is a “quick” gingerbread, perfect for last-minute baking. There’s no need to let the batter rest, either before or after baking. Simply bake, allow it to cool, and
A recipe for Linzer cookies served at the New York restaurant Craft. These are a mini version of the famous Austrian dessert – two buttery, nutty biscuits sandwiched with raspberry jam, dusted with icing sugar and featuring the characteristic
I’m not quite sure which word best describes the flavour of this cake, but perhaps this one comes closest – divine. It’s perfect for special moments, celebrations, or even cosy winter evenings for two. Imagine a giant truffle that tastes exactly like an intensely rich chocolate
In Poland, pączki are traditionally eaten on Fat Thursday (Tłusty Czwartek) in February, marking the last Thursday before Lent begins. Made from a rich, enriched dough with plenty of eggs, butter, sugar, yeast, and milk, these Polish doughnuts are
Mini doughnuts filled with whipped cream and strawberries, coated in sugar. They’re half the size of traditional doughnuts, but don’t worry – the whipped cream and strawberries will definitely fill you up :).
This is a recipe for traditional cheese cookies called Kołaczki. I’d come across them in other cultures before, but although they’re popular in Poland, I’m not entirely sure of their exact origin. In Polish, we call them Kołaczki. They’re made from
The famous old-fashioned American classic – pineapple upside-down cake. If I had spent my childhood in the USA, this would have been my favourite dessert :). Pineapple rings are arranged at the bottom of the cake tin, and once baked, the cake is flipped