© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These cookie bars has a base of a peanuty cookies crust, a gooey filling featuring cream cheese, mint dark chocolate and roasted peanuts and a sensational crumble topping. The recipe is super easy to put together and makes the most delicious dessert! I have used coconut sugar, which is lower on the glycemic index than regular brown sugar, and replaced white sugar with erythritol, which doesn't significantly impact blood sugar levels, so you can indulge a bit without feeling too gulity.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Buttery, melt-in-mouth pineapple tarts with a sweet and tangy pineapple filling are paticularly popular in Southeast Asia, esp. Singapore, Malaysia and Indonesia , during the Chinese New Year. They can be open cookies or made enclosed in round, square or rectangular shapes. It’s quite a tedious task to cook down pineapple to a thick paste, which might take 2-3 hours to prepare just 400-500 grams of pineapple filling. If you can find some ready made, use it, I won’t judge.
These tarts gained significance during Chinese New Year because in Hokkien and Cantonese, the word for pineapple, "ong lai," is a homophone for "fortune come," making the tarts a potent symbol of good luck, wealth, and prosperity.
The pineapple tart originated back in the 16th century from the Peranakans, descendants of the Chinese immigrants who went to the Malay Peninsula, particularly Malacca, and married the locals. Their culinary approach was greatly influenced not only by the local Malay cuisines but also by the Portuguese when they conquered Malacca in the 16th century.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Browned butter adds a rich, nutty, and complex depth of flavour to these crumb bars with a boozy creamy chestnut filling. They are excellent with topped with a scoop of ice cream or whipped cream. I used the thick homemade chestnut puree, therefore, a few tablespoons of honey whiskey (or cream) were added to make the filling spreadable. If you are using a much thinner storebought chestnut spread, just skip the alcohol. I also added some melted chocolate to the filling, but it’s completely optional.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Printen are an integral part of the Christmas season in Germany. As you stroll through the Christmas market, the typical scent of aniseed, cardamom and cinnamon wafts through the air. Whether plain, covered in icing or chocolate, baked with nuts or garnished with almonds – the variety of creations is sure to satisfy every tastebud.
Nußprinten are a variation on traditional Aachen Printen (a traditional gingerbread speciality that have been baked in Aachen / Germany since around 1820) in which the gingerbread is topped with hazelnuts and coated with chocolate. It is a delicious combination of aromatic gingerbread, crunchy nuts and delicate chocolate. These well spiced cookies are usually sold in the form of long bars. However, they can only be called ‘Aachener Printen’ if they are actually made in Aachen.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Panellets are traditional Catalan marzipan pastries that are usually served on All Saints' Day, but they are ideal for any holidays or special occasions. The succulent dough with sweet potato and almonds is so delicious and moreish. Traditionally, these almond pastries are coated with pine nuts, but you can also roll them in chopped almonds or a mixture of pine nuts and almonds instead of pine nuts. The basis for panellets is a gluten free dough made by mixing ground blanched almonds, sweet potato puree and sugar (or erythritol for a healthier alternative). The optional addition of lemon zest for a fresh, lemony flavour.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Sekerpare is a classic Turkish pastry made with semolina, flour and powdered sugar that are then baked until golden brown and left to steep in sweet syrup. The syrup makes it particularly moist. Sekerpare is one of Turkey's most beloved desserts after baklava and you will find them in every Turkish bakery and restaurant. These little treats are something special. And as soon as they go into the oven, the heavenly aroma will lure the whole family into the kitchen. Sekerpare translates as ‘sugar pieces’ or ‘a piece of sweetness’, and this Turkish dessert is definitely SWEET. I didn’t even pour all the sugar syrup over the cookies...my family actually finds them better without syrup. If you want to make them round, I would suggest that you top each cookie with a whole hazelnut or almond.
Before starting the dough, we will make the syrup first, as it needs some time to cool down. Pour the cooled syrup over hot Sekerpare and let the sekerpare cookies absorb the syrup as they cool. Once all the syrup absorbed (usually 3-4 hours), sekerpare will be soft and tender enough to eat with a fork. Enjoy them with a a cup of tea or coffee.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These delicous piña colada coconut macaroons are perfectly golden crisp on the outside, soft and sticky inside, and finished with a drizzle of lime drizzle, diced pineapple, cocktail cherries and a sprinkle of lime zest. Store them in a well-sealed tin in a cool place for around two weeks.
There are crystallized and natural dried pineapples. The natural dried pineapples are excellent for snacking, but for this macaroon recipe, we need crystallized variety.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Nutty, chewy and fruity with a slightly crispy bottom, these naturally gluten free cookies enriched with lemon zest and dried figs are perfect accompaniment to coffee, tea, hot chocolate or ice cream.
Amaretti cookies are traditionally made with almonds, sugar, and egg whites. The name "Amaretti" comes from the Italian word "amaro," meaning bitter, a reference to the use of bitter almonds in the original recipe. But other nuts, like hazelnuts, walnuts or macadamias are great alternatives.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A fun twist on a classic lemon bar, these coconut grapefruit bars come together quickly using sweet yet tangy fresh-squeezed grapefruit juice. Don’t use storebought grapefruit juice as it usually contains added sugar which masks the fruit's natural tanginess.
The combination of the citrusy grapefruit topping and the buttery coconuty base creates a delightful contrast that keeps you coming back for more! These are so easy to make and a perfect dessert for a party or potluck. If you’re a fan of citrus desserts, I’m sure you will enjoy these pretty pinky bars. Since grapefruits are naturally milder, so I have added some lemon juice to the curd, making it more tangy. But you can absolutely use just grapefruit juice.
Brush the buttery crust with two egg yolks after blind baking it before adding the topping. This extra step creates not only a more flavourful, glossy finish, but also a barrier that prevents the topping from making the crust soggy.

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© 2025 | http://angiesrecipes.blogspot.com

These chewy cookies are just like a sugar cookie, but with fig leaf powder for a fun twist. Homemade fig leaf powder and infused oil adds notes of vanilla and coconut to a simple sugar cookie while fig leaf infused sugar lends a lovely green to the topping. You can leave them plain just like traditional sugar cookies or glaze them with some white chocolate.