© 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.

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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.

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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.

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© 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

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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.

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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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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.

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

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These bakery style cookie butter cookies are absolutely irresistible. The dough, made with Lotus spread, Lotus biscuits and chocolate chips, is baked in the oven in no time at all to yield thick, chewy, rustic cookies. You won't be able to eat just one! You can either use Lotus Biscoff brand of cookie butter or other cookie butter. Feel free to swap out chocolate chips for butterscotch chips, white chocolate chips or even nuts, but keep the amount the same. For an even more chocolatey treat, dip them halfway into chocolate icing after they have cooled.

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Amaretti are Italian almond cookies with textures ranging from soft and chewy to crispy. There are endless variations of this Italian classic, though they are traditionally made with bitter almonds, which aren’t available over here. So a little bit of pure almond extract should do the trick.
Amaretti are perfect to enjoy in many ways. You can pair them with coffee, tea, sweet wine or enjoy them as a snack or even as breakfast on the go. Don’t try to cut down too much sugar for the recipe, otherwise the cookies might not spread and crack beautifully.

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These unique cookies are soft, chewy in the middle with crunchy edges and a hint of savory flavour from miso paste. The recipe yields 12 large cookies, adjust the baking time to 10-12 minutes if you want to make 16 smaller cookies. Umami-rich miso works incredibly well with peanut butter, adding a depth of flavour. Creamy peanut butter can be substituted with crunchy if you want a little extra texture. Store the cookies in an airtight container on the counter for 3-4 days.

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These rye cookies are soft and gooey in the center, and crunchy around the edges. The dough uses a combination of medium rye flour and plain flour. Rye flour has a nutty, earthy, and characteristic malty taste that brings out the best in ingredients like chocolate, butter and warm spices. The low-gluten of rye gives these cookies a delicate and unique chewy texture that’s hard to beat. It also absorbs more water, making these cookies very moist and tender. Use dark chocolate or other dried fruit if you wish.

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

If you fancy something sweet but don't want to bake a cake, homemade cookies are a great alternative. They are quick to bake, taste delicious and are great for sharing. Simple and delicious with crunchy edges and a slightly soft center, these lavender chocolate cookies will surprise you with an intriguing and unexpected flavour combination. Dark chocolate harmonises perfectly with the slightly floral aroma of dried lavender flowers. A pinch of sea salt rounds off the flavour. Leave the cookies to cool on the tray a few minutes before transfering them to wire rack to cool as the cookies are still very soft fresh from the oven and could otherwise break. If you don’t have fleur de sel, use sea salt flakes.