Amaretti Morbidi

Makes 15


  • 2 1/4 cups finely ground almonds
  • 1 cup granulated sugar
  • pinch salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • Confectioner’s sugar


  • Preheat oven to 300°F. Line a large baking sheet or cookie tray with parchment paper or a silicone baking mat
  • In a large bowl, whisk together ground almond, sugar and salt until well combined
  • In a mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks
  • Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
  • Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about 1 inch of space between cookies
  • Bake for 20-25 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes on the baking trays, then transfer to wire racks to cool completely
  • Cookies will keep at room temperature in an airtight bag or container, for up to 5 days

3-Ingredient Sugar Cookies

Makes 24


  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2 cups All-purpose flour


  • 1 ½ teaspoon Vanilla extract
  • Festive Sprinkles


  1. Preheat oven to 350°F. Line a baking sheet with barking parchment or a silicone baking mat
  2. Add your butter with sugar into a large bowl and beat with an electric whisk for a few minutes until combines and fluffy. (If you’re using vanilla extract add at this point)
  3. Add in your flour and beat again until combined. The dough will be crumblier that typical cookie dough
  4. Break off/ scoop walnut sizes pieces and roll in your hands*
  5. Place the cookies balls onto the prepared tray and using a flat-bottomed glass press down to flatten to ¼ to ½ inch thickness. You can press some sprinkle into the tops at this point
  6. Bake in your preheated oven for between 12-14 minutes, until the edges are just turning golden-brown
  7. Cool on the baking sheet for about 5 minutes, then move to a rack to cook completely

*You can roll them in some additional granulated sugar at this point if you like

Chocolate Espresso Sables

Makes 25 sandwich cookies



  • 2/3 cup butter, room temperature
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ Tonka bean, grated (optional)
  • 2 cups All-purpose flour
  • 2 Tablespoons freshly ground coffee
  • ½ teaspoon Kosher salt


  • 4 oz semi-sweet chocolate, chopped
  • 1/3 cup heavy, or whipping, cream
  • 1 Tablespoon butter


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter until creamy. Add confectioners’ sugar and beat until well combined and smooth
  2. Add egg yolks, vanilla extract and beat just until fully combined
  3. Add flour, ground coffee, salt, and beat at low speed just until flour is incorporated but before dough forms a ball
  4. Turn out dough onto a floured surface and use your hands to bring dough together. Divide dough in half and roll into 1½-inch-wide logs. Wrap logs in cling wrap, and refrigerate until firm, 1 to 2 hours
  5. Preheat oven to 350°F. Line baking sheets with parchment paper, or silicone making mats
  6. Unwrap logs and cut into ¼-inch-thick rounds. Place rounds 1 inch apart on prepared pans
  7. Bake until just lightly browned around the edges, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks
  8. Place chocolate in a large heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium heat. Pour hot cream mixture over chocolate. Let stand for 1 minute; stir until a smooth, silky ganache forms. Let stand until thickened, 30 minutes to 1 hour
  9. Using a piping bag fitted with a small round piping tip, pipe a round of ganache onto flat side of half of cookies. Place remaining cookies, flat side down, on top of ganache. Let stand until ganache is set, 1 to 2 hours
  10. Unfilled cookies will keep for 2 to 3 days. Once they are filled with ganache, the cookies are best served within a day

Copycat Cranberry Bliss Bars

Makes 16



  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • Zest 1/2 orange
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup dried cranberries

Frosting and Finish

  • 8 oz. cream cheese, room temperature
  • 3 Tablespoon unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • Zest 1/2 orange
  • 1/2 cup dried cranberries, roughly chopped
  • 3oz white chocolate, melted


To make the bars

  1. Preheat oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper
  2. In bowl of a stand mixer, combine the melted butter, brown sugar and beat with the paddle attachment at medium speed for between 5- 6 minutes
  3. In a separate bowl whisk together the orange zest, ground ginger, ground cinnamon, baking powder, salt, and flour until combined. Set aside until needed
  4. To your sugar/ butter mixture add in eggs, orange extract, and vanilla extract and beat until mixed well. Add in the flour/ dried ingredients mixture, beating until just blended
  5. Fold in white chocolate chips and dried cranberries using a spatula. Spread evenly into the bottom of prepared pan
  6. Bake in preheated oven for 18-20 minutes until set and golden brown at the edges. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting and decorating

To make the frosting and finish

  1. With an electric whisk, beat together the cream cheese, butter and powdered sugar until smooth and creamy.
  2. Add orange juice, vanilla extract, orange zest beat again until well combined and smooth
  3. Using a spatula top the cooled bars with frosting. Sprinkle over the chopped dried cranberries and drizzle white chocolate over the top with either a piping bag
  4. Place the bars in the refrigerator for about an hour to help them set up before cutting. Cut baked sheet into half lengthwise, then into 4 so you end up with 8 pieces. Cut each piece in half diagonally so you end up with two triangles so you end up with 16 triangles in total
  5. Serve and enjoy!

Sticky Gingerbread w/ Eggnog Glaze

Makes 1 sheet 12″ x 9″



  • 10 Tablespoons unsalted butter
  • ½ cup dark brown sugar
  • 2/3 cup golden corn syrup
  • 2/3 cup fancy molasses
  • 2 teaspoons fresh ginger, finely grated
  • 2 Tablespoons ginger marmalade
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 whole tonka bean, grated*
  • 1 teaspoon baking soda
    • dissolved in 2 Tablespoons water
  • 1 cup milk, room temperature
  • 2 eggs, room temperature
  • 2 ½ cups all-purpose flour
  • ¼ cup diced candied ginger (optional)


  • 1 cup powdered sugar
  • 2 -3 Tablespoons eggnog (to desired thickness)



  1. Preheat the oven to 350F and line a 12” x 9” x 1.5” deep traybake tin with baking parchment. I also grease the side with baking spray
  2. In a saucepan, combine the butter with the sugar, syrup, treacle, fresh and ground gingers, ginger marmalade, cinnamon, cloves and tonka bean. Stir occasionally until smooth, the butter and sugars have melted
  3. Take off the heat, and add the milk, eggs and dissolved baking soda in water
  4. Add your flour to the liquid ingredients and mix until well combined. Fold in the diced crystallized ginger, if using. The batter will very runny and liquid-like
  5. Pour it into the prepared tin and bake for 35-40 minutes until risen and firm on top
  6. Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares, or however you wish to slice it
  7. Whilst it cools you can make the glaze


  1. Combine the powdered sugar with 2 Tablespoons of eggnog. Stir until fully smooth. If you prefer a thinner glaze add the remaining eggnog in ½ tablespoon increments
  2. Glaze the cooled gingerbread to your liking


Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight tin. Cut into squares as required.


Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3–4 hours and cut into squares.

*If you can’t find tonka beans, here you can sub with 1 teaspoon vanilla extract + 1/2 teaspoon almond extract

**Adapted from Nigella Lawson’s Sticky Gingerbread recipe