If you love lemon bars, you will LOVE this coffee cake. Meyer lemons are less acidic and slightly sweeter than the standard lemons found in the grocery store, and provide a perfect balance against the tart lemon curd swirled into this silky batter.
Coated with pecans and filled with soft caramel, these festive chocolate cookies from Shiran Dickman (@shiran_dickman) of the playful desserts-centric blog Pretty. Simple. Sweet. are a popular treat during the holidays, and well, any day in our book. For more delicious recipes, order the Holiday Cookies Special Issue co-produced with feedfeed.
Tahini and babka hail from the same area of the globe, so it’s only natural to marry them together in this sweet bread from Ben Mim’s (@benbmims). It’s perfect for breakfast or drenched in custard for a rich bread pudding.
Sliced almonds and cinnamon bring a subtle nuttiness and heat to balance out the concentrated sweetness of the dried apricot filling in these fruity hand pies. For more hand pie recipes, get our Pies & Tarts Special Issue!
While much of Canada’s cuisine has European roots and inspiration, butter tarts, which first appeared in Ontario in the early 1900s, are uniquely Canadian. Some insist that the only authentic filling must include raisins, but we’ll let you be the judge of that. You can even substitute chopped pecans with coconut or chocolate for a tasty twist. Get more Canadian recipes in our November/December Issue.