Chocolate & Pistachio Biscotti | Pastry chef Michelle Myers presents exotic desserts that combine her training in graphic design with her fascination for Asian and Latin flavors (wasabi, rose water, habanero). Here, she makes a more traditional but still visually surprising cookie—the crispiest, crunchiest, most chocolaty biscotti studded with bright green pistachios.
Raspberry-Hazelnut Macaroons (Haselnussmakronen) | These German raspberry-hazelnut macaroons require just five ingredients and are extremely no-fuss. Says Berlin-based blogger Luisa Weiss, “You just throw the dough together, heat up some jam and you’re almost there.”
Sugar-Crusted Chocolate Cookies | This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sablé means "sandy")—though this fabulously dense version is actually more like shortbread.
Chocolate-Almond Bars | Almonds and chocolate are a winning combination. For these crisp, chewy bars, Grace Parisi mixes roasted almonds, almond butter and chocolate chips with sugar and egg, then bakes them.