Dessert

3866 recipes found

NYT Cooking

Cranberry Crumble Tart

1h 45m8 - 10 servings

NYT Cooking

Orange-Chocolate Dacquoise

3h 15mEight to 12 servings

NYT Cooking

Rhubarb and Ginger Fool

20m6 servings

NYT Cooking

Rhubarb And Mango Compote

45m4 servings

Ben & Jerry's Heath Bar Crunch Ice Cream

NYT Cooking

Ben & Jerry's Heath Bar Crunch Ice Cream

5m1 quart

Individual Apple Tart With Ice Cream And Caramel Walnuts

NYT Cooking

Individual Apple Tart With Ice Cream And Caramel Walnuts

1hOne serving and one pint of ice cream

NYT Cooking

Gluten-Free Raisin Pistachio Biscotti

I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.

2h 30m3 1/2 to 4 dozen biscotti

NYT Cooking

Microwave Nut Brittle

40mAbout 2 pounds

NYT Cooking

Caramelized Baked Apples

45m10 servings

Gluten-Free Chocolate Buckwheat Biscotti

NYT Cooking

Gluten-Free Chocolate Buckwheat Biscotti

These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn’t dominate but seems rather to show off the chocolate.

2h3 1/2 to 4 dozen biscotti