Made with ghee, semolina, and besan (split brown chickpea) flour, these melt-in-your-mouth shortbread cookies, whose name refers to a Persian word for bread and an Afghan word for biscuit, are a popular teatime snack in India and Pakistan. I’ve tried a few recipes, and this simple one by Buttered Veg is my favorite. I used … Continue reading Nankhatai

Whole Wheat Apricot Muffins

Much of the sweetness in these delicious whole-grain muffins, adapted from a whole wheat muffin recipe by Mark Bittman, comes from dried Turkish apricots. I simmered the apricots in water, then coarsely mashed them with a fork. Some of the apricots dissolved into the muffin, lending moisture along with buttermilk and olive oil. Others appeared … Continue reading Whole Wheat Apricot Muffins

Double Ginger Biscotti

These nontraditional biscotti have a spicy kick thanks to ginger in two forms: ground and crystalized. Like the classic Italian cookies, they are baked twice for added crunch, but the addition of butter makes them softer on the inside than typical biscotti. I got inspiration from a triple ginger biscotti recipe in Tish Boyle’s The … Continue reading Double Ginger Biscotti

Banana Coconut Rolls

These little loaves are similar to cinnamon rolls, only with tropical flavors. Made with my favorite challah dough, they are filled with mashed banana, toasted coconut, and vanilla extract, twisted into spirals, and sprinkled with additional coconut for a delightful crunch. Like my cinnamon fig challah loaves, they were a big hit with my one-year-old … Continue reading Banana Coconut Rolls

Maple Molasses Brownie Cake

I had a jar of Turkish grape molasses (one of several varieties of fruit molasses called pekmez) sitting on my kitchen counter, and wanted to bake something chocolatey with it. As I learned from making Martha Stewart’s chewy chocolate gingerbread cookies years ago, molasses and chocolate are a winning combination. Holiday cookie season was already … Continue reading Maple Molasses Brownie Cake

Chocolate Chip Snowballs

A couple weeks after posting a recipe for pistachio walnut snowballs, and three years after developing a┬áchocolate chestnut snowball, I came up with yet another variation on my favorite holiday cookie. Also known as Russian tea cakes and Mexican wedding cookies, snowballs are typically made from shortbread dough infused with pecans, almonds, or walnuts. After … Continue reading Chocolate Chip Snowballs

Buttermilk Custard Donuts

Hanukkah donuts (sufganiyot) are typically filled with jelly, but I prefer them with custard. I experimented with making custard using buttermilk, and the result is tangy yet sweet, almost like a rich, creamy vanilla yogurt. The donuts themselves are made with pizza dough, a tip suggested by various food blogs. The idea is to use … Continue reading Buttermilk Custard Donuts