Lana inherited this recipe from her grandma Rosa, and it has been a family favorite for generations.
Six layers of cookie crust with cinnamon and walnuts, and one layer of lemony prunes, topped with a sprinkle of coarse sugar, cinnamon, and walnuts.
A classic Russian cookie: soft honey gingerbread filled with either apricot or raspberry jam, and finished with a sugar glaze.
A crunchy outside and soft inside cookie loaded with dark and milk chocolate chips, and toasted walnuts.
Crunchy Italian biscotti loaded with whole toasted hazelnuts.
Crumbled cookie crust topped with soft caramel and toasted pecans, finished with chocolate drizzle.
Soft shortbread dough filled with homemade cranberry jam, top dusted with confectioners sugar.
Soft shortbread dough filled with diced apples, golden raisins, and a delicate hint of cinnamon, topped with a sprinkle of coarse sugar.
Flaky pie crust filled with a thin layer of raspberry jam, whole cranberries, and diced apple with a hint of lime and ginger.
Sweet tart shell, baked with a walnut filling and granny smith apples.
Soft almond crust layered with pistachio buttercream and topped with fresh raspberries and pistachios.
