Ricciarelli, artisanal almond cookies from Siena, have a delightfully sweet and nutty texture and flavor and a texture that is both dense and very soft.

In this episode of In the Kitchen with Matt, I will show you how to make Keto Shortbread Cookies. This recipe for keto short ...

Those adorable elves have been baking up some of our favorite treats for decades now. We tasted and ranked 12 cookie varieties from Keebler.

And more of our most popular recipes from the week. By The New York Times Cooking What we — our readers and staff members — are clicking on and cooking, and what we can’t stop thinking about. Image ...

On the same day the Milwaukee Brewers gave fans Brandon Woodruff bobbleheads, the starting pitcher announced he would be undergoing another surgery. Lionel Messi once held baby Lamine Yamal in his ...

The thing that makes these cookie bars really stand out is the frangipane filling. It’s soft, rich, and full of almond flavor. I tested the recipe using almond meal, and it worked beautifully. Almond ...

Chelsea Rae Bourgeois is a health writer and registered dietitian nutritionist with over eight years of experience in the clinical setting. Her writing covers nutrition and overall health topics, ...

This quick and easy breakfast pastry is like a cross between French toast and an almond croissant. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of ...

Creamy or crunchy, salty or sweet, nut butters will always have a place in my routine. As a type 1 diabetic (an autoimmune disease in which my body does not make insulin), I am always looking for ...

A downtown Bellingham’s bakery was named the best bakery, best cupcakes, and runner-up for best dessert in the area in our 2025 Cascade’s Best Awards, and we visited the award-winning shop to provide ...

An Italian crostata is the perfect canvas to show off just about any flavor you like. A buttery crust (traditionally pasta frolla) houses a center of jam or custard, resulting in a wonderfully simple ...

"They have a soft crunch on the outside and a slightly chewy toffee center," says the 'Great British Baking Show' judge Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes ...