Recipes with egg yolks
1,696 recipes
Passover Citrus Sponge Roll
Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.
Passover Citrus Sponge Roll
Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.
Mini Chocolate Cakes
Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.
Mile-High Fig Pie
Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.
Orange Biscotti
Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.
Fattigmann I
Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.
Kolachky Yeast Dough
Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.
Super Orange Almond Biscotti
Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.
Julekage
Julekage, the traditional Norwegian Christmas bread scented with cardamom and studded with dark raisins and candied citron. Made fast with a food processor instead of hours of hand-kneading.
Painted Sugar Cookies
Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.
Lemon Drops
Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.
Favorite Yeast Vienna Crescents
Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.
Amazing Sour Cream Raisin Pie
Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.
Nice Sunshine Cake
Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.
Gelato Di Mirtille
Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.
Molletes
Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.
Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.
Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.
Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.
Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.
Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.
Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.
Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.
Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.
Julekage, the traditional Norwegian Christmas bread scented with cardamom and studded with dark raisins and candied citron. Made fast with a food processor instead of hours of hand-kneading.
Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.
Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.
Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.
Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.
Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.
Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.
Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.
