10,000 goose recipes

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Quick almond bread made with biscuit mix, layered with cinnamon-almond streusel. Sweet loaf with almond extract and dual extract flavoring throughout.

These macaroons are slightly crisp outside, moist and chewy inside.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Tender drop cookies with slivered almonds and almond extract, baked at low temperature until lightly golden. Classic sandies that melt in your mouth.

These simple almond sugar cookies are flavored with almond extract and topped with sliced almonds.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Individual wholemeal shortcrust tarts bursting with black and red currants sweetened with honey. A proper British bake that's tart, fruity, and rustic, with optional whipped cream and glacé cherry garnish.

Lusciously rich and delicious Peaches and Cream pie.

Creamy warm peach pie, perfect during summer peach season.

Apple cider pie cooks the apples in fresh cider before baking, building a syrupy filling thickened with cornstarch and warmed with cinnamon. Double-crust, vented top, golden flaky edges.

A foolproof 4-ingredient pie crust made with flour, salt, shortening, and ice water. Step-by-step instructions walk you through cutting, rolling, fluting, and blind baking like a pro.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

These scrumptious corn muffins are the perfect for breakfast for those who are constantly on the move.