Chef Dean
Kourabiedes
Impossibly tender Greek butter cookies wrapped in clouds of powdered sugar, their almond-studded interiors scented with brandy and orange blossom. One bite transports you to an Athenian grandmother's kitchen at Christmas.
Recipe Archive
Pastries & Cookies
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
800 recipes
Culinary Explorer
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Recipes
Chef Dimitra
Kourabiedes Neas Karvalis (Κουραμπιέδες Νέας Καρβάλης)
Nea Karvali's refugee Christmas cookie is all butter, toasted almond, rosewater, and powdered sugar. Brown the butter, cool it, then beat it pale for the sandy crumb.
Chef Joost
Kozak (Twentse Chocolate Marzipan Pastry)
The kozak is Overijssel's quiet answer to the mergpijp: soft cake, cream, marzipan, and chocolate, with no jam smuggled in under another name.
Chef Joost
Krakelingen (Dutch Sugar Pretzels)
The looped little pastry that proves Dutch baking knows drama in small measures: cold butter, coarse sugar, two windows in the dough, and a crackle you hear before you taste.
Chef Dimitra
Kreatopita Ipirotiki (Κρεατόπιτα Ηπείρου)
Epirus gives this meat pie its surname: hand-cut beef, onion, trahana, and sturdy village phyllo baked in a tapsi until the top is crisp and the filling stays rich.
Chef Dimitra
Kremmydopita Mykonou (Mykonian Onion Pie)
Mykonos gives its onion pie sharp tyrovolia, green spring onions, and dill. Cook the onions down first, and the filling turns sweet, soft, and unmistakably Cycladic.
Chef Joost
Kruidnoten
Small as pebbles and loud with cinnamon, clove, mace, and nutmeg, kruidnoten are the Sinterklaas cookies that carry a spice empire in a child's coat pocket.
Chef Joost
Kruimelvlaai (Limburg Crumb Vlaai)
The name means crumbs, but Limburg hears celebration: tender yeast vlaai, fruit and pudding beneath a thick roof of buttery knubbelkes, cut for birthdays and serious coffee tables.
Chef Joost
Kruisbessenvlaai (Limburg Gooseberry Vlaai)
A Limburg summer tart with a sharp green heart: gooseberries baked in soft yeasted vlaai dough, then sweetened just enough to make the berries sing.
Chef Graziella
Krumiri di Casale Monferrato
The curved cornmeal cookies of Casale Monferrato, where butter, sugar, and fine maize flour come together in a crumbly, sandy sweetness that has survived unchanged since 1878.
Chef Elsa
Kürbiskernbusserl (Pumpkin Seed Kisses)
Delicate Styrian pumpkin seed meringues sandwiched with sharp Ribiselmarmelade, the Christmas cookie that proves Austria's best baking doesn't always start with flour.
Chef Elsa
Kürbiskernkipferl (Pumpkin Seed Crescents)
Styrian pumpkin seeds ground into a sandy, crumbly crescent cookie dusted with powdered sugar and scattered with green seed flecks. Styria's proudest contribution to the Austrian Christmas tin.
Chef Dimitra
Lalangia Manis (Λαλάγγια Μάνης)
Mani's Christmas lalangia are lean olive-oil dough ropes, fried crisp and dressed with honey, sesame, and cinnamon, a fasting sweet with teeth.
Chef Dean
Lavender Honey Shortbread with Lemon Glaze
Buttery shortbread perfumed with dried lavender and wildflower honey, topped with a tart lemon glaze that cuts through the richness. This is the cookie that makes people ask for your recipe.
Chef Dean
Lemon Curd Profiteroles with Raspberry
Shatteringly crisp choux puffs split open to reveal sunshine-bright lemon curd and jewel-toned raspberries, a French classic transformed into the perfect finish for lazy summer afternoons on the porch.
Chef Ally
Lemon Curd Tart with Fresh Raspberries
A tender, buttery shell holding sunshine-bright lemon curd, finished with raspberries so fresh they still hold the warmth of the field. Two ingredients at their peak need nothing more.
Chef Thomas
Lemon Meringue Pie
A proper lemon meringue pie with sharp, glossy curd in a buttery case under billowing meringue baked to gold. A British pudding that knows exactly what it is.
Chef Dean
Lemon Poppy Seed Shortbread
Buttery shortbread brightened with fresh lemon zest and studded with crunchy poppy seeds. These tender, sandy-textured cookies shatter at first bite and leave sunshine on your tongue.
Chef Dean
Levain Bakery-Style Chocolate Chip Cookies
Towering six-ounce cookies with shattering edges and molten chocolate centers, capturing the magic of New York's most obsessed-over bakery in your own kitchen.
Chef Makoa
Lilikoi Bars (Hawaiʻi Local Passion Fruit Shortbread Bars)
Tart golden lilikoi curd set over a buttery shortbread crust, the backyard passion fruit of Hawaiʻi turned into the kind of Local bake-sale bar that disappears before lunch.
Chef Elsa
Linzer Augen
Nutty, spiced sandwich cookies with three tiny windows of ruby red currant jam peeking through a snowfall of powdered sugar, the jewels of every Austrian Christmas tin.
Chef Elsa
Linzer Stangerl
Piped almond butter sticks from the Linz baking tradition, sandwiched with tart redcurrant jam and dipped in dark chocolate at both ends. The kind of Christmas cookie that makes people ask for the recipe.
Chef Elsa
Londoner Schnitten
Three layers of Viennese Christmas baking: buttery Mürbteig, tart red currant jam, and a golden walnut meringue that shatters when you bite through it. Named after London, baked in my Salzburg kitchen, loved everywhere.
Chef Remy
Louisiana Apple Fritters
Crispy, golden pillows of spiced batter studded with tender apple chunks, fried until impossibly light and drizzled with a sweet vanilla glaze that pools in every crevice, the kind of treat that makes Sunday mornings worth waking up for.
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