Chef Klaus
Spekulatius
The St Nicholas biscuit of the Lower Rhine: thin, crisp, warmly spiced, and pressed into pictures that only work when the dough is cold and the mould is floured.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Elsa
Spitzbuben (Jam Window Cookies)
Cheeky little rascals with golden almond shortbread and jewel-colored jam shining through cutout windows, dusted in powdered sugar and stacked on every Austrian Christmas cookie plate worth its name.
Chef Klaus
Spitzbuben
The Advent rascal from the southern Christmas tin: cold Mürbeteig rolled thin, baked pale, then sandwiched with sharp red currant jelly so the window shines ruby.
Chef Graziella
Spongata di Brescello
The ancient honey and nut tart of Emilia, encased in thin, shattering pastry and dense with spiced fruit. Christmas in Brescello has tasted like this for centuries.
Chef Dean
Springerle
Ivory-white picture cookies stamped with intricate carved molds, scented with anise and aged like fine wine. These Swabian heirlooms transform your kitchen into a 15th-century German bakehouse.
Chef Klaus
Springerle
The old Swabian Christmas cookie lives or dies before it bakes: dry the stamped dough overnight, and the picture stays sharp while the pale foot lifts underneath.
Chef Joost
Spritsen
The Dutch butter cookie whose name gives away the method: pressed through a spuitzak, ridged like a small canal bank, and made for coffee, tins, and second helpings.
Chef Elsa
Spritzgebäck
Piped butter cookies pressed through a star nozzle into S-shapes and rings, their ridged edges half-dipped in dark chocolate. The simplest, most satisfying cookie in the Austrian Weihnachtsbäckerei.
Chef Klaus
Spritzgebäck
The Advent tin cookie that depends on one thing: butter dough soft enough to pipe cleanly, firm enough to hold its ridges, and never helped by baking powder.
Chef Dean
St. Louis Gooey Butter Cookies
Cream cheese cookie dough rolled in powdered sugar, baked until the tops crackle and the centers stay impossibly soft. St. Louis gave us this gift, and we should honor it properly.
Chef Dimitra
Stafidota Ierapetras (Σταφιδωτά Ιεράπετρας)
Ierapetra's stafidota are soft Cretan raisin cookies, olive-oil dough folded around walnuts, orange, and cinnamon, then sealed shut so the filling bakes plump instead of dry.
Chef Elsa
Strauben (Tyrolean Funnel Cake)
Tyrol's golden fried lattice spirals, poured through a funnel into hot fat and dusted with powdered sugar at the table. Market food, festival food, the kind of food that makes you stop walking and stand there eating.
Chef Dean
Strawberry Rhubarb Danish Braids
Buttery laminated pastry woven into golden braids, cradling tangy-sweet strawberry-rhubarb compote and pillowy cream cheese filling. This is the centerpiece your summer brunch table deserves.
Chef Ally
Strawberry Rhubarb Pie
A golden double-crust pie filled with the first rhubarb of spring and strawberries at their sweetest, the filling turning jammy and rose-pink as it bubbles, the kind of pie that people remember for years.
Chef Joost
Stroopwafels (Gouda Syrup Waffles)
The Gouda waffle-cookie born from thrift: two thin yeast waffles, split while still flexible, joined with cinnamon syrup, then softened over a coffee cup like a small lesson in Dutch patience.
Chef Juliana
Strudel de Maçã
You think paper-thin dough is not for you. It is. Flour, water, oil, rest, and patience turn into a crisp apple strudel you can make in a real home kitchen.
Chef Graziella
Struffoli
The golden honey-drenched dough balls of Naples, shaped by many hands around the table, piled high and scattered with jeweled candied fruit for Christmas.
Chef Dean
Subway-Style Chocolate Chip Cookies
Impossibly soft cookies with crisp golden edges and molten chocolate pockets, engineered to stay chewy for days. The mall food court classic finally comes home to your kitchen.
Chef Thomas
Sultana Scones
A batch of proper fruit scones, well risen and golden, the kind that turn a Tuesday afternoon into something resembling an occasion when split warm with butter and jam.
Chef Ally
Summer Peach Pie with Lattice Crust
Peak-season peaches, barely sweetened and spiced with a whisper of nutmeg, beneath a buttery woven crust that shatters at the edge and melts where the juice caramelizes through.
Chef Margarida
Suspiros
The meringue kisses that melt on your tongue like whispered secrets, born in convent kitchens where nothing was wasted and everything became beautiful. Two ingredients, endless patience, pure magic.
Chef Lupita
Suspiros de Monja Conventuales
Puebla's convent sweet from the Angelópolis: an egg-heavy paste scented with limón criollo, piped into hot lard or oil, fried light and hollow, then buried in azúcar glas.
Chef Dean
Swedish Pepparkakor
Shatteringly crisp, warmly spiced Swedish ginger cookies rolled thin as parchment and baked to a deep amber. The cardamom makes them unforgettable. The snap makes them addictive.
Chef Dean
Sweet Cream Drop Biscuits
Golden drop biscuits made with nothing but flour, leavening, and cold heavy cream, baked until their craggy tops turn the color of summer wheat. No biscuit cutter required, no chilled butter, no fuss.
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