Best dessert and baking recipes from TASTE Magazine

Christmas dessert

Sherry trifle

20 minutes

Strawberry granita with fromage blanc

Christmas dessert

Brandy Christmas pudding with vanilla ice cream

As per package instructions

Biscuit recipes

Orange-scented sugar cookies

10 minutes

Trifle recipes

Muscadel trifle

Jelly recipes

Muscadel jellies

Tart recipes

Coffee and chocolate tarts

10 minutes

Fudge recipes

Tribeca fudge and caramel tart

1 hour

Nut recipes

Almond and honey cookies

15–20 minutes

Almond and honey cookies

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15–20 minutes

Ingredients

250 g almonds, blanched
75 g light brown sugar
1 T honey
1 T orange zest
1/4 cup free-range egg whites
1 cup low-fat plain yoghurt
1 vanilla pod, split
1 orange, juiced and zested

Method

Preheat the oven to 180°C. In a blender, grind the almonds with 50 g brown sugar until coarse in texture.

Add the remaining brown sugar, honey and orange zest before slowly adding the egg whites and blending until a cookie dough forms.

Line a baking tray with baking paper and mould the dough into rough, bite-sized balls. Bake for 15 to 20 minutes, or until golden and cooked through. Remove from the oven and allow to cool.

Combine the yoghurt, vanilla seeds, orange juice and zest and serve with the cookies.

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Sherry trifle

Strawberry granita with fromage blanc

Brandy Christmas pudding with vanilla ice cream

Orange-scented sugar cookies

Cake pops

Muscadel trifle

Muscadel jellies

Coffee and chocolate tarts

Tribeca fudge and caramel tart

Almond and honey cookies

Almond and honey cookies

Ingredients

Method