Classic biscotti cookies take on a whole new level of deliciousness with help from licorice-laced aniseed. Wrap up these sweet treats for your friends and family to enjoy with a steaming cup of coffee. —Leslie Kelley, Klamath Falls, Oregon
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. —Gloria Devendittis, Waterford, Connecticut
My family loves to visit a local Italian restaurant that has a wonderful dessert buffet. The cannolis are among our favorites, so I just had to come up with a quicker recipe of my own. They are best if served the same day so the wafers stay crisp.
I love to play around with different fillings in homemade cannolis. I've used pumpkin pie pudding (when it's in season at the store) in this recipe, but you can also make it with canned pumpkin and vanilla pudding. —Barbara Carlucci, Orange Park, Florida
Looking for a special, lightened-up treat? Lots of thin layers and a luscious frosting make this cake a winner that's sure to draw plenty of oohs and aahs. —Suzanne Runtz, Mount Pleasant, South Carolina
Here it is, the simplest, easiest biscotti recipe you'll ever follow. Biscotti bake twice rather than once, and thus take a bit longer to start-to-finish than normal drop cookies.—Taste of Home Cooking School