Known as the Italian macaron, the Ricciarelli is chewy on the inside and crisp on the outside, with a hint of rose water or almond essence for added flavour… this is the perfect Pesach biscuit, that can be served alongside the ubiquitous cinnamon ball with a cup of tea.

Chag Pesach Sameach!

When frozen, these brownies become an extra-chewy, extra-delicious base for ice cream. I prefer vanilla ice cream, but you can use any flavor you like.

You might as well call these halva cookies, because once you add something sweet to tahini (like honey, sugar, maple, or silan), it tastes just like halva.

One of my favorite places in the world, Sicily is home to deceptively simple cuisine, revealing deep layers when you start digging. For example, this candy, and the fact sesame, almonds, and oranges are grown there, stems from a history of Arab rule.

This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat.

Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough.