Stand Mixer

This satisfying accompaniment is named for the creator of the recipe.

Call them galettes sucrees, mandelbrot, or biscotti — I love these Moroccan cookies, made by Rosette Toledano of Netanya, who, as her daughter says, "puts her heart in her cooking."

Terrific when served with vanilla or coffee ice cream, and a very appealing breakfast or snack cake on its own.

Instead of using a pastry bag to pipe the meringue for the baskets, just snip a corner off a resealable plastic bag. Begin preparing this one day ahead.

Can be prepared in 45 minutes or less but requires additional unattended time.

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.