Nut

In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert.

These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.

Layers of toffee-studded, coffee-flavored mousse and chocolate ganache fill an almond and sugar-cookie crust.

At the café this dessert is accompanied by raspberry sauce and topped with whipped cream.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds.

This recipe was created to accompany Lemon Rhubarb Cake Roll. .

Can be prepared in 45 minutes or less.

Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries.

Enjoy this dessert at room temperature if you like a creamy texture similar to that of a soufflé, or serve the cake cold if you prefer a dense, fudgey texture.

An easy-to-make salad, perfect for a picnic. Can be prepared in 45 minutes or less.

For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep well and look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed into pretty holiday bags.

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."