Cheese Fondue isn’t just incredibly delicious, it’s also wonderfully cozy. Gather everyone around a pot of melted cheese and start dipping! In this article, I’m sharing my easy cheese fondue recipe, tips for choosing the best fondue pot, and plenty of inspiration for what to serve alongside it.
With cheese fondue, you dip small pieces of bread and vegetables into a fondue pot filled with a mixture of melted cheese, wine, and garlic. The origin of cheese fondue is a bit unclear. Some say it is from Switzerland, others claim it is from France.
The bread and other dippers are speared onto long, thin fondue forks, dipped into the melted cheese and then transferred to your plate, perfectly coated in gooey cheese. The fondue pot usually sits on a burner, keeping the cheese warm and smooth.
Want to make a classic Swiss cheese fondue? Then combine the Swiss cheeses Gruyère and Emmental. Super tasty! But the fun of making it yourself is that you can go in many directions.
Generally, you’ll want to combine two to three different types of cheese that complement each other in flavor. Three very strong cheeses together usually aren’t a great match.
You could opt for a Dutch-style cheese mix with Gouda or farmer’s cheese, but you can also jazz up a mild cheese base with a more intense cheese such as Parmesan, blue cheese, or goat cheese.
A cheese specialist can give great advice, and even better, they can grate the cheese for you so you don’t have to deal with that at home.
A cheese fondue recipe is actually very simple. You melt your chosen mix of cheeses in a pot on medium heat with warm wine and garlic. Add the shredded cheese in portions, stirring until the previous addition has fully melted before adding more.
Once all the cheese has melted into the wine, stir in cornstarch (dissolved in a little water) to help thicken and bind the fondue. You can season it with dried spices such as pepper and nutmeg, and if you like, add a splash of kirsch.
A cheese fondue evening calls for lots of different dippers. And by that, I mean not sauces, but veggies, fruit, and bread pieces to dunk into the melted cheese.
Think of ingredients that pair well with cheese. Below are plenty of ideas to choose from:
Personally, I like to serve four types of veggies, 1-2 types of fruit, and 1-2 types of crusty bread.
You can prep the fruit and vegetables the night before (washing and cutting), so on the night of your dinner, you only have to make the fondue and set everything out.
I also once had a charcuterie plate with a cheese fondue and that tasted amazing.
Experts recommend using a crisp and/or dry white wine, both in the fondue and to drink with it. Think Sauvignon Blanc, Chablis, or Riesling.
Avoid rich, buttery wines, as they feel too heavy with the cheese. If you want the perfect wine pairing for the cheeses you’re using, get advice from a wine or cheese specialty store.
Yes, you can absolutely make cheese fondue without wine. There are several suggested alternatives online, each with pros and cons.
Want something close to the taste of wine? Try a crisp alcohol-free white wine. Broth is another flavorful option, just make sure your cheese isn’t too salty, since broth adds salt too.
Apple juice is a great option when making fondue for kids. It sweetens the cheese a little, which can help if you’ve chosen stronger, sharper cheeses (kids usually don’t love those!). Milk also works well here and has a neutral flavor.
A cheesemonger once told me to count on about 200 g (7 oz) of cheese per person for a fondue night.
Consider whether your guests are big or light eaters, you ideally want that pan to be empty by the end of the evening! Have leftovers? No problem, see below for how to store and reuse them.
Store leftover cheese fondue in an airtight container in the refrigerator for up to two days.
You can thin it out to use as a cheese sauce for cauliflower dishes, casseroles, or as a base for pasta. Delicious!
Freezing is great if you want to save leftover cheese fondue for your next fondue night. Store it airtight for up to three months, which means the next fondue evening won’t be too far away. 😉
Melting cheese for fondue takes a little patience, but it pays off. Keep the heat low, use a wooden spoon, and stir in a figure-eight motion. Take your time, slow melting gives the best texture. Add a splash more wine if the fondue seems too thick at the end.
Once your cheese mixture is ready, pour it into a fondue pot and place it over a burner to keep it warm and prevent burning. You can also use a regular pot on a small burner as long as the heat stays very low.
A good fondue set isn’t cheap, but a high-quality one will last a lifetime since you don’t use it often. If you don’t want to buy one, consider borrowing from neighbors, friends, or family.
Traditional Swiss fondue often includes kirsch, a strong distilled cherry brandy, not sweet despite its name. If you’d like to use it in the recipe below, mix 3 tablespoons kirsch with the cornstarch instead of water. Then follow the rest of the recipe as written.
Looking for a fun and easy recipe for making Christmas cookies? These melted snowman cookies are not only easy to make, they’re the perfect cookies for the holiday season. No need to be perfect with these fun holiday cookies.
Instead of making perfect snowman heads these cookies give you the excuse to go a little wild, no perfection needed! So much fun to make these cookies with kids too.
No need for cookie cutters either! You can just go freeform all the way with these. An easy and fun activity during the holidays.
Make sure to double-check the quantities and exact ingredients in the recipe card below.
Start by making a batch of cookies. If going for the gingerbread cookies recipe you will need about half a batch. Alternatively you can also use these sugar cut out cookies or the chocolate version of that.
Once the dough is ready, use a sharp knife to make various melted snowman shapes. You can also use a round cookie cutter and reshape them slightly once you cut them out.
Bake the cookies and let them cool completely before moving on to the next step.
The base of the cookies is the white chocolate (or candy melts) and a marshmallow representing the snowman’s head. While the chocolate is still soft, you add the sprinkles where the buttons would be.
For the last step you will need to let the chocolate set completely so you can ‘paint’ on top of each cookie with the chocolate decorating pens.
After you made the arms and a cute face just let the little guys set completely and your snowmen cookies are ready to serve!
You can store these cute melted snowman cookies quite well. They will be a little softer once the chocolate is set but you can store them in a cookie jar for up to two weeks.
You can freeze the baked cookies (without decorations) for up to 3 months. Decorated cookies don’t freeze well, as the sprinkles and chocolate may lose texture. It is possible though, just be prepared that they may look a bit different after thawing them.
Yes! If you’re short on time, you can use plain store-bought cookies such as sugar cookies, shortbread, or gingerbread rounds. Just decorate them the same way.
White chocolate works best because it gives that classic melted-snow look. Candy melts also work well and are a bit easier to handle, especially when decorating with kids.
Work in small batches. Keep the bowl of melted chocolate over a pot of warm (not boiling) water while decorating, or rewarm gently when needed.
Yes! You can use melted dark chocolate in a piping bag, edible food markers (once the chocolate is set) or even royal icing.
We all know lemon curd, but have you ever tried orange curd? It’s perfect for desserts, especially during the holidays. It’s easy to make and you can even prepare it well.
It can sometimes be a challenge to try something new, like figuring out which ratios and ingredients make the best orange curd. It took me a few tries to get it right.
The first batch was super delicious, but way too runny. The second one was a bit thicker, but still too thin and, to be honest, not as tasty.
So I went back to the first recipe to see what I could tweak. The final result turned out amazing. If you love fresh orange juice, you’re going to adore this curd.
It may have cost me quite a few eggs to get there, but now I can share the best homemade orange curd recipe with you!
If you love lemon curd, you will want to try making this orange curd too. Instead of using lemon juice, you use orange juice, making the flavor softer and more suitable for various uses.
Nothing better than fresh orange curd. It’s easy to make, can easily be stored and is perfect for the holidays!
Other than those simple ingredients you will need a medium saucepan or if you want to make sure to heat it slowly you can use a double boiler. Both will work, but the double boiler makes it easier to get the temperature right.
Add the egg yolks, the sugar, the juice and zest to the saucepan and whisk untill it is combined.
Now you can place the pan on medium-low heat and bring to a boil. Once it boils, it will quickly thicken, so keep whisking gently.
Let it cook for about 5 minutes and add the butter at the last stage. It will become glossy and delicious. The curd is ready when it sticks to the back of a spoon.
You can pour the homemade curd into sterilized jars and store for up to a year this way.
Orange curd is a perfect recipe you can make in advance and you can store it for a long time, depending on if the jar is opened or not.
Stored in a clean, airtight container in the refrigerator, it lasts up to 2 weeks after the jar is opened.
If properly canned/sterilized, it can last up to 1 year in a cool, dark place.
Yes you can, use suitable storage containers for the freezer and it keeps for up to a year. Extra tip: freeze in small batches so you can take out small portions easier.
Yes! You can substitute the oranges with lemons, limes, or grapefruits. But the ratios of the ingredients could be different. Also keep in mind that the sweetness and acidity will vary for the fruit curds, so you may need to adjust the sugar slightly to taste.
Curd thickens as it cooks and continues to set while cooling. If it’s still runny after cooling, it likely wasn’t cooked long enough. Make sure it gently bubbles for the full 5 minutes. Also ensure you used enough egg yolks, these are key for thickening.
Yes, this recipe works directly in a saucepan, as long as you keep the heat on medium and whisk continuously. If you’re worried about curdling, you can use a double boiler for more control.
This can happen if the mixture was cooked too hot or too fast, causing the eggs to scramble slightly. Always cook it on medium heat and whisk continuously. Straining the curd through a fine-mesh sieve after cooking helps remove any small bits of cooked egg.
I always love baking banana bread. This time I made a speculaas banana bread, one of the many variations on my basic (healthy) banana bread recipe. Honestly, it’s the most delicious banana bread I’ve ever made (and eaten!).
The fact that I’ve already baked it three times says it all, right? I slice it and freeze the pieces individually so I can always grab a snack when I need one. Ideal if you ask me. I’m curious to know which banana bread is your favorite. If you don’t have one yet, start with the recipe below.
Now for me speculaas is one of those typical holiday flavors. And this banana bread is the ultimate holiday banana bread version. You can use gingerbread too if you don’t have access to speculaas or make your own with this easy speculaas recipe. Thank me later! And if you love banana bread variations make sure to also check out this lemon poppy seed banana bread.
As always make sure to double the quantities in the recipe card below. It’s best if the ingredients are all at room temperature.
Take a large mixing bowl and mash the bananas. Add the eggs one by one and add the vanilla extract as well. Add the dry ingredients to the bowl and mix it together.
Now chop the speculaas cookies (or whatever replacement you’ve used) into smaller pieces and fold it through the batter.
Pour the batter into the prepared loaf tin and smooth the top of the batter. Sprinkle some extra cookies bits over the top and bake in the preheated oven for about 40 minutes or until a wooden skewer comes out clean.
Let the banana cake cool down on a wire rack before slicing.
I absolutely love recipes with speculaas flavors, these are a few of my favorites:
Speculaas is a traditional flavor for the Dutch holiday Sinterklaas, and with that, there are many delicious Sinterklaas recipes.
Banana bread is easy to store so you’ll always have access to homemade snacks. I always make two loafs at a time to have some healthy snacks in stock.
You can store the banana bread in an airtight container outside of the fridge for 4-5 days. It also works to wrap it well in aluminum foil.
Absolutely. Slice the loaf, wrap each slice individually (or per 2 slices), and freeze. This way, you always have a quick snack on hand. Thaw at room temperature or pop into the toaster/air fryer for a few minutes.
Speculaas spice is a Dutch warming spice blend similar to pumpkin pie spice. It usually contains cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper. If you can’t find it in stores, you can substitute pumpkin pie spice or make your own blend at home.
If you’re outside the Netherlands, use chopped gingersnaps, Biscoff cookies, or gingerbread cookies. They will give a similar warm, spiced flavor and crunch.
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready. If it comes out with wet batter, bake around 5-8 minutes longer and check again.
Yes! Pecans, walnuts, or dark chocolate chunks pair great with the spices. Fold in up to ½ cup of additions before baking.
Brie puff pastry bites with crunchy pecans, sounds good right? Nothing better than melted brie cheese combined with a bit of honey. Perfect for your next holiday party.
Let’s be honest; once the holiday season arrives, we’re all looking for easy recipes to relieve some of the holiday cooking and baking stress, right?
This super-easy recipe is one of my all-time favorite appetizers to serve when I have friends or family in the house. It’s quick and baked brie is always so satisfying!
For full ingredients and quantities, you can check the recipe card below.
In terms of possible additions, these puff pastry brie bites are also delicious served with a bit of cranberry sauce or cranberry compote.
First start with cutting the puff pastry sheet into 6 equal squares. Next: slice those squares diagonally, creating two triangle sizes.
Now slice the brie and place one piece of brie on the wider end of the triangle. Add some (chopped) pecans on top and sprinkle with a bit of honey. Fold the opposite point of the triangle over the filling and seal it. It doesn’t have to cover everything. So you can leave the sides open.
Place the bites on a baking sheet lined with parchment paper and brush them with egg wash before you bake them in the preheated oven for about 12 minutes or until golden brown.
Puff pastry is incredibly versatile in the kitchen. Whether you’re craving a savory snack, a festive appetizer, or a sweet dessert, puff pastry helps you whip up something delicious in no time.
It’s quick, easy, and always a crowd-pleaser. Below you’ll find a selection of our favorite puff pastry recipes:
Yes! You can assemble them a few hours in advance and keep them in the refrigerator until baking. For best results, brush with egg just before putting them in the oven.
Absolutely. Bake as directed, let them cool, then store in an airtight container. Reheat in the oven at 350°F (180°C) for 5-7 minutes to crisp them back up.
Avoid reheating in the microwave, as the pastry will get soft.
Definitely. Walnuts, hazelnuts, pistachios, or even almonds are great substitutes. For a nut-free option, try dried cranberries or caramelized onions instead.
Yes, if you can find pre-cut squares, use them to save time. You can easily cut those in half and use them as per the recipe.
No. The rind is edible and softens nicely when baked. You can remove it if you prefer a milder flavor, but it’s not necessary.
I had been toying with the idea of making a gluten-free version of one of my favorites apple desserts for a while. The traditional Dutch apple pie is my all-time favorite, as you probably know, and I wanted to share a delicious gluten-free version with you as well.
We tested a few different versions; one with plant-based butter and one with ‘real’ butter. Both were delicious and a great replacement for a classic apple pie.
If you’re looking for a delicious gluten-free Dutch apple pie recipe you’ve come to the right place. When served to some of my friends, the verdict was unanimous. Everyone loved it!
Your first step is to make the dough. Simply combine all the ingredients for the crust into a large bowl and knead until you have a firm dough. You don’t really need a food processor for doing this. Wrap in plastic foil and let it rest in the fridge for a bit while you prepare the apples.
Peel the apples, clean them and dice. Mix the apple with the raisins, cinnamon and the sugar and set aside.
Take the dough out of the fridge and divide it into three parts. One part will be used for the bottom of the pie, one for the sides and one for the lattice top.
Prepare your springform pan with parchment paper and roll out the dough for the bottom. Press it into the pan and do the same for the sides. Make sure to close the seams together firmly.
Now spoon the apple filling onto the pie dough and spread the sliced apples evenly over the form. Press it down gently. This will help the apple pie filling stay together when you slice into it later.
Use the rest of the dough to make your lattice top. Use a little egg wash to brush the top of the pie and bake in the oven for about 70 minutes or until golden brown.
You can store this delicious gluten-free apple pie for 4-5 days. Covered with aluminum foil outside of the fridge.
Freezing is also a good option and it will keep for 3 months if you do.
I will soon be sharing more gluten-free recipes but for now I am sharing some more delicious apple pie flavored recipes below:
Yes! Simply replace the butter with a good-quality margarine or a plant-based butter alternative. The texture will be slightly different, but the flavor stays delicious.
Tart apples like Elstar, Granny Smith or Jonagold work beautifully because they keep their shape and balance out the sweetness of the filling. Sweeter apples tend to become mushy when baked.
Definitely. You can prepare the dough a day in advance and keep it wrapped in plastic in the fridge. Just let it sit at room temperature for 10-15 minutes before rolling it out.
Yes, both baked and unbaked versions freeze well. Wrap the pie tightly in plastic wrap and foil. Baked pie can be frozen for up to 3 months. Reheat it in the oven until warm and crisp again.
That usually means the dough didn’t have enough moisture or wasn’t kneaded long enough for the psyllium husk to activate. Add a little extra cold water (a teaspoon at a time) next time until the dough comes together smoothly.
Yes, as long as your mix contains a combination of starch and whole grain flours (like rice flour, tapioca starch, and buckwheat). Keep in mind that every flour blend behaves differently, so you may need to adjust the water slightly.
Make sure to press the apple filling down firmly and avoid adding excess liquid. You can also sprinkle a thin layer of almond flour or (gluten-free!) breadcrumbs on the bottom crust before adding the filling to absorb any juices. The raisins also help.
Are you ready for a simple yet incredibly delicious holiday bake? Then you’re going to love this Dutch pepernoten loaf cake. This cozy, spiced cake brings all the warm Sinterklaas vibes straight into your kitchen.
Sinterklaas is a traditional Dutch holiday and somewhat similar to Santa Claus although definitely not the same.
This cake is based on my classic vanilla cake recipe, but with a festive twist. A few small additions like warm speculaas spices (similar to pumpkin pie spice) and crunchy Dutch spiced cookies (also known as pepernoten) turn it into a true holiday favorite.
A splash of milk keeps the texture light and moist because the cookies absorb some of the moisture as the cake bakes.
Baking tip: Invest in a sturdy rectangular loaf pan. A good one will last for years and is a must-have in every baker’s kitchen.
In the Netherlands, these tiny cookies are a holiday favorite. It’s an easy recipe and one of my favorite Dutch recipes for sure. They’re crisp, bite-sized, and full of delicious spices. Think of them as a cross between ginger snaps and speculoos cookies.
Traditionally, they’re tossed into gift bags or scattered around for kids during Sinterklaas celebrations, but they’re also wonderful to bake with.
If you can’t find authentic kruidnoten or pepernoten, don’t worry, you can easily substitute them with ginger snaps or Biscoff cookies. The flavor and texture will be similar. The key is to use crunchy cookies.
When the cake first comes out of the oven, the cookies on top are wonderfully crisp. As it cools and you store it, they’ll soften slightly. This is perfectly normal and gives the cake that signature chewy texture.
I love baking loaf cakes and below are a fun other great examples. Make sure to check all cake recipes here.
Make a batter by combining all the ingredients in the order mentioned
Dust the pepernoten with a bit of flour before adding them to the batter
Add the batter into the loaf tin and sprinkle some additional pepernoten and almonds over the top
Bake until golden brown and cooked through
Toss them in a little flour before folding them into the batter. This helps the batter “grip” the cookies so they stay evenly distributed.
Yes! Simply leave out the milk as well and follow the rest of the recipe as written.
Absolutely. You will need a shorter baking time if you do. Bake at 350°F/180°C for about 20 minutes.
Yes, just keep in mind that chocolate pepernoten are heavier, so you’ll need a bit more by weight to get the same amount.
Wrap the cooled cake in aluminum foil or store it in an airtight container. It will stay fresh for up to a week at room temperature. In the freezer, it keeps up to 3 months.
When fall arrives, I can’t resist adding warm speculaas spices to nearly every bake I make. These Almond Spice Muffins are one of my favorites for the cozy season.
They’re soft, full of flavor, and have the perfect balance of sweet spices and nutty almonds. Around the holidays, especially during the Sinterklaas holiday season in the Netherlands, these muffins are always a hit, but honestly, they’re delicious any time of year. Nothing better than the smell of speculaaskruiden when baking in the oven!
These muffins are simple to make but taste as if you spent all afternoon in the kitchen. The almond flour adds a soft, tender crumb, while the speculaas spices bring that cozy flavor of cinnamon, cloves, and nutmeg.
A touch of almond extract brings out the nuttiness, and the crunchy almond flakes on top give each muffin a little extra texture. The combination of spice, sweetness, and crunch makes these irresistible.
Make sure to double-check the quantities in the recipe card below, which includes all the ingredients.
Making these easy almond muffins you will need a muffin pan or muffin mold to bake them.
Start by adding the all the dry ingredients to a large bowl. Use another bowl to add the wet ingredients and mix them together. You can use a food processor, but to be honest, you don’t really need one as the batter is very easy to mix.
Simply fold it together with a spatula until just combined. It’s totally ok if the flour mixture is not super smooth.
Now you add the cookie pieces and the chopped almonds and mix it together so it is evenly distributed in the batter.
Divide the batter over the muffin tin (using cupcake liners) and bake in the preheated oven for about 20 minutes or until a wooden skewer comes out clean when inserted.
For an extra crunch, sprinkle a few extra cookie pieces on top before baking. They toast beautifully in the oven and add a delicious bite to every muffin.
You’ll need a cupcake or muffin pan for this recipe. I like using the Wilton nonstick pan, it’s durable, easy to clean, and gives perfect results every time.
Store them in an airtight container at room temperature for 4-5 days.
Yes! Let the muffins cool completely, then freeze them in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Definitely. These muffins taste just as good the next day and are perfect for breakfast, a cozy snack, or to share with friends.
Scones are usually sweet, but you can make savory scones too! One of my all-time favorites: bacon cheddar scones!
I’m a huge fan of scones and love making them almost every weekend. When I bake a batch, I usually freeze them in pairs so I can just thaw and reheat them later for a quick and delicious breakfast (or lunch!).
Up till now I’ve shared a few of my favorite scones recipes here, but those were all sweet. Such as the gingerbread scones, lemon and rosemary scones (with just a hint of savory) and traditional English scones. But savory scones are a big favorite around here too and today I have a delicious flavor variation for you. Scones with bacon and cheddar!
The crumbly texture of these delicious and yet easy bacon cheddar scones is something you will want to try. Serve them with cream cheese, fresh herbs and extra crispy bacon on top.
Check the full ingredients and quantities in the recipe card below
Start by using a large bowl and combine the dry ingredients (flour, salt and pepper) into the bowl. Mix it together. Next add the butter in cubes and, using the tip of your fingers, work the butter through the flour mixture. Make sure you have a crumbly mixture. Add the chopped bacon and the cheddar as well and mix it through.
Next you add the milk and stir this through with a spatula until it becomes a dough. At that point you start kneading the dough with your hands into a firm dough ball. Alternatively you can use a food processor, but because the kneading is fairly quick I find it easier to use my hands.
Flatten the dough into a round disk and cut into wedges with a pastry cutter or a sharp knife. For this savory scone recipe I chose to cut it into wedges but if you prefer you can also turn them into a round shape like regular scones.
Now place the scones on a prepared baking sheet and brush them with a little milk. I tend to use milk instead of egg wash for brushing the tops.
Next bake the scones for about 12 to 15 minutes or until lightly golden brown. Let them cool slightly before serving with cream cheese.
I can never get enough of scones, so check out the below easy scones recipes as well!
You can prepare the dough a few hours in advance and keep it covered in the fridge until you’re ready to bake. Just bring it back to room temperature before shaping and baking for the best rise.
Yes! Shape the dough into wedges and freeze them raw on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, just add 2-3 minutes to the baking time.
Definitely. Sharp cheddar gives the best flavor, but gouda, parmesan, or even pepper jack work really well too.
They’re delicious on their own, but also great with cream cheese, butter or even a fried egg for a more filling breakfast or brunch.
Make sure you don’t overwork the dough, mix it just until it comes together. Over-kneading can make the scones tough instead of soft and fluffy inside. Also make sure you indeed used self-rising flour.
Let them thaw at room temperature, then warm them in the oven at 350°F/175°C for about 5-7 minutes until heated through.
Cantuccini are Italian almond cookies that are baked twice. First, the dough is shaped into a log and baked, then it’s sliced and baked again. That’s what makes them so delicious. And with this recipe, you can easily make them yourself!
The recipe is simple, but it takes a bit more time than other cookies because you have to bake them twice. The result is amazing, try it yourself.
These cantuccini cookies are among my favorite Italian cookies. They’re perfect with your morning coffee or serve them for dessert with a glass of Vin Santo.
Make sure to double-check the recipe card for the full details and quantities below.
The very first time I tried cantuccini, I had no idea what to expect. I took a big bite full of enthusiasm and nearly broke my teeth on the much-harder-than-expected cookie, oops. I definitely didn’t see that coming! These Italian cookies are anything but soft and crumbly.
Making them is really quite easy. You start by making the dough. This is shaped into a log shape and pressed down slightly with the palm of your hand onto a baking sheet. It might be a little sticky but that’s ok.
After the first bake you want the logs to be a slightly golden color but not too dark. Taking them out of the oven you will want to slice them quickly or they will be too hard to cut. The reason cantuccini cookies are so hard is that they’re baked twice. That double-baking method is exactly what makes these cookies so unique and traditionally Italian.
It’s no wonder that Italians usually dip them in liqueur, sweet wine or coffee before eating them. I personally like to just nibble on them as they are, but I do take small bites! 😉
Baking Tip: It’s important to use a very sharp knife to slice the pre-baked dough. If the dough is still a bit soft, let it rest for about 5 minutes before slicing – but don’t wait too long or it’ll be too hard to cut.
We usually know these Italian almond cookies by the name cantuccini, but in Italy, they’re also often called biscotti or cantucci. The main difference between cantucci and cantuccini is the size: cantuccini are the smaller ones, and cantucci are the larger versions.
Biscotti is simply another word for the same cookies. The original name was Biscotti di Prato, named after a pastry chef called Prato, who rediscovered the recipe in the 16th century. The word biscotti comes from the Latin biscotus, which means “twice baked.”
Later, the name changed to cantucci or cantuccini, derived from the Latin word cantellus, meaning “little slice of bread.”
I have a real soft spot for Italian food and I don’t think I’m alone in that! I could easily eat something Italian every single day, and I’m not just talking about pizza. 😉
Here are a few of my favorite Italian recipes:
Almonds are a key ingredient in these traditional Italian cookies. I always use raw almonds, often with the skins still on, but blanched almonds work just as well.
Coffee or tea are the most common options, and they soften the cookies just enough. In Italy, especially in Tuscany, people love dipping cantuccini in Vin Santo, a sweet dessert wine, at the end of a meal.
Absolutely! Try adding some orange or lemon zest to the dough, or a ½ teaspoon of almond extract for an extra-strong almond flavor. I’ve even made a festive version of cantuccini for Christmas with pistachios and dried cranberries!
That’s right! These cookies don’t contain any butter at all, a perfect example that you can bake delicious, crunchy cookies without it.
Another great butter-free cookie recipe to try is my eierkoeken (Dutch sponge cookies) and there are plenty more like it on the site!
With this recipe, making dulce de leche is super easy! I’ll also share which delicious recipes you can make with this caramel spread and more coming up soon!
Making homemade dulce de leche is not only super easy to do, but it is such a great recipe to have under your belt. You can use dulce de leche in so many different ways.
From sprinkling over ice cream to making a banoffee pie to whatever else you can think off. It’s pretty versatile!
Making dulce de leche is a bit like magic. You turn a can of sweetened condensed milk into a can full of golden caramel goodness, without even opening it!
When my dad saw a can simmering in a pot on the stove the other day, he couldn’t believe it would actually turn into caramel. But once he tasted it, he immediately took back his words!
Still, dulce de leche tastes different from a traditional caramel sauce made with cream, butter, and sugar. The flavor is similar to bebogeen (a Dutch caramel spread), and the texture is more like a thick cookie or chocolate spread. You can easily spread it on toast, scones, or pancakes.
Making your own dulce de leche is incredibly easy, but it does take time. The can needs to simmer for about three hours. That’s why I usually cook several cans at once. As long as they stay sealed, you can store them for weeks or even months.
This caramel spread is very popular in Latin America and actually originates there. It’s not entirely clear which country invented it, since Argentina, Uruguay, Chile, Colombia, and Peru have all tried -without success- to claim dulce de leche as part of their cultural heritage.
The name dulce de leche literally translates from Spanish as “sweet from milk.” Every country has its own version, but the way it’s used is pretty similar everywhere. From spreading it on cookies, cakes, and pastries to adding it to breakfast dishes.
Dulce de leche has a soft but firm texture when cooled. If you stir it well, it becomes smoother, and when you warm it, it turns pourable. That means there are endless ways to use it in recipes!
Over the years, I’ve baked so many treats with it. Here are a few of my where you can use it.
What would you make with dulce de leche?
If you really don’t have time to wait for 3 hours, you can go for store-bought or just wait until you do have the time. There is also an oven method, but at the end of the day, you will still need the same amount of time.
No need to worry! As long as you keep the top of the cans completely submerged in water the entire time. I like to use a tall stockpot with a lid, so I can fit several cans in at once and ensure they stay well below the water level. Keeping the lid on also helps reduce evaporation.
I haven’t tried it myself, but one of my readers shared that it worked for her using sweetened condensed coconut milk. If you give it a try, let me know how it turns out. I’d love to hear your results!
According to readers, the results are the same no matter what type of stove or cooktop you have. Apparently, you can also make this in an Instant Pot, although I have not tried this myself.
In general, the longer you simmer the cans, the thicker the caramel will be. If you cooked it for the full three hours and let it cool completely, it might be quite firm. Stirring it well usually helps soften it, and if that’s not enough, gently warm it au bain-marie (in a hot water bath).
Making Biscoff Tiramisu without coffee, eggs, or alcohol? No problem! This Biscoff tiramisu with speculaas cookies is totally kid-friendly – and the adults here loved it just as much.
For this child-friendly tiramisu recipe, I swapped out the lady fingers from a classic tiramisu for speculaas cookies. Not only are they delicious, but they also give the dessert a cozy December vibe.
Instead of dipping the cookies in coffee (because let’s be honest, most kids aren’t big coffee fans) I used chocolate milk. You can easily make your own and control how strong the chocolate flavor is, or just use store-bought chocolate milk.
Either way, it makes the cookies nice and soft, just like in traditional tiramisu. As a finishing touch, I added a layer of Lotus Biscoff spread (speculoos) in the middle. I melted it briefly in the microwave so it became easy to spread, super simple and incredibly tasty!
It’s a real treat, especially for kids. Of course, you can also use Lotus Biscoff cookies instead of the speculaas if you prefer. And if you love Biscoff, make sure to also check the Biscoff Blondies!
Make sure to double check the quantities and full ingredients in the recipe card.
This speculoos tiramisu is quite easy to make. You start by making the cream layer by mixing the heavy cream with the mascarpone and the sugar. Whip it till you have stiff peaks.
TIP: It’s delicious to mix in a few tablespoons of Biscoff spread into the mascarpone cream!
Pour the chocolate milk into a shallow bowl or dish and dip the cookies into the milk. Don’t let them sit for too long or the cookies will fall apart.
Take your bowl and arrange the speculaas cookies in a single layer so they cover the bottom of the dish. The layers of mascarpone cream come on top of the cookies. Use a spatula to spread it.
It’s easy to warm the cookie butter in the microwave until it is easily spreadable. Don’t let it get too hot. Spread this evenly over the mascarpone layer.
Repeat this process with another 10-12 cookies and the remaining mascarpone mixture. You can serve it right away or let it set overnight. I always prefer to let it set so the flavors have some time to develop. Dust it with a bit of cocoa powder (or finish with another layer of Biscoff) before serving and decorate with extra cookies.
Want to make an adult version with coffee and liqueur? No problem! Replace the chocolate milk with 1 cup (250 ml) of strong coffee and ⅔ cup (150 ml) of coffee liqueur or Baileys. You can even make two versions: one for the adults and one for the kids. Just make sure to decorate them differently so you can tell them apart!
Tiramisu is one of my favorite desserts. I’ve created endless variations, and sometimes I even turn other desserts into tiramisu-inspired treats! If you love tiramisu as much as I do, you might also enjoy these versions:
Tiramisu gets even better if you store it overnight! The flavors have more time to soak into the cookies, making it the best dessert.
You can store the Biscoff tiramisu in the fridge for 2-3 days. Keep in mind that the cookies will soften more the longer you keep it in the fridge.
You can also freeze tiramisu. The texture of the cream might change a little bit, but you can store it in a freezer-safe container for up to 3 months. It helps to wrap it tightly in plastic wrap to prevent freezer burn. Let it slowly thaw in the fridge (which will take about 6-8 hours).
Tiramisu actually tastes even better the longer it sits in the fridge. The flavors blend together, and the cookies soften perfectly. I recommend making it a day ahead so it can chill overnight and set completely.
Absolutely! The layering process is the same, you’ll just divide everything between 10-12 glasses instead of one large dish.
If you’re making this for kids, skip the alcohol. But for adults, advocaat (Dutch egg liqueur, similar to eggnog) pairs nicely with the cookie butter, or you can use coffee liqueur or Baileys. Mix either one with 1 cup (250 ml) of coffee and use that instead of the chocolate milk.
You can use store-bought chocolate milk, or make your own with cocoa powder and melted chocolate if you want a richer flavor.
