Dessert

Italy

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. Tuscany's version is known as amaretti di Carmigiano, also known as amaretti di Fochi (which is the name of the bakery in the town's main square where they can be bought). Made with egg whites, sugar, and both sweet and bitter almonds, they are soft, imperfectly shaped, and smaller than other varieties, with a typical amber color and strong almond aroma.

Amaretti di Carmignano

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. Lombardy's version, amaretti di Gallarate, are made with sugar, egg whites, and both sweet and bitter almonds &ndash; they are very soft, irregularly shaped, and dusted with powdered sugar before serving.

Amaretti di Gallarate

Legend says that these crispy bittersweet cookies were invented some three centuries ago when the Cardinal of Milan visited the town of Saronno in Italy. Two young lovers, Giuseppe and Osolina, presented him with sweets made from a mixture of sugar, apricot kernels and egg whites, wrapped in pairs, which symbolized their love. The Cardinal was very pleased with the gift, so he gave his blessings to the couple, who got married and lived happily ever after. Although the name amaretti di Saronno is often generically used for any crispy amaretto cookie, the exclusive right to produce these airy Lombardian cookies under that name is in the hands of the Lazzaroni family.

Amaretti di Saronno

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. The crispy variant of this cookie is world-famous, but the small town of Sassello in Liguria is renowned for its round-shaped, very soft and chewy amaretti, with an almost marzipan-like interior, due to a very high percentage of almonds in the dough.

Amaretti di Sassello

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. In Spilamberto, a municipality in the province of Modena, you can try amaretti di Spilamberto - soft, bittersweet, long-lasting cookies that are part of the region's gastronomic tradition ever since the 17th century. They are considered to be the predecessors of another Emilia-Romagna's version, amaretti di Modena, made with both sweet and bitter almonds, sugar, and egg whites. They are crunchy on the outside but soft and chewy on the inside, while the baking time and temperature are very important factors for the overall success of the recipe: they are perfectly baked when they achieve the typical golden color of the crust.

Amaretti (Emilia-Romagna)

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. Especially popular in Lazio are the soft and oval-shaped amaretti of Guarcino, made with almonds, both sweet and bitter ones, fresh egg whites, powdered sugar, and a dash of salt, placed on a wafer paper disc before baking. The region offers one more interesting spin on the amaretti cookies; in Casperia, a municipality in the province of Rieti, the amaretti Casperiani are made with egg whites, sugar, almond essence, vanilla, and hazelnuts instead of almonds.

Amaretti (Lazio)

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. Amaretti from the region of Molise might be a big surprise for those expecting crispy bitter-sweet cookies; made only with peeled almonds, whole eggs, and flour, these easy to make cookies are soft and chewy, with a strong almond flavor. They don't contain added sugars, which presents a healthier way to satisfy one's sweet tooth.

Amaretti (Molise)

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. Mombaruzzo, a small town near Asti in Piedmont region is renowned for their version &ndash; crunchy amaretti di Mombaruzzo, made with sugar, egg whites, sweet almonds, and finely ground apricot kernels.

Amaretti (Piedmont)

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. The Sicilian version is made with egg whites, sugar, and both bitter and sweet almonds, preferably the world-famous ones grown in the province of Syracuse, in south-eastern Sicily, around the cities of Noto, Avola, Rosolini, and Canicattini Bagni. Besides almonds, Sicily is also renowned for exquisite pistachios, so it is also possible to stumble upon amaretti made with pistachios instead of almonds.

Amaretti (Sicily)

United States

Considered to be both a salad and a dessert, ambrosia is a staple of numerous potlucks and a Christmas tradition in the Southern United States. It typically consists of pineapples, mandarin oranges, coconut, and mini marshmallows, but it can also be enriched with ingredients such as bananas, strawberries, pecans, cherries, whipped cream, yogurt, or cottage cheese. The name of the salad means fragrant or delicious, and it was also the magical fruit of Greek gods. In American cookbooks, ambrosia first started to appear in the late 19th century, when citrus fruit became more available, and today it is regularly prepared during the Christmas festivities in the American South due to ingredients which were once thought of as luxurious and exotic.

Ambrosia Salad

In Europe, babka is a term usually associated with a simple Polish sweet, yeasted, bundt-shaped bread, but there is another version of babka which became extremely popular in North American cities with large Jewish populations: the rich, buttery, swirly loaf of yeasted dough, woven with ribbons of filling. The most popular filling is chocolate, but cinnamon and hazelnuts are also used quite often. As if the buttery dough and luscious chocolate filling aren't rich enough, this version, typically baked in a high loaf pan, is often finished with a generous layer of streusel topping, which results in a truly decadent dessert that, in terms of richness, surpasses the original.

American Babka

Greece

This Greek almond cake is traditionally associated with Kefalonia, but its varieties are found throughout the country. The cake typically consists of ground and chopped almonds, breadcrumbs or semolina flour, eggs, and the optional addition of cognac and various spices. Traditionally baked in round tins, this thick cake is doused in a lemon-infused sugar syrup and is usually served cut into diamond shapes. While it can be enjoyed on its own, the cake perfectly pairs with vanilla ice cream.

Amygdalopita

These delicate Greek cookies are prepared with ground almonds, egg whites, sugar, and various flavorings such as orange blossom water, liqueurs, or vanilla. Usually decorated with almonds or almond slivers, they come in different forms and are occasionally coupled with pastry creams. Amygdalot&aacute; cookies are traditionally baked and enjoyed on special occasions and are often given as presents on christenings and weddings.

Amygdalotá

Just like their cousins appelbeignets, ananasbeignets is a typical Dutch comfort food made by dipping pineapple slices in a batter, then frying them in hot oil. Because the core has been taken out from the pineapple and the batter puffs up when fried, ananasbeignets look like doughnuts, although they are not. This flavorful, hearty dessert should always be served warm, preferably dusted with powdered sugar before consumption.

Ananasbeignets

Poland

Andruty kaliskie, also known as Kalisz wafers, are thin, sweet and crisp cream-colored wafers with a shiny surface produced in the city of Kalisz in Poland since the 19th century. They have become a symbol of the town in the Wielkopolska region. To achieve their delicate, dry, crisp and smooth taste, water, sugar, flour and rapeseed oil are mixed to form a dough that is then pressed between the two plates of a traditional waffle iron. In the past, they have regularly been sold on Sundays and holidays at the park in Kalisz and were a favorite snack of families on their outings. The wafers are mostly eaten on their own, as they are crunchy and soft that there is no need to spread or stuff them with any accompaniments, yet adults are sometimes known to consume them alongside a cold beer or two.

Andruty Kaliskie

This divine sponge cake is by far one of the sweetest and lightest American desserts. The cake is raised with egg whites and baking powder, containing no yolks or butter, which results in a buoyant sponge with a cloud-like texture. It is believed that angel food cake was created in the 1800s by a baker from St. Louis, but after the invention of hand-cranked rotary egg beaters in 1865, this whisk-intensive dessert became popular across the country. Even today, angel food is a staple of potlucks and bake sales, along with being the traditional African-American favorite for post-funeral feasting. The cake is usually flavored with vanilla and accompanied by a fruit sauce, usually based on strawberries or blueberries, but it can also be topped with a light citrus-based glaze.

Angel Food Cake

Sometimes also called finocchini, anicini are popular anise-flavored biscotti prepared in many Italian regions, but they are especially beloved in Sardegna and Liguria. First, a loaf made with eggs, flour, sugar, orange blossom water, and aniseed is baked. After it has slightly cooled, the loaf is carefully sliced and baked again until the slices turn golden and crispy. Delicate, light, and crunchy, anicini are perfect cookies for dunking in coffee or milk, but due to digestive properties of aniseed, they are also perfect for fine pasto, served at the end of a meal.

Anicini

Anispl&auml;zchen are traditional German Christmas cookies. As the name suggests, the cookies are flavored with aniseed, and may optionally incorporate cinnamon. Although other ingredients include only eggs, sugar, and flour, the unique technique in which the batter is left to partially dry before baking gives these cookies a light and crispy top layer while the center remains chewy and moist. The cookies are usually baked and enjoyed for Christmas.

Anispläzchen

Anmitsu is a traditional sweet made with anko and agar cubes (a translucent jelly with a slightly neutral flavor). It is usually served in a bowl, while mitsu (black syrup) or kinako (roasted soybean flour) are often served on the side. Anmitsu commonly includes other ingredients such as mochi, chestnuts, ice cream, peas, and various fruits. Its name is derived from two words: an, denoting the sweet red bean paste, and mitsu, meaning molasses syrup. It is believed that animtsu was invented during the Meiji Era, and today it is extremely popular and found in many Japanese restaurants where it is traditionally consumed with a spoon and a fork. Anmitsu is a seasonal dish, mostly associated with summer, as it provides refreshment during the hot and humid days.

Anmitsu

Anoushabour is an Armenian dessert that is traditionally consumed on Christmas and New Year's Eve. The skinless whole wheat (gorgos or korkot) is cooked separately or with various fruit and spices until it develops a porridge-like consistency. Once prepared, it is served in a bowl and can be garnished with hazelnuts, almonds, and pomegranate seeds.