Christmas Desserts That Aren’t Pie

Almond Cookies with Cranberry Glaze

1 medium lemon

2 cups super-fine or finely ground almond flour (192 grams, not almond meal)

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cardamom

1/2 teaspoon kosher salt

2 large egg whites

1 cup fresh or frozen cranberries

1 cup powdered sugar

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.

Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Reserve the lemon. Add 2 cups almond flour, 1 cup granulated sugar, 2 large egg whites, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, and 1/2 teaspoon kosher salt to the lemon zest. Beat against the side of the bowl with a wooden spoon until so well combined the almond flour hydrates and forms a paste-like dough.

Dampen your hands and form the dough into 2-tablespoon balls. Place on the baking sheet evenly spaced apart. (I like to do a row of 3, followed by a row of 4, and then another row of 3.) Using the palm of your hand, press each ball down to flatten slightly until about 3/4-inch thick.

Bake until the bottom edges and tops turn a light golden color, about 20 minutes. Take the baking sheet out of the oven. Using the bottom of a drinking glass or mug, press down on each cookie to flatten them slightly until 1/4-inch thick. Return to the oven and bake for 2 minutes more. Transfer the cookies to a wire rack to cool slightly while you make the glaze.

Juice the reserved lemon until you have 2 tablespoons juice. Place the juice and 1 cup cranberries in a small saucepan over medium heat and bring to a gentle simmer. Simmer until the cranberries start to burst and the juices reduce slightly, 2 to 3 minutes.

Fit a fine-mesh strainer over a medium bowl. Add the cranberries to the strainer and press the fruit through with a spoon or rubber spatula. Be sure to scrape the underside of the sieve (that’s where you’ll find most of the strained pulp). You should have about 2 tablespoons fruit pulp in the bowl, discard the contents of the strainer.

Sift 1 cup powdered sugar into the pulp and whisk until smooth and well incorporated. The glaze should be bright pink-red and glossy.

Dip each warm cookie, top down, into the glaze. Let any excess drip off before inverting and returning to the rack. Let cool completely, the glaze will harden as it sits.

Bûche de Noël

For The Cake

Cooking spray

6 large eggs, separated

1/2 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 c. granulated sugar, divided

1/4 tsp. kosher salt

Powdered sugar, for sprinkling

For The Filling

1 1/4 c. heavy cream

1/4 c. powdered sugar

2 tsp. gelatin (optional)

1 tsp. pure vanilla extract

Pinch kosher salt

For The Frosting & Decorating

1/2 c. (1 stick) butter, softened

1 1/2 c. powdered sugar, 

plus more for garnish

5 tbsp. cocoa powder

1 tsp. pure vanilla extract

3 tbsp. heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

Preheat oven to 350°. Line a 15”-x-10” jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 

In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 

In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 

Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off
parchment paper. 

Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 

Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! 

In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. 

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 

Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create the mistletoe.

Cream Puffs

3 Qt. Medium saucepan with a
wooden spoon

Electric Hand Mixer (or stand mixer with whisk attachment)

Pastry Bag with 1/2” Round Tip (without the tip, you can cut a 1/2” diameter tip from a disposable pastry bag)

Baking Sheet lined with Silpat or parchment paper

Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper. 

In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

One flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.

Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.

Transfer the dough to a piping bag fitted with a 1/2” round tip. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1” apart and avoid making peaks* but if you do get peaks, wet fingertips lightly with water and smooth them out.

Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely. Fill with your favorite pastry cream.