Soft honey bites, sweet without being overpowering, very popular during Rosh Hashanah, perfect to serve with coffee or tea.

Craving ultra-moist all-chocolate muffins? This quick and easy recipe is perfect for an indulgent snack. These cocoa and chocolate chip muffins will quickly become a staple. Just a few minutes of prep with simple ingredients, and you get beautifully domed muffins with a tender crumb (that don’t make a mess!) and an irresistible chocolate aroma.

Discover my delicious dairy-free chocolate chip cookie recipe. These quick-to-make cookies are irresistible with their melty chocolate chips and macadamia nuts.

A childhood memory… A mountain of golden roses glazed with honey syrup, displayed on a porcelain serving platter. The best part? The delicate, paper-thin pastry. A wonderful kosher treat to make for Purim or Rosh Hashanah celebrations.

Tunisian boulou is an essential Sephardic Jewish specialty, perfect to enjoy with coffee or lemonade. It’s particularly prepared during Rosh Hashanah and Yom Kippur holidays and traditionally served with quince jam. Here’s the step-by-step recipe to make perfect homemade boulou.

The list of honey sweets for Rosh Hashanah would be incomplete without this cake, Tunisian Harissa, made with almonds, semolina, orange blossom water and honey. It’s probably the easiest to make, perfect for beginners.

Simple and quick almond bites, traditional for Passover. The kind you love to enjoy with a good cup of coffee.

A light, easy little cake with few ingredients to add to your Passover treats.

Caques are finger-shaped or ring-shaped cookies, slightly crumbly and delicately flavored, that you’ll never tire of at breakfast or snack time during Passover week.

As Passover approaches, I’m sharing again this traditional Passover week treat. Fritèches (or Sfériès) are light, melt-in-your-mouth sweet fritters. An express recipe with just 2 ingredients!

An iconic snack-time treat, cookies aren’t always easy to make. Here’s a tested and approved recipe for chocolate chip and peanut butter cookies, plus some tips to help you succeed.

Almond croquants are a breakfast staple during Passover, perfect with your morning coffee. This updated recipe contains no matza meal for a softer texture.

Montecaos are small, crumbly shortbread cookies flavored with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and are delicious with mint tea.

These honey-glazed cookies shaped like yoyos are one of the most beloved pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family’s Tunisian yoyo recipe with you.

Originating from Tuscany, cantuccini are crispy almond biscotti, perfectly crunchy and the best companion for your fall and winter teas and coffees.

Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.

Kaaks are small, lightly crumbly cookies flavored with orange blossom water that pair perfectly with tea or coffee.

Beautiful crackled chocolate cookies with orange blossom water, perfect for using up egg whites.

Pistachio financiers are a delicious twist on classic almond financiers. They’re a great way to use up egg whites and homemade pistachio paste. Like me, you can add a few raspberries for extra flavor.

These chocolate banana muffins are a recipe to treasure… They’re light, indulgent, the chips are perfectly distributed and never sink to the bottom. A quick and foolproof recipe. Plus, you can use those very (too) ripe bananas you didn’t know what to do with because no one wanted to eat them.