Classic cinnamon stars made without flour: tender almond-hazelnut cookies with a soft center and a delicate meringue glaze. The cinnamon deepens overnight, and they bake in just 15 minutes.

Moist, deeply chocolate brownies topped with a silky Biscoff cream and baked in a 20 × 20 cm pan, cut into 9 neat squares.

Classic Linzer cake with buttery spiced dough, hazelnuts and a generous layer of forest berry jam. Crisp lattice, tender crumb, and clear shape.

Eggless lemon cookies with bright zest, a delicate crumb, and plenty to share. Easy to make with simple ingredients for tea, lunchboxes, or gifting.

Golden, crisp churros with a soft center, fragrant vanilla and cinnamon sugar — served with warm Nutella.

These cottage cheese donuts are tender and airy inside, with a thin golden crust outside — just like the ones from a favorite bakery. Minimal ingredients, a quick mix, and the right oil temperature ensure even cooking with no raw center.

Tender, crumbly cookies from one dough, baked in two variations: pale with raspberry jam and dark with Nutella. The jam goes in before baking, while Nutella is added after, for an elegant tea-time assortment with no fuss.

Mini cinnamon-roll cookies with crisp edges, a tender crumb, and a fine sugar glaze. The dough is easy to handle, chills neatly, and bakes into elegant spirals with a buttery cinnamon filling.