Author: Alessandra Zenucchi

Chocolate cupcakes with a whole Oreo as base and five Halloween motifs, all made from a single bowl of frosting.

Moist madeleines in a white icing coating, with a face, little arms and a flower wreath: small Halloween ghosts that are more…

Shortcrust pastry, two rails of almond paste and raspberry jam in between: this is how railway biscuits turn out straight, even…

Shortcrust pastry scraps become a crisp base topped with caramel, dark couverture, Halloween Sprinkles and a pinch of fleur de…

The Swiss classic in a Halloween costume: Spitzbuben with colourful icing, spooky faces and a filling of apricot, wild berry or…

Chocolate Lollipops in milk, white and dark, with Halloween Sprinkles and decor. Quick to cast, lovely for gifting and as table…

Small coffins made from shortcrust pastry, stuck together with chocolate, filled with caramel and ganache or caramel and walnuts,…

From the Gingerbread dough to the finished house: three large hearts become the two walls and the roof, glued together with Royal…

Crumbly nut pastry, chewy caramel with walnuts and a lid with a grooved edge: this is how the Grisons classic succeeds at home.

Caramelised almonds with candied fruit, baked in the mold and set on a base of tempered couverture: once with the brush, once…

Fluffy yeast dough, hollows full of butter, flaked almonds — and finally cream poured over the hot cake. That's how this butter…

A base of tender shortcrust pastry, a juicy filling with fresh apples and, on top, a layer of caramelised almonds that crunches…