Splurge On Dessert, While You Still Can

Bathing suit season may be just two months away, but that won’t keep me away from my desserts. I keep shortbread cookies in the freezer because they are perfect to serve with a cup of tea in the afternoon, or with fresh berries after dinner.

This California Roasted Nut Torte is delicious and full of healthy nuts—the perfect complement to your next buffet dinner. Or, after dinner one evening, these Cinnamon-Scented Vanilla Custards are a great little treat, not to mention an extra boost of protein.

Bon appétit!

Snow White Coconut Shortbread Hearts(About 3 dozen cookies)2 sticks unsalted butter, softened

Pinch salt

1/2 cup powdered sugar

1/2 cup granulated sugar

1 tablespoon pure vanilla extract

1/2 cup coconut flour

1½ cups all-purpose flourTo prepare:Add butter to a food processor fitted with stainless steel blades.

Process until smooth.

Add salt and sugars.

Process, until light and fluffy.

Add vanilla and coconut flour.

Mix well.

Add all-purpose flour.

Process, until it becomes stiff cookie dough.

Transfer the dough to a 1-gallon freezer bag.

Roll out dough with a rolling pin, until evenly distributed, keeping the dough level.

Seal bag.

Place on flat baking sheet.

Refrigerate, until firm.

Preheat oven to 300°F.

Place dough on flat surface.

Cut off one side of the plastic bag, leaving the other side under the dough.

Cut out cookies with a 2-inch cookie cutter—heart-shaped, if you’d like.

Transfer to a parchment paper-lined baking sheet.

Poke holes in each cookie with a table fork.

Return dough to the refrigerator.

Chill, about 10 minutes.

Bake cookies on center rack of oven, until they are set and barely light brown on the edges, about 15 to 20 minutes. Rotate the pan after 10 minutes for even baking.

Immediately transfer cookies to a wire rack.

Cool completely.

Store in airtight container.California Roasted Nut Torte, Circa 1980sAdapted from recipe by John Ash(Serves 10)1 cup blanched almonds

2½ tablespoons granulated sugar

3½ tablespoons non-rising cake flour

5 tablespoons unsalted butter, cut into small pieces

2 whole eggs

1 egg yolk

1 tablespoon pure vanilla extract

1 cup and 2½ tablespoons light brown sugar, packed

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 cup hazelnuts, lightly roasted, coarsely chopped

3/4 cup walnuts, lightly roasted, coarsely chopped

1 cup unsweetened shredded coconut, lightly toasted

Powdered sugar, for dustingTo prepare:Preheat oven to 350°F.

Finely grind the almonds and granulated sugar in a food processor fitted with stainless steel blades.

Add cake flour.

Blend well.

Add butter.

Pulse, until the mixture resembles coarse meal.

Transfer the mixture to an ungreased 9-inch cake pan, pressing it into the bottom and a third of the way up the sides.

Beat eggs and egg yolk together with an electric mixture, until frothy.

Add brown sugar and vanilla.

Continue beating, until light and fluffy, about 5 minutes.

Whisk flour and baking powder together in a small bowl.

Add flour to the eggs gradually, with the mixer running, until blended.

Fold hazelnuts, walnuts and coconut into the batter with a rubber scraper.

Pour the filling into the prepared crust.

Place the pan on the oven’s center rack.

Bake, until slightly soft in the center and dry when tested with a toothpick inserted 1 inch from the edge, about 40 to 45 minutes.

Remove from oven.

Let torte cool in the pan on a rack.

Run a sharp knife around the edges of the pan.

Invert torte onto a plate.

Invert again onto an attractive serving plate.

Dust with powdered sugar before serving.Cinnamon-Scented Vanilla Custards(Serves 8)1 teaspoon unflavored gelatin, softened in 1 tablespoon water

1½ cups heavy cream

1/2 cup 2-percent milk

1/4 cup and 2 tablespoons granulated sugar

2 cinnamon sticks, about 3 to 4 inches long each

1 vanilla bean, split lengthwise

2 large eggs

1 large egg yolkTo prepare:Pour water in a small bowl.

Sprinkle gelatin into the water.

Stir.

Set aside to soften.

Whisk cream, milk and 1/4 cup sugar together in a medium saucepan.

Add cinnamon sticks.

Scrape vanilla seeds and the bean pod into the cream.

Set pan over medium heat, whisking often.

Bring cream to a simmer, but do not boil.

Remove from heat.

Cover.

Steep for 20 to 25 minutes.

Beat eggs and egg yolk with an electric mixer, until frothy.

Add 2 tablespoons sugar gradually.

Beat, until thickened, about 5 minutes.

Uncover the cream.

Return to low heat.

Bring to a simmer.

Dip out 1/2 cup of hot cream.

Beat cream into eggs gradually with a whisk.

Whisk the egg mixture into remaining cream.

Cook, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon, about 5 minutes.

Add gelatin.

Cook, stirring until dissolved.

Pour hot custard into a strainer set over a glass measuring cup.

Divide the custard among 8 ramekins, or demitasse cups.

Arrange ramekins on a tray.

Refrigerate at least 4 hours before serving; can keep for 2 days covered with plastic wrap.