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The eight days of Hanukkah, the Jewish celebration of lights, honor the sacred lamp in the Holy Temple, which burned for eight days even though it only contained enough oil for one. Traditionally, many Hanukkah foods celebrate the oil in addition to the light. One of the most common is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts. I think they are more accurately "pillowy."

This tart (pronounced FISH-deh-kakah) has a moist, cakelike filling. For the best flavor, forgo pre-ground cardamom; take the time to shell and grind whole seeds. Hesitant about rolling out pie crusts? This recipe is for you; the crust is simply pressed into the pan.

Star-shaped cookies will certainly put you in the holiday spirit, but feel free to use any cookie cutters you have in the drawer.

Think of this dinner party- friendly dessert as the love child of a financier (a springy nut-flour cake) and an apple cobbler. For a twist, you can also make it with pears or a combination of both.

Dorie Greenspan uses ring molds to shape and bake these trademark treats for her company, Beurre & Sel. We press the dough into muffin tins for easy baking.

Lightly spiced little cookies are the perfect canvas for your holiday decorations. To keep the dough logs from flattening on one side, set them in empty paper-towel rolls before freezing.

This classic almond-flavored dessert gets a boost from a dried-fruit compote steeped overnight in grappa syrup. Once drained, this compote is coupled with the frangipane filling—an almond paste, not marzipan—to give the beautiful tart its luscious, unforgettable taste. The reserved syrup is brushed over the golden brown tart for a sparkling finish.

Foolproof and moist, this cake is suitable for birthdays or other celebrations. Tip: It’s better to underbeat the frosting than overbeat it for a frosting that’s easier to spread.

With toasted pecans, dried sour cherries, and creamy milk chocolate chunks, these cocoa-based cookies feature a mix of flavors guaranteed to appeal to every palate. Seek out a high-quality milk chocolate for the richest, smoothest experience, or experiment by replacing some or all of the chunks with premium white chocolate.

This lemon layer cake is the ultimate dessert for anyone with a gluten-free diet. You may need to hit up a specialty shop or go online for some of the ingredients, but it’s well worth the effort. A brown-rice flour mix combined with the xanthan gum creates light, moist cake layers, while guar gum thickens the rich, silky curd. Generous amounts of lemon zest, juice, and extract infuse the layers, filling, and frosting, adding up to a full-on citrus celebration. Make this cake—or turn it into cupcakes—for birthdays, barbecues, or holidays.

More than one Epicurious editor considers this cake flawless: buttery and firm, sweet but not too sugary, moist but still cakey. If you’re leery of the dense, oily texture of most zucchini bread, this zucchini cake will be a pleasant revelation. And if you’re buried in a bounty of late-summer zucchini, this is a great go-to recipe to help burn through it using a short list of pantry staple ingredients. (Oh, and don’t be afraid to eat it for breakfast!)

This buttermilk cake begins with a fluffy, vanilla-infused batter that’s topped with tart, sweet berries and covered in sugar, and then baked until golden brown.

Forget the boring “welcome to the neighborhood” pound cake of yesteryear! This dessert gets an aromatic lift from lavender syrup and fresh blueberries. The syrup can be made with either dried or fresh lavender flowers: dried will tint the syrup a pale purple, and fresh will infuse it with a more powerful floral taste.

Just before serving this light and simple buttermilk cake, drizzle the warm, syrupy berries on top. Serve for casual get-togethers or a birthday party, paired with a dessert wine.

Traditional pâte à choux—cream-puff pastry—gives these addictive cheese puffs their light and airy consistency. The recipe calls for Gruyère and crushed dill seeds, but experiment with different cheeses and seasonings to create your own signature appetizer. The gougères can be made ahead and frozen for up to a week. Simply reheat and serve warm, paired with a flute—or two—of Champagne.

An airy dessert, this creamy semifreddo can stand alone on the dessert platter or top a cake as a dreamy icing. Using whipped raw egg whites (be sure they are from very fresh eggs) adds lift to this easy dessert, and slowly folding the meringue into the cream gives it a light texture. Save time by freezing it the day before, and sprinkle some cracked pistachios on top for a crunch.

A chocoholic’s dream, these cookies from renowned Seattle chef Tom Douglas incorporate melted chocolate, cocoa powder, and chocolate chips. The soft and chewy, decadently fudgy texture makes them brownie-like, and their generous size will satisfy the strongest of chocolate cravings. For a smaller cookie, use a tablespoon to portion the dough and reduce the baking time by a few minutes. Wrap either size cookie in parchment or wax paper and tie with a pretty ribbon to create a sweet edible gift, but be warned: if you take even one bite, you’ll want to keep them all for yourself.

This variation on the classic biscotti from home cook Andrea Daly in Plymouth, Massachusetts, which first appeared in Bon Appétit, integrates almond extract and dried cranberries, packing both sweet and tart flavors into each biscuit. The inclusion of fruit gives them a characteristic chewy-crisp texture. These visually appealing treats make great holiday gifts, excellent accompaniments to tea and coffee, and lovely endings for a holiday feast.

A much-loved brainchild of the legendary cookbook author Dorie Greenspan, this recipe features a dense, peanut-studded cake topped with a creamy layer of peanut butter, which is in turn topped with a thick, rich ganache. The recipe yields 30 pieces, but you can cut the brownies into even smaller squares for larger parties.