Dried Fruit

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

When baked, these scones can be frozen in an airtight container for up to 1 month.

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

Sanding sugar is used to coat the biscotti because it won’t melt in the oven. We dipped half of the batch in melted chocolate. To dip them all, double the amount of bittersweet chocolate.

You can use a blender or a food processor to grind the rolled oats; 1 1/4 cups rolled oats yields 1 cup ground.

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon, with a cup of Earl Grey tea. They can also be served after dinner as a light dessert.

These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name implies, the bars are best after being hidden away for a day or two, so the flavors have a chance to deepen.

Store the granola in an airtight container at room temperature up to 1 week.