cookies

We borrowed from the decadent layers of cream and liqueur-soaked cookies that make up the classic Italian tiramisu. And our pièce de rèsistance is the layers of ruby-red berry and rhubarb sauce.

“You can’t really call these cookies, because they are as insubstantial as bridal veils. These delicate treats are great served with coffee.”

This shockingly quick recipe marries dessert with the usual after-dinner coffee. Take it up a notch by adding a shot of nut-flavoured liqueur.

“Present the biscotti in a colourful cookie tin or a pretty glass jar along with a bottle of wine or bubbly.” This recipe has not been tested by the Chatelaine Test Kitchen.

These liqueur-soaked balls need no baking. Since their flavour improves with time, they're ideal make-aheads for gift giving.