We have freshly-baked cookies coming out of our ovens around the clock, every day. We're always looking for new ideas and inspirations for our collection of recipes.
A crunchy almond cookie with a soft, almond-laden interior. gluten-free
This thin, buttery, crispy cookie rolled in coffee makes a great afternoon pick-me-up snack.
We make our chocolate chip cookies two ways: lightly baked for those who like theirs soft and gooey, and thin and crispy for those who prefer more of a crunchy, buttery cookie.
Chocolate Mint Krinkles
A light, airy, melt-in-your-mouth bittersweet chocolate cookie with just a hint of mint.
Classic Biscotti with Cinnamon
We use a traditional Italian recipe to create this very crunchy biscotti flavored with natural cinnamon oil, California-grown almonds and hazelnuts. This cookie makes a delicious, yet light dessert when paired with coffee or fortified wine.
Our Classic Biscotti with Cinnamon dipped in chocolate for those with an even sweeter tooth.
Double Chocolate Chip
A deep, rich, melt-in-your-mouth bittersweet chocolate cookie. Coffee extract is added for a little extra kick. gluten-free
California-grown pecans are blended with flour to create this tender, flaky and lightly sweetened cookie.
Oatmeal Raisin with Chocolate Chip Cookies
This cookie is so much more than an oatmeal raisin cookie with chocolate chips. It's a soft, rich cookie packed with raisins, cranberries, orange zest, chocolate chips and walnuts. With the addition of cinnamon and a little coconut, these cookies are all your favorite cookies rolled into one.
A classic French cookie made with puff pastry dotted with butter and sugar and rolled into the shape of an elephant's ear.
A lighter, cake-like cookie studded with raisins and pecans and frosted with brown butter icing. One of our most popular cookies.
Ricciarelli (Sienese Almond Cookies)
A classic recipe from Siena, Italy. Made with almond paste, these cookies have a toothsome, chewy texture and a rich, sweet almond flavor. gluten-free
We make this cookie in two flavors: one with figs and raspberry preserves rolled up into flaky, buttery, rich dough, and the other with chocolate and cream cheese rolled up into that same delicious dough. You just might have to get both to decide which one you like best!
A rich and buttery shortbread cookie sprinkled with granulated sugar for a little added sweetness.
Our classic sugar cookies change shape every season. We decorate them with festive sugar sprinkles or chocolate. A favorite among children.
A Peruvian cookie made by sandwiching Dulce de Leche Caramel between two flaky, buttery, tender cookies and dusted generously with powdered sugar. Brought in from an outside bakery.
A Passover specialty: these cookies are rustic and chewy, made with shredded coconut and sweetened condensed milk. You'll find them featured in the San Jose Mercury News' Food & Wine section. gluten-free
A chewy cookie made with dark molasses and crystallized ginger for a little zing. Available during the fall and winter.
A triangular butter cookie filled with poppy seeds and prunes or apricot preserves. Available during Purim.
Our bars are a perfect treat to eat on-the-go. Or cut them into triangles to create a simple, delicious dessert sampler platter.
Bittersweet chocolate, butter and hazelnuts made this a decadent treat with a little nutty crunch. Excellent when accompanied by espresso.
Dairy Free Brownies
A flavorful brownie made with dark chocolate and extra virgin olive oil instead of butter or shortening. This brownie leaves nothing to be desired for those with a dairy-free diet, you might even forget they're vegan!
A rich, lemony custard poured over a buttery shortbread crust and then dusted with powdered sugar.
A rich batter made with brown sugar, California-grown pecans and eggs create this delicious bar that will remind you of pecan pie.
A Middle Eastern dessert made with layers of phyllo pastry studded with pistachios and honey. Brought in from Bosphorus Baklava Bakery.