Quatre-quarts, meaning four quarters, is a French pound cake from Brittany so named for the equal proportions of four ingredients.

Brunsviger is a yeasted coffee cake with a brown sugar topping. The cake is rich, but fluffy, like brioche and the topping is like caramel.

Brutti ma Buoni, meaning “ugly but good” in Italian, are crunchy-gooey meringue cookies with nuts; usually hazelnuts, but sometimes almonds.

Vlaai is a traditional tart from the Limburg province of the Netherlands.

Lusikkaleivät, or Finnish spoon cookies, get their name from how they are shaped. After baking their filled with jam and covered in sugar.

A clafoutis is a simple baked custard that allows the fruit to shine. Clafoutis originates from the Limousin region of France.

Pistachios, lemon and chocolate are a fun, fair weather combination.

These are rustic, but tender home-baked scones full of flavor. The lavender adds a floral hint that pairs well with early summer fruit.

Sablés are wonderfully buttery and crumbly shortbread cookies from Brittany. Sable in French means sand, and these cookies get this name fro

Bossche Bollen are essentially giant profiteroles filled with cream and covered in chocolate, originating from the Dutch city, Den Bosch.

Coffee, chocolate and cardamom are a classic combination often found in the cakes and pastries from the Nordics regularly shared for fika.

A galette is a rustic pie, but pretty enough to serve at your next dinner party. Plus, the ginger ensures it’s not “just another apple pie.”

Madeleines are buttery and spongy miniature cakes baked in shell-shaped molds. Earl Grey tea adds a floral note.

A rich chocolate cake with coffee buttercream and dark chocolate ganache

Brown butter chocolate chip cookies with a toasty and herbaceous winter twist.