Baking

This recipe calls for natural peanut butter, which has less sugar than regular and gives the cookies a richer peanut flavor.

To achieve the greatest volume, whisk the egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

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.

You can make puff pastry from scratch by following the recipes on page 653 or 654.

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

The lined baking sheets can be marked with flour-dipped cookie cutters to help guide you in piping the dough into uniform shapes. (See how-to on page 652.)

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

You can make coffee icing by whisking together 2 cups sifted confectioners’ sugar, 1 tablespoon melted butter, and 3 tablespoons brewed coffee. Make the icing just before serving.