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3. On a clean work surface, divide dough in half; shape each piece into an 8½-inch-long log (about 2 inches in diameter). Wrap each log in parchment paper; freeze until firm, about 30 minutes.

4. Preheat the oven to 350°F with racks in the upper and lower thirds. Remove one log from the freezer. Roll the log in ½ cup chopped walnuts, coating it completely. Cut the log into ¼-inch-thick rounds. Transfer the rounds to parchment-lined sheets.

5. Bake, switching the positions of the sheets and rotating halfway through, until the cookies are golden around the edges, 18 to 20 minutes. Transfer to wire racks; let cool completely. Repeat the process with the remaining dough using cooled baking sheets.

caramel crunch

MAKES ABOUT 2 CUPS

When making the caramel in step 2, keep an eye on your pan; the best indicator that the caramel is ready is appearance, not cooking time. Just before the syrup reaches the desired color, remove it from the heat; the caramel will continue cooking for a few more seconds.

2 cups toasted, sliced almonds (5½ ounces)

½ cup water

2 cups sugar

¼ teaspoon coarse salt

1. Prepare an ice-water bath; set aside. Spread almonds on parchment paper to form a 9 x 12-inch rectangle.

2. Make the caramel: Pour the water into a medium heavy-bottom saucepan. Add the sugar and salt. Cook over medium heat, gently stirring occasionally, until the syrup is clear.

3. Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until medium amber. Remove from heat and set the pan in the ice-water bath to stop the cooking.

4. Pour the caramel over the almonds to cover. Let cool until hardened. Peel off the parchment; break the brittle into pieces.

lemon poppyseed cookies

MAKES ABOUT 30

¼ cup fresh lemon juice, plus 3½ teaspoons freshly grated lemon zest (2 to 3 lemons)

8 ounces (2 sticks) unsalted butter

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1½ cups sugar

1 large egg

2 teaspoons pure vanilla extract

1 tablespoon poppy seeds, plus more for sprinkling

1. Preheat the oven to 375°F. Bring the lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

2. Whisk together the flour, baking powder, and salt. Cream the remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in the egg and lemon butter. Mix until pale, about 3 minutes. Mix in the vanilla and 2 teaspoons zest. Mix in the flour mixture and poppy seeds.

3. Stir together the remaining ½ cup sugar and 1½ teaspoons zest. Roll spoonfuls of dough into 1¼-inch balls; roll them in the sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in the sugar mixture until ¼ inch thick. Sprinkle with seeds.

4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

apricot-walnut biscotti

MAKES 24

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.

1 cup walnut halves

2 cups all-purpose flour, plus more for dusting

½ teaspoon baking powder

¼ teaspoon salt

5 tablespoons unsalted butter, softened, plus more for the baking sheet

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, lightly beaten

¾ cup dried apricots, cut into ¼-inch dice

1 large egg white, lightly beaten

2 tablespoons sanding sugar

4 ounces bittersweet chocolate, coarsely chopped

1. Preheat the oven to 375°F. Spread out the nuts on a baking sheet; toast in the oven, stirring occasionally, until fragrant and golden brown, about 8 minutes.