Serve these light little cookies with hot chocolate or bring to your next picnic. The cookies are traditionally served at baptisms, fiestas, and even first communions.
Chile powder, espresso powder and cinnamon spice up this chocolate soufflé cake.
From Diana Kennedy, Recipes from The Regional Cooks of Mexico. A dessert of Spanish origin traditionally uses pine nuts but pecan can be substituted as well. Ms. Kennedy's version is a bit less sweet and uses some egg yolks to help thicken the mixture. For best flavor the dessert should be served at room temperature. Any leftovers should be refrigerated.