AnnMarie Mattila
Bars & Cookies
Pistachio Financier
My last trip to Paris included an espresso on the first day inside the ground floor at Galeries Lafayette, accompanied by an incredible pistachio...
Bars & Cookies
Oatmeal Crumb Bars with Wine Poached Applesauce
I screwed up. I was poaching apples in wine for a tart and I overcooked them, so they started to fall apart. Rather than...
Custards & Mousses
Claudia Fleming’s Maple Flan
In my never-ending list of ideas for recipes, I jotted down “maple flan,” wanting to take advantage of the amazing local maple syrup in...
Cookbooks
Pie for Everyone
Consistently rated one of the best pie establishments since opening in 2014, Petee’s Pie offers New Yorkers little slices of heaven from two locations....
Pies, Tarts & Cobblers
Banana Walnut Tart with Cinnamon Whipped Cream
This recipe was a hybrid of a few different tarts that I have in my baking arsenal but is mostly inspired by a recipe...
Bars & Cookies
Lemon Poppy Seed Thumbprint Cookies
I don’t often reach for a lemon dessert. You’ll more often find me scarfing down a giant chocolate something-or-other, but I like a little...
Custards & Mousses
Cardamom Mocha Pots de Crème
On the long list of things I love to consume, chocolate, coffee and cardamom are all very high on the list, and I’m happy...
Pies, Tarts & Cobblers
Pear and Apple Tarte Tatin
This is a twist on the classic tarte tatin, which traditionally only uses apples to make the inverted dessert. Make sure the pears are...
Breads
Challah Bread
When the Covid-19 pandemic hit New York, a friend on the front lines messaged me saying she had a craving for challah. I surprisingly...
Candies & Confections
Honeycomb Candy with Milk Chocolate
In Joanne Chang’s book Pastry Love, she offers a good array of candy recipes in her “I Made This for You” chapter as gift...
About Me
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AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.