Anna Olson’s Ultimate Holiday Desserts

This flourless dessert has all the classic flavours of the black forest tortes we know and love: chocolate cake, fresh whipped cream and kirsch-soaked cherries.

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Why settle for one shortbread cookie when you can have a whole pan! This recipe bakes one giant shortbread cookie that can be sliced into wedges to be enjoyed over a few days. Although, it probably wouldn’t last that long!

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An adaptable chocolate truffle recipe with four variations: classic, white and dark, pistachio brandy and orange. This recipe yields 60 truffles, so you can play around with as many different add-ins as you like and they make a fabulous edible gift. Try peppermint, earl grey, coffee or ginger — the sky’s the limit when chocolate is involved!

Silky smooth and decadent, there’s something to be said about a perfect chocolate tart — and Anna Olson’s recipe is a force to be reckoned with.

A classic Canadian treat, butter tarts make a heavenly dessert for any occasion. This recipe by Anna Olson uses pecans, but you can swap them out for raisins, walnut pieces or keep it plain.

Almonds, pecans, berries, cherries and even candied ginger find their way into this amazing cake that is sure to delight the fruitcake lovers in your life.

Light, moist and bursting with ginger flavour, this classic gingerbread cake is the perfect holiday treat. Dust with icing sugar and serve with a dollop of whipped cream for a finishing touch.

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This classic French torte is almost too pretty to eat! A puff pastry base is topped with pastry cream and whipped cream, and surrounded by light-as-air profiteroles dipped in caramelized sugar.

Made with ricotta instead of traditional cream cheese, chocolate pistachio biscotti makes up the crust of this delectable cheesecake from Anna Olson.

Why not compliment that macaron tower with this grand display of cream puffs held together with spun sugar? This cream-filled display will be an instant crowd-pleaser at any event.

This Italian treat made of meringue, almonds and pistachios is an addictive and crunchy snack or dessert.

What would English pudding be without the sticky toffee sauce? Other than dates, this whole dessert comes together with pantry staples you likely already have on hand.

This intricate cake of Hungarian origin is made up of eight (yes, eight!) thin layers of sponge cake filled with chocolate buttercream and topped with a caramel fan.

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Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow guests.

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These individual flourless desserts are similar to a molten centre cake, but better. Tender gingerbread cookie encases a rich chocolate filling that, when baked and served warm, surprises each guest when they break through the crisp, cookie exterior.

Don’t be fooled by the nutritional value of whole wheat pie dough in this recipe — Anna says that it makes for a perfectly brown crust that stays crispy under the heavy pumpkin filling.

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These make-ahead desserts can be baked and chilled up to a day in advance, but should be bruleed right before serving.

A delicate pastry crust serves as the base for a delectable lemon curd filling.

Moist and creamy, this carrot cake with silky cream cheese frosting is a light and refreshing dessert perfect for almost any occasion.

For those who like a little extra crunch in their nanaimo bars, roughly chopped walnuts give the base of these sweet bars a chewy bite.

Encrusted in egg bread slices and filled with tender, juicy caramelized apples, this French version of apple pie is an ideal dessert if you’re looking to switch things up at your next dinner party.

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Sweet, tart and deliciously crumbly, this pear and cranberry pie is like fall on a plate. Plus, with rice flour as a substitute for regular flour, this pie becomes a gluten-free treat that everyone can enjoy.

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This decadent French dessert combines meringue and mousse to create a beautiful layered torte that can be prepared days in advance.

When flipped, this classic French apple tart reveals gorgeously glossy caramelized apples sitting atop perfectly golden puff pastry.

The Queen of Baking’s take on the always-classic lemon dessert is light, fresh and packed with incredible flavour.

Give your family and guests something to talk about with this stunning showpiece made with colourful macarons.

These tarts have a shortbread-like crust, and use dates to help hold the crust together and add a subtle sweetness.

Impress your guests with this chocolate-cranberry wonder. A rich and crumbly chocolate cookie crust is topped with sweet cranberry compote and surrounded by a light and decadent white chocolate mousse.

Classic creme brulee with the perfect contrast of the smooth, creamy custard and brittle caramelized topping.

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Layers of ladyfingers drenched in a rum-infused coffee syrup, mascarpone cream and grated chocolate, this classic recipe for tiramisu is rich and fluffy, and simply irresistible.

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Cornmeal and ground almonds give this cake great structure and a deliciously nutty texture, without the use of wheat flour.

Studded with fruits, nuts and spices, this plum Christmas pudding isn’t kidding – it really is grand. Find out for yourself!

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Indulge in this delicious strudel of Cabernet-poached bartlett pears and crushed walnuts for an impressive dessert at your next dinner party.

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This cake is meant to replicate snowcapped Mont Blanc, the highest peak in the Alps, which borders France and Italy and makes a grand statement for dessert.

Chocolate hazelnut cream is layered between homemade puff pastry sheets and topped with a light dusting of icing sugar for an eye-catching dessert.

Nothing gets the holiday magic started more than the distinct smell of gingerbread. This recipe has the perfect balance of cinnamon, ginger and allspice, combined with the deep, rich taste of molasses. Keep this one handy, because the soft cookies will be your go-to year after year.

New York-style cheesecake is decadent and rich in taste, but fluffy in texture, and Anna Olson’s classic version is sure to impress. Top with fresh fruit or fresh edible flowers for a pop of colour.