Preheat the oven to 350°.

Place pecans in a food processor and process until finely ground, about 20 seconds.

Grease a cookie sheet or line with parchment paper.

In a large bowl, with an electric beater or mixer, beat the egg white to stiff peaks, then gradually beat in the sugar.

Beat in the vanilla and salt until the dough is well combined, about 30 seconds.

With a rubber spatula, thoroughly mix in the pecans.

The dough will be very thick and sticky.

Drop cookies by teaspoons about 1 inch apart onto the cookie sheet.

Bake 15 minutes, or until the cookies are lightly browned and firm to the touch.

Transfer the cookies to a rack.

Cool completely.

Preheat oven to 375°.

Grease 1 large or 2 medium cookie sheets or line with parchment.

In a large bowl, with an electric beater or mixer beat the butter and sugar together until creamy, about 1 minute.

Beat in the melted chocolate and egg.

Add the milk and vanilla.

In a medium bowl whisk together the flour, baking powder, soda, and salt.

Stir into the creamed mixture and mix well.

Drop by rounded tablespoons about 1 inch apart onto the cookie sheets.

Press 1 pecan half into each cookie.

Bake about 10 minutes, or until lightly browned and just firm to the touch.

If using 2 cookie sheets, rotate on the oven racks midway through for even baking.

Transfer to racks to cool.

In a medium bowl, whisk together the flour, cinnamon, and salt.

In a food processor, process the butter and sugar until light and creamy, about 1 minute.

Add the egg and vanilla.

Process until fluffy, about 30 seconds.

Add the dry ingredients, and pulse until the dough comes together, about 25 seconds.

Add the nuts and pulse 6 to 8 times to mix with the dough.

Transfer the dough to a bowl, cover and refrigerate until firm enough to handle, about 1 hour.

Preheat the oven to 350°.

Grease 2 large cookie sheets or line with parchment paper.

Shape the dough into 11⁄2-inch balls with your hands.

Place the balls onto the cookie sheets, about 1 inch apart.

Put cookie sheets in refrigerator about 5 minutes.

Flatten each ball with the bottom of a glass to about 1⁄4-inch thick.

Bake 15 minutes or until the cookies are light brown and crisp around the edges.

Transfer to a rack to cool.

In a food processor, blend the almonds with 2 tablespoons of the sugar and the salt until finely ground, about 15 seconds.

Transfer to a bowl.

Put the butter and the remaining sugar in the processor.

Process 15 seconds, or until creamy.

Add the egg and process 15 seconds.

Add the ground almonds, lime zest, and vanilla.

Process 10 seconds.

Add the flour and pulse to blend well, 5 to 6 times.

Transfer the dough to a bowl, cover, and refrigerate about 4 hours, or until firm and cold.

Preheat the oven to 375°.

Grease a large cookie sheet or line with parchment paper.

Remove the dough from the refrigerator, and roll into walnut-size balls.

Place about 1 inch apart on the cookie sheet Bake until the cookies are browned around the edges and the tops are rounded and still white, about 12 minutes.

Transfer the cookies to a rack.

Preheat the oven to 350°.

Line a cookie sheet with parchment.

In a food processor, grind the slivered almonds, sugar, flour, and salt until fine, 10 to 15 seconds.

Add the egg white and extract.

Blend until well mixed, 6 to 8 seconds.

The dough will be a bit sticky.

Roll the dough into 16 balls about 1-inch in diameter, and arrange about 2 inches apart on the cookie sheet.

Slightly flatten the balls.

Dust lightly with confectioners’ sugar.

Press 1 almond into the top of each cookie.

Bake 12 to 14 minutes, or until pale golden.

Transfer to a rack.

Cool completely.

Preheat oven to 350°.

Grease a cookie sheet.

Put the nuts and sugar into a food processor and blend until fine, 10 to 15 seconds.

Add the baking powder, bread crumbs, and cinnamon.

Process 5 seconds.

Add the egg and process to form a paste, about 5 seconds.

Roll walnut-size pieces of dough into thin rope shapes, then shape into crescents and put on the cookie sheet about 1 inch apart.

Bake until golden brown, about 12 to 15 minutes.

Transfer to a rack.

Cool completely.

Preheat the oven to 375°.

Grease a cupcake pan, or line with paper cups.

In a medium bowl, whisk together the flour, baking powder, and salt.

Reserve.

Put the butter and sugar in a food processor and process until creamy, 10 to 15 seconds.

Add the egg and process until fluffy, about 15 seconds.

Add the milk and vanilla.

Process until smooth, 8 to 10 seconds.

Add the dry ingredients and pulse 4 to 6 times until just combined.

Fill 12 muffin cups about 2⁄3 full.

Bake until raised and golden brown on top and a toothpick inserted in the center of the highest cupcake comes out clean, about 20 minutes.

Transfer to a rack to cool

Preheat the oven to 325°.

Grease an 8-inch-square baking pan and dust with flour.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

In a medium bowl, mix the pineapple, egg, and vanilla.

Add to the dry ingredients and mix well.

Pour the batter into the prepared pan.

Bake until dark golden brown on top and a tester inserted into the center of the cake comes out clean, about 30 minutes.

Remove the cake from the oven to a rack and cool completely in the pan.

Cut the cake into squares and serve directly from the pan.

Preheat oven to 350°.

Grease an 8-inch round cake pan and line the bottom with a circle of parchment or wax paper.

Grease the paper and the pan sides.

Put the butter and sugar in a food processor and process until soft and fluffy, about 20 seconds.

Scrape down the sides of the bowl as needed.

Add the eggs and process about 10 seconds.

Add the milk, vanilla, and cheese.

Process about 5 seconds.

In a small bowl, whisk together the flour and baking powder.

Add to the processor and pulse 6 to 8 times to blend.

With a rubber spatula, scrape the batter into the prepared baking pan and level the top.

Bake about 30 minutes, or until golden brown and the center springs back when touched lightly with your fingers.

Cool the cake in the pan on a rack about 8 minutes.

Remove from the pan and cool completely.

Preheat oven to 325°.

Grease a 9- × 13-inch glass baking dish.

In a medium bowl, mix the flour and baking powder.

In a large bowl, with an electric beater or mixer, beat the egg whites until stiff.

Continue beating and gradually add the sugar until the sugar dissolves and the whites are thick and shiny.

Gradually beat in the yolks and vanilla.

Beat on low speed 3 minutes.

Beat in the flour mixture alternately with the milk until the batter is smooth.

Turn the batter into the prepared pan.

Bake in preheated oven 40 to 45 minutes, or until a tester inserted in the center of the cake comes out clean.

Remove the cake from the oven and cool in the pan on a rack to lukewarm, about 20 minutes.

Meanwhile, make the sauce.

In a deep bowl, thoroughly whisk all of the ingredients together.

When the cake is cooled a bit, prick the top of the cake all over with a skewer and gradually spoon the sauce over the cake and leave it to soak 30 to 40 minutes.

Refrigerate at least 2 hours and up to overnight.

Just before serving prepare whipped cream, if using.

Cut the cake in squares and serve cold, topped with Sweetened Whipped Cream, if using.

Dust lightly with cinnamon, if desired.