Pumpkin seeds and almond flour add wholesome nuttiness to this summer dessert, which is drizzled with an anise-flavored spirit (or brandy) before baking. The recipe was created by Nettie Colon, head cook at Chef Camp in Minnesota.
Sourced from Mexico's Yucatán region, Xtabentún is a licorice-y liqueur made from rum, anise seed and fermented honey produced by bees from the nectar of xtabentún flowers. It's pretty hard to find (unless you bring it back from your next trip to Cancún). Swap in Pernod or Galliano, or you can skip the anise flavor altogether and use brandy.