Biscotti al Limone e Mandorle (Italian Lemon and Almond Biscotti) Biscotto means cooked twice, and in Tuscany that is an instruction, not a style. A dough log is baked once to set it, cut while still warm, then dried in a cooler oven until it snaps. This lemon and almond version has no butter and no oil, only egg yolks and almonds for fat. Yield: about 40 biscotti. Prep: 25 minutes. Chill: 30 minutes. First bake: 25 to 30 minutes. Second bake: 10 to 14 minutes. Total: about 2

A traditional Italian Easter Colomba with a soft, buttery crumb, candied orange, almond glaze, and long artisan fermentation.

Semifreddo alla Mandorla (Italian Almond Semifreddo) Semifreddo alla mandorla is the dessert that turned almond into something eaten with a spoon rather than bitten. Just below freezing the sugar reads quieter and the toasted almond reads louder, which is the whole reason the flavour belongs at this temperature. This version builds the almond from two dry sources, almond paste and a praline ground from toasted almonds and caramel, and keeps water out of the bowl from the firs