Italian Recipes

1/3 cup mascarpone cheese
1/4 cup whipping cream
3 tablespoons sugar
2 tablespoons Limoncello
1/4 cup orange marmalade, melted and slightly cooled
3 cups blueberries
fruit, dairy, sugar

1 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup plus 2 tablespoons slivered almonds, toasted
2/3 cup plus 2 tablespoons seedless raspberry jam

2 1/2-pint baskets raspberries
almond, raspberry, tart

4 1/4 cups whole blanched almonds (1 1/2 lb)
1 cup granulated sugar
1 tablespoon finely grated fresh lemon or orange zest
1/4 teaspoon baking powder
2 large egg whites, lightly beaten
1 tablespoon honey
1/2 cup lemon or sweet orange marmalade

Garnish: confectioners sugar
almond, cookies,

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
1 whole large egg, lightly beaten
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup whole almonds with skins (5 1/2 oz), toasted and cooled
1 cup dried apricots (6 oz), quartered
1 large egg yolk beaten with 1 tablespoon water for egg wash

Special equipment: parchment paper
almond, apricot, biscotti

2 cups raw almonds with skins (10 1/2 oz), toasted
1/4 cup pine nuts (1 oz), lightly toasted
1 1/3 cups sugar
2 to 3 large egg whites
2 tablespoons cake flour (not self-rising)
1/8 teaspoon salt
almond, cookies, brutti

3 tablespoons unsalted butter, softened, plus 1/2 tablespoon, melted
3 tablespoons all-purpose flour plus additional for dusting molds
1/8 teaspoon salt
1/4 cup granulated sugar
2 tablespoons almond paste (not marzipan; 1 oz)
1/4 teaspoon pure vanilla extract
1 large egg
Confectioners sugar for dusting

Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups
almond, cakes,

Crust
1 cup all purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water

Crumb topping
2/3 cup all purpose flour
6 tablespoons (packed) golden brown sugar
2 tablespoons yellow cornmeal
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
2/3 cup blanched slivered almonds

Filling
7 tablespoons sugar, divided
1 vanilla bean, split lengthwise
4 large Pippin or Sierra Beauty apples (2 to 2 1/4 pounds total), peeled, halved, sliced 1/4-inch thick
3 tablespoons unsalted butter, melted, divided
apple, crostata, cinnamon

For crust
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (about) ice water

For filling
7 large apricots (about 15 ounces)
1 cup halved pitted cherries (from about 10 ounces cherries)
1/3 cup sugar

1/2 cup apricot preserves
apricot, cherry, crostata

1 1/2 sticks (3/4 cup) softened unsalted butter
1/3 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons fresh lemon zest, finely grated

1 cup fine-quality apricot preserves (11 oz)
4 teaspoons fresh lemon juice
1/8 teaspoon almond extract
apricot, crostata,

1/3 cup dried apricots (about 2 ounces)
2 large eggs
1 teaspoon water
1 1/3 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons chopped candied ginger (about 1 ounce)
apricot, ginger, biscotti

1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 to 6 tablespoons mayonnaise

16 1/3-inch-thick French bread baguette rounds
artichoke, bruschetta,

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed
artichoke, hearts, garlic

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion
artichoke, olive, crostini

4 oz goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup thinly sliced, skinless roasted chicken
1 cup drained and rinsed canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tablespoon grated Parmesan
1 tablespoon fresh oregano
artichoke, goat, cheese