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