INGREDIENTS:
250g / 8,8oz white almonds
200g / 7oz sugar
1 spoonful of flour
little salt
little yeast
2 whipped egg white
1/2 lemon zest
powdered sugar

PREPARATION:
Lightly toast the almonds in the oven at 200°C, stop toasting as soon as they turn brown.
Blend the almonds with the sugar and flour together until you get a fine powder, add the salt, yeast and grated lemon zest, mix well adding the egg whites a little at a time until you get a firm and easily kneadable mixture.
Take small quantities in the shape of balls or disks (like the size of walnuts) and cover them well with icing sugar.
Place the biscuits on baking paper and bake at 140°C / 280°F for 10 minutes.

INGREDIENTS:
250 g / 8,8 oz  flour type 00
75 g / 2,6 oz   sugar
25 g / 1 oz      melted butter
25 g / 1 oz      olive oil
7 g / 0,25 oz   brewer’s yeast
3                   egg yolks
(1 lemon)      grated lemon rind
little breadcrumbs
little milk

PREPARATION:
Prepare a butter greased baking tin and dusting it with a little breadcrumbs (it will use at the end).
Stir over low heat in a pan flour and sugar, after add yolks, melted butter and olive oil.
Mix it all well.
Add yeast, grated lemon rind and add milk as needed.
Mix it again well.
Finally put composed in baking tin prepared and bake it all in oven for 35-40 minutes at 200° C / 400° F.
When cake is browned all is ready (Warning! don’t open the oven door until the end, this cause cake deflation).

INGREDIENTS:
250 g / 8,8 oz  flour type 00
2 egg yolks
20 g / 0,7 oz butter
20 g / 0,7 oz sugar
white wine
white pork lard
little salt

PREPARATION:
Knead with white wine and let the dough rest for a few hours.
Melt the lard in a frying pan, when is hot, then frying.

INGREDIENTS:
3 egg yolks
1 full egg
100 g / 3,5 oz sugar
100 g / 3,5 oz butter
1 spoon of sweetened cocoa powder

PREPARATION:
Partially melt butter in microwave until it’s soft but not liquid.
Mix all ingredients together until dough become very soft.
Finally cover with your choice of biscuits and serve.

INGREDIENTS:
5 egg yolks
1 whipped egg white
6 spoons of sugar
1 L / 0,25 US gal of milk

PREPARATION:
Mix together intensively yolks and sugar, after add whipped egg white and milk.
Put all in the ice cream machine for one hour.

INGREDIENTS (for 5 people):
300 g / 10 oz mascarpone
3 egg yolks
3 whipped egg whites
3 spoons of sugar
20 Amaretti (Italian macaroons)

PREPARATION:
Mix together yolks and sugar, after add very slowly whipped egg whites.
Chop the macaroons and mix all together.
Put the composite in little cups and repose it in fridge.

INGREDIENTS:
100 g / 3,5 oz. flour
50 g / 1,75 oz sugar
2 eggs
1 spoon honey
1 spoon brewer’s yeast
water as much as is needed
peanut butter chocolate

PREPARATION:
Mix everything in a bowl, create balls by a spoon, place them on baking paper and allow them to cool in the fridge minimum for half hour.

INGREDIENTS: (for 6-8 people):
500 g / 17,6 oz mascarpone
250 g / 8,8 oz icing sugar
6 egg yolks
6 whipped egg whites
40 ladyfingers
unsweetened cocoa powder
coffee

PREPARATION:
Mix thoroughly together mascarpone, yolks and icing sugar, after add whipped egg whites.
Continue to mix thoroughly.
Separately drench ladyfingers with coffee.
Put in a food container for first a layer of ladyfingers and a layer of mascarpone mix, continue with alternate layers until fill the container, but last layer must be mascarpone mix.
Finally dusting with unsweetened cocoa powder.

INGREDIENTS (Shortcrust pastry):
2250 g / 80 oz flour
100 g / 3,5 oz butter
100 g / 3,5 oz sugar
1 egg
1 yolk

INGREDIENTS (Lemon cream):
2 yolks
2 sugar spoons
2 flour spoons
2 milk glasses
0,5 g / 0,02 oz vanillin
2 lemons

INGREDIENTS (Other):
breadcrumbs
shelled almonds
icing sugar

PREPARATION:
Create shortcrust pastry with the first set of ingredients and put in fridge.
Put in a pan 2 yolks and 2 sugar spoons, mix them together very good.
Add 2 flour spoons and amalgamate all.
Add 2 milk glasses, vanillin, 2 grated lemons rind and only half lemon juice.
Mix it again and cook it low heat.
Knead the dough and after rolling, create 2 dusted layers with flour.
Grease a backing tin with butter and dusting the bottom with breadcrumbs.
Put first layer of pastry and add lemon cream, after put gently second layer of pastry and some shelled almonds.
Finally put all in oven for 40 minutes at 180 C° / 350 F°.
Serve it cold and little dusting with icing sugar.