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Lemon Almond Bread
Lunch

Lemon Almond Bread

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. 2 In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. 3 In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  4. 4 Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  5. 5 Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. 6 While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

By Almond Breeze

Flourless Peanut Butter Chocolate Chip Blender Muffins
Lunch American

Flourless Peanut Butter Chocolate Chip Blender Muffins

4.0

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Chia Seed Muffins
Lunch American

Chia Seed Muffins

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
  2. 2 Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

By TBrownCVT

Apricot Ginger Crumble Oat Bars (Gluten Free)
Lunch American

Apricot Ginger Crumble Oat Bars (Gluten Free)

4.4

Prep
30 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
  2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
  3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
  4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
  5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
  6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Chocolate Zucchini Cupcakes
Lunch American

Chocolate Zucchini Cupcakes

5.0

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
  2. 2 Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
  3. 3 Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
  4. 4 Combine zucchini, oil, and eggs in a large mixing bowl.
  5. 5 Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
  6. 6 Bake in the preheated oven for 25 minutes.
  7. 7 While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
  8. 8 Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

By tayoush

Amaretti
Dessert Italian

Amaretti

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  2. 2 In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  3. 3 Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

By Kevin Ryan

True Amaretti
Dessert Italian

True Amaretti

5.0

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
  2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
  3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
  5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Amariette Cookies
Dessert Italian

Amariette Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
  3. 3 Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.

By Connie Alexander

Chocolate-Dipped Coconut Macaroons
Dessert Italian

Chocolate-Dipped Coconut Macaroons

4.5

Prep
20 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
  3. 3 Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
  4. 4 Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
  5. 5 Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
  6. 6 Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

By John Mitzewich

Uncle Frank's Italian "S" Cookies
Dessert Italian

Uncle Frank's Italian "S" Cookies

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
  3. 3 Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
  4. 4 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mrsjohnson

Italian Cookies with Icing
Dessert Italian

Italian Cookies with Icing

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Sift flour and baking powder together into a bowl.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  4. 4 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. 5 While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  6. 6 Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

By Lee M Longo

Crunchy Almond Biscotti
Dessert Italian

Crunchy Almond Biscotti

4.4

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread almonds in a single layer on a baking sheet.
  3. 3 Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
  4. 4 Reduce oven temperature to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
  5. 5 Lightly beat eggs, vanilla, and almond extract in a medium bowl. Combine flour, sugar, baking powder, and salt in a large bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
  6. 6 Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to the prepared baking sheet.
  7. 7 Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch-thick slices using a serrated knife. Return biscotti slices to the baking sheet.
  8. 8 Return biscotti to the oven and bake until firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

By kel7298

Chocolate Cherry Biscotti
Dessert Italian

Chocolate Cherry Biscotti

4.7

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Italian Butterball Cookies
Dessert Italian

Italian Butterball Cookies

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Beat together 3/4 cup confectioners' sugar and butter with an electric mixer in a large bowl until smooth. Add egg, vanilla, and almond extract; beat until well combined. Stir together flour, baking powder, and salt in a medium bowl and mix into butter mixture until just incorporated.
  3. 3 Shape dough into 1-inch balls and arrange 2 inches apart on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm, about 10 minutes. Let cookies sit on the sheet for 10 minutes before removing to a wire rack to completely cool.
  5. 5 Spread 1/4 cup confectioners' sugar on a plate; roll cooled cookies in confectioners' sugar to coat.

By iluvlax

Orange Almond Biscotti
Dessert Italian

Orange Almond Biscotti

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
  3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Cranberry Pistachio Biscotti
Dessert Italian

Cranberry Pistachio Biscotti

4.8

Prep
25 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
  3. 3 Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. 4 Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
  5. 5 Reduce oven temperature to 275 degrees F (135 degrees C).
  6. 6 Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
  7. 7 Bake cookies until dry, 8 to 10 minutes.

By Gerry Meyer

Cranberry-Orange Biscotti
Dessert Italian

Cranberry-Orange Biscotti

4.7

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
  4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
  5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Ravioli Dolci (Sweet Ravioli)
Dessert Italian

Ravioli Dolci (Sweet Ravioli)

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 3 Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
  4. 4 Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

By Justin Sinclair

White Chocolate Biscotti
Dessert Italian

White Chocolate Biscotti

4.0

Prep
30 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
  2. 2 Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
  3. 3 Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
  4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
  5. 5 Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

By Tavisha

Lemon Ricotta Cookies with Lemon Glaze
Dessert Italian

Lemon Ricotta Cookies with Lemon Glaze

4.4

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
  3. 3 Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
  4. 4 Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
  5. 5 Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.

By thedailygourmet

Chef John's Almond Biscotti
Dessert Italian

Chef John's Almond Biscotti

4.8

Prep
15 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Whisk flour, baking powder, and salt together in a mixing bowl.
  2. 2 Place butter, 1 cup plus 1 tablespoon sugar, and olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  4. 4 Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  5. 5 Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  6. 6 Reduce oven temperature to 325 degrees F (165 degrees C).
  7. 7 Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  8. 8 Transfer biscotti to a cooling rack; let cool to room temperature.

By John Mitzewich

Ricotta Cookies
Dessert Italian

Ricotta Cookies

4.6

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets.
  2. 2 Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough.
  4. 4 Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.
  5. 5 Bake in the preheated oven until edges are golden, about 8 to 10 minutes.
  6. 6 To make the glaze: Mix confectioners' sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

By Sandy

Apple Lasagna
Dessert Italian

Apple Lasagna

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
  2. 2 In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
  3. 3 In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
  4. 4 Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.

By Linda Correia

Almond Cake Cannoli Trifle
Dessert Italian

Almond Cake Cannoli Trifle

5.0

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
  2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
  4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
  5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
  6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

Italian Chocolate Balls (Tuttu Balls)
Dessert Italian

Italian Chocolate Balls (Tuttu Balls)

5.0

Prep
15 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
  2. 2 Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
  3. 3 Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
  4. 4 Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
  5. 5 Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
  6. 6 Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.

By Sam Scopellite

Italian Easter Cookies
Dessert Italian

Italian Easter Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. 2 To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
  3. 3 Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
  4. 4 Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
  5. 5 To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
  6. 6 Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.

By Kelly

Italian Knot Cookies
Dessert Italian

Italian Knot Cookies

4.7

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
  3. 3 Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
  4. 4 Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
  5. 5 Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
  6. 6 Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze.
  7. 7 Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

By ROBBILYNNE