Preparation:

1. Grind three tablespoons of blanched pistachio nuts to a paste, or chop very fine.
2. Cut three tablespoons of cherries into tiny pieces and mix with a soft icing, honey or melted fondant, to make a consistency fit for spreading.
3. Butter four good slices of bread.
4. Spread the nuts over one slice, some jam on the next, and cherries on the third. Pile them up in the same order and place the remaining slice on top. With a sharp knife cut down through the center, making the slices one-quarter of an inch thick, each of which shows the layer of color.

A sandwich similar to this may be made of brown and white bread, alternating the colors.
Any filling to suit the taste may be used.

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Ingredients:
100 g (3.5 oz) bacon, cubed
100 g (3.5 oz) tomatos, cubed
1 small onion
1 peperoncino
olive oil
salt

Preparation:

1. Fry bacon in oil until brown. Remove from pan and set aside.
2. In the same pan add onion and peperoncino. When onion becomes golden add tomatoes and salt. Cook for 5 to 6 minutes. Return bacon to pan.
3. Combine with cooked spaghetti.

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Ingredients:
4 cups all-purpose flour
2 teaspoon active dry yeast
2 eggs
1 1/2 cup water
1 teaspoon salt
1 tablespoon raisins (optional)

Preparation:

1. Combine all ingredients. Cover and let stand in a warm place until doubled in bulk. Beat down, and let rise until doubled again.
2. Take dough and shape as you like. Drop into the hot oil (190 C; 375 F) a few at a time. Fry until golden brown, about 3 or 4 minutes. Place onto a baking pan lined with paper towels to absorb excess oil. Sprinkle with confectioners’ sugar.

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Ingredients:
450 g (1 lb) orange honey
500 g (1 lb 2 oz) almonds, lightly toasted
250 g (0.5 lb) sugar
80 g (3 oz) powdered sugar
3 egg whites
20 g (1 Tbsp) pistachios, chopped
200 g (7 oz) dark chocolate

Preparation:

1. Whip the egg whites till stiffened.
2. Place the honey in top of double boiler over boiling water for 30 minutes. Stir the honey frequently. Add whipped egg whites.
3. After 10 minutes add sugar. Cook for 15 more minutes.
4. Turn off heat. Stir in almonds and pistachios.
5. Pour mixture two inches deep into loaf pans lined with parchment paper. Let cool.
6. Remove from pans and cut into 1-inch squares.
7. Melt dipping chocolate in top of double boiler. Dip each square into melted chocolate, place on cookie sheet covered with aluminum foil.

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Ingredients:
4 egg yolks
120 g sugar
4 egg whites
50 g (1.7 oz) cornstarch
100 g (3.5 oz) flour
4 tbs confectioners sugar

Preparation:

1. Beat the egg white, then beat in the sugar and cornstarch until the mixture makes a stiff meringue.
2. In a separate bowl, beat the egg yolks.
3. Fold in flour.
4. Using a pastry bag with a plain ½ inch (1.3 cm) tip, pipe the batter onto the baking sheets.
5. Bake 12 to 15 minutes in moderate oven, until the cookies are lightly colored. Allow them to cool before removing them from the paper.

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Ingredients:
2 egg whites
2 c. sugar
1/2 c. honey
1 c. light corn syrup
1/4 tsp. salt
1/4 cup water
2 tsp. vanilla extract
1/4 c. butter, softened
1 c. blanched hazelnuts , lightly toasted
9 oz. blanched whole almonds , lightly toasted
large wafer sheets

Preparation:

1. Whip the egg whites till stiffened.
2. Combine sugar, honey, corn syrup, salt, and water in a saucepan. Continue cooking over medium heat until a candy thermometer temperature registers 260 degrees F.
3. Slowly pour in a thin stream into egg whites, while the mixer is running.
4. Add vanilla and butter, beating until thickened again. With wooden spoon, stir in toasted nuts.
5. Pour into a square baking tin lined with a sheet of wafer . Top with another wafer, cover with a wooden board, and weight the board down. Let stand for 30 minutes.

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Ingredients:
1 1/2 cups flour
1 1/2 teaspoons baking powder
3 eggs
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon anise extract

Preparation:

1. Sift flour and baking powder together.
2. Beat eggs and sugar until smooth. Add butter and anise extract. Add flour and baking powder to egg mixture.
3. Spoon onto hot pizzelle iron. Bake until golden.

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Ingredients:
50 g (1.7 oz) butter
50 g (1.7 oz) flour
500 ml (1 pint) scalded milk
pinch of nutmeg
salt, white pepper

Preparation:

1. In a saucepan, melt butter over low heat. Add the flour. Mix the flour and butter together to form a smooth paste. Remove from the heat.
2. Add milk. Return saucepan to medium-low heat. Simmer for 15-20 minutes, stirring from time to time. Add salt, white pepper and nutmeg to taste.

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Ingredients:
6 eggs
10 tbsp. sugar
4 cups flour
8 tsp. baking powder
1/2 tsp. salt
1/2 c. olive oil
2 tsp. vanilla
2 tsp. almond extract
ICING:
1 box powdered sugar,
2 teaspoon anise and enough water to texture.

Preparation:

1. Mix all ingredients and knead into a large bowl. Take small amount, roll in your hand whatever length and shape.
2. Bake 8-10 minutes on greased pan at 350 degrees.
3. When cool, glaze and add sprinkles.

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Ingredients:
3 egg whites
a pinch of salt
180 g (6 oz) honey
90 g (3 oz) almonds; blanched, toasted and ground
90 g (3 oz) hazelnuts; toasted and ground

Preparation:

1. Whisk the egg whites with salt until stiff peaks form. Gradually add honey and mix. Fold in almonds and hazelnuts.
2. Spoon teaspoonfuls of mixture, 1 inch apart, onto parchment-lined cookie sheets.
3. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until cookies just turn golden.

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