Page 47 of Gelato at the Villa (Suitcase Sisters #2)

Bussola Buranello Cookies

⒈／⒉ cup granulated sugar

⒈／⒉ cup cold butter, cut into pieces

In a large bowl, stir together flour and sugar.

Use a pastry cutter, fork, or food processor to cut butter into the flour mixture until crumbly.

In a separate small bowl, combine egg yolks, vanilla, and lemon zest.

Add the egg yolk mixture to the flour and sugar mixture and mix until the dough comes together. You will have to get in there with your hands toward the end of mixing to make sure the dough holds together.

Turn out of the bowl, shape into a foot-long cylinder, and wrap well in plastic wrap. Let the dough rest in the refrigerator for at least an hour.

Line two baking sheets with parchment paper.

Divide the dough in half, then divide each half into ten pieces. Roll each piece into a rope 6 to 7 inches long and shape into a backward S or a circle.

Place shaped cookies on prepared baking sheets two inches apart and refrigerate for 30 minutes.

Preheat oven to 350°F and bake cookies for 13 to 15 minutes or until just beginning to brown on the bottom. Cool completely before removing from cookie sheet.

Store in an airtight container.

Amaretti Cookies

3 egg whites

pinch of salt

2⒈／⒉ cups almond flour

? cup granulated sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

granulated sugar in a bowl, for dipping

powdered sugar in a bowl, for dipping

Preheat oven to 325°F.

In a large bowl, beat egg whites and salt until stiff peaks form.

In a separate bowl, blend almond flour and granulated sugar well. Fold 1/? of the mixture into the egg whites with a light hand.

Add almond and vanilla and mix well.

Add the rest of the almond mixture in two more parts, mixing well after each addition.

Roll dough into 20 balls.

Dip each ball first in granulated sugar, then in powdered sugar.

Place on cookie sheet lined with parchment paper and press each cookie gently to flatten halfway.

Bake for 20 to 25 minutes until they are golden brown and slightly cracked on top. Exact time will vary based on the size of the balls.

Check the cookies frequently to avoid overbaking, as they should remain slightly soft when pressed. Allow to cool on the cookie sheet before removing.