• 2 ¾  C Flour
• 1 2/3 C Sugar
• ½ tsp Salt
• 1 tsp Baking powder
• 1 tsp Anise seeds
• Chopped zest of 1 lime
• Chopped zest of 1 lemon
• Chopped zest of 1 orange
• 3 large Eggs
• 3 large Egg yolks
• 1 tsp pure vanilla extract
• 7 oz whole almonds, or 7 oz peeled hazelnuts

 
Preheat the oven to 325. Combine the flour, sugar, salt, zest, anise seeds and baking powder in a mixer. Start on low with paddle attachment. In a separate bowl, whisk the eggs, yolks and vanilla. Add the egg mixture to the dry ingredients, combine and then mix in the nuts until the dough just comes together.
On a lightly floured board, roll the dough into 3 equal logs, and place them on a sheet pan with parchment paper. Make sure the logs are rounded, as the dough likes to flatten in the oven. Bake for about 20 minutes. Cool the logs. Lower the oven to 300. Slice the logs evenly at a slight angle. Lay the biscotti flat on the same pan and bake them for another 15 minutes at 300, until lightly golden and dry. Cool and serve with vin santo, coffee or espresso

Serves 6
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For the soufflé base:

• 1.5 c whole milk
• 2/3 cup crushed espresso beans
• 3 large egg yolks
• 1/3 c sugar
• ½ c flour
• Pinch salt

For assembling and baking soufflé

• 1 tbsp butter
• 2 tbsp sugar
• 6 egg whites
• ½ tsp cream of tartar
• Pinch salt
• Powdered sugar for dusting

 
Begin by preheating the oven to 350 degrees. Butter six 4oz ramekins and coat them with the 2 tbsp of sugar. Place them on a sheet tray.
To make the base: Scald the milk and espresso beans in a heavy bottomed pot. Remove from heat and let steep for 15 minutes. Place the egg yolks in a bowl and whisk in the sugar; stir in flour and salt. Strain the espresso milk into the egg yolk mixture. Place the bowl over a simmering double boiler and whisk constantly for 2 minutes until the mixture thickens. Remove from heat, cover directly on surface with plastic wrap and refrigerate until cold.
For assembly and baking: Using an electric mixer, whip the egg whites in a large bowl until foamy. Add the cream of tartar and salt. Whip to stiff peaks. Fold the soufflé base into the egg whites and immediately spoon evenly into the ramekins and give each one a little tap on the counter to pop any large bubbles. Place on the middle rack of the oven. Close door gently. Souffles will begin to rise after 10 minutes and should be well risen and ready by 15 minutes.
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Dust with powdered sugar and serve immediately. 

• 1 stick plus 2 tablespoons unsalted butter
• 1 cup sugar, divided
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 6 peaches, cut into 1/4 inch slivers or substitute pears, apples or quince

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Preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan. In a small bowl, whisk together flour, salt, cinnamon and baking powder. In a large bowl, beat together 1 stick of butter and 2/3 cup sugar with an electric mixer until fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). Beat in eggs. Beat in vanilla and almond extract. Beat in half the flour mixture. Beat in half the sour cream. Beat in remaining flour, followed by remaining sour cream.
Pour batter into prepared pan. Arrange peach slices along the top of the batter in three tightly packed rows.
Cut remaining butter into small dice. Sprinkle over peaches. Sprinkle remaining 1/3 cup sugar over peaches. Bake until cake has set and a tester comes out clean, about 40 minutes.

Use 1 large loaf pan or 9” cake round (bundt)

FOR THE CAKE

• 3 cups sifted all-purpose flour
• 2 tsp. baking powder
• 1⁄2 tsp. salt
• 8 oz. unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 cup milk
• Finely grated rind of 2-3 meyer lemons

FOR THE GLAZE

• 1⁄3 cup meyer lemon juice
• 2⁄3 cup granulated sugar

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To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need a 9" x 4 1⁄2" tube pan or Bundt pan or large loaf pan. It should have a 12-cup capacity. Butter the pan or coat with pan spray. Layer with parchment paper if necessary.
 
Sift together the flour, baking powder, and salt, and set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until incorporated. Beat in the eggs, one at a time, scraping the bowl as necessary with a rubber spatula. While slowly mixing, add the dry ingredients alternately in three additions, with the milk in two additions, beating only until incorporated after each addition.
Remove the bowl from the mixer and stir in the lemon rind. Turn the batter into the prepared pan. Level the top of the batter by rotating the pan briskly.
Bake for 1 hour and 5 to 10 minutes, until a cake tester (a toothpick will work) comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert. Lift pan from cake, leaving the cake upside down. Place rack over a large piece of foil or wax paper and prepare the glaze.
To make the glaze, mix the lemon juice with the sugar and brush all over the hot cake. The cake will absorb it. Let cool completely and then transfer to a cake plate. Wait at least 1 hour before cutting the cake.