"There's no mistaking an Italian baked good for anything else. Almond extract holds center stage, enriching treats with its creamy, nutty, and almost cherry-like bouquet. Strips of lemon and orange zest perfume batters and fillings with their invigorating essential oils. Espresso becomes a lightning rod that awakens chocolate. Little jewels of sparkling candied fruit adorn cakes like a royal crown. The country's dessert case of sweets is eye-catching and alluring, with a pattern of flavors, colors, and scents that play in endless riffs."
"A homey crostata is filled with sweet-tart apricot jam and showered in a layer of snappy sliced almonds. Ornate cassata gets transformed into a simple-to-assemble slab cake cloaked in a sheet of bright green marzipan dotted with a kaleidoscope of candied fruit. A lusciously jiggly riff on panna cotta, imbued with bold espresso and rich cocoa, calls back to the beloved flavors of tiramisu."
Almond extract, citrus zest, espresso, candied fruit, and boozy glazes define the flavor profile of classic Italian baked goods. Four recipes showcase these elements: a crostata with apricot jam, blitzed nuts in the crust, and a topping of sliced almonds; a simplified cassata slab cake with Marsala-soaked layers, ricotta filling, mini chocolate chips, and a green marzipan coating; an espresso-and-cocoa panna cotta riff echoing tiramisu flavors; and a large yeasted bun soaked in rum and orange liqueur glaze. Each dessert emphasizes bold aromatics, contrasting textures, and celebratory presentation.
Read at Bon Appetit
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