Made with golden cornmeal, toasted almonds and flecks of bright orange zest, this rich and crunchy Sbrisolona (Italian crumble cookie) is the perfect match for dunking in coffee or creamy zabaglione. Bake time 30 minutes. Easily serves 6-8. I’m always on the hunt for intriguing Italian cookie recipes, and this one caught my attention because it’s one giant crumble cookie!...
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With a sensational crunch and delicate almond flavor, these sourdough biscotti are twice-baked for a light and crisp bite (just the thing for coffee and dessert wine!). Keeps well at room temperature or frozen. Makes 20-24 golden biscotti.
Soft, savory, and never soggy thanks to my exact zucchini draining method, this easy sourdough discard recipe—made with fresh zucchini, eggs, cheese and savory fillings—is ideal for elevated meal prep, lunchboxes, and parties.
These light, tender sourdough crêpes can be made with leftover sourdough discard or active sourdough starter. Just blend, chill and cook in a non-stick pan. No crêpe pan needed!
My light & fresh twist on the classic carbonara recipe blends spaghetti, zucchini noodles, and an easy, off-heat technique to ensure creamy results every single time.
