It brings back memories of Italian school, learning about those special action words you only find in recipes. "Sbattere!"
The best part is seeing all the different names of aunties, cousins, and mysterious strangers pop up on the recipes they've shared with Nonna.
We made Zia Palma's amaretti, and I sincerely believe that crushing the almonds through the sauce/salami maker is what makes them taste so wonderfully good.
They had just the right amount of crunch.
A strong taste of almond.
A lightness to dough.
And a deliciously more-ish sugar coating.
Thanks Zia Palma!