RECIPES

Note: This cake, with its subtle toasted nut flavor and moist buttery texture, is one of the few things I can’t resist, especially when it’s still warm from the oven. It’s also delicious made with hazelnuts or almonds in place of the walnuts. INGREDIENTS ½ lb. (two sticks) unsalted butter, plus more for buttering the pan 4 oz walnuts ¾ cup all-purpose flour 3 cups confectioners' sugar, plus more for dusting Pinch salt 1 cup egg whites (from about 8 large eggs) DIRECTIONS I

Servings: 2-4 INGREDIENTS 600g ricotta 4 eggs 5.25 oz sugar 1 ½ tsp vanilla extract 4 oz flour 1 oz cocoa powder ½ tsp baking powder 225g amaretti cookies, finely ground ½ cup Nutella DIRECTIONS Whisk together the ricotta, eggs, sugar and vanilla. Sift the flour, cocoa powder, and baking powder together, then add the amaretti cookies. Fold the dry ingredients into the wet until just mixed. Transfer mixture to a piping bag and pipe, about the size of a quarter, on to a parchme

Servings 6 INGREDIENTS The Dough 4 3/4 cup all-purpose flour 2 cup confectioners’ sugar 2 sticks plus 5 tbsp cold unsalted butter, cut into pieces 2 large eggs 1/8 cup ice water The Filling 5 tbsp unsalted butter, at room temperature 1 1/4 cup confectioners’ sugar 1/2 tsp granulated sugar Finely grated zest from 1 lemon 1/2 tsp kosher salt 2 large eggs 1 tbsp milk 1 1/2 tsp all-purpose flour The Plums 1 cup granulated sugar 1/2 cup light corn syrup 1/2 cup verjus, or substitu