ITALIAN ALMOND COOKIES

These almond flavored cookies remind my husband of his "Mamaw" (Nonna).  If you love almond flavoring and like those expensive, hard amaretti cookies in a tin, you will really love the soft-chewiness of these cookies.  

If you'd like, you can add ½ teaspoon of Amaretto liqueur.

2 cups almond flour

1 cup granulated sugar

¼ t sea salt

Zest of 1 large orange

2 large egg whites

¾ t almond extract

1 cup sliced almonds

Confectioners' sugar, for dusting

Spray a large cookie sheet with vegetable oil.

Preheat oven to 325 degrees F.

In a large bowl, combine the flour, sugar, salt, and orange zest.

In another bowl, beat the egg whites until soft peaks form.

Stir in almond extract.

Gently fold the eggs white mixture into the almond flour mixture until a sticky dough forms.

In a salad plate or something similar, add the sliced almonds.

Form dough into small balls.

Press each ball into the almonds to flatten slightly, and place on the cookie sheet.

Bake in oven for 20 minutes.

Remove with a spatula, while warm onto a wire rack to cool, or just loosen while on cookie sheet and let cool.

Let cool for 10 minutes.

Dust with confectioners' sugar and store in a container with a tight fitted lid.

Makes 24 cookies

ROMAN CACIO e PEPE WITH PANCETTA & LEMON

Cacio e Pepe is a pasta dish from Rome. It translates to "cheese and pepper". I added pancetta for extra crunch and flavor. I also added lemon zest and juice to brighten up the dish. This is a simple dish but you must add pancetta and Pecorino Romano cheese to make this authentic. I also added Parmigiano cheese because I like the combination of the two kinds of cheese. This could become your favorite quick pasta dish.

½ cup grated Parmigiano-Reggiano cheese

½ cup grated Pecorino Romano cheese

1 T freshly grated black pepper

1 T sea salt (for the pasta water)

1 lb spaghetti or bucatini

4 oz pancetta, diced

2 cloves garlic, pressed or minced

6 T unsalted butter

Zest and juice of 1 lemon

2 T extra-virgin olive oil

2 T minced Italian parsley

In a bowl mix together the grated cheeses with the black pepper and set aside.

Fill a large pot with water and bring to a boil.

Add the salt and the spaghetti or bucatini and cook until al dente, about 7 to 8 minutes.

Meanwhile, cook the pancetta in a large saucepan or skillet over medium heat until crisp.

Remove with a slotted spoon to a towel-lined plate and set aside.

Drain off most of the fat but leave the brown bits in the pan.

Lower heat and add the butter and garlic and sauté for 1 minute.

Add the cheese mixture and cook until cheeses are melted and smooth.

Drain the pasta but save 1 cup of the pasta water.

Add the drained pasta to the pan along with some of the pasta water.

Heat through then add half of the pancetta, lemon zest, and juice.

Transfer to 4 warm pasta bowls, sprinkle on the rest of the pancetta, drizzle with a little extra-virgin olive oil, and garnish with parsley.

Serves 4