Basic cookies

eggs • sugar (170 grams) • plain yogurt (125 grams) • sunflower oil (100 ml) • cornstarch (100 grams) • all-purpose flour (200 grams) • bananas • Juice and zest of 1 lemon • amaretti cookies (100 grams) • dark chocolate chips (50 grams) • Powdered sugar for dusting, • baking powder (16 grams)

all-purpose flour (about 200 grams) • sunflower oil (80 ml) • milk (about 60 ml) • granulated sugar (about 120 grams) • eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • vanilla powder (or 1 teaspoon vanilla extract) • canned peach halves • amaretti cookies (about 100 grams) • For the caramel: • granulated sugar (about 150 grams) • plus 1 teaspoon water (50 ml)

milk (200 ml) • egg yolks • sugar • flour • Seeds from 1 vanilla bean • amaretti cookies (100 g) • Hazelnut spread,

medium eggs • granulated sugar (about 120 grams) • vanilla extract • salt • shredded coconut (about 120 grams) • fine rice flour (about 90 grams) • chopped hazelnuts

all-purpose flour (about 300 grams) • baking powder (about 9 grams) • cold unsalted butter (about 130 grams) • plus 1 tablespoon granulated sugar (about 120 grams) • large eggs • For the filling: • large nectarines • Amaretti cookies,

aquafaba (about 50 grams) • lemon juice • sugar (about 60 grams) • almond flour (about 190 grams) • sugar (about 30 grams) • almond extract

whole milk ricotta cheese (250 grams) • amaretti cookies (100 grams) • scant tablespoon brown sugar • medium eggs • almond wine (or another dessert wine or Marsala) • Fairtrade whole cane sugar,

whole almonds (about 500 grams) • wildflower honey (about 500 grams) • whole wheat flour (about 500 grams) • oranges • lemon • Black pepper, to taste

milk (1 liter) • crushed amaretti cookies (about 8.8 oz or 250 grams; I used a 7 oz or 200 gram package) • sugar (4 tablespoons; I used 3 tablespoons) • large eggs, beaten • sugar (5 tablespoons) for the caramel (I used 4 tablespoons)

all-purpose flour (about 200 grams) • unsweetened cocoa powder (about 130 grams) • unsalted butter, at room temperature (about 170 grams) • sugar, preferably brown sugar for a more rustic flavor (about 200 grams) • large egg • baking powder • freshly ground Sarawak black pepper • salt • chocolate chips, optional (about 50 grams)

large egg whites (about 100 grams) • sugar (100 grams) • sunflower oil (50 ml) • milk (50 ml) • all-purpose flour (140 grams) • vanilla yogurt (125 grams) • baking powder (about 2 1/2 teaspoons) • crushed amaretti cookies

all-purpose flour (about 200 grams) • plus 1 tablespoon sugar (about 90 grams) • plus 1 tablespoon oat milk (about 130 grams) • vegetable oil (about 70 grams) • shredded coconut (about 80 grams) • mixed chocolate chips (about 80 grams) • baker’s ammonia (ammonium carbonate) • For decorating: 1 teaspoon granulated sugar • oat milk • shredded coconut

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter, softened (100 grams) • large egg • baking powder • whole milk ricotta cheese (300 grams) • amaretti cookies, crushed (150 grams) • sugar (for the filling) (50 grams) • egg (for the filling) • Powdered sugar, as needed, for dusting

peeled pumpkin (about 300 grams) • all-purpose flour (about 300 grams) • almond flour (about 250 grams) • granulated sugar (about 90 grams) • brown sugar, plus 3 tablespoons for dusting (about 60 grams + 40 grams) • eggs • sunflower oil (about 100 grams) • sliced almonds • powdered sugar (about 50 grams) • baking powder (about 0.5 oz or 16 grams)

all-purpose flour (250 g) • packed light brown sugar (80 g) • unsalted butter, softened (125 g) • warm water (120 ml) • active dry yeast (3 g) or 2 1/2 teaspoons fresh yeast (9 g) • fine salt (4 g) • Granulated sugar or light brown sugar,

all-purpose flour (about 1 kg, may vary ±3/4 cup or 100 g) • eggs • sugar (about 250 grams, for the dough) • sugar (about 250 grams, for coating) • milk (about 250 ml) • heaping tablespoon lard (or pork fat) • baker’s ammonia (about 50 grams) • Zest of 1 lemon • egg whites

all-purpose flour (250 g) • eggs • lard (35 g) • plus 1 tablespoon soy milk or milk (65 g) • baker’s ammonia (4 g) • sugar (40 g) • maraschino cherries or sour cherries, • almonds, • granulated sugar, • sprinkles or colored sugar, • unsweetened cocoa powder,

type 1 flour (about 250 grams) • almond flour (about 30 grams) • unsweetened cocoa powder (about 20 grams) • large egg • sunflower oil (about 70 grams) • Juice of 2 oranges • dry white wine (such as Pignoletto) • medium dates, pitted and chopped • baking powder (about 8 grams) • Dark chocolate 70% (as needed, for coating) • Almond flour (as needed, for decorating) • Ground cinnamon (as needed)

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

mashed ripe banana (about 200 grams) • old-fashioned oats (about 170 grams) • unsweetened shredded coconut (about 10 grams) • raisins (about 30 grams) • chopped hazelnuts (about 30 grams) • unsweetened cocoa powder (about 30 grams)

rice flour (about 500 grams) • oil • coconut milk (about 250 ml) • honey • baking powder • salt • eggs • vanilla powder • Grated lemon zest, to taste

almond flour (100 g) • chestnut flour (25 g) • sugar (25 g) • egg • baking powder (8 g) • chocolate chips (40 g) • unsweetened cocoa powder (30 g) • Juice of 1/2 orange • Zest of 1 orange

whole grain rice flour (220 grams) • powdered sugar (50 grams) • egg • rice oil (50 grams) • Grated zest of 1 lemon • baking powder (8 grams)

blanched almonds (about 250 grams) • sugar (about 200 grams) • egg whites • Lemon zest • bitter almonds

almond flour (about 500 grams) • granulated sugar (about 300 grams) • large eggs (about 115 grams) • egg whites (about 35 grams) • honey (about 20 grams) • Vanilla extract, to taste • Grated zest of 1 lemon • for finishing • Candied fruit, • Whole almonds, • Large piping bag with a star tip (size 14) • Parchment paper

all-purpose flour (about 300 grams) • sugar • unsalted butter, softened (about 100 grams) • eggs • Cocoa powder, as needed, and Nutella,

almond flour (about 350 grams) • bitter almonds or a few drops of bitter almond extract (about 50 grams) • sugar (about 300 grams) • egg whites (about 100 grams) • baking soda (about 5 grams) • Powdered sugar,

walnut halves • almonds (about 70 grams) • egg white • sugar (about 80 grams) • dark chocolate (about 120 grams) • cinnamon (optional)

all-purpose flour (360 grams) • cornstarch (40 grams) • powdered sugar (160 grams) • sweetened cocoa powder (such as Nesquik) (36 grams) • vanilla baking powder (8 grams) • salt • vanilla sugar • unsalted butter, softened (200 grams) • dark chocolate, finely chopped (40 grams) • chocolate hazelnut spread (such as Nutella) (40 grams) • egg yolks • honey (20 grams)