Italian Ricotta Lemon Cake – Moist & Fluffy

Italian Ricotta Lemon Cake – Moist & Fluffy

This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.

Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.

Things to know about this Italian Ricotta Lemon Cake – Moist & Fluffy

  • Moist and tender texture – The ricotta keeps the cake soft and never dry.

  • Bright lemon flavor – Fresh zest and juice give a vibrant citrus taste without being overpowering.

  • Perfect any time of day – Enjoy it for breakfast, with afternoon coffee, or as a light dessert.

  • Simple ingredients – Uses pantry staples plus fresh lemons and ricotta.

  • Drain the ricotta – For best results, use whole milk ricotta and drain it in a fine mesh sieve or cheesecloth for at least 30 minutes to avoid excess moisture in the cake.

  • Springform pan recommended – Makes releasing the delicate cake easy.

  • Make-ahead friendly – Stays moist for several days, and the flavor deepens by day two.

  • Versatile – Try adding blueberries, raspberries, or a splash of limoncello for variation.

Ingredients

  • 1 LB. whole milk ricotta cheese, well-drained

  • 3 large eggs

  • 1 1/2  cups granulated sugar

  • 1 1/2 cup  all-purpose flour

  • 1 tsp baking powder

  • 1 tsp. baking soda

  • 1 1/2 sticks of butter at room temperature

  • 2 lemons, zest and juice (about 2–3 tbsp juice and 2 tbsp zest)

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • Powdered sugar, for dusting (optional)

Instructions

  • Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.

  • Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  • Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.

  • Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.

  • Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.

  • Bake – Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.

  • Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.



Italian Amaretti Stuffed Summer Peaches

Italian Amaretti Stuffed Summer Peaches

One of my favorite ways to celebrate ripe summer peaches is by baking them the Italian way—stuffed with crushed amaretti cookies and just a touch of liqueur. Baked peaches like these remind me of the simple yet elegant desserts my family would enjoy after a long summer dinner. The warm aroma of bubbling peaches and toasted almonds fills the kitchen—with Italian sweetness that doesn’t need much fuss to shine.

I’m using just four peaches here, perfect for a cozy gathering or an effortless dinner finale. The amaretti bring a delicate crunch and deep almond flavor, enriched with a splash of liqueur and a bit of butter. Whether you serve them warm with gelato or enjoy them at room temperature with a spoonful of whipped cream, they feel both nostalgic and just a little indulgent.

Things to Know About Italian Amaretti Stuffed Summer Peaches

1. Choose ripe but firm peaches:
You want peaches that are sweet and juicy, but not overly soft—so they hold their shape during baking.

2. Amaretti cookies bring classic Italian flavor:
These crisp almond cookies are key to the flavor. They add crunch, sweetness, and that signature almond taste. You can use store-bought or homemade.

3. A splash of liqueur adds depth:
Traditional recipes often include Amaretto, Marsala, or even a bit of rum or vin santo. It enhances the almond flavor and gives the filling a little richness.

4. A Northern Italian favorite:
This dessert is popular in regions like Piedmont and Lombardy, where both peaches and almonds grow abundantly.

5. Cocoa powder or chopped chocolate is optional—but authentic:
Some Italian Nona’s add a teaspoon of cocoa or chocolate to the filling for a subtle bittersweet note. Try it if you like a hint of chocolate. I always do.

6. Perfect warm or room temp:
These peaches are lovely right out of the oven with gelato, but just as delicious cooled down as a rustic midday treat.

7. Easily doubled for a crowd:
Got more peaches? This recipe scales beautifully. You can make a whole trayful for a summer party or family dinner.

Ready to bring a little rustic Italian magic to your summer table?
Give these Italian amaretti stuffed summer peaches a try. When  you make them, tag me on Instagram or leave a comment below—I love seeing your creations!

And if you’re looking for more ways to celebrate peach season (or summer fruit in general), don’t miss my Fresh Italian Summer Plum Cake or Rustic Roasted Pepper Salad—they’re both perfect for warm-weather meals.

Recipe: Italian Amaretti Stuffed Summer Peaches

Serves: 4 (makes 8 halves)
Prep Time: 10 minutes
Cook Time: 25–30 minutes

Ingredients:

  • 4 ripe but firm peaches, halved and pitted

  • 12 amaretti cookies (crushed finely)

  • 2 tablespoons sugar

  • 2 tablespoons unsalted butter, melted

  • 1 egg yolk

  • 2 tablespoon unsweetened cocoa powder or finely chopped chocolate

  • 1–2 tablespoons sweet liqueur like Amaretto or Marsala

  • Pinch of cinnamon

  • Butter for greasing the baking dish

For Serving (optional):

  • Powdered sugar

  • Whipped cream or vanilla gelato

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly butter a baking dish large enough to fit the peach halves snugly.

  2. Prepare the filling: In a bowl, mix crushed amaretti cookies, sugar, melted butter, egg yolk, cocoa powder (if using), liqueur, and cinnamon until it forms a soft paste.

  3. Stuff the peaches: Spoon the filling into the hollow of each peach half, mounding slightly.

  4. Bake: Arrange the peaches cut side up in the prepared dish. Bake for 25–30 minutes, or until the peaches are soft and the filling is golden and set.

  5. Serve warm or at room temperature, dusted with powdered sugar and topped with a scoop of gelato or a dollop of whipped cream, if desired



Caffè Affogato with Chocolate Sauce

Caffè Affogato with Chocolate Sauce

At the restaurant, our Caffè Affogato with Chocolate Sauce was always a customer favorite—elegant, effortless, and ready in under five minutes. We served it tableside with a shot of hot espresso poured over creamy vanilla gelato, then finished with a warm drizzle of rich chocolate sauce. It was a $9 dessert with a five-star feel, but the best part? You can make it at home for a fraction of the cost with just a few simple ingredients. Whether you’re entertaining or just craving something sweet, this classic Italian treat is the easiest way to impress.

At the restaurant, we used a professional espresso machine to pull rich, velvety shots that added depth and warmth to each affogato. But you don’t need a commercial setup to enjoy this at home—a stovetop moka pot, Nespresso, or even a strong brew from a French press will do the trick. What matters most is that your coffee is hot and bold, so it melts the gelato just enough to create that creamy, dreamy contrast. If you do happen to have an espresso machine at home, this is the perfect excuse to put it to good use.

Things to know about this Caffe Affogato With Chocolate sauce

  • Only 3 main ingredients – vanilla gelato, espresso, and chocolate sauce.

  • Comes together in under 5 minutes – perfect for last-minute entertaining.

  • No special equipment needed – use whatever coffee method you have at home.

  • Easy to customize – swap in hazelnut gelato, add liqueur like amaretto or Kahlúa, or top with nuts or shaved chocolate.

  • Looks elegant, tastes luxurious – but costs a fraction of what you’d pay in a restaurant.

  • Great for small dinner parties or date nights – serve it in clear glasses for that wow factor.

You said:Caffè Affogato with Chocolate Sauce

Caffè Affogato with Chocolate Sauce

Ingredients (serves 2):

  • 2 scoops of good-quality vanilla gelato or ice cream

  • 2 shots of freshly brewed hot espresso (or strong coffee)

  • 2–3 tablespoons warm chocolate sauce (store-bought or homemade)

  • Optional: chocolate shavings or chopped hazelnuts for garnish

Instructions:

  1. Scoop vanilla gelato into two chilled serving glasses.

  2. Drizzle warm chocolate sauce over the gelato.

  3. Pour 1 shot of hot espresso over each scoop right before serving.

  4. Top with chocolate shavings or chopped nuts if desired.

  5. Serve immediately with a spoon.

Optional Homemade Chocolate Sauce:

  • 1/4 cup heavy cream

  • 1/2 cup chopped dark chocolate

  • 1 tsp sugar (optional)
    Melt together over low heat, stirring until smooth.



Classic Italian Vanilla Panna Cotta

Classic Italian Vanilla Panna Cotta

If you ever dined at our restaurant and made it to dessert, chances are you’ve tried our panna cotta. This smooth and creamy Italian classic was always a guest favorite—simple, elegant, and just sweet enough to end the meal on a high note. I’ve made it more times than I can count, and it never fails to impress. The beauty of panna cotta is in its simplicity: a few good ingredients, a little time to chill, and you’ve got a dessert that feels both refined and comforting. Now I’m sharing the version we served for years—so you can bring a little restaurant magic to your own kitchen.

Things to know about this Classic Italian Vanilla Panna Cotta

  • It’s make-ahead friendly. This dessert needs several hours to chill, making it perfect for entertaining. You can prepare it the day before and it’ll be ready to serve when you are.

  • Simple ingredients, big payoff. With just cream, milk, sugar, vanilla, and gelatin, panna cotta is proof that you don’t need much to create something truly special.

  • Customize it your way. Serve it plain, with fresh berries, a drizzle of fruit sauce, honey, or even a splash of liqueur for something more grown-up.

  • The texture matters. Proper panna cotta should be silky and just set—firm enough to hold its shape, but soft enough to melt in your mouth.

  • It was a restaurant favorite. We served this classic at our restaurant for years, and it was always one of the first desserts to sell out. Guests loved its elegant simplicity, and I think you will too. And if you like easy desserts as much as I do try my Lemon Ciambellone Bundt cake  it’s an easy Italian cke

Classic Italian Vanilla Panna Cotta

Servings: 6 Prep  Time: 10 minutes

Cook Time: 5 minutes Chill Time: 4 hours

Total Time: 4 hours 15 min

Ingredients

  • 2 cups heavy cream
  • 1 cup low fat milk
  • 1/2 cup sugar
  • 1 Tbsp. unflavored gelatin
  • 2 Tsp. vanilla extract

Instructions

  1. Pour the milk in a small bowl bowl stir in the gelatin . let it set for 5- 10 minutes to let it bloom
  2.  Add the heavy cream and sugar to a small sauce pan bring to hot but not boiling and cook until the sugar is dissolved. Stirring contentiously (2 -3 minutes)
  3. Stir the milk and bloomed gelation mixture to the heavy cream and sugar mixture cook an additional 1-2 minutes. Remove from the heat and stir in the vanilla.
  4. Pour the mixture into 6  4 oz. ramekins.

  5. Allow the panna cotta to cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.

    To serve, enjoy them directly in the ramekins or unmold by running a thin knife around the edge and dipping the bottom briefly in warm water. Invert onto a serving plate. Top with fresh berries, fruit compote, or a drizzle of honey, if desired.



Pureed apple walnut Bundt cake

Pureed apple walnut Bundt cake

Truthfully I had no plans of making an apple cake today, until I looked at my fruit bowl ….YIKES, another day or two the apples would have ended up in the compost pile. Every time I make this Pureed apple walnut cake I wonder why I don’t make it more often, it’s one of my favorite cakes. The smell from the apples and  spices while the cake is baking fill your home with the most cozy, comforting aroma.

If you like layer cakes you can use two 9 inch cake pans,  and make a butter, cream cheese frosting to spread between the layers. I used a 9 cup  bundt pan.  AS  much as I like layer cakes I like simple better, so most of my cakes are single layer. Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you, but for me I like simple, easy desserts that taste delicious, come together in less than a hour, but has your friends thinking it took hours, this is one of those cakes. It’s  simple and so delicious you’ll want to make it often. This cake freezes well, for a ready make dessert and keeps fresh for a day or two covered on the counter.

Things to know about this Pureed apple walnut Bundt cake

You said:
 
 
ChatGPT saidFlavor ProfileThis cake uses fresh, raw pureed apples—not applesauce or cooked fruiThe raw apple puree gives the cake a bright, natural apple flavor and keeps it incredibly moist and tender.

It’s a great way to use crisp apples that are slightly past their prime for eating but still full of flavor.

Chopped walnuts are folded into the batter for a pleasant crunch and nutty depth.

They pair beautifully with the light fruitiness of the apples.

The raw apples add moisture without making the cake too sweet or dense.

It has a light, balanced flavor that works well for dessert, snacking, or even breakfast.

The Bundt pan gives it a classic, elegant shape—perfect for slicing and serving. Just be sure to generously grease and flour the pan so the cake releases easily. This isn’t a fall cake—it’s great year-round.

Serve plain, dust with powdered sugar, or finish with a light citrus glaze or honey drizzle for a warm-weather feel.

It’s casual enough for everyday baking but special enough to bring to a gatherings. ENJOY!!! If you like Bundt cakes as much as I do try my Mandarin orange Bundt cake or my personal favorite lemon Ciambellone Bundt cake 

 

Ingredients

  • 2 1/2 cups flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup plain Greek yogurt
  • 1/2 cup light olive oil
  • 1 1/2  cups (2 medium apples) unpeeled  cored apples cut in medium dice and pureed in a blender. Of course you have the option to peel the apples. Honey crisp ,pink lady or fuji apples or a combination of all ,are good choices.
  • 1 cup chopped walnuts
  • 2 teaspoon each , cinnamon, all spice, and vanilla
  • Powder sugar for dusting or glazing

    Instructions

  •   preheat your oven to 350 degrees

  • spray a 9 inch Bundt pan with cooking spray to prevent sticking
  • Beat eggs, sugar, yogurt, oil and vanilla,  until light( 2- 3 minutes minutes)
  • Combine baking powder, baking soda  and spices  with the  flour. Add the  flour mixture  to  the egg mixture Mix only until well blended
  • Add the apples and walnuts mix just until well blended
  • Bake in a 350 degree oven for 35-40 minutes or until a tooth pick comes out clean
  • Cool 20 minutes before running knife along pan to loosen the cake invert on a cake dish. Drizzle cooled cake with a simple glace, or powder sugar
  • for a glace option:
  • mix 2 cups powder sugar with 2 tablespoons of milk and 1/2 teaspoon of  cinnamon drizzle over cooled cake …..Enjoy!!!!!


Easy 4-Ingredient Strawberry Jam

Easy 4-Ingredient Strawberry Jam

There’s nothing quite like making a batch of homemade strawberry jam — it fills the kitchen with the sweetest smell and always reminds me of how simple ingredients can create something really special. This easy 4- ingredient strawberry jam recipe  uses just strawberries, sugar, orange slices, and one clever little trick: a whole apple simmered in the pot to naturally thicken the jam without any added pectin. The apple does its job and is removed before jarring, leaving you with pure, vibrant strawberry flavor.

It’s an old-school method I love — no fuss, no fancy ingredients — just a beautifully rich jam that’s perfect on toast, spooned over yogurt, or tucked into a dessert like my Crostata di Marmellata. It’s one of those recipes that feels good to make and even better to share. Make it with me!!!!

Things to Know About This Easy 4 Ingredient Strawberry Jam Recipe

What Makes This Jam So Special — Simple Ingredients, Natural Thickening, and Big Flavor

This recipe is all about celebrating simplicity. Using just four everyday ingredients — fresh strawberries, sugar, orange slices, and a whole apple — it creates a wonderfully thick, naturally set jam without any store-bought pectin. The  apple is the secret helper: it releases natural pectin during cooking and is removed before you jar the jam, leaving pure strawberry flavor with the perfect texture.

You don’t need any fancy equipment or ingredients, just a bit of patience as the jam gently simmers to perfection. Whether you’re new to making jam or an old pro, this recipe is approachable, delicious, and perfect for preserving the sweet taste of summer all year long. If you love the fresh taste of strawberries use this easy 4 -ingredient strawberry jam in  for the filling My Crostata di marmellata 

Ingredients

  • 2 Lbs. fresh strawberries , washed, hulled and sliced
  • 1 1/2 cups of granulated sugar
  • 1 medium unpeeled apple sliced in quarters
  • 1 unpeeled orange cut in slices

Instructions

  1. Prep the Fruit: wash the apple leave the peel on , it contains the most pectin. Wash the strawberries thoroughly, then slice them for a chunky texture or blend them for a smooth jam
  2. Combine the ingredients: In a medium sauce pan combine the strawberries, sugar, apple and orange slices. Let sit for 15-20 minutes to allow the strawberries to  release it’s juices
  3. Cook the Jam: Bring to a boil over medium high heat, stirring often . Reduce the heat to a keep a slow simmer, stir frequently to prevent sticking. Continue cooking until the jam has thicken.(20-25 minutes)
  4. Jar and store: Spoon the hot jam into 3 -4 eight oz.  sterilized jars. Let cool to room temperature then refrigerate. Lasts about 2-3 weeks. ENJOY!!!!


Easy lemon tiramisu  with lemon curd

Easy lemon tiramisu  with lemon curd

Introducing easy lemon tiramisu with lemon curd. The most delicious twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd is the prefect balance between tangy and sweet.  Now that the weather is warming up bring on the lemon! Instead of the chocolate and coffee, this recipe is made with layers of zesty mascarpone cream, lemon curd and ladyfingers dipped in a simple lemon syrup, for a bright, delicious fresh taste.

 Things to know about  this Easy lemon tiramisu  with lemon curd recipe

  1. It’s light and tangy: Unlike traditional coffee and chocolate tiramisu, this lemon version is bright and citrusy, perfect for spring and summer.
  2. No baking : There is no baking perfect when you want something sweet without turning on the oven.
  3. Make ahead friendly; I love anything that can be make ahead of time. Lemon tiramisu actually taste better after chilling for several hours or overnight.
  4.  Make it easier: You can use store- bought lemon curd to save time. But homemade lemon curd is really easy to make and adds an extra special touch. And it can be made up to 3 days ahead of time.
  5. You can freeze lemon tiramisu, but it taste best fresh. If you do freeze it wrap it tightly.
  6.  Mascarpone cheese is ideal for tiramisu because of it’s rich creamy texture. If you can’t find it , you can substitute full-fat cream cheese softened with a little heavy cream. If you love lemon desserts try these other easy recipes. Lemon ricotta cookies or my Italian lemon knot cookies 
  7. If you make this easy lemon tiramisu , please leave me a comment on your experience with this recipe. I love hearing from you , and it helps others. THANKS!!!

Ingredients

  • FOR THE LEMON CREAM
  • 2 cups heavy cream
  • 2 cups mascarpone cheese
  • 1 /2 cup powder sugar
  • 1 cup lemon curd
  • 24 lady fingers
  • FOR THE LEMON CURD
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 1/2 stick of butter cut into pieces
  • FOR THE SIMPLE SYRUP ( to soak the lady fingers)
  • 1 cup fresh lemon juice
  • 1/2 cup water
  • 1/2 cup sugar

Instructions

MAKE THE SIMPLE SRYUP

  1. In a small pan add the lemon juice, water and sugar simmer until the sugar dissolves. ( 2- 3 minutes) Let cool
  2. MAKE THE LEMON CREAM
  3. In a bowl, whip the cold cream until stiff peaks form.  In another bowl mix the mascarpone cheese, powder sugar and 1 cup of lemon curd until smooth.
  4. Gently fold the whipped cream into the mascarpone – lemon curd until well combined. Be careful not to deflate the cream
  5. MAKE THE LEMON CURD
  6.  In a small sauce pan over wisk the eggs, lemon juice, zest, sugar until smooth
  7. Place the pan over medium low heat and cook stirring continuously , making sure to scrap down the sides.
  8. Continue cooking until the lemon curd mixture thickens enough to coat the back of a spoon 4-5 minutes.DO NOT LET IT BOIL, reduce the heat if you need to.
  9. Take it off the heat and immediately whisk in the butter, a piece at a time, until fully melted and the curd is silky. Let cool before adding the mascarpone cream.
  10. ASSEMBLE THE TIRAMISU
  11. Quickly dip each lady finger into the lemon simple syrup. Don’t soak them it’s just a quick dip. They should be moist not soggy.
  12. Arrange a layer of dipped lady fingers in the bottom of a 9 x9 inch casserole dish  .
  13. Spread half of the lemon cream over the lady fingers. Repeat with another layer of dipped ladyfingers, then the remaining lemon cream.
  14. Top with the remaining lemon curd.
  15. Cover and refrigerate for at least 4 hours or preferably overnight.
  16. Garnish with lemon zest and a dusting of powder sugar if desired. ENJOY!!!


Lemon Ricotta Cookies

Lemon Ricotta Cookies

These Lemon Ricotta Cookies are an Italian spring  classic . But they are so easy to make you’ll want to make them part of your cookie repertoire to enjoy any time of the year!!! Made with ricotta these cookies have a moist , cake- like texture that melts in your mouth. Bright lemon zest and juice add a refreshing tang, and the simple sugar and lemon juice glaze adds just the right amount of sweetness. Perfect for Easter, Mother’s Day or when your craving a sweet treat.

Be sure to put some aside for yourself  these cookies will disappear quickly and leave family and friends craving  more.

They should almost come with a warning CAUTION can be additive!!!

How to store Lemon Ricotta Cookies

These Lemon Ricotta cookies are freezer friendly in an air tight container, meaning you can make them way ahead of when you plan to serve them.

Another thing is you can frost them before freezing or you can ice them the day you plan to serve them. Either way these  Lemon Ricotta Cookies taste best at room temperature and look real pretty on your table served on a decorative plate.

Cookies make great Christmas gifts, package them up  in festive boxes up for sharing or mailing to family and friends,

for a  delicious gift straight from the heart!! Please leave me a comment about your experience with this cookie recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

  • 1 stick butter at room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond flavoring
  • Juice from 2 lemons
  • 1 tablespoon lemon rind
  • 1 cup ricotta cheese
  • 2 3/4  cups flour
  • 2 teaspoons baking powder

Instructions

  1. Pre heat oven to 375
  2. Beat the sugar with the butter until light and fluffy
  3. Add in the eggs and continue beating until well blended
  4. Add in the ricotta, vanilla, almond extract, lemon juice and lemon rind mix until light
  5. Mix the baking powder with the flour
  6. Mix flour mixture into the wet ingredients mix just until the flour is well incorporated
  7. Drop by Tablespoon unto a lightly buttered cookie sheet
  8. Bake 10 to 12 minutes or until lightly brown
  9. Make a lemon glaze by mixing 3 cups powdered sugar with 2 tablespoons of lemon juice
  10. Dip cooled cookies into the lemon glaze decorate with sprinkles


Italian Lemon knot cookies

Italian Lemon knot cookies

These soft and zesty Italian lemon knot cookies are one of my favorites. Bright with fresh lemon, dipped in a sweet lemon glaze and full of delicious flavor. I always put some away for my self before sharing with others, these tend to disappear quickly.

I make them around this time of year,  especially because we have a lemon tree that’s so prolific in the spring, I’m always looking for ways to use the harvest. They have the most tender, cake-like texture that just melts in your mouth- prefect with a cup of coffee or espresso.

 Things to know about this Italian lemon knot cookie recipe

These Italian lemon knot cookies are best enjoyed fresh, but they store beautifully too. Once the glaze has fully set, keep them in an airtight container at room temperature up to 4-5 days. If your stacking them, place parchment paper between the layers to prevent sticking. Their soft, cake-like texture holds up well without drying out.

This cookies are also freezer- friendly! You can freeze the unglazed cookies for up to 2-3 months- just let them cool completely and store in a sealed container or freezer bag. When you’re ready to serve , thaw at room temp. and glaze fresh for that bright, just baked taste.

You can also freeze them fully prepared and glazed- just let the glaze set completely first, then layer them between parchment paper in an airtight freezer container. Thaw at room temperature when ready to enjoy, and they’ll taste just as fresh.

If you love cookies as much as I do Check out my lemon ricotta cookies or my Italian gluten free walnut cookies or my personal favorite Italian almond cantucci

Ingredients

  • 3 1/2 cups flour
  • 1 Tbsp. baking powder
  • 1 cup sugar
  • 3 eggs
  • 1/2 stick room temperature butter
  • 2 teaspoon vanilla extract
  • Juice and zest from 2 lemons
  • 1/3 cup milk
  • FOR THE LEMON GLAZE
  • 2 cups powder sugar
  • 2-3 Tbsp. lemon juice

Instructions

  1.  Line baking sheets with parchment paper
  2. In a bowl wisk together the flour , sugar, and baking powder set aside
  3. In a separate bowl with a hand mixture beat the sugar with the butter  until light. Add the eggs one at a time , beating well after each one. Stir in the vanilla, milk,  lemon zest and juice.
  4. Gradually mix in the flour, then move to a lightly floured smooth surface and knead the dough until smooth. Cover and let rest in the fridge for at least one hour or overnight.
  5. Then preheat your oven to 350 degrees.
  6. Take a heaping  tablespoon of dough , roll it into a rope about 6 inches long, and tie a loose knot. Place on the baking sheets 1 inch apart.
  7. Bake for 10-12 minutes or until lightly golden on the bottom . The cookies should stay pale on top. Let cool.
  8. Make the glaze. in a bowl mix the powder sugar with 2-3 tablespoons of lemon juice until smooth. Dip the cooled cookies in the glaze top with sprinkles if desired. ENJOY!!


Italian spinach pie Torta Pasqualina

Italian spinach pie Torta Pasqualina

This delicious Italian spinach pie  torta Pasqualina is made with pastry dough, spinach, or other greens like swiss chard or artichokes, ricotta cheese and eggs. Traditionally, torta Pasqualina was made with Swiss chard. This leafy green was abundant in Italy during the spring and  symbolized the season’s renewal.

Over time , as the dish made it’s way into Italian- American kitchens, the recipe evolved. spinach became a popular substitute- it’s easier to find, milder in flavor, and cooks down perfectly into the creamy filling. Today , both greens are widely used, and many home cooks use what’s seasonal or convenient. You can mix swiss chard and spinach for the best of both greens. Despite the changes the basis of torta Pasqualina remains the same, a flaky pie filled with greens, ricotta and those signature whole eggs inside, symbolizing life and a celebration of renewal.

 Make Italian spinach pie Torta Pasqualina easy

To make this classic Italian spinach pie more approachable for busy or beginner cooks, you can (like I did) use store-bought pie crust or puff pastry.  The original version used an olive oil dough  and had 33 layers of dough, symbolizing the 33 years of Christ’s life. In today’s home kitchens, you can still honor the spirit of the tradition without all the layers.

Simply roll out the a refrigerated pie crust into a pie pan or spring from pan and press it gently to fit. Add your creamy filling, then crack in your whole eggs, just like the traditional method. You can choose how many eggs to add based on the size of your pie and your preference- some use two , others like me go for four or five. Top with the second  crust, crimp the edges and bake until golden. Using ready-made crust gives you a buttery, flaky texture with minimal fuss- perfect for Easter brunch or weekday prep.

Whether you’re honoring a family tradition or starting a new one, this Italian spinach and ricotta pie brings a slice of Italy to your table. And with the help of a store-bought crust, you can enjoy all  the flavors of Torta Pasqualina- without spending all day in the kitchen. Simple, delicious and full of history, it’s a recipe that brings me back to my childhood. ENJOY!!!

If you like traditional Italian Holiday recipes try my rosemary garlic seared lambchops or Italian  Easter rice pie or Italian boneless leg of lamb roast

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 1 Tbsp. minced garlic
  • 1 1/2 lbs. fresh spinach or swiss chard
  • 2 cups ricotta
  • 1/2 cup grated parmesan cheese
  • pinch of nutmeg
  • 2 Tbsp. chopped Italian parsley
  • 7 eggs  3 mixed into the filling and 4 or more cracked whole into the pie
  • 2 pie crust store bought
  • egg wash for brushing the crust
  • salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in the 2 Tbsp. of olive oil until soft and translucent, then add the spinach and cook for just a few minutes until wilted. Let cool slightly. Then use your hands to squeeze out as much of the liquid as possible and chop.
  2. In a bowl, mix the add three of the eggs and whisk slightly, add in the ricotta, parmesan, spinach, parsley, nutmeg, salt and pepper to taste
  3. Line a lightly greased  pie dish or 8 inch spring form pan with one of the pie crust, fill with the spinach mixture.
  4. Make 4-5 small indentations in the filling using the back of a spoon and crack one egg into each one- don’t stir. These will bake whole inside the pie
  5. Cover with second crust, seal the edges, and cut a few small  slits on the top. brush with egg wash .
  6. , Bake in a 375 degree preheated oven for 45-55 minutes, or until golden brown and the filling is set
  7. Let cool slightly before slicing. ENJOY!!!