The lilacs are blooming and they are my most favorite smell ever:
For Easter I made an almond raspberry jelly roll cake. The cake called for a small amount of almond paste, leaving me with an open can of quite a bit of it. What could I make with it? I went online and found a recipe for Italian pine nut cookies. As soon as I saw it I remembered having these at my friend’s mom’s house at Christmas and loving them. They are so simple and sweetly addictive. Almond paste, sugar, stiffly beaten egg whites are all folded together, dropped on the cookie sheet, and then you sprinkle the nuts on top. So basically it’s a little meringuey cookie.
This afternoon for lunch I didn’t know what to have and I felt very magaziney when I stirred up some ricotta, drizzled honey on top, and mixed in fruit. I just ate mine out of a bowl, but I made these spoons up for the kids. Wouldn’t little spoons of this set out on a tray be a nice addition to a dessert buffet??