Dessert

Pumpkin Apple Streusel Muffins

October 10, 2019 by Marisa 31 Comments

Your mornings have just gotten better with these moist and delectable Pumpkin Apple Streusel muffins. They’re made with coconut oil and partially sweetened with honey and crowned with a lovely cinnamon streusel topping.

This recipe came about after having extra pumpkin purée from a previous baking adventure. Usually I find myself freezing any of the leftover pumpkin purée for a later use.

However, with a fridge drawer bursting at the seams with juicy and crispy Lobo apples, these pumpkin apple streusel muffins were screaming to be baked.

I generally find that tart or tangy apples work best in baking as they balance off the sweetness of baked goods. But feel free to use any baking apple of your choice in this recipe.

Some rather excellent choices to consider are Cortland, Empire, McIntosh, and the Lobo apples just to name a few.

You’ll find these muffins pretty easy to make and a prefect recipe for beginners. Also, no special equipment is required!

All you’ll need are two mixing bowls. One for dry ingredients, the other for the wet ingredients and a light hand when stirring.

Oh! And one other small bowl for the streusel topping!

Steps for making Pumpkin Apple Muffins with streusel topping

Use a pastry blender to combine the streusel ingredients together or simply use your hands and work the ingredients together till they resemble coarse crumbs. Can be made ahead and refrigerated till ready to use.
Wash, peel and core the apples then chop into small pieces.
In a large bowl, stir together the dry ingredients
In a separate bowl, whisk together the wet ingredients with the pumpkin purée
Stir the wet ingredients into the flour mixture just until moistened
Stir in the diced apples
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full
Sprinkle the streusel topping evenly over each muffin
For standard sized muffins bake for 20 to 25 minutes
For larger sized muffins, you’ll need an extra few minutes

Standard Baking Cups VS Parchment Lotus Cups

You can use your choice of preferred muffin liners.

Do note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.

However if you choose the pretty lotus shaped parchment liners, as seen in the photo above, then this recipe will yield 12 larger sized muffins.

The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you’ll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.

They’ll bake up beautifully just like large bakery style muffins!

Your kitchen will fill with the warm aromas of Fall spices and will have you cozying up next to a warm fireplace with a cup of tea in one hand and a pumpkin apple streusel muffin in the other.

So simple, easy and yet packed full of delicious flavours.

I dare you to eat just one!

Other Yummy Muffins You’ll Love:

Happy Baking!

Print Recipe

Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.

Course: Dessert

Cuisine: American

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup honey
5 tablespoons melted coconut oil (cooled)
1 1/4 cup canned pumpkin purée
2 cups peeled and diced apples about 2 medium apples
Streusel Topping
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Instructions

Preheat the oven to 350 degrees F.
FOR THE STREUSEL TOPPING
Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
Grease 18 muffin cups or line with paper cups.
In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin purée and whisk well.
Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
Stir the apples into the batter mixture.
Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
Divide the streusal topping evenly over the muffins.
Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.

Notes

Note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.

However if you choose the pretty lotus shaped parchment liners, as seen in photo above, then this recipe will yield 12 larger sized muffins.

The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you'll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.

This post was originally published Oct 18, 2016 and republished October 10, 2019 with updated content and photos.

Pear Honey Rosemary Bundt Cake

September 28, 2019 by Marisa 36 Comments

This simple and deliciously moist Pear Honey Rosemary Bundt Cake is a fall inspired dessert that is just perfect for any day of the week.

The earthy flavour of rosemary lends itself well in combination with the sweet pears and honey. There is just a small amount of this woodsy herb…enough to awaken your taste buds to its subtle fragrance.

This Pear Honey Rosemary Bundt Cake Recipe was originally published September 21, 2016 and republished September 28, 2019 with updated photos and content.

Papa’s pear tree stands proudly in his garden and continues to thrive.

Since his passing, one of the things I miss the most besides his absence…is his garden.

The rows upon rows of plump red juicy tomatoes, sweet bell peppers and glossy purple eggplants.

There were also fig trees with their luscious sweet fruits and a wonderful variety of lettuces and fine herbs.

It was a wonderfully tended garden!

So when my sister gave me loads of these ripe pears from my papa’s tree, I immediately realized that I had more then we could possible consume in a week.

I then came across this Pear Honey Rosemary Bundt Cake from the Bake from scratch magazine. I was immediately intrigued as I had never baked with rosemary before.

We start with a buttery pear compote infused with the chopped rosemary.

The lovely aromatic compote is then cooled and stirred into the cake batter and baked till golden brown in colour.

A Fabulous Fall Dessert

This bundt cake is simple and pretty with a slightly dense texture. And…oh…so moist!

You’ll find that it actually tastes better the next day which makes it a perfect make ahead cake.

That’s so worth considering when planning a large family gathering as this frees up much needed oven space.

And than all that’s needed before serving is a light or generous dusting of powdered sugar for a little extra love and you’ll have a fabulous Fall dessert!

How to make a pear and rosemary compote

In a medium sized sauce pot, melt 2 tablespoons of butter over medium heat.
Add in the chopped pear, rosemary and cook for a few minutes until the pears are soft, while stirring occasionally.
Remove the pear and rosemary mixture from the heat and let it cool completely.
It’s so simple yet so flavourful!

How to Remove a Bundt Cake From Its Pan

As a good practice always grease and flour your bundt pans and I’ve got some great tips on how to prep your Bundt pans for baking on my Ciambella, Italian Lemon Sponge Cake recipe.
Once your cake is baked, allow it to cool in its pan while resting on a cooling rack for 10 minutes. If you let it sit too long in the pan, it will start to stick from the dampness as its cooling off.
Before inverting the cake, loosen the edges with a butter knife or thin rubber spatula if needed.
Invert the cake onto a cooling rack and gently tap around the pan with a wooden spoon to loosen the cake further.
Lift the pan off the cake and allow the cake to cool completely before dusting with the powdered sugar.

If you love herbs in sweet baked goods then this Pear Honey Rosemary Bundt Cake is definitely for you!

Other Fabulous Fall Inspired Desserts You’ll Love:

Happy baking everyone!

Print Recipe

Pear Honey Rosemary Bundt Cake

A deliciously moist pear Bundt cake, scented with honey and rosemary.

Course: Bundt Cake

Cuisine: American

Keyword: Pear Honey Rosemary Bundt Cake

Servings:

Author: Marisa

Ingredients

1 cup plus 2 tablespoons unsalted butter softened and divided
2 cups peeled and chopped pear
2 teaspoons chopped fresh rosemary
1 and 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
2 and 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt I used fine sea salt
1/2 cup whole milk
1/2 cup honey
Icing sugar for dusting

Instructions

Preheat oven to 325 degrees F.
Grease and flour a 10 cup Bundt pan and set aside.
In a medium sized sauce pot, melt the 2 tablespoons of butter over medium heat.
Add in the chopped pear, rosemary and cook for a few minutes till the pears are soft, stirring occasionally.
Remove the pear and rosemary mixture from the heat and let it cool completely.
In a large bowl using a stand mixer or hand held mixer, beat the remaining 1 cup of butter, granulated sugar, and vanilla at medium speed till fluffy. About 4 minutes.
Add in the eggs one at a time, mixing well after each addition.
In a separate medium sized bowl, whisk together the flour, baking soda and the salt.
In another smaller bowl combine the milk and honey together and whisk well.
Slowly add in the flour mixture to the butter mixture, alternating with the milk mixture. Start and end with flour mixture, beating just until combined.
Stir in the pear and rosemary mixture.
Transfer the batter to the prepared pan.
Bake for about 1 hour or until a wooden skewer inserted in the middle comes out with a few moist crumbs.
Let cool in the pan for about 10 minutes.
Slightly loosen the cake around the edges with a knife or offset spatula and invert onto a wire rack.
Let the cake cool completely and dust with icing sugar just before serving.

Notes

Adapted from Bake from scratch Magazine

Ciambella, Italian Lemon Sponge Cake

September 13, 2019 by Marisa 10 Comments

Ciambella, Italian Lemon Sponge Cake is a traditional Italian ring shaped cake. It’s so incredibly light with an airy fluffy crumb and infused with both the juice and zest of lemons.

Italians are notoriously known for their dolci, or rather sweet treats. Especially those yummy morsels that we leisurely love to dip in a steaming cup of coffee, tea or even milk.

It’s customary for us to break our morning fast with a biscotto, cornetto (little horn) which is not unlike a French croissant or even a brioche.

After all, aren’t mornings made for this?.

And, have I mentioned how much we love our sweets?

What is a Ciambella?

Ciambella is essentially referred to any round shaped cake, doughnut or even tiny ring cookies such as these lemon glazed Ciambelle Cookies. And also these rope shaped Ciambelline al Vino Italian Wine Cookies.

Some would also call it Ciambellone, referring to its larger shape.

In terms of simplicity it probably doesn’t get much easier than this to make.

It’s all with ingredients you most likely already have on hand and you can whip up at a moments notice.

Ingredients for an Italian Lemon Sponge Cake

Flour
sugar
eggs
milk
lemons
baking powder
vanilla extract

So simple right?

How to prepare a bundt pan for an Italian sponge cake

Decorative bundt pans can elevate a simple sponge cake to one of pretty elegance that would grace any table quite beautifully.

However, with all their intricate patterns and nooks and crevices, it can be quite a chore to release the cake with its pretty shape all intact.

I love, love decorative Bundt pans but although they have a non stick finish I always grease them.

One product I always use is Cake Release from Wilton. This is not a sponsored post and I’m not compensated in any way.

It has the consistency of softened butter and a little goes a long way.

I use a pastry brush so that all the sides and crevices are properly coated. You’ll want to brush the centre cone as well.
Hold up the pan near a light source just to make sure you don’t miss a spot. Trust me, I’ve learned this the hard way.
With the Cake Release product I don’t need to flour my pan.
If your choice of coating is melted butter, then consider using a pastry brush just the same for even distribution and then lightly dust with flour.
Make sure to tap any excess flour out over your kitchen sink. You don’t want any gucky flour residue over your cake.

Having said that, if you have another foolproof method that works for you, then use that and maybe share it in the comments below.

I’d love to hear from you!

Happy Baking!

Other simple decorative Bundt cakes you might enjoy:

Print Recipe

Ciambella, Italian Lemon Sponge Cake

Ciambella, an Italian Lemon Sponge Cake baked in a decorative bundt pan. It's light, fluffy and wonderfully infused both the juice and zest of lemons.

Course: Dessert

Cuisine: Italian

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
1 tablespoon baking powder
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1/2 cup water
2 teaspoon vanilla extract
lemon zest from 2 lemons
1/4 cup lemon juice freshly squeezed
powdered sugar for dusting over the cake

Instructions

Preheat oven to 350 degrees F.
Grease a bundt pan and set aside.
In a small bowl, sift together the flour and baking powder. Set aside.
In a large bowl beat together the eggs with the sugar on medium high for about 2 minutes or until creamy and pale in colour.
Add the flour mixture to the egg mixture and beat well for another 2 minutes while stopping to scrape down the bowl if using a stand mixer.
Add in the oil, water, vanilla, lemon zest and juice.
Beat well until smooth and the batter falls into a ribbon like flow when the beaters are lifted.
Pour the batter into the prepared bundt pan.
Bake for about 40 to 45 minutes or until the top is golden brown in colour and firm to the touch.
Alternately, you can insert a skewer to check for doneness.
If the skewer comes out clean, you'll know the cake is done.
Let the cake cool in the bundt pan for 10 minutes.
Loosen the edges with an offset spatula or butter knife. Take care not to scratch the non stick finish of your bundt pan.
Gently invert onto a wire rack to release the cake and allow to cool completely.
When ready to serve dust with powdered sugar, slice and enjoy!

Candied Ginger, Lemon and Poppy Seed Biscotti

July 17, 2019 by Marisa 21 Comments

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They’re sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze! You’ll find they make a wonderful addition to your biscotti repertoire

Biscotti are absolutely hands down my favourite cookies.

I am always on the look out for new flavour combinations. And I must say that although this recipe is a less traditional Italian biscotti, the lemon paired with the ginger work so well together.

The lemon lends a nice tang while the ginger adds a lovely zing to the biscotti. And who can resist that smack of added citrus appeal from the lemon glaze

These biscotti are not the rock hard variety that will necessitate a visit to the dentist with your tooth sheepishly in hand!

They have a much more soft and tender bite. If you are looking for a cookie that is not over the top sweet, then this recipe is for you.

Candied Ginger

Candied ginger which is also known as crystallized ginger, depending on how it’s labelled, is made in much the same way as candied orange or lemon peels.

The fresh ginger is peeled, chopped and cooked in a sugar water mixture over low heat. It’s then rolled in granulated sugar and preserved this way.

You can snack on the spicy candied pieces or use in your favourite baked goods.

When purchasing candied ginger, look for the soft and tender baby ginger which has a perfect balance of spiciness and sweetness and is moist and chewy.

I purchased mine labelled “candied ginger chunks” which I chopped into little pieces for this recipe.

Chopping the candied ginger into tiny pieces helps when slicing the biscotti for the second bake. You’ll get much cleaner cuts this way and no breakage.

Although a sharp knife does work wonders.

Lemon Glaze For Biscotti

This lemon glaze is really simple and tops the biscotti with an extra tangy layer.

You’ll need powdered sugar with both the juice and zest from 1 lemon.

It’s mixed together in a small bowl and gently brushed over the cooled biscotti.

Then simply allow it to set for about a half hour.

Easy! Peasy!

These Candied Ginger, Lemon and poppy Seed Biscotti make a perfect sweet and tangy indulgent to serve with a cup of tea or coffee.

Or better yet, serve along side a lemon sorbet for a refreshing summertime treat!

You may also enjoy these other biscotti flavours

Print Recipe

Candied Ginger, Lemon and Poppy Seed Biscotti

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They're sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze!

Prep Time20 mins

Cook Time35 mins

Course: Dessert

Cuisine: Italian

Keyword: Ginger Lemon Poppy Seed Biscotti

Servings: biscotti

Equipment

1 baking sheet lined with parchment paper

Ingredients

1/2 cup olive oil
3/4 cup granulated sugar
2 large eggs
grated lemon zest from 1 lemon
2 teaspoons vanilla extract
1/2 cup candied or crystallized ginger finely chopped
2 cups all purpose flour
2 tablespoons poppy seeds
2 teaspoons baking powder
1/8 teaspoon salt I used fine sea salt

Lemon Glaze

1 cup powdered sugar
grated lemon zest from 1 lemon
freshly squeezed lemon juice from 1 lemon

Instructions

Preheat the oven to 325 Degrees F.
Line a cookie sheet with parchment paper and set this aside.
In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
With a wooden spoon stir the flour mixture into the egg mixture until combined.
Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
Press down on the logs to flatten just a little bit.
Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
Remove from the oven and allow to cool for 10 minutes.
Transfer the logs to a cutting board.
Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
Bake for an additional 10 to 15 minutes, depending on how dry you want them.
Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

Lemon Glaze

In a small bowl whisk together the powdered sugar, lemon zest and lemon juice.
Brush the lemon glaze over the cooled biscotti and let it set for about 30 minutes.
Enjoy with your favourite hot beverage.

Notes

Although at my house biscotti don't last very long, they do keep well in an air tight container for at least a week.

Soft Blueberry Amaretti Cookies

June 18, 2019 by Marisa 28 Comments

Soft Blueberry Amaretti Cookies made with blanched almond flour and scented with sweet amaretto liqueur. These cookies are studded with reconstituted dried blueberries and coated in icing sugar.

They make a truly delectable gluten free treat.

This post was originally published March 30 2017 and republished June 18, 2019 with updated photos and content.

Recently, I was asked if I had a gluten free cookie recipe. Amaretti cookies immediately came to mind.

As I set out coming up with a recipe I knew I wanted to elevate this popular Italian cookie with the addition of dried blueberries.

These dried sweet berries caught my eye every single time I strolled by the candy laden isles of Bulk Barn. After going through quite a bit of almond flour and dried blueberries I finally achieved one I was satisfied with.

What are Amaretti cookies made of?

There are different kinds of Amaretti cookies and mostly consisting of almond flour, sugar, egg whites and almond flavouring or liquor.

Some are made with almond paste or simply ground almonds much like these Chewy Amaretti Cookies.

The cookie dough is formed into little balls and rolled in sugar before baking.

You’ll find some are of the crisp and crunchy variety while others are soft and chewy.

They’re all undeniably delicious and a true Italian classic.

Much like their French cousin Le Macaron, these Amaretti cookies have a very light crispiness on the outside. Their centres are soft and chewy with a delicate bite that’s light as air.

The Legend of the Amaretti cookie

As legend has it these cookies date way back to the renaissance period. At a time when a newly married couple from Saronno Italy presented the bishop with their original family cookies made with crushed apricot kernels, egg whites and sugar. In return the bishop blessed the couple with a long and prosperous happy marriage.

We’re not using apricot kernels in this recipe as there is some speculation on how safe their consumption really is. So, there’s no need to dash off somewhere in search of them.

We are however using blanched almond flour which is basically ground almonds without their skins and a much finer flour.

Almond flour is known to add moistness to baked goods and delivers such a sweet taste which is simply perfect when baking up a batch of these soft amaretti cookies.

Although you most certainly can grind up whole blanched almonds to a flour like consistency, this can get a little tricky. You will have to take care that it doesn’t turn into a nut butter as its grinding.

Both the almond flour and dried blueberries can be found in the specialty food section of most grocery stores or head on over to Bulk Barn if you should be so lucky as to have one nearby.

***How to make Soft Blueberry Amaretti* *cookies***

Amaretti cookies are not difficult to make and shape out but it does take a little practice to get perfect little domes of goodness.

Use the amount of almond flour as a guideline because this will depend on the quantity of egg whites used. I used egg whites from 3 large sized eggs.

You can use a teaspoon or even better a 1 1/4 inch round ice-cream scoop for even sized cookies.

Scoop the dough onto a plate filled with icing sugar and turn to coat all over. Finally, shape the dough rounds between the palm of your hands into the size of a walnut in its shell.

You’ll find the dough soft and pliable to work with and will not spread too much during baking.

If you’re dough seems too soft to roll and hold its shape, simply fold in some extra almond flour, about 1 tablespoon at a time.

When they’re ready the amaretti will have golden brown tinged bottoms and soft centres. Allow to cool on the baking sheet placed over a cooling rack because they are very fragile while still warm.

Due to their softness, you’ll want to let them cool sufficiently before lifting them off the baking sheet.

I adore the little burst of sweetness that the blueberry imparts with every single bite and find they elevate these little plump morsels to a truly special treat.

Some will have sweet blueberries peaking through while others…well you’ll simply have to bite into one to discover its hidden fruit!

Do try them and enjoy…I know you’ll love them!

Print Recipe

Soft Blueberry Amaretti Cookies

Gluten free Soft Blueberry Amaretti Cookies scented with amaretto di Saronno liqueur, studded with reconstituted dried blueberries and coated in icing sugar.

Prep Time50 mins

Cook Time15 mins

Course: Dessert

Cuisine: Italian

Keyword: Soft Blueberry Amaretti Cookies

Servings: 1/2 dozen

Author: Marisa

Ingredients

3 egg whites from 3 large eggs
1 cup plus 2 tablespoons granulated sugar
3 cups almond flour I used super fine (updated)
2 teaspoons honey
1 tablespoon Amaretto liqueur or 1 teaspoon almond extract
a pinch of salt
1/2 cup dried blueberries reconstituted in hot water and drained
3/4 cup icing sugar for rolling

Instructions

Preheat the oven to 325 degrees F.
Line three cookie sheets with parchment paper and set aside.
In a large bowl, using a hand held mixer with the whisk attachment, beat the egg whites until soft peaks form.
Gradually whisk in the sugar just until combined.
Fold in the almond flour then the honey, amaretto and a pinch of salt.
Gently fold in the reconstituted and well drained blueberries.
Use an ice cream scoop about 1 1/4 inch in diameter to scoop out the dough, rolling it generously in the icing sugar.
Roll the cookies between the palm of you hands to shape them roundly about the size of a walnut in its shell and place them on the prepared cookie sheet.
Bake in the preheated oven for about 13 to 15 minutes.
When ready the cookies will have golden brown tinged bottoms and soft centers.
Transfer the cookie sheets to a cooling rack and let them cool completely before lifting them off the pan.
Cookies can be stored in an airtight container with wax paper between the layers.

Notes

Reconstitute dried blueberries by placing them in a small bowl and pour just enough hot water to cover and then let stand for about 15 minutes. Most of all, allow to drain well before proceeding with the recipe.

Dessert

Steps for making Pumpkin Apple Muffins with streusel topping

Standard Baking Cups VS Parchment Lotus Cups

Other Yummy Muffins You’ll Love:

Pumpkin Apple Streusel Muffins

Ingredients

Instructions

Notes

A Fabulous Fall Dessert

How to make a pear and rosemary compote

How to Remove a Bundt Cake From Its Pan

Other Fabulous Fall Inspired Desserts You’ll Love:

Pear Honey Rosemary Bundt Cake

Ingredients

Instructions

Notes

What is a Ciambella?

Ingredients for an Italian Lemon Sponge Cake

How to prepare a bundt pan for an Italian sponge cake

Other simple decorative Bundt cakes you might enjoy:

Ciambella, Italian Lemon Sponge Cake

Ingredients

Instructions

Candied Ginger

Lemon Glaze For Biscotti

You may also enjoy these other biscotti flavours

Candied Ginger, Lemon and Poppy Seed Biscotti

Equipment

Ingredients

Lemon Glaze

Instructions

Lemon Glaze

Notes

What are Amaretti cookies made of?

The Legend of the Amaretti cookie

How to make Soft Blueberry Amaretti cookies

Soft Blueberry Amaretti Cookies

Ingredients

Instructions

Notes

***How to make Soft Blueberry Amaretti* *cookies***