These pleasant little biscuits are from La Vita è Dolce, chef Letitia Clark’s new e book of Italian desserts. From panna cotta to Sicilian brioche and ice cream, her recipes are all particular person treats which can be simply good for having fun with on a sunny day with something from espresso to a negroni.
I like a culinary trompe-l’oeil, and I’ve seen and coveted these usually in pastry outlets in lots of elements of Italy. I fill my “peaches” with ricotta cream, although typically they’re stuffed with apricot (or peach) jam.
For the biscuits
Finely grated zest of 1 massive lemon
170g 00 or plain flour
1 tsp baking powder
100g floor almonds
For the filling