Marzipan made from pine nuts make this tart from The Dahlia Bakery Cookbook: Sweetness in Seattle unique. The rich, nutty filling is enveloped in a double layer of buttery tart dough, making it a delicious breakfast sweet or an elegant end to a meal.
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And now for something completely delicious: sweet, nutty marzipan made from pine nuts, sandwiched between two layers of tart dough. Great for breakfast on a cold morning.
Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine. But when it comes to the sweets, we're really talking.
Marzipan gets a lot of attention in December. You'll find it on cakes, tucked inside chocolates, and molded into festive shapes. Marzipan is even the name of a character in the Nutcracker ballet. But have you ever wondered about where marzipan comes from, what it's made of, and why we eat it?
Paying homage to a classic Christmas dinner, this treat isn't meat—it's totally sweet! It's a trompe l'oeil designed to look like a Christmas goose, made from decadent cake crumbled with frosting and covered with rich marzipan.
This confection may look like a pizza but has the soul (and ingredients) of a delicious dessert, comprised of pie crust heaped with sweet preserves, rounds of cheesecake filling and little marzipan "leaves" to mimic the look of a Neapolitan pie. The final result is pleasingly substantial, with a nice mix of textures and sweet and tart flavors--not to mention extremely fun to serve to unsuspecting guests.