Author: Alessandra Zenucchi

Crumbly nut balls of hazelnuts and almonds, egg-free, sandwiched in pairs with tempered dark couverture.

Moist almond cookies with lemon juice and lemon zest, cut into crescents and dipped while still warm in a fine sugar icing.

Melt-in-the-mouth spritz cookies with cinnamon, coloured fir green, piped as little trees, filled with plum jam and decorated…

Nutty wholemeal cookies made with spelt flour, almonds and cinnamon, cut into snowflake stars, half dipped in dark couverture and…

A letter cake that says «BOO»: two layers of marbled shortcrust pastry, mascarpone lemon cream, frozen Halloween figures around…

Shortcrust pastry cookies with Royal icing: how to mix the icing, adjust the consistency for outlines and fills, and decorate…

Skulls, pumpkins, spiders and gravestones made from shortcrust pastry scraps, baked in a silicone mold and coated with a glossy…

One kilo of leftover cake makes 36 monster balls: bound with ganache or cream cheese, rolled in couverture and decorated as a…

A cocoa cake with a surprise: every slice hides a ghost, a pumpkin and a bat made from colourful sponge batter. Topped with…

Spiders, skulls, gravestones and pumpkins made from light, dark or marbled shortcrust pastry, with a core of berry jam. No…

A country bread made with Ruchmehl and whole milk, with a crisp crust and a flour wheat ear pattern, step by step from kneading…

Moist spelt wholegrain rolls with a crispy grain crust: the scalded starter keeps the crumb moist, and the steam in the oven…