Prepare the dough with 1 egg, the butter, flour and spoon water. Everything is kneaded very well. Roll out until a crust to cover a medium-sized pan or cake form. The bottom of the tray omazva with

Peeled and cut into not very thick cubes put apples in a bowl with water and lemon juice to not turn black. In a small saucepan or deep tiganche put drained apples with 4 tbsp sugar and liqueur. Stew

Beat the butter, sugar and egg cream. Add the sifted flour mixed with cocoa, baking powder and vanilla. Put the cream, milk and almonds. Stir and pour into greased with butter and sprinkled with flour

125 g sugared almonds and the icing sugar mixed with 3 yolks, add 20 g of rum, 50 g chopped canned orange peel and 125 g of flour was added carefully 5 egg whites of the snow, the mixture was poured

Fawning shape with removable bottom and place the dough for tart, mixed with the above products. Bake about 25 minutes at 180 C, taking care not too dry. Filling products mix and cook on fire to

Panforte is a round cake made of fresh almonds, candied fruit (mainly citrus peels), spices and honey. Consumed cut into very thin slices with a glass of Italian wine - preferably sweet. Hazelnuts and

Sugar, the butter, syrup and condensed milk mix in a medium saucepan. Stir over medium heat until sugar is melted. Allow to boil without stirring more, the fire fell and boil 5 minutes. Removing the

The butter mix with sugar. Add egg yolks, juice oranges (such as 3 tbsp aside for the glaze), zest of 1 orange, soda, flour, ground almonds and finally beaten egg whites. Pour the mixture into a

Sugar and yolks are broken down to produce a light foam, add the beaten whites of hard, ground almonds and shredded biscuits, pour the mixture into coated with the butter form and bake in oven weak.

Yolks are broken down by 1 and 1/4 cup (250 g) powdered sugar until foaming, add boiled, peeled and grated almonds, grated lemon peel, grated carrots, flour sifted with baking soda, and finally the

Candied fruit finely chop the almonds are ground clean, grate zest. All products are placed in the evening before baking in a warm room. The next day, the flour is sifted, make a "well", in which the