422 blanca recipes

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Linzer torte builds a press-in almond and clove dough into a tart shell, then crowns with raspberry preserves, fresh berries, sliced almonds, and a powdered sugar dust. Austrian classic from the city of Linz.

Ground beef and spinach scramble with eggs, Tabasco, and Parmesan, inspired by San Francisco's old-school Italian diners. A hearty one-skillet breakfast or dinner.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Linzer Augen are Austria's almond shortbread sandwich cookies: two tender, nutty rounds glued with apricot jam, the top cut with a little window that frames the glistening preserves under a snowfall of powdered sugar. A Christmas cookie tin classic.

Lemon Danish dandies are delicate butter cookies made with sieved hard-boiled eggs, lemon zest, and a whole blanched almond pressed into each one. Brushed with corn syrup for a glossy finish.

Moravian Christmas loaf is a soft yeast bread studded with raisins, currants, and citron, topped with sliced almonds. Traditional Pennsylvania Moravian holiday bread with an overnight sponge.

A decadent and delicious Passover layer cake. The center is filled with apricot preserves and the cake frosted with a rich whipped chocolate frosting.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Cherry with almonds are always a good combination, and this cake is very delicious with cherry and almonds mixing.

Thin, lacy Italian Florentine cookies loaded with nuts and candied orange peel in a caramelized cream base. Shatteringly crisp with just 6 ingredients. Drizzle with melted chocolate for the classic finish.

Traditional Austrian Topfenkuchen with a buttery pastry base and airy cottage cheese filling scented with lemon zest, topped with raisins and almonds. A classic European cheesecake baked into elegant squares.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.