Ans Recipe Finder

Dough 1 2/3 cups all-purpose flour (approximately 7 1/8 ounces) 1/3 cup powdered sugar 1/4 teaspoon kosher salt 1/2 cup unsalted butter, cut into 1/2-inch cubes, plus extra for greasing 1 large egg yolk 1 tablespoon cold water Filling 1 1/4 cups very finely ground blanched almond flour (approximately 4 1/3 ounces) 1/2 cup granulated sugar 1/3 cup all-purpose flour (approximately 1 1/2 ounces) 1/4 teaspoon kosher salt 1/2 cup unsalted butter, cubed, at room temperature 1/2 tea

For the Simple Syrup 1 cup granulated sugar ¾ cup water 1-2 lemon slices 1 tablespoon rose water For the Kunafeh ½ of a 16-ounce box of shredded phyllo dough (kataifi) thawed ½ cup whole-milk ricotta 2 cups shredded mozzarella cheese ¼ cup granulated sugar 1 stick unsalted butter melted Preheat the oven to 375°F. Grease an 11-inch round pan. To make the simple syrup, combine water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then lower

1 1/2 cups heavy whipping cream (360 ml) 8-ounce container of mascarpone cheese , at room temperature (225 g) 1/3 cup granulated sugar (67 g) 1 teaspoon vanilla extract (5 ml) 1 1/2 cups cold espresso , prepared (360 ml) 1 package Lady Fingers, Savoiardi brand available in the cookie aisle at your local grocery store or online Cocoa powder for dusting the top   Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradua