1/2 cup thinly sliced almonds
3/4 cup granulated sugar
1 cup all-purpose flour
1/3 cup unsalted butter, room temperature
1/4 cup bittersweet dark chocolate, melted

Cooking Recipe:

Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the almonds, sugar, flour and butter. Pulse lightly until the almonds are ground and the mixture is homogenous. Place the mixture in a mixing bowl.

Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides. Use the tips of your fingers to gently flatten the tops of each scoop. Bake for 10 to 12 minutes. Remove from the oven and let cool to room temperature.

Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that , you know, the bowl just touches the water). Remove the melted chocolate from the heat. Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies. If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process. Use the remaining cookie halves to form the other half of the cookie "sandwich," pressing gently so that the chocolate adheres to both sides of the sandwich. Let rest until the chocolate has cooled, holding the cookies together.

3 egg yolks
1/4 cup sugar, plus a little more for sprinkling
3/4 cup semolina flour
3/4 cup tipo 00 flour
1 lemon, zested
1 teaspoon baking powder
Pinch salt
1/4 cup butter, melted and kept hot
1/4 cup raisins, rehydrated

Cooking Recipe:

Preheat the oven to 425 degrees F.
In a large bowl, combine the yolks and sugar and whisk well until the mixture is pale and fluffy.
In a separate bowl, combine the semolina flour, tipo 00 flour, lemon zest, baking powder and salt and mix well. Stir in the butter and mix well, then fold in the egg yolk mixture and mix well. Fold in the raisins and continue to mix to form a homogenous douggh . Roll the dough out to 1/4 inch thick and cut it into 2-inch lozenge or parallelogram shapes. Butter a cookie sheet and place the lozenges on the sheet. Bake for 12 minutes, or until golden brown and firm. Serve hot or at room temperature.