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2. Bonnie Lynn Tempesta - Wikipedia

   en.wikipedia.org/wiki/Bonnie_Lynn_Tempesta

   Bonnie Tempesta, known as the "Queen of Biscotti". Bonnie Lynn Tempesta (née Bonnie Lynn Marcheschi; January 5, 1953 – September 25, 2014) was an American baker and businesswoman who helped pioneer the gourmet food movement in the United States. Called "the Queen of Biscotti." [1] [2] Tempesta "effectively started the national biscotti craze ...

3. Award-winning limoncello company in Ames thrives with ... - AOL

   www.aol.com/award-winning-limoncello-company...

   Limoncello Whiskey Sour. 1 ounce limoncello. 1 ounce whiskey. Squeeze from half of a lemon (about 1/2 ounce) Combine limoncello, whiskey and lemon juice in shaker with ice. Shake, strain and serve ...

4. Bake Better Cookies by Avoiding These 5 Common Mistakes - AOL

   www.aol.com/bake-better-cookies-avoiding-5...

   If you’re making cookies that are thin and crispy throughout, such as tuiles or biscotti, you don't need to refrigerate the dough. But in most other cases, even just 30 to 60 minutes in the ...

5. This Is Prue Leith’s Favorite Dessert — and You Can Make It ...

   www.aol.com/prue-leith-favorite-dessert-last...

   Sherry is the classic choice for an English trifle, but you can also opt to use amaretto, brandy, rum, limoncello, or a non-alcoholic option like a fruit syrup. Add a creamy layer.

6. Enrico Biscotti Company - Wikipedia

   en.wikipedia.org/wiki/Enrico_Biscotti_Company

   Enrico Biscotti Company is a bakery and restaurant in Pittsburgh.The main location is in the Strip District neighborhood. [2] The main product is biscotti. [2] It was featured in the film The Bread, My Sweet, a film by the then-wife of owner Larry Lagattuta [1] and also on Food Network.

7. Limoncello - Wikipedia

   en.wikipedia.org/wiki/Limoncello

   Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif .