Servings: 2 loafs
Prep Time: 10 minutes
Wait Time: About 8-24 hours
Cook Time: 55 minutes

INGREDIENTS:
4 cups (512g) All-purpose flour
1 teaspoon kosher salt
1/2 teaspoon instant yeast
1 3/4 cups cool water

INSTRUCTIONS:
In a large bowl that is not metal, mix the flour, salt, yeast, and water in a large bowl. Stir, and then use your hands or a dough whisk to mix and form a sticky dough.

You will want to work the dough just enough to incorporate all the flour.

Cover the bowl with plastic wrap, or bowl covers and let it rest at room temperature for 8 hours or overnight. It will become bubbly and rise quite a bit.

After your dough has risen, either divide it into two loafs or leave it as is.

Lightly grease your loaf dish(s), preferably glass, and transfer the dough to evenly to them.

Let the dough rest for 1 hour.

After an hour, cover each loaf dish with foil and place into a cool oven.

Preheat your oven to 425°F and bake for 40 minutes.

After 40 minutes, uncover and bake for 10-15 minutes to brown the top.

Remove the loaf from the pan and place onto a cooling rack for 1 hour.

Slice and enjoy!

Notes: Feel free to add 2 tablespoons of rosemary and some garlic to the dough mix to add some more flavor.

Serves: 10 People
Prep Time: 10 Minutes
Cook Time: 1:10 Hours

INGREDIENTS:
3 very ripe bananas
1 egg at room temperature
1/3 cup roasted almond butter
3 tablespoons melted and cooled coconut oil
3/4 cup sugar
1/2 teaspoon kosher salt
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup almond flour
1 cup All-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips

INSTRUCTIONS:
Preheat the oven to 350 degrees F. Lightly brush the inside of a 10 by 5 inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.

In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond butter, coconut oil, sugar,
milk and vanilla until smooth and incorporated. Add the almond flour, flour, baking soda, salt and cinnamon. Use a rubber spatula to stir until combined. Stir in the chocolate chips.

Pour the batter into the prepared pan. Bake for about 1 hour and 5 minutes to 1 hour and 10 minutes or until the bread is firm to the touch and a tooth pick inserted in the center comes out with very few crumbs. Allow to cool for 30 minutes in the pan resting on it’s side. Loosen the edges with a knife and remove to a wire rack to cool completely. Bread will keep for 4 days at room temperature or can be sliced and frozen for up to a month

Serves: 4 People (Makes 4 small pizzas)
Prep Time: 10 minutes

INGREDIENTS:
1 cup warm water
1 teaspoon instant dry yeast
1 teaspoon honey
2 1/4 cups flour
1 teaspoon kosher salt
extra virgin olive oil

INSTRUCTIONS:
To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and start to bubble.

Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to comes together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add an extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size.

Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball and allow the dough to proof for an additional 1 hour.

The dough is now ready to use.

Preheat the oven and pizza stone to 500 degrees F.

On a pizza peel, dust with semolina flour or corn meal and shape your dough.

Top with your favorite pizza toppings and slide you pizza onto your pizza stone.

Bake for about 10 minutes.

Remove your pizza with the peel and transfer to a cooling rack.

Enjoy!

Servings: About 30 cookies
Prep Time: 10 minutes
Cook Time: 45 minutes

INGREDIENTS
2 cups All-purpose flour sifted
3/4 cup granulated sugar
1 tablespoon honey
1 teaspoon baking powder
1 teaspoon grated orange zest 
1/2 teaspoon almond extract
2 eggs
4.5 ounces raw unpeeled almonds

INSTRUCTIONS
Preheat the oven to 355 degrees F

In a large bowl, combine the dry ingredients.

Add the eggs, honey, orange zest, amaretto and mix all the ingredients.

Once you have a crumbly, soft mixture, add the almonds.

Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 12 inches long, and 2 inches wide.

Wet your hands, it will be easier to shape the dough.

Place the logs on a baking sheet lined with parchment paper or with a silicone mat.

Bake for 30 minutes, until golden brown.

Remove the logs from the oven and let them cool for about 10 minutes before slicing.

Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1/2 inch slices.

Put the cookies back on the baking sheet and bake them for 10-15 minutes.

Remove the cantucci from the oven and let them cool on a wire rack.

Store them in a sealed container for several weeks.

Enjoy!