18 Traditional Italian Easter Recipes to Try

Italian Easter, or La Pasqua, is a celebration that unfolds slowly around a table laden with food. It’s not just one dish but a progression of courses, each with its own purpose and tradition. The meal starts with light antipasti to awaken the appetite, moves into rich pasta or soup (primi), and then arrives at the main course (secondi)—often lamb, prepared differently in every region.

Hearty vegetable sides (contorni) follow, and the meal concludes with symbolic, often spectacular, desserts (dolci).

The recipes here honor that structure. Some are iconic dishes you might know, like Pastiera or Abbacchio, while others are regional specialties that tell a story. Whether you’re planning a full Italian feast or just want to add one or two authentic dishes to your table, these 18 recipes will bring the spirit of an Italian Easter to your home.

Antipasti (Appetizers)

1. Torta Pasqualina (Ligurian Easter Pie)

This savory pie from Liguria is a true labor of love. Traditionally made with 33 ultrathin layers of dough (one for each year of Christ’s life), it’s filled with Swiss chard or spinach, a creamy cheese, and whole eggs that bake right into the filling. Slicing into it reveals beautiful pockets of egg.

Recipe Metadata:

Time to Make: 2 hours
Servings: 8

Ingredients:

• 2 batches of your favorite savory pastry dough or puff pastry
• 2 lbs Swiss chard or spinach, cleaned and chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 lb ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 6 large eggs

Recipe Steps:

• Preheat oven to 375°F. Grease a 9-inch springform pan.
• In a large skillet, sauté onion in olive oil until soft. Add chard and cook until wilted. Drain well, squeezing out excess liquid. Cool.
• In a bowl, mix ricotta, Parmigiano, nutmeg, salt, and pepper. Stir in cooled greens.
• Roll out pastry and line the pan with a thin layer, letting excess hang over the edge. Add half the filling and smooth the top.
• Using the back of a spoon, make 6 indentations in the filling. Carefully crack one egg into each well.
• Top with remaining filling. Cover with another pastry layer, seal edges, and cut vents.
• Bake for 50-60 minutes until deep golden brown. Cool 15 minutes before serving.

2. Pizza Rustica (Easter Cheese and Meat Pie)

Despite its name, this is not a pizza but a rich, savory pie from Campania. A flaky crust holds a decadent filling of eggs, creamy ricotta, and a medley of cured meats and cheeses. It’s traditionally served at Easter, often for the Monday picnic .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 10

Ingredients:

• 1 batch pie crust dough (for a double-crust 9-inch pie)
• 15 oz ricotta cheese
• 8 oz mozzarella cheese, diced
• 4 oz grated Pecorino Romano cheese
• 4 large eggs
• 4 oz diced salami
• 4 oz diced cooked ham
• 4 oz diced provolone cheese
• 1/2 tsp black pepper

Recipe Steps:

• Preheat oven to 375°F. Roll out half the dough and line a 9-inch pie plate.
• In a large bowl, beat ricotta and eggs until smooth. Stir in all remaining ingredients (Pecorino, mozzarella, provolone, salami, ham, pepper).
• Pour filling into the crust. Roll out remaining dough, place over filling, and crimp edges to seal. Cut steam vents in the top.
• Bake for 45-55 minutes until the crust is golden and the filling is set. Cool completely before slicing and serving at room temperature.

3. Casatiello (Neapolitan Easter Bread)

This rich, savory bread from Naples is as much a centerpiece as it is an antipasto. The soft, lard-enriched dough is studded with cubes of cheese and cured meats, and perhaps its most iconic feature is the whole eggs nestled into the top, held in place by strips of dough forming a cross.

Recipe Metadata:

Time to Make: 3 hours 30 minutes
Servings: 12

Ingredients:

• 4 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup warm water
• 1/2 cup lard or softened butter, plus more for greasing
• 1 tsp salt
• 1 tsp black pepper
• 1 cup grated Pecorino Romano cheese
• 4 oz diced salami
• 4 oz diced provolone cheese
• 6 eggs (4 for dough, 2 for decoration, raw)
• 1 egg beaten with water for egg wash

Recipe Steps:

• Dissolve yeast in warm water with a pinch of sugar and let stand 10 minutes.
• On a work surface, mix flour, salt, and pepper. Make a well, add 4 eggs, lard, and yeast mixture. Knead until smooth.
• Knead in Pecorino, salami, and provolone. Place dough in a greased bowl, cover, and let rise 2 hours.
• Punch down dough. Grease a 9-inch tube or ring pan. Shape dough into a log and place in the pan. Press 2 raw eggs into the top, securing with strips of dough.
• Cover and let rise 1 hour. Preheat oven to 375°F. Brush with egg wash.
• Bake 45-50 minutes until golden. Cool completely before slicing.

4. Uova alla Monachina (Stuffed and Fried Eggs)

Originally from Naples, these “little nun” eggs are a unique and impressive appetizer. Hard-boiled eggs are halved, filled with a thick, cheesy béchamel, reassembled, breaded, and fried until golden and crispy. The result is a creamy, crunchy, and utterly delicious bite.

Recipe Metadata:

Time to Make: 1 hour 10 minutes
Servings: 6

Ingredients:

• 6 large eggs
• For the béchamel: 1 ½ tbsp butter, 1 ½ tbsp flour, ¾ cup whole milk, ¼ cup grated Parmigiano, salt, nutmeg
• For breading: flour, 2 beaten eggs, breadcrumbs
• Peanut oil for frying

Recipe Steps:

• Hard-boil the eggs for 10 minutes, then cool and peel. Cut them in half lengthwise and remove the yolks.
• Make a thick béchamel: melt butter, whisk in flour, cook 1 minute. Slowly whisk in milk and cook until very thick. Remove from heat, stir in Parmigiano and the cooked yolks. Blend until smooth. Season with salt and nutmeg.
• Spoon or pipe the filling into the egg white halves. Gently press the halves back together to form whole eggs. Place in the freezer for 10-15 minutes to firm up.
• Set up a breading station: flour, beaten eggs, and breadcrumbs. Dip each chilled egg first in flour, then in egg, then in breadcrumbs. Repeat the egg and breadcrumb dip for a double coating.
• Heat oil to 350°F. Fry the eggs in batches for 2-3 minutes until golden and crispy. Drain on paper towels and serve hot.

5. Uova Sode in Salsa Verde (Hard-Boiled Eggs with Green Sauce)

Sometimes the simplest dishes are the most elegant. This classic Italian appetizer lets the humble hard-boiled egg shine by pairing it with a vibrant, piquant salsa verde made from parsley, capers, anchovies, and garlic. It’s a fresh and flavorful start to the meal.

Recipe Metadata:

Time to Make: 20 minutes
Servings: 6

Ingredients:

• 6 large eggs
• 1 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• 2 tbsp capers, rinsed and chopped
• 2 anchovy fillets, minced
• 1/2 cup extra virgin olive oil
• 2 tbsp white wine vinegar or lemon juice
• Salt and pepper to taste

Recipe Steps:

• Place eggs in a pot, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Cool in an ice bath, then peel and slice in half lengthwise.
• To make the salsa verde, combine parsley, garlic, capers, and anchovies in a bowl. Whisk in olive oil and vinegar until well combined. Season with salt and pepper.
• Arrange the egg halves on a platter, spoon the salsa verde generously over them, and serve.

6. Crostini Coi Fegatini (Tuscan Chicken Liver Pâté)

In Tuscany, Easter dinner often begins with these simple but luxurious crostini. A soft, buttery pâté made from chicken livers is spread onto slices of crusty, saltless Tuscan bread. The rich, savory flavor of the pâté is a perfect match for the plain bread .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 8

Ingredients:

• 1 lb chicken livers, trimmed
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 2 anchovy fillets
• 2 tbsp capers, rinsed
• 1/4 cup chicken broth
• Salt and pepper to taste
• 1 baguette or Tuscan bread, sliced and toasted

Recipe Steps:

• Rinse chicken livers and pat dry. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft.
• Add chicken livers and cook until browned on the outside but still slightly pink inside, about 5-7 minutes.
• Add white wine and let it evaporate for 2 minutes.
• Transfer the mixture to a food processor. Add anchovies, capers, and chicken broth. Pulse until smooth but still with some texture. Season with salt and pepper.
• Serve at room temperature spread on toasted bread slices.

Primi Piatti (First Courses)

7. Lasagne agli Asparagi (Asparagus Lasagna)

This is a perfect springtime lasagna, lighter than the classic meat version. Sheets of pasta are layered with a creamy béchamel, sautéed asparagus, and rich cheeses. It’s a wonderful way to feature one of the season’s finest vegetables .

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 8

Ingredients:

• 1 lb fresh lasagna sheets
• 2 lbs asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp butter
• 4 cups whole milk
• 6 tbsp butter
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp nutmeg
• 1 cup grated Parmigiano-Reggiano cheese
• 8 oz mozzarella cheese, shredded

Recipe Steps:

• Make béchamel: In a saucepan, melt 6 tbsp butter. Whisk in flour and cook for 2 minutes. Gradually whisk in milk, bring to a simmer, and cook until thickened. Season with salt and nutmeg. Remove from heat.
• In a skillet, melt 2 tbsp butter. Add asparagus and sauté for 3-4 minutes until tender-crisp.
• Preheat oven to 375°F. Spread a thin layer of béchamel in a 9×13 baking dish.
• Layer with pasta sheets, then asparagus, béchamel, Parmigiano, and mozzarella. Repeat layers, ending with a layer of pasta topped with béchamel and a final sprinkle of Parmigiano.
• Cover with foil and bake 30 minutes. Remove foil and bake 10-15 minutes more until golden and bubbly. Let rest 10 minutes before serving.

8. Stracciatella alla Romana (Roman Egg Drop Soup)

Despite Rome’s reputation for hearty food, this delicate soup is a local Easter tradition. It’s essentially a rich, homemade broth into which a mixture of beaten eggs, grated Parmigiano, and a touch of lemon zest is whisked, forming beautiful little “rags” (stracce) of egg. It’s light, comforting, and leaves room for the courses to come .

Recipe Metadata:

Time to Make: 20 minutes (with pre-made broth)
Servings: 4

Ingredients:

• 6 cups high-quality chicken or beef broth
• 3 large eggs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tbsp semolina flour or fine breadcrumbs (optional)
• 1 tbsp fresh parsley, chopped
• Pinch of nutmeg
• Lemon zest to taste

Recipe Steps:

• Bring the broth to a gentle simmer in a large pot.
• In a bowl, whisk the eggs until frothy. Whisk in the Parmigiano, parsley, nutmeg, and lemon zest. Add the semolina or breadcrumbs if using; this helps the stracciatella hold together.
• Slowly pour the egg mixture into the simmering broth while stirring constantly with a fork or whisk. The egg will form small curds immediately.
• Remove from heat, let it rest for one minute, and serve hot with an extra sprinkle of cheese.

9. Sciusceddu (Messina-Style Easter Soup)

This unique and hearty dish from Messina, Sicily, is less a soup and more a savory soufflé in broth. Small, delicate meatballs are simmered in a rich broth, then topped with a fluffy mixture of ricotta and beaten egg whites. It bakes briefly until puffed and golden, creating an impressive and comforting one-dish meal .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 6

Ingredients:

• For the meatballs: 1/2 lb ground beef, 1/4 cup breadcrumbs, 1 egg, 1/4 cup grated Pecorino, parsley, salt, pepper
• For the soup: 6 cups beef broth
• For the topping: 1 cup ricotta cheese, 4 eggs (separated), 1/2 cup grated Parmigiano, salt, pepper

Recipe Steps:

• Combine all meatball ingredients and roll into very small (marble-sized) meatballs. Drop them into simmering beef broth and cook for 10 minutes.
• For the topping, beat the ricotta with the egg yolks, Parmigiano, salt, and pepper until smooth.
• In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the ricotta mixture.
• Ladle the broth and meatballs into individual oven-safe bowls. Top each with a generous dollop of the ricotta mixture.
• Place the bowls under a preheated broiler for 2-3 minutes, until the tops are puffed and golden brown. Serve immediately.

Secondi Piatti (Main Courses)

10. Abbacchio alla Romana (Roman-Style Roast Lamb)

This is the quintessential Easter dish in Rome. “Abbacchio” refers to a young, milk-fed lamb, which is roasted with rosemary, garlic, and white wine. The finishing touch is a classic Roman addition: a piquant sauce of anchovies, garlic, and vinegar, which melts into the pan juices, adding incredible depth and umami .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 4-6

Ingredients:

• 3-4 lbs lamb shoulder or leg, cut into pieces
• 4 tbsp olive oil
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup dry white wine
• 4 anchovy fillets
• 2 tbsp red wine vinegar
• Salt and pepper

Recipe Steps:

• Season lamb pieces generously with salt and pepper.
• In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb on all sides, working in batches. Remove lamb and set aside.
• Pour off excess fat, leaving about 2 tbsp. Add garlic and rosemary, cook for 1 minute. Add the wine and scrape up any browned bits from the bottom.
• Return lamb to the pot, cover, and simmer gently for about 1 hour, or until the lamb is tender.
• In a small bowl, mash the anchovy fillets with the vinegar to form a paste. Stir this mixture into the pot during the last 10 minutes of cooking. Serve hot.

11. Agnello Brodettato (Roman Easter Lamb Stew)

Another Roman classic for Easter, this lamb stew is finished with a simple yet magical sauce of beaten eggs and lemon juice. The sauce is stirred in at the last minute, thickening slightly and adding a bright, fresh flavor that perfectly balances the richness of the lamb. The eggs and lemon are both potent symbols of spring and rebirth .

Recipe Metadata:

Time to Make: 2 hours
Servings: 4-6

Ingredients:

• 2 lbs lamb shoulder or stew meat, cubed
• 3 tbsp olive oil
• 1 onion, chopped
• 1/2 cup dry white wine
• 2 cups hot water or broth
• Salt and pepper
• 2 egg yolks
• 2 tbsp fresh lemon juice
• Zest of 1 lemon

Recipe Steps:

• In a large pot, heat olive oil and brown the lamb on all sides. Add the onion and cook until softened.
• Add the white wine and let it evaporate. Add the hot water or broth, season with salt and pepper, cover, and simmer gently for about 1.5 hours, until the lamb is very tender.
• In a small bowl, whisk the egg yolks with the lemon juice and zest. Just before serving, remove the pot from the heat. Slowly whisk a ladleful of the hot stew broth into the egg mixture to temper it.
• Pour the tempered egg mixture back into the pot, stirring constantly until the sauce thickens slightly. Do not let it boil. Serve immediately.

12. Costolette d’Abbacchio Fritte (Breaded Lamb Chops)

For a simpler but no less delicious main course, these Roman-style breaded lamb chops are a perfect choice. Tender rib chops are coated in a simple breading and fried until golden and crisp. They are elegant, satisfying, and cook much faster than a roast .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 4

Ingredients:

• 8-12 lamb rib chops (about 2 per person)
• Salt and pepper
• Flour, for dredging
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs
• ½ cup grated Parmigiano-Reggiano cheese
• Olive oil or vegetable oil for frying
• Lemon wedges for serving

Recipe Steps:

• Season the lamb chops with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmigiano.
• Dredge each chop first in flour, then dip in egg, letting excess drip off, and finally coat thoroughly with the breadcrumb mixture. Press the breading to adhere.
• Heat about ½ inch of oil in a large skillet over medium-high heat. Fry the chops in batches for 2-3 minutes per side, until golden brown and cooked to your liking.
• Drain on paper towels and serve immediately with lemon wedges.

Contorni (Side Dishes)

13. Vignarola (Roman Spring Vegetable Stew)

Vignarola is Rome’s ultimate celebration of spring. It’s a simple, slow-cooked stew of artichokes, fresh fava beans, and peas, simmered with a little pancetta and white wine until the vegetables are incredibly tender and their flavors have melded into one glorious, sweet dish .

Recipe Metadata:

Time to Make: 1 hour
Servings: 6

Ingredients:

• 4 artichokes, cleaned and quartered
• 2 cups shelled fresh fava beans (from about 2 lbs pods)
• 2 cups shelled fresh peas (from about 2 lbs pods)
• 2 tbsp olive oil
• 2 oz pancetta, diced
• 1 small onion, chopped
• 1/2 cup white wine
• Salt and pepper

Recipe Steps:

• To prepare the artichokes, remove the tough outer leaves, trim the stems, and cut off the spiky tops. Cut into quarters and remove the fuzzy choke. Place in water with lemon juice.
• In a large, heavy skillet, heat olive oil over medium heat. Add pancetta and onion and cook until the onion is soft.
• Drain the artichokes and add them to the pan. Cook for 5 minutes, then add the white wine and let it evaporate.
• Add the fava beans and about 1/2 cup of water. Cover and simmer gently for 20 minutes.
• Add the peas, cover, and cook for another 10-15 minutes, until all vegetables are very tender. Season with salt and pepper. Serve warm or at room temperature.

14. Carciofi alla Romana (Roman-Style Artichokes)

This is one of Rome’s most famous vegetable dishes. Whole artichokes are stuffed with a mixture of garlic, mint, and parsley, then braised gently in olive oil and water until they become meltingly tender. They are served at room temperature, allowing the flavors to develop fully.

Recipe Metadata:

Time to Make: 1 hour
Servings: 4

Ingredients:

• 4 large globe artichokes
• 1 lemon, halved
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 cup olive oil
• Salt and pepper

Recipe Steps:

• Prepare the artichokes: remove outer leaves, trim the stem, and cut off the top 1 inch. Rub all cut surfaces with lemon to prevent browning. Gently spread the leaves and scoop out the fuzzy choke with a spoon.
• In a small bowl, mix mint, parsley, and garlic. Stuff this mixture between the leaves of each artichoke.
• Place the artichokes upright in a pot just large enough to hold them. Add the olive oil, water to come about 1 inch up the sides, salt, and pepper.
• Cover and simmer gently for 30-45 minutes, until a leaf pulls out easily and the heart is tender. Serve at room temperature with the cooking liquid spooned over.

15. Carciofi alla Giudia (Jewish-Style Artichokes)

A true Roman-Jewish specialty, these artichokes are a thing of beauty. They are fried twice—first gently to soften, then at a higher temperature so the leaves open up like a flower and become impossibly crispy, while the heart remains tender. They are seasoned simply with salt and best eaten immediately with your hands .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 4

Ingredients:

• 4 large globe artichokes, with stems attached
• 1 lemon, halved
• Olive oil, for frying
• Salt to taste

Recipe Steps:

• Trim the artichokes, removing the toughest outer leaves and trimming the stem. Use a knife to trim the base and peel the stem. Rub with lemon.
• Gently pound the artichoke on a work surface to open the leaves slightly.
• In a deep, heavy pot, heat several inches of olive oil to 300°F. Gently fry the artichokes for about 5-7 minutes, until they are softened but not browned. Drain on paper towels.
• Increase the oil temperature to 350°F. Using tongs, carefully place the artichokes back in the oil, pressing them down gently to encourage the leaves to splay open. Fry for another 3-5 minutes until deep golden brown and very crispy.
• Drain on paper towels, sprinkle generously with salt, and serve immediately.

16. Fagiolini in Umido (Green Beans in Tomato Sauce)

This is one of those simple, comforting side dishes found all over Italy. Fresh green beans are simmered gently in a light tomato sauce until they are very tender and have absorbed all the flavor. It’s a perfect, unpretentious accompaniment to lamb .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 4

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cups tomato puree or crushed tomatoes
• Salt and pepper

Recipe Steps:

• In a skillet or pot wide enough to hold the beans, heat the olive oil over medium heat. Add the onion and cook until soft.
• Add the green beans and toss to coat in the oil for a minute.
• Add the tomato puree, season with salt and pepper, and bring to a simmer.
• Cover and cook over low heat for 20-25 minutes, or until the beans are very tender. If the sauce becomes too thick, add a little water. Serve warm.

Dolci (Desserts)

17. Pastiera Napoletana (Neapolitan Easter Wheat Pie)

Pastiera is the undisputed queen of the Neapolitan Easter table. It’s a profoundly aromatic and creamy pie with a filling made from cooked wheat berries, fresh ricotta, eggs, and candied fruit, all perfumed with orange blossom water and cinnamon. It’s traditionally made days in advance, as the flavors need time to meld and mellow .

Recipe Metadata:

Time to Make: 3 hours (plus overnight resting)
Servings: 10

Ingredients:

• For the crust: 2 cups flour, 1/2 cup sugar, 1/2 cup butter, 2 egg yolks, 1 tsp vanilla, lemon zest
• For the filling: 1 cup cooked wheat berries, 15 oz ricotta, 1 1/4 cups sugar, 3 eggs, 1/2 cup candied citron/orange peel, 1 tsp orange blossom water, 1 tsp cinnamon, 1/2 cup milk

Recipe Steps:

• Make the crust: combine flour and sugar, cut in butter until crumbly. Add egg yolks, vanilla, and zest; form into a disk. Chill for 1 hour.
• Make the filling: In a large bowl, beat ricotta and sugar until smooth. Beat in eggs one at a time. Stir in cooked wheat, candied peel, orange blossom water, cinnamon, and milk. Let rest for 1 hour.
• Preheat oven to 375°F. Roll out 2/3 of the dough and line a 9-inch tart or springform pan. Pour in the filling.
• Roll out remaining dough, cut into strips, and arrange in a lattice pattern over the filling.
• Bake for 60-70 minutes until the crust is golden and the filling is set. Cool completely, then refrigerate overnight before serving. Serve at room temperature.

18. Colomba di Pasqua (Easter Dove Cake)

Colomba is Italy’s quintessential Easter dessert, the springtime counterpart to Christmas panettone. This soft, yeasted cake is shaped like a dove (a symbol of peace) and studded with candied orange peel. The top is coated with a crunchy glaze of almonds and sugar. It’s enjoyed with coffee, wine, or simply on its own .

Recipe Metadata:

Time to Make: 4-5 hours
Servings: 10

Ingredients:

• For the first dough: 1 cup flour, 1/2 cup warm water, 1 packet yeast, 1 tbsp sugar
• For the second dough: 2 1/2 cups flour, 3/4 cup sugar, 3 egg yolks, 1/2 cup softened butter, 1 tsp vanilla, 1/2 cup candied orange peel
• For the glaze: 1/2 cup egg whites, 1/2 cup sugar, 3/4 cup almond flour, whole almonds

Recipe Steps:

• First dough: mix the ingredients and let rise, covered, for 1 hour.
• Second dough: in a stand mixer, combine the first dough with the 2 1/2 cups flour, sugar, egg yolks, butter, and vanilla. Knead for 10 minutes. Mix in the candied orange peel. Cover and let rise for 2 hours.
• Shape the dough into a dove shape (or use a colomba mold) on a baking sheet. Cover and let rise for another hour.
• Preheat oven to 350°F. For the glaze, beat egg whites with sugar until frothy, then fold in almond flour. Spread over the dove and sprinkle with whole almonds.
• Bake for 40-45 minutes, covering with foil if it browns too quickly. Cool completely before serving.