The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
This recipe from master baker Norman Love of the Ritz-Carlton brings us this rich, dense pound cake that gets its tang from lemon peel. Easy to make, it's a delightful addition to the holiday buffet and also great for gift giving.
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Copyright 1999 Lynne Rossetto Kasper.