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Looking back on my childhood, I now realize just how lucky I was growing up in a multicultural family. Both my sisters married men from ethnic backgrounds, one Greek and the other Italian.

My stepmom is also of Italian origin and provides me with the most wonderful memories of Italian cooking, especially traditional desserts.

Although these are traditional, they can be eaten at any time. Italian desserts are no longer reserved for those of Italian origin to enjoy; now they're becoming increasingly popular and readily available.

But nothing compares to those made by people of true Italian origin. Secrets and exclusive recipes are passed from generation to generation, becoming desserts that are created all year round to love and enjoy.
Here are three of my most favorite traditional Italian deserts and pastries.

BISCOTTI

Traditional Italian Biscotti is my favorite but try as I might, I cannot get it to turn out the way in which my stepmom can. I've watched and helped dozens of times, but when I attempt to create it solo, it's never the same. This traditional biscuit is not as sweet as has become the more popular variation, but slightly savory yet still crunchy. Enjoy Biscotti with a hot cup of coffee or a glass of red wine.

I'm including the traditional recipe for Biscotti as it's my favorite. It can be enjoyed any time and other flavors such as chocolate can be added for extra taste.

1 cup whole almonds-toasted then chopped rough
1 teaspoon baking powder
1/8 teaspoon salt
2 cups self raising flour
cup white sugar
3 eggs
1 teaspoon vanilla essence
teaspoon almond essence

1)Toast almonds on a baking tray in an oven set at 350 degree (F) or 180 degrees (c) until they're lightly golden. Allow to cool then chop roughly.
2)Beat the eggs, vanilla and almond essence together
3)Combine the flour, sugar, baking powder and salt then beat until blended, add the egg mixture gradually to this.
4)Add the almonds while you're mixing. You will notice dough is beginning to form.
5)Split the dough in two; roll each section into a roll about 25 cm long and 6cm wide.
6)Place a piece of baking paper on tray; lay each log onto the paper.
7)The rolls will spread while baking so place a small distance apart. Bake for 35-40. Remove rolls; allow to cool a bit then bake again for a further 10 minutes.

Double baking makes the biscotti crisper and removes all moisture from the biscuit.

PANETTONE

My boss, being of Italian origin gives me a box of Panettone every year for Christmas. Panettone is a traditional Christmas

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