In Sicily, we drove through the Zafferana Etnea area (below), which is known for both its pistachio and honey production. We took a gondola ride to the freezing peak of the active volcano Mount Etna, which has one of the most unusual and spectacular landscape vistas I’d ever seen. Volcanic rock peeked through snow, and the sparkling sea was in the distance all around. The lodge at the top offered a tasting table with several types of local honey. My favorite was the pistachio-flavored one, which inspired this shortbread dessert.
Press the crumbly mixture into an 8 x 8-in (20 x 20-cm) baking dish. Use a small cup as a rolling pin to flatten the top.
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