The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste, offering extra richness and a superbly moist texture.
This cake, with its subtle, toasted-nut flavor and moist, buttery texture, is one of the few things you won't be able to resist, especially when it's still warm from the oven. It's also delicious made with walnuts or almonds in place of the hazelnuts.