I made this bread from a recipe in the Sunset Italian Cook Book published in 1972 when I worked in the test kitchens. It was edited by Jerry Anne DiVecchio. A larger 12 x 15-inch baking sheet would have allowed the birds wings to spread more. The wings are studded with almonds over chunks of almond paste and sprinkled with sugar.
My version of Colomba di Pasqua – the Dove of Easter, a bread of Italy. Delightfully delicious with lemon and almond flavors. Enjoy your holiday! Especially our family in Naples. Happy Easter!
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