text:  a couple of pine nuts, and a little powdered sugar. It's a very simple, simple dessert to make, but visually it looks great, and it is wonderfully tasty, especially, like, on day two, you know, once it gets to kind of settle in. Yeah. And for people who, you know, are trying, say, this crostata della Nonna, page 78, what advice do you have for people, you know, who haven't tried these before? Like, are there certain keys to getting it right?