One of the great chafes of life is lost food. When my family visited Italy in nineteen ninety and seven, we ate some really good cookies in Sienna. They were crisp on the outside, soft on the inside with perfect almond flavor, the kind the explodes in your mouth and then slowly dissipates. Fuckhead that I am, I failed to write down the name of the brand or even the type of cookie, and ever since whenever I visit a store selling Italian products I look for the cookies. I also ask Italians that I meet about Sienna cookies and they give me blank looks. The cookies are probably really from Palermo or something. Anyway, in addition to looking through Euro-stores, I check out cookie cookbooks. I saw something promising in the King Arthur Flour Cookie Companion and made them. The cookies were okay, but not the Sienna cookies. The King Arthur book on the other hand is great. It gives lots of detail on tools, preperation, the science of cookie cooking and variations, such as how to make a cakey vs. a fudgy brownie. None of this guidance made me a better cookie chef, but I think I am missing a baking gene. When my wife made cookies from the book, they were excellent, so check it out.