UGLY BUT TASTY (BRUTTI MA BUONI)

125 g hazelnuts [0.276 lb]
125 g almonds [0.276 lb]
250 g sugar [0.551 lb]
3 n egg whites
a pinch of ammonium carbonate

Beat the egg whites until stiff (I recommend: not too stiff!). Chop hazelnuts and almonds in order to obtain a grain.

Combine the sugar and grain first, then the egg whites, finally the ammonia; cook over medium heat for about 20 minutes, until it takes on a brownish color.

Place on a baking tray (or a foil of parchment paper) so as to cool the mixture, once lukewarm, roll into balls with a spoon dipped in cold water (so it does not stick!).

Place the balls in the oven for about 15 minutes at 180 degrees [356 f].


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android

CANTUCCI (Biscuits from Prato)
1350 g sugar [3 lb]
650 g almonds [1.433 lb]
550 g eggs [1.213 lb]
80 g milk powder [0.176 lb]
1500 g Flour [3.307 lb]
17 g Baking [0.037 lb]
Vanilla extract
Salt
Essence of Anise
Preparation

Mix the ingredients in a container until you get an even mix.

Form strands to be glossed with an egg to give color to the biscuits.

Put everything on baking paper and bake for 20 minutes at 200 degrees [392 f]. (It should be baked in a preheated oven already at temperature and avoid opening it until done.)

Remove from the oven and with a wet knife cut the hot strands at an angle of about 30 degrees every centimeter.


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android

KRUMIRI

175 g flour [0.386 lb]
Zest of a lemon
75 g ground cornmeal [0.165 lb]
75 g icing sugar [0.165 lb]
150 g butter [0.331 lb]
2 egg yolks
Vanilla extract for cakes

Grind the corn meal and procure icing sugar.

Mix all ingredients in a blender.

When the mixture is well blended, put it into a pastry bag.

Form on a baking pan (with parchment paper) cookies; a few centimeters long.

Bake all at 200 degrees C [392 f] for less than 20 minutes.

Allow to cool.


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android

BEANS OF THE DEAD also called in Italy FAVA DEI MORTI

125 g raw almonds [0.276 lb]
125 g hazelnuts [0.276 lb]
375 g sugar [0.827 lb]
25 g flour [0.055 lb]
2 egg whites
Anise

Put all ingredients in a blender except for the egg whites.

Finely grind and then slowly add the egg white. Continue to knead.

Leave the mixture for at least 2 hours.

Make rolls of 0.5 cm and cut them so as to form balls.

Place them on a baking pan (with parchment paper). Allow to stand for 2/3 hours.

Bake for 15/20 minutes in an oven at 150 degrees [302 ] (better if it’s ventilated).


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android

SAVOIARDI COOKIES

175 g sugar [[0.386 lb]
100 g flour [0.220 lb]
Vanilla extract for cakes
100 g corn starch [0.220 lb]
3 eggs
1 egg yolk
Icing sugar

Beat the eggs and sugar until having an even mix.

Add the sifted flour together with the vanilla. Stir slowly.

Finally add the starch, stirring constantly.

Put the mixture into a pastry bag and on a greaseproof paper form many cookies in the shape of ladyfingers.

Before baking, sprinkle the cookies with plenty of icing sugar.

Bake at 180 degrees [356 f] for 20 minutes.


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android

COCONUT COOKIES also called in Italy Biscotti al cocco

150 g sugar [0.331 lb]
2 eggs
A pinch of salt
40 g flour [0.088 lb]
125 g coconut [0.276 lb]

Combine the sugar, salt, flour and coconut, add the eggs and knead with your hands so the mixture is even.

Let the mixture stand for 30 minutes to dry.

Fill a pastry bag and form on a baking pan, covered with a layer of baking paper, small cones of dough.

Allow to stand for one day. Bake at 200 degrees [392 f] for 10 minutes.


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android

CAT’S TONGUES also called in Italy Lingue di gatto

100 g flour [0.220 lb]
100 g icing sugar [0.220 lb]
100 g butter [0.220 lb]
4 egg whites
Vanilla extract for cakes

Whisk butter, slightly softened and then add the sugar.

Then gently pour, continuing to whisk, the flour and vanilla extract for cakes.

Next add the egg whites, one by one, and mix for a few minutes.

Once you have a creamy paste, pour the mixture into a pastry bag.

Form stretched cookies on a baking paper.

Put in an oven preheated to 200 degrees [392 f] for about 7/8 minutes.


Download the app RICETTE DOLCI or VIDEO RICETTE DOLCI on your iPhone and iPad or for your Galaxy and Android