DAISY COOKIES (BISCOTTI MARGHERITA)

187 g Butter [0.412 lb]
260 g sugar [0.573 lb]
155 g milk [0.342 lb]
6,25 g ammonia for cakes [0.014 lb]
6,25 g baking powder [0.014 lb]
3 egg yolks
625 g flour [1.378 lb]
salt, vanilla extract, honey
cherry jam

Heat gently over low heat the butter, milk, sugar and vanilla extract for cakes.

Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands.

Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add baking soda and ammonia for cakes.

Knead for a few minutes.

Place the dough in a transparent paper and let rest in the refrigerator.

After 3 hours, remove the dough from the refrigerator. Work with your hands to soften it then roll it out with a rolling pin.

Using a round mold, make some cookies to be brushed with water and then pass them through the sugar (only one side).

Place the cookies on a baking pan and with the pastry bag place a ball of cherry jam in the center of each one.

Bake at 200 degrees [392 f] for 20 minutes.


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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].


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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.


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SAN PELLEGRINO COOKIES

187 g butter [0.412 lb]
260 g sugar [0.573 lb]
155 g milk [0.342 lb]
6,25 g ammonia for cakes [0.014 lb]
6,25 g baking powder [0.014 lb]
3 egg yolks
625 g flour [1.378 lb]
salt, vanillin, honey

Heat gently, over low heat, the butter, milk, sugar and vanilla for cakes.

Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands.

Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add baking soda and ammonia for cakes.

Knead for a few minutes.

Place the dough in a transparent paper and let rest in the refrigerator.

After 3 hours, remove the dough from the refrigerator. Work with your hands to soften it and then roll it out with a rolling pin.

At this point, with a mold, form half-moons.

Put the cookies on a baking pan (with parchment paper) and bake for 20 minutes at 200 degrees [392 f].


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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.


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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).


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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.


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COOKIES SHAPED AS A HORSESHOE also called in Italy Biscotti a forma di Ferro di cavallo

250 g flour [0.551 lb]
125 g corn starch [0.276 lb]
125 g icing sugar [0.276 lb]
7 egg yolks
250 g butter [0.551 lb]
Vanilla extract for cakes

Boil the eggs and keep only the egg yolks.

Mix all ingredients in a food processor until the mixture is even.

In this point form with floured hands horseshoes placed on a baking sheet (covered with greaseproof paper).

Cook in the oven for 20 minutes at 200 degrees [392 f].

Still clear, remove the cookies from the oven.

Melt the chocolate in a Bain Marie and dip only the tips of the cookies.


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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.


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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.


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SHORT PASTRY COOKIES called in italy biscotti di pasta frolla

500 g flour [1.102 lb]
375 g butter [0.827 lb]
225 g sugar [0.496 lb]
3 egg yolks
honey
zest of a lemon
Vanilla extract for cakes

Place the butter, sugar, vanilla and egg yolks inside a mountain of flour.

Mix everything with your hands and then grate into the mix the zest of one lemon and a tablespoon of honey.

Continue to knead until you have elastic and compact dough.

With a little flour and a rolling pin; roll out the dough on the table.

Take the cookie cutters to create geometric shapes as per your fantasy.

Place the cookies on a baking pan (+ parchment paper) and bake at 180 degrees [356 f] for 20 minutes.


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CHOCOLATE LADY’S KISSES called Baci di dama al cioccolato in Italy:

200 g sugar [0.441 lb]
200 g chopped almonds [0.441 lb]
150 g citron [0.331 lb]
50 g cocoa [0,110 lb]
200 g flour [0.441 lb]
Vanilla extract for cakes
200 g butter [0.441 lb]
Chocolate

Grind with the food processor the almonds sugar and citron.
Then add the cocoa, butter and vanilla thus obtaining a consistent mixture.
Then work the dough so as to form stripes, to be cut successively to obtain cubes.

Round off the edges of the cubes with the palm of the hand.
Then place them on a baking pan covered with parchment paper.

Bake in a ventilated oven at 180 degrees [356 f] for 13 minutes.

Once cooked, allow to cool then join them in pairs with the melted chocolate.


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LADY’S KISSES, called in italy Baci di dama

• 150 g almonds [0.33 lb]
• 75 g icing sugar [0.17 lb]
• 225 g flour [0.5 lb]
• 150 g butter [0.33]
• 1 egg white
• salt
• Vanilla extract for desserts
• Chocolate

Finely grind the almonds or buy them already powdered.
Combine the almonds to the flour and sugar. Stir in the butter and add the egg white and vanilla for cakes. Finally, put a pinch of salt.
Knead by hand for about 2minutes.
With the mixture form rolls of about 1 centimeter in diameter and cut it so as to form many cubes.
With the palms of the hand round the edges of the cubes (like you do with gnocchi) and place them on a baking pan (with parchment paper).
Cook in the oven at 180 degrees [356 Fahrenheit] for 20 minutes.
After twenty minutes they are ready. Let cool and join them with the melted chocolate in a Bain Marie.



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Florentines:
Florentines

»1/2 cup heavy cream
»1/2 cup sugar
»1 cup almonds or hazelnuts, finely chopped
»1/4 pound candied orange peel, finely chopped
»1/4 cup flour
»pinch salt

Icing:
»8 ounces semisweet chocolate
»2 tablespoons cream or water

Mix all ingredients together and arrange 2 inches apart, by teaspoonfuls, on baking sheet. Flatten each with a knife dipped in cold water.

Bake about 10 minutes, or until browned around the edges. Cool, flat side up, on racks, then spread with chocolate icing.
Makes 24.Icing: Melt chocolate in a double boiler; add cream or water. Stir until smooth and spread on the flat side of the cookies.


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A super post about cannolo, here you can find the cannoli recipe , e beaufitul video and more than 20 photo with cannoli.

Here the video, recipe and photo of Sicilian Cannoli

Ingredients for cannoli:
4 1/2 cups ricotta cheese
1 cup granulated sugar
1 tablespoon vanilla
1/4 cup semisweet chocolate pieces, coarsely chopped
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup shortening
2 well-beaten eggs
1/4 cup cold water
2 tablespoons vinegar
1 slightly beaten egg white
Cooking oil for deep-fat frying
Powdered sugar

Directions cannoli:
Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese, stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball.
Divide dough in half. On lightly floured surface roll each half to slightly less than 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide.  Beginning with long side, roll dough loosely on cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil(375 degrees) for 1 to 2 minutes. Drain. When cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop.
Makes about 20 cannoli.


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Chiacchiere recipe: a classic Carnival threat.

Chiacchiere basically means chit chats, my idea is because they are crunchy and when you eat them they produce a noise that make you think of chit chatting. In some parts of Italy they are called bugie (lies) or frappe or crostoli.

500 g Flour 00 type (you could use also a AP flour, better with low protein content)
50 g g sugar
50 g softened butter
3 small eggs (or 2 large eggs and 1 yolk)
a small glass of grappa (or white wine)
a small glass of dry marsala
a pinch of salt

Work the ingredients adding the grappa and marsala a little at the time to adjust the necessary liquid content to get to a smooth, pretty stiff dough. Should be like a pasta dough.

Let rest covered for one hour. After the resting time, cut and roll the dough with the imperia (or pasta) machine. I like to stop at the third last thickness, or second last of my pasta machine. Some people like it thinner. I do not let dry the sheets of dough but immediately go on cutting and frying.

With a serrated pastry wheel I cut rectangles of about 4 inches x 2.5 (10 cm x6 cm) and cut in the middle of each rectangles without getting to the hedges, lengthwise. But you can cut longer and thin strips and tie them, or you can be creative.

Deep fry in planty of oil ( I use peanut oil), but many Italians for Carnival, where excesses are permitted, will use lard, because fried stuff come out perfectly dry and not oily. I find that if you do that you need a very good lard, otherwise you’ll have an aftertaste.

Chiacchiere are very easy to make, you need to be just a little careful in frying, the oil should be hot but not to the point where the chiacchiere will burn as soon as you put them in. So, not french fries temperature, maybe around 160 C. My suggestion is to fry no more then 3 chiacchiere at the time and turn them after few seconds, they should be of a nice golden colour, not dark.

Drain them on paper and when they are all done dust with powdered sugar. If you plan to eat them immediately they don’t need to be covered, I do only if I want to keep for several days. Do not refrigerate.

Before trying them wait until they are cold and powdered with sugar.


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Baci di dama recipe from Italy… This video is in italian but you can follow the images

Here the video in FULL HD

 


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This video is in ITALIAN but you can find the recipe for the CROISSANT, one of the best dessert that you can taste in a BAR in italy with Cappuccino…


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A funny video with the MERINGUES recipe. There are the ingredients: 5 egg white and 375 g vanilla sugar.

Cooking in the oven for 30 minutes at 80 degrees. Then leave the meringues in the oven for 12 hours


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A trip in the Italian desserts world:

Do you like italian food? do want to visit italy during holliday?
Let’s start with us a fantastic trip in the Italian desserts world.

Fist of all you have to see these video about italian cakes:
- cassata cake form italy
- sicilian cakes and desserts

Then you have to learn about the most famous cakes recipes, you can eat here in Italy:
- Baba recipe
- Cannoli recipe from sicily
- Tiramisu recipe
- Cassata recipe from Sicily
- Chocolate mousse
- Pan forte from Siena
- Cocoa Mocha Mint
- Italian Desserts (Cookies and Biscotti, Panforte, Panettone, Pandoro, Tiramisu, Zabaglione, Zuppa Inglese, Cannoli, Cassata alla Siciliana, Zeppole, Torrone, Chocolate)
and also if you are not ready for a trip in Italy please see also this pictures with your most famous actors and hollywood stars who are eating italian food:
- Hermoine Granger with her muffin
- Jessica Alba loves sweets
- Nicole Richie loves cakes
- HAYDEN REDUX loves cake
- Rihanna loves sweets
- Johnny Knoxville with ice cream
- Paris Hilton: Sundance Sweetheart
- Lindsay Lohan and the Fruit of Knowlege
here the other hollywood starts with Italian desserts and cakes in their hands


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

Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue

by Wilton 1223 days in the top 100 (547) Buy new: $9.99 $5.50 35 used & new from $4.00

Brita Water Filter Pitcher Replacement Filters, 4 Count

by Brita 410 days in the top 100 (770) Buy new: $39.99 $18.97 26 used & new from $16.95

KRUPS 203-42 Electric Spice and Coffee Grinder with Stainless Steel Blades, Black

by Krups 1574 days in the top 100 (1545) Buy new: $24.00 $19.99 38 used & new from $14.00

Delicious cookies from Italy, called brutti ma buoni. You have to ask it if you want enjoy yourself…

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

Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue

by Wilton 1223 days in the top 100 (547) Buy new: $9.99 $5.50 35 used & new from $4.00

Brita Water Filter Pitcher Replacement Filters, 4 Count

by Brita 410 days in the top 100 (770) Buy new: $39.99 $18.97 26 used & new from $16.95

KRUPS 203-42 Electric Spice and Coffee Grinder with Stainless Steel Blades, Black

by Krups 1574 days in the top 100 (1545) Buy new: $24.00 $19.99 38 used & new from $14.00

Heart cookies with chocolate cream for special breakfast time

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

Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue

by Wilton 1223 days in the top 100 (547) Buy new: $9.99 $5.50 35 used & new from $4.00

Brita Water Filter Pitcher Replacement Filters, 4 Count

by Brita 410 days in the top 100 (770) Buy new: $39.99 $18.97 26 used & new from $16.95

KRUPS 203-42 Electric Spice and Coffee Grinder with Stainless Steel Blades, Black

by Krups 1574 days in the top 100 (1545) Buy new: $24.00 $19.99 38 used & new from $14.00