Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 27 April 2013 by cakeitaly
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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Posted on 20 January 2013 by cakeitaly
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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Posted on 28 December 2012 by cakeitaly
WHIPPED CREAM
200 g fresh cream [0.44 lb]
16 g sugar [0.04 lb]
A pinch of vanillin
Whip the cream (straight from the refrigerator) with 16 g [0.04 lb] of sugar and a pinch of vanilla for cakes.
Mount with the food processor or with a whisk until the mixture is very thick, so that you can work with the pastry bag.
The secret is to work the fresh cream straight from the fridge.
Once tasted you’ll never buy the spray whipped cream.
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Posted on 28 December 2012 by cakeitaly
CHOCOLATE SPONGE CAKE called margherita al cioccolato in Italy
125 g sugar [0.28lb]
125 g eggs [0.28lb]
65 g flour [0.14lb]
10g baking powder [0.02lb]
65g corn starch [0.14lb]
50 g butter [0.11lb]
10 g cocoa [0.02lb]
honey
Slightly heat the eggs and sugar.
Mount the slightly warm mix with a touch of honey.
Then add the other ingredients, leaving for last the cocoa.
Pour the mixture into a buttered baking pan and with a foil of baking parchment paper on the bottom.
Bake for 20 minutes at 200 degrees [392 Fahrenheit]
Here the video of CHOCOLATE SPONGE CAKE
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Posted on 28 December 2012 by cakeitaly
ALMOND PASTRY FOR DESSERTS called Pasta di mandorle in Italy
50g egg whites [0.11lb]
125g almonds [0,28lb]
175g icing sugar [0.39lb]
6g corn starch [0.01lb]
Half a sachet
of vanillin for cakes
Finely grind the almonds, add the icing sugar, starch
and a half sachet of vanillin for cakes.
Add the egg white and knead with your hands until a uniform and compact
paste is achieved.
Now you can prepare many different types of cakes…
For example, some pastries for tea (as pictured) that can be made as follows:
insert into a pastry bag the mixture and form
small cakes of different shapes on a baking sheet covered with a foil of baking paper.
Here the almond pastry video recipe
Bake for 5 minutes in the oven with the coil switched on.
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Posted on 28 December 2012 by cakeitaly
Zabaglione cream called crema allo zabaione in Italy
250g dry Marsala[0.55lb]
100 g sugar [0.22 lb]
20 g flour [0.04 lb]
2 egg yolks
Warm up the Marsala wine until boiling.
Take the two egg yolks and place them in a saucepan with the sugar.
With the whisk beat the mixture for a few seconds and add the flour.
Continue to mix.
Add the boiling Marsala wine to the mixture and continue to mix with the whisk.
Eat it lukewarm and use for stuffing cupcakes or other desserts…
Here the zabaglione cream video recipe
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Posted on 28 December 2012 by cakeitaly
WHIPPED CREAM CHANTILLY called in italy Crema chantilly
- 200 g pastry cream [0.44 lb]
- 250 g milk [0.55 lb]
- 115 g sugar [0.25 lb]
- 20 g flour [0.04 lb]
- Vanilla extract for cakes
- 2 egg yolks
Whip the cream with a pinch of vanill afor cake sand 15 g [0.03 lb] of sugar.
Boil the milk with 50 g [0.11 lb] of sugar.
In a nother pan,combine the remaining sugar, the two egg yolks, flour and a pinch of vanilla for cakes. Whisk with energy everything.
At this point add the milk to the just prepared mixture. Mix until having a consistent mixture.
Let cool; then add the whipped cream and here’s the whipped cream Chantilly.
Here the Chantilly cream video recipe
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Posted on 28 December 2012 by cakeitaly
CHOCOLATE CREAM Called CREMA AL CIOCCOLATO in Italy
80 g chocolate [0.18 lb]
250 g milk [0.55 lb]
100 g sugar [0.22 lb]
20 g flour [0.04 lb]
Vanilla extract for cakes
2 egg yolks
Boilt he milk with 50 g [0.11 lb] of sugar.
In an other pan,combine the remaining sugar, the two egg yolks, flour and a pinch of vanilla for cakes. Whisk with energy everything.
At this point addthe milkto the just prepared mixture. Mix until having a consistent mixture.
Then add the dark chocolat eand continue to heat the mixture. Mix and voilà the chocolate cream is ready.
Here the chocolate cream video recipe
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Posted on 28 December 2012 by cakeitaly
Pastry cream called crema pasticcera in Italy
- 0,5 l milk [1 lb]
- 225 g sugar [0.5 lb]
- 30 g flour [0.07 lb]
- 5 egg yolks
- Zest of lemon
In a saucepan break the eggs, add half the sugar and lemon zest (if you want also a little bit of cinnamon).
Whisk the mixture and then add the flour, stirring continuously.
Bring to the boil in a pan the milk and half of the sugar (and mix).
Remove from heat an dadd the mixtur ewith th eeggs while continuing to amalgamate everything with a pastry chef whisk.
Allow to cool.
The video of the Pastry cream recipe
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Posted on 28 December 2012 by cakeitaly
PUFF PASTRY, called Pasta Sfoglia in Italy
- 250 Flour [0.55 lb]
- 100 g Water [0.22 lb]
- 5 g Salt [0.01 lb]
- 75 g Flour [0.17lb]
- 250 g Butter [0.55 lb]
Quickly knead: 250 g [0.55lb] flour, salt and water, then form the pasty and put in the fridge.
Quickly knead: the butter with 75g [0.17lb] of flour and form the pasty. After put in the fridge.
Combine the two pastries and immediatel ydo two tugs and four folds.
Put in the fridge for 20 minutes and, thereafter, give two more tugs and four folds.
Put again in the fridge for 20 minutes.
Here the Puff pastry video recipe
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Posted on 28 December 2012 by cakeitaly
Short pastry, called Pastra frolla in Italy
- 250 g flour [0.55 lb]
- 185 g butter [0.41 lb]
- 110 g sugar [0.24 lb]
- 2 egg yolks
- Honey
- Lemon zest
- Vanilla extract for cakes
Place the butter, sugar, vanilla, egg yolks inside a mountain of flour.
Mix everything with your hands and then grate into it the zest of a lemon and a tablespoon of honey.
Continue to knead until you have elastic and compact dough.
With this pastry you can create delicious cookies:
With a little flour and the rolling pin, roll out the doughon the table.
Take the cookie cutters to create geometric shapes using your fantasy.
Place the cookies on a baking sheet (+parchment paper) and bake at 180 degrees [356 Fahrenheit] for 20 minutes.
Video recipes of the short pastry
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