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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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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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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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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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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Cookies Con Amore Handmade Italian Christmas Cookie Assortment Plate 16 Oz.

For your Friends some italian sweets: almond cookies and more from Sicily


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Cookies and sweets from Venice in this photo album with 45 pics.

Here some venecian recipes:

Tasty cookies

The zaletti, very famous Venetian pastries, are refined cookies, the golden yellow color of polenta, which is dressed to the end of cooking for the presence of corn flour dough, stuffed with raisins. The Veneto recipe requires that zaletti are made with cornmeal for polenta, fine-ground flour, sugar, eggs, raisins, butter, pine nuts, salt, lemon, yeast and possibly jujube. The shape of zaletti varies according to local traditions: diamond, 10 cm sticks wide and 3 rounded. After making in the shape chosen ar baked for about twenty minutes on medium heat. Veneto pastries also includes the practice of sprinkling with icing sugar. But it is not necessary to enjoy them all and immediately, as would the goodies, because you can keep them for several weeks in dry places. Excellent dessert, accompany sweet wines, espresso and tea.

Theater cookies

These polenta cookies, and polenta is an ingredient used in many dishes from Veneto, are quoted in the comedy by Carlo Goldoni “La buona moglie” (the good wife)of 1749, as noted by the expert Giampietro Rorato.. From Venice the zaletti have spread in the provinces of Treviso, Padua, where they have enriched with jujube from the Euganean Hills, while the pastry shops and bakeries of Verona prepare them especially in autumn and winter.

Here more cookies and sweets from venice


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Cookies decorated with royaliling… Thanks to Silvia for this cookies.


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Some cookies by Fiorella: winnie the pooh, hello kitty, mickey mouse and more… We love this kind of cookies and we usually eat it for breakfast… Thanks Fiorella


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Cookies from last Halloween party… wow so Halloween.


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Heart cookies with chocolate cream for special breakfast time

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A delicious cookies in this nice pic in black and white… Thanks Adele

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Nick Bilton and Danielle Bilton won the Cupcake Decorating Championship at last night’s Ignite NYC II event. More pix here.

Here are all of the cupcake finalists in The Cupcake Decorating Championship.


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