How to Make Simple Biscotti | Cookie Recipe | Allrecipes.com
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Watch how to make this simple, no frills Biscotti recipe. Get tips for cutting uniformly-shaped cookies, as well as ideas for various biscotti flavorings.
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Italian Almond Biscotti Recipe | CANTUCCI
Italian Almond Biscotti “Cantucci” Recipe
Crunchy and delicious with a slight citrus scent and almond pieces. Cantucci are famous Italian biscuits, specifically from Tuscany.
This is my recipe:
270 g all-purpose flour (1 cup + 3/4 cup)
140 g sugar (3/4 cup)
2 eggs
140 g almonds (1 cup)
40 g butter (3 tbsps)
1 tsp baking powder
lemon zest
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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Homemade Sicilian S Cookies Recipe
Bring my Sicilian grandma right to your kitchen with this generations old easy to make S cookie recipe that is guaranteed to produce smiles!
If you’ve ever been to an Italian or Sicilian get together, no matter if it’s a holiday or just a back-yard party, you will inevitably be exposed to S cookies in some fashion. They are as classic as it gets in the world of Italian cookies, probably because they’re so easy to make.
Ingredients for this recipe:
For the Cookies:
• 4 cups all-purpose flour
• 1 1/3 cup sugar
• 2 tablespoons baking powder
• 2 ½ sticks softened unsalted butter
• 2 eggs
• 2 egg yolks
• 1 tablespoon vanilla extract
• water
For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons whole milk
Makes 50 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Cooling Time: 20 minutes
Procedures:
1. Preheat the oven to 350°.
2. Add the flour, sugar, and baking powder to a large bowl and using a pastry knife cut in the butter until the mixture becomes like a meal or is very small like cous cous. Set aside.
3. In a separate bowl whisk together the eggs and vanilla until completely combined.
4. Transfer the dry ingredients to a clean surface and form a well in the center. Pour the wet ingredients to the center of the well and knead the dough for 4-5 minutes or until it forms a smooth cookie dough.
5. If the dough is dry add 1 tablespoons of cold water at a time while kneading until the dough is soft. Do not add too much or the dough will become too wet and sticky.
6. Add the dough to a bowl and chill in the refrigerator for 20 minutes.
7. Take the dough out and take about 2 tablespoons of dough and roll it out on a clean surface until it’s about a ½” to ¾” in diameter and 5”-6” in length.
8. Curl up each end to the center to form an S shape and then add to a cookie sheet tray lined with parchment paper about 2” apart from one another. Use the dough until it is all gone.
9. Bake the cookies on the bottom rack of an oven for 350° for 5 minutes and then the top rack at 350° for 5 minutes or until very lightly browned around the bottom edges.
10. Cool completely.
11. While the cookies are cooling whisk together powdered sugar and milk in a small bowl until combined then dip the top part of the s cookie in the glaze and set on a rack until the glaze has formed to the cookie. You can also brush the glaze on if you’d like.
Chef Notes:
Make-Ahead: You can make these up to 2-3 days ahead of time.
How to Store: Keep these in plastic bags at room temperature for up to 6 days or in the refrigerator for up to 8 days. These freeze extremely well in plastic bags for up to 3 months. Thaw at room temperature and serve.
Be sure the butter is softened before trying to cut it into the dry ingredients.
My Aunt Pam swears that if you use ½ Blue Bonnet margarine, the cookies will taste better. I used all unsalted butter, but it’s up to you.
If butter is too expensive you can use 100% margarine, which is what my grandma did.
My family also adds up to 4 tablespoons of vanilla, but that’s too much for me.
To fast track this recipe cut the butter into the dry ingredients in a food processor and then transfer to a stand mixer with the hook attachment and knead in the wet ingredients.
NONNA’S CHIACCHIERE RECIPE | How to Make Italian Fried Cookies | CROSTOLI
Chiacchiere di carnevale (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep fried pasta dough are so light; you will find it hard to stop at one! Sprinkled with powdered sugar, chiaccchiere (crostoli) are traditionally enjoyed for Carnevale, a celebration held before lent - but in my opinion, they should be relished all year around! Chiacchiere recipe.
#crostoli #chiacchiere #italiangrandma
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CHIACCHIERE DI CARNEVALE
Ingredients:
500g plain flour
1 egg yolk
½ glass sunflower oil
1-1 ½ glasses of white wine
Pinch of sugar
Pinch of salt
METHOD:
1. To make your crostoli, pour 500g plain flour on to a board or breakfast bench.
2. Make a well in the centre using your hands.
3. Pour an egg yolk (only) into the well and mix using a fork.
4. Add ½ glass of sunflower oil.
5. Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
6. Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
7. Slowly but surely knead the crostoli dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
8. If you are finding the dough dry and hard, add some more white wine.
9. Once the ball of crostoli dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
10. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
11. Remove the large bowl from covering the dough and cut a small piece from the end of the dough to start making the individual crostoli.
12. Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
13. Sprinkle some flour onto your board and pass the strip lightly through it on both sides.
14. Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped crostoli.
15. Heat up a good portion of olive oil in a small, deep pot.
16. Add several crostoli into the pot and fry them for less than a minute.
17. Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.
18. Let the towels absorb the oil.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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How to Make PASTE DI MANDORLA | Sicilian Almond Cookie Recipe
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How to Make Italian PASTE DI MANDORLA Cookies | Sicilian Almond Cookie Recipe
It's finally time to introduce you all to my FAVORITE cookies in the world! These were a wonderful discovery from my very first trip to visit Eva's family in Calabria. They may not look like much, but these soft, delicious almond cookies are to die for!
It's a very simple recipe, so give it a shot! If you enjoy the video, please give it a thumbs-up and subscribe to the channel!
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PASTE DI MANDORLA RECIPE -
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Cookies most loved by the people of Turin (Italy)
TORCETTI Traditional Italian Butter Cookies Homemade Recipe.
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These italian cookies are fantastic, fragrant and delicious. With simple ingredients and easy preparation you can get about 60 cookies that will be a success. Try them to believe.
Ingredients:
250 ml of water
10 gr of caster sugar
a pinch of salt
15 gr of brewer's yeast
1 medium egg
500 gr sifted flour
caster sugar on the surface q.b.
ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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