Cooking With The Sopranos: 014 How to make Biscotti Regina
After Andrew and I made the amazing Espresso Martini (see here:
) I decided to keep to the Starbucks theme and do a recipe that is never mentioned in the show, but is on page 52 of the Soprano Family Cookbook.
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Biscotti regina vegani | Sweetcily
Ciao a tutti!
Oggi vi propongo una ricetta che unisce la tradizione siciliana alla pasticceria moderna di Luca Montersino. Mi sono lasciata ispirare dalla frolla dello chef per realizzare questi biscotti fragranti, caratterizzati dal sapore dei semi di sesamo.
Seguite il mio procedimento per preparare i biscotti regina vegani e vedrete che è super facile! Spero vi piacciano come è piaciuto a me mangiarli alla fine!
INGREDIENTI:
300 g di farina 00
8 g di cremor tartaro
1 limone (la scorza)
42 g di olio EVO (gusto leggero, non troppo deciso)
42 g di olio di mais
75 g di acqua
125 g di zucchero semolato
1 pizzico di sale
25 g di semi di sesamo (misti, tostati, quelli più vi piacciono)
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Hello there!
Today's recipe: traditional Siclian sesame biscuits! I was inspired by Luca Montersino's 100 % vegan shortcrust pastry and I changed the original recipe a little bit. I hope you like baking those fragrant biscuits! Let me know in the comment section!
INGREDIENTS:
300 g all-purpose flour
8 g cream of Tartar
1 lemon (zest)
42 g extra virgin olive oil
42 g corn oil
75 g still water
125 g caster sugar
a pinch of salt
25 g sesame seeds
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Video editing: Federica Squarcia
Music: Alessio Bellone on IG @ale_bell1
Special thanks to Flavia for her technical support and Irene for her smart ideas.
Reginelle Palermitane- Biscotti siciliani Inciminati (al sesamo/giuggiulena)
#reginellesiciliane #reginellepalermitane #biscottiinciminati
REGINELLE PALERMITANE ______SAPORE TESTATO E PROVATO.
VIVA LE TRADIZIONI E I SAPORI VERI! RICETTA SICILIANA PER ECCELLENZA!
Biscottini al sesamo ( chiamata da noi in dialetto Giuggiulena) o biscotti Inciminati , che espressano tutto il vero sapore di una tradizione antica, di una cultura. Le Reginelle sono conosciute in tutta la Sicilia e in varie zone possono subire qualche variazione negli ingredienti.
Io sono palermitano e come tale vi propongo quella che ne richiama il vero sapore tipico come di quelle che si vanno a comprare nei panifici.
SAPORE TESTATO E PROVATO.
Gli ingredienti sono indicati nel video.
Buona visione!!
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Musiche:
Evening Melodrama di Kevin MacLeod è un brano autorizzato da Creative Commons Attribution (
Fonte:
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Court of the Queen - Music to Delight di Kevin MacLeod è un brano autorizzato da Creative Commons Attribution (
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Queen's Biscuits (Biscotti di Regina) Cookie Recipe 참깨 비스킷 쿠키 :: mikou 미코유
Queen's Biscuits (Biscotti di Regina)!
Sesame cookies in Sicilia.
It is not very sweet.
It is a plain taste with bland.
But you will continue to eat.
It is good to eat as a substitute for meals.
Please press 'Like' & Subscribe♡.♡
= Queen's Biscuits (Biscotti di Regina) =
20 ~ 25 Servings
Ingredients
60g Butter, 80g Sugar, 1 Egg, 1 Egg white, 1/2tsp Vanilla extract, 1 piece Lemon zest(Can be omitted), 150g Cake flour, 65g Almond powder, 1g Baking powder, 1g Baking soda
Topping1 : Mixed Sesame and Black sesame
or
Topping2 : Mixed Various nuts and Brown sugar and Dark brown sugar
1. Mix the butter. And Add sugar. And mix.
2. Add egg over multiple times. And mix.
3. Add vanilla extract and lemon zest And mix.
4. Sieve the powder and mix. And put the dough in vinyl. Mature in the refrigerator for 1 Hour.
tip. If the dough is thick, put milk or soy milk.
5. Dough divided into 15g each. And make the shape round.
6. Roll the dough over the topping. And paning.
7. Bake at 170℃(338℉) for 15 ~ 18 minutes.
subscribe:
(구독하기)
여왕의 쿠키라 불리는 시칠리아의 맛있는 참깨 쿠키입니다.
많이 달지 않으면서 담백한 맛을 보여주는
고소한 쿠키로 식사 대용으로 먹기에도 충분해요.
달지 않으면서 적당한 단맛을 가지고 있는 쿠키를 원한다면 한번 만들어 보세요.
'좋아요'를 꾹~! 구독 꼭! 눌러주세요~♡
= 참깨 비스킷 쿠키 =
20 ~ 25개 분량
재료 : 버터 60g, 설탕 80g, 달걀 1개, 달걀 흰자 1개, 바닐라익스트렉 1/2작은술, 레몬제스트 1개 분량 ( 생략가능 ), 박력분 150g, 아몬드가루 65g, 베이킹파우더 1g, 베이킹소다 1g
토핑1: 검은깨, 참깨 섞은 것
또는
토핑2: 각종 견과류, 황설탕, 흑설탕 섞은 것
1. 볼에 실온의 버터를 넣고 가볍게 풀어준 뒤 설탕을 넣어 뽀얀색이 되도록 휘핑합니다.
2. 실온의 달걀과 달걀 흰자 섞은 것을 조금씩 넣어가며 휘핑해주세요.
3. 바닐라 익스트렉과 레몬제스트를 넣고 고루 섞어 주세요.
tip. 반죽이 너무 뻑뻑하면 두유나 우유를 약간 넣습니다.
4 체 친 가루류를 넣고 자르듯이 섞다가 한덩이로 뭉쳐지면 비닐팩에 담아 냉장고에서 1시간 가량 휴지시켜주세요.
5. 반죽을 약 15g정도로 분할한 뒤 동그랗게 모양을 만들어 주세요.
6. 반죽을 토핑에 고루 묻혀준 뒤 오븐팬에 올려 주세요.
7. 170도 예열된 오븐에서 15 ~ 18분정도 구워주면 완성입니다.
Biscotti Regina Italion Sesame Cookies By AJ Kitchen
#BiscottiRegina,#ItalionSesameCookies,#ByAJKitchen,#
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Ciao Italia 1909-r1215 Biscotti Regina
Recipe:
BISCOTI REGINA
These are a delicious Sicilian cookie, widely available in industrially-made versions. I assume that the regina (queen) in question is Margherita di Savoia, the second and much beloved queen of a united Italy. Pizza Margherita was also named in her honor. Queen Margherita loved sweets and would often go personally to visit pastry shops with her ladies in waiting. She was known to spontaneously ennoble the owner of a pastry shop where she really liked the cookies, elevating him to the rank of cavaliere (knight)!
Biscotti regina are an example of an Italian cookie which is not sliced and re baked, since biscotti in Italian just means cookies.
Makes about 40 cookies
3 1/4 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into 12 pieces
3 large eggs
2 teaspoons vanilla extract
Egg wash: 2 large eggs well beaten with a pinch of salt
2 cups untoasted sesame seeds
2 cookie sheets or jellyroll pans covered with parchment or foil
1. Set racks in the upper and lower thirds of the oven and preheat to 325 degrees.
2. Combine the flour, sugar, baking powder and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
3. Add the butter and pulse repeatedly until the butter is finely mixed in, but the mixture is still cool and powdery.
4. Add the eggs and vanilla and pulse repeatedly until the dough forms a ball.
5. Invert the bowl to a floured work surface and carefully remove the blade. Briefly knead the dough 2 or 3 times to make it smooth. Shape the dough into a rough cylinder.
6. Use a bench scraper or knife to divide the dough into 8 equal pieces.
7. Roll one piece of dough into a rope about 15 inches long. Cut the dough into 3-inch lengths.
8. Repeat with the remaining pieces of dough, lining up the little cylinders of dough on the left side of your work surface.
9. After all the cookies have been formed, place the egg wash and sesame seeds, each in a shallow bowl next to the cookies, and place the baking pans to their right.
10. Drop one of the cookies into the egg wash and use a fork to turn it over so that it is completely covered. Use the fork to lift it out of the egg wash, letting the excess drip off over the bowl and place it on the sesame seeds. Use a second fork to roll the cookie around in the sesame seeds to cover it completely. Use the fork to transfer the coated cookie to one of the prepared pans, lining up the cookies so that they are about 1 1/2 inches apart all around.
11. Repeat with the remaining cookies.
12. Bake the cookies until they are risen, firm, and the sesame seeds are golden, about 30 minutes.
13. After the first 15 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, bake the pan on the lower rack stacked on a second one for insulation. Slide the papers off the pans to cool the cookies.
Storage: Keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting cover.