Cassatelle (Sweet Ricotta Pastry)
Flour
Sugar
White wine
Olive oil
Ricotta
Sugar
Mini chocolate chips
Cinnamon (optional)
Vegetable oil
Sugar
Powdered sugar
CHOCOLATE CHIP HAZELNUT COOKIE RECIPE SHOW
CHOCOLATE CHIP HAZELNUT COOKIE RECIPE SHOW
Recipe from: Giada De Laurentiis
INGREDIENTS:
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips
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How to Make Giada's Chocolate Dessert Calzones | Food Network
Pizza dough becomes a sweet dessert when it's filled with chocolate and ricotta Giada's way.
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Ricotta and Chocolate-Hazelnut Calzones
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 20 min
Prep: 25 min
Inactive: 45 min
Cook: 10 min
Yield: 6 servings
Ingredients
3/4 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 ounces frozen strawberries, thawed
2 tablespoons sugar
2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature
3 tablespoons whipping cream, at room temperature
6 (2-ounce) pieces homemade or purchased pizza dough, cold
1 large egg, beaten to blend
Directions
Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
Position the oven rack in the center of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.
Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.
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Ricotta Cookies - How to make ricotta cookies at home.
Ingredients and dircetions for making Ricotta Cookies below.
Ingredients for the cookies (Serves -54 to 58 cookies):-
4 cups of all-purpose flour (500 grams).
1 1/2 sugar (300 grams).
15oz whole milk Ricotta (400 grams).
2 sticks softened unsalted butter (224 grams).
2 eggs room temperature.
Zest of a lemon.
1/2 tsp of almond extract.
3 tsp baking powder.
2 tsp of vanilla extract.
Ingredients for the Glaze:-
2 plus cups confectionery sugar .
3 plus tablespoons of milk .
Sprinkles optional to decorate.
Directions for the cookies:-
Step#1- Cream the butter and sugar until light and fluffy.
Step#2- Add the eggs one at a time with the vanilla and almond extract.
Step#3- Add the ricotta and lemon zest. Continue beating so it’s light and fluffy.
Step#4- Spoonful at a time add the flour mixed with the baking powder.
Step#5- Once it’s all incorporated you’ll have a fluffy and a little sticky mixture.
Step#6- With an ice cream scooper scoop cookie balls and place them on a cookie sheet lined with parchment paper.
Step#7- Bake at 350 for about 15-18 degrees or until the bottom is lightly golden.
Step#8- Let the cookies cool before glazing.
Direction for the glaze:-
Step#1- In a bowl mix the confectionery sugar and milk one tablespoon at a time.
Step#2- Stir until a smooth thick glaze is formed. You can also add 1/2 tsp of almond extract for extra flavor.
Step#3- Dip the top of the cookie in the glaze and immediately add your sprinkles otherwise they will no stick.
Step#4- Let them dry and enjoy!
Buon Natale! ????
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
Amaretti biscuits are a staple in many Italian homes but everyone’s recipe is different! This amaretti recipe has been passed down through generations and is my absolute favourite. Join my mother-in-law, Maria as she shares her family recipe to these delightful almond bites that are a little crispy on the outside and just the right amount of soft on the inside. Amaretti are great for entertaining – or even gift giving this festive season.
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AMARETTI BISCUITS | How to Make Almond Amaretti Cookies
INGREDIENTS:
500g/5.2 cups Almond Meal
300g/1.33 cups caster sugar
5 egg whites (Use free range eggs that are room temperature)
1 x bottle almond essence (1.07 Oz)
Bowl of icing sugar (plus extra for dusting!)
UTENSILS:
1 x Large mixing bowl
1 x Medium mixing bowl
Whisk
Teaspoon
Baking tray
Baking paper
METHOD:
1. To start making your Italian amaretti biscuits, separate 5 egg whites from the yolk into a medium mixing bowl and whisk them well.
2. Once there are lots of bubbles at the top of the egg whites, add the almond essence and whisk gently once again so it completely infuses them.
3. Mix the almond meal and caster sugar together in a separate bowl until the sugar seems to disappear.
4. Next for your amaretti biscotti, pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once this has all started to bind, use your hands to combine everything even more and make sure that everything mixes really well together, still keeping it all inside the large bowl.
6. Don’t try and make it into a ball, just squeeze down with your hands so it stays ???
NONNA MARIA’S TIP: If you feel the mixture is too wet and sticky, you might need to add some extra almond meal.
7. Now you can let the amaretti mixture rest for an hour (or overnight in the fridge).
8. If you’re making them on the same day, wash your hands, and once this has had time to rest, get ready to roll!
9. When it’s time to make the amaretti biscotti, prepare a large flat baking tray by spreading baking paper on top and pre-heat your oven to 180 degrees celcius/356 F.
10. Using a tea spoon, scoop up a heaped amount of mixture, roll it around using the palm of your hand, and make it into a ball.
NONNA MARIA’S TIP: If your hands are getting too sticky to roll the amaretti, get a bowl and place some water inside, them dip a finger into it, spreading it on to both palms to help smoothen the process.
11. Place the ball gently into a bowl of icing sugar and repeat until the bowl is almost full.
12. Roll each amaretti ball around in icing sugar and then gently place it on the baking tray.
13. Line the balls up, making sure you don’t place them too close together.
14. Once the tray is completely full, with enough space in between each one, flatten out your hand, and press down gently onto each ball making the surface flat. This will create some cracks and provide the perfect form for your amaretti biscotti!
15. Dust with one more sprinkle of icing sugar all over before placing them in the oven for approx. 15 minutes – but check them after about 12 minutes as all ovens vary!
HOW TO SERVE
Leave the amaretti to cool or enjoy nice and warm with a cup of tea, coffee or hot cocoa!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the Amaretti Biscuits video recipe