Easter Dolci – A Taralli that Floats on Air
Traditional Italian food of Easter typically includes: capretto o agnello al forno (roast lamb), carcioffi fritti (fried artichokes), pizza rustica (a pie stuffed with ricotta, sausage and hard boiled eggs), la colomba di Pasqua (a dove-shaped sweet bread). Taralli, cassatelli, biscotti di pignoli, pena di Pasqua (sweet bread with hard-boiled, pastel colored eggs baked in the center), and torta di ricotta (Ricotta cheese cake) are prepared in every Italian home.
Chocolate Easter eggs are a special treat for children in Italy. The “uovo di pasqua” – a large decorative chocolate egg that comes with a gift inside are beautifully wrapped in elaborate and colorful decorative foils weighing from a few ounces to about 18 pounds. Stores are filled with “uovo di pasqua” creating a psychedelic and festive atmosphere. In past times, parents would take the gifts to their cioccolataio (chocolate maker) and it would be placed inside the chocolate egg.
The taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are created with eggs and flour. Fennel seed, black pepper, red pepper flakes and wine added and formed into oval or round shapes. In southern Italy, taralli come in many sizes and flavors. These are typically referred to in Neapolitan dialect as “scaldetelli” little boiled things. Many, but not all taralli are dipped in boiling water before being baked creating a nice sheen on the outside. Some are baked and brushed with egg wash. Taralli are biscuits or snack food, but can also make an appearance as a dessert after a meal is over and dunked into wine. In our family they are the star of the Easter desserts along with the Ricotta Torta and Torta di riso. They are traditional desserts that make each and every day special and holidays a delight for everybody. The Italians have a saying “no matter what the argument it can be resolved over a glass of wine and handful of taralli”.
The Easter egg taralli (as I call them) are only made at Easter and have no other flavoring. Typically, taralli are not frosted, but there is a version called “Charmel” that are lightly frosted with a confectionary glaze and sprinkled with tiny colorful sprinkles. Egg taralli are hard, but as light as clouds. Our recipe for egg taralli are boiled and then baked turning a warm caramel color. I make large quantities of them and serve them in an Italian hand painted bowl from Apuglia. Taralli dunked in “Vino Santo”, a sweet Italian white wine coming from the Tuscany is like floating in air. Very appropriate for Easter!
Easter Egg Taralli
Recipe Summary
Prep Time: 1 hour
Cook Time: 20 minutes at 400ºF or until light brown
Yield: 5 Dozen
Dough Ingredients
7 cups flour
2 teaspoons salt
2 tablespoons oil
11 eggs
DOUGH
Add the salt to the flour in a large bowl. Mix the egg and oil into the flour and form a ball. This step can be done in a mixer. Knead the dough for about 10 minutes or until it is smooth. Cover the dough with a kitchen towel. Let it rest in a warm place for an hour.
ASSEMBLY
Roll out pieces of dough into 6” x 1” cylinders. Take each piece of dough and bring the ends together to form a doughnut shape. Press the ends together with your thumb.
BOILING
Fill a large saucepan with water and let it to come to a boil. Drop them one at a time into the boiling water. When they rise to the top, remove them to a dry board or kitchen towel. Make a cut along the outside edge of the doughnut. This allows them to rise.
BAKING
Place them on a cookie sheet and bake them in a 400ºF oven until they are a light golden brown. The taralli will be hard on the outside, but light and airy on the inside. They are not sweet, but more like a biscuit. They will store in an airtight container for weeks.
Serve them with “Vino Santo”, a white sweet wine from the Tuscany.
‘Buona Pasqua!
In “Deserts”: A Frosted Taralli, Charmel are an Easter Specialty
In “Food”: Taralli: An Italian national biscotti
in “Biscotti”: Double Dip Wine Taralli
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Italian recipes for a Holiday Gift & Crocante con Mandorle
I have written several posts in the recent weeks with recipes that make great gifts. Giving something you have spent your time and effort on is always a great way to show people the importants of their friendship. During the holidays I prepare several of my favorite recipes-those that lend themselves to the spirit of the holidays and prepare gift packages for each of my friends.
Buying different dishes from flea markets for example or funky containers can be fun to search for during the year. You can also cover boxes with textiles or glue wrapping paper and items you find at a craft store to make your own unique packaging
I make my own greeting cards with photo’s that represent the items I include in my gift and print them on a photo internet site. Print out the recipe in colored script and rolled them up, tied with a ribbon. If I am using a bottle of lemomcello – I add small cordial glasses. With Crocante con Mandorle (Italian almond brittle), I might find a nice candy dish at a flea market, or package it in clear cello bags. Many craft shops or restaurant supply stores have items like this and if you keep an eye open for them year round you can buy them when they have sales and store them away for your holiday gifts. Handwrite your labels, or design your own label on an Internet site. It is easy and fun to have your own label on your homemade items.
Here are some of my suggestions from past posts that you might consider for a special Christmas gift.
Limoncello plus two cordial glasses
Panettone cups wrapped in cello paper tied with ribbons
Taralli: An Italian national biscotti
Crocante con Mandorle – Italian Almond Brittle
Recipe Summary
Prep Time: 45 minutes
Cook Time: 18 minutes or until the thermometer reaches 238ºF, hard crack stage
Yield: 2 pounds
Ingredients
4 cups whole almonds, roasted
3 cups sugar
4 drops almond oil or
2 teaspoons almond extract
1 tablespoon water
1/4 cup honey
1/4 cup light corn syrup
OTHER THINGS NEEDED
Candy thermometer
TOASTING THE ALMONDS
Heat the oven to 400ºF. Place the almonds on a rimmed baking sheet and toast them until lightly golden brown (about 15 minutes) and set aside.
PREPARE THE COOKIE SHEET
Prepare a separate baking sheet and brush it with almond oil or 1 teaspoon almond extract. If you have a Teflon baking mat, place it on the baking sheet and brush it with the almond oil. If you are using extract, first brush the sheet with butter.
COOKING THE BRITTLE
In a medium or heavy-bottom saucepan, combine sugar and water and cook over medium-high heat until it registers 238ºF on a candy thermometer (hard crack stage). When the sugar and water turn to liquid add the honey and corn syrup and 2 drops of almond oil or 1 teaspoon of extract (almond oil is stronger). If you don’t have a candy thermometer, use a glass of cold water and after about 15 minutes, drop a little of the syrup into the cold water. If it turns into a hard ball the candy is done. If not, keep cooking it and testing the syrup until you get a hard ball. Do not stir; brush the sugar crystals from the sides of the pan with a pastry brush dipped in water when necessary. This will prevent hard crystals from dropping into the candy. Once the sugar begins to brown, watch carefully and remove from the heat as soon as it reaches the desired golden deep copper color.
Immediately add the toasted almonds into the candy and stir quickly to coat them. They should be completely covered with the syrup. Work very fast at this point, as the candy will begin to cool and turn hard. Spread the brittle quickly to an even thickness in the pan. Let the almond brittle cool completely and then break it into pieces by dropping the sheet on the counter. At this point you can wrap each piece in cellophane wrapping paper or serve on a candy dish.
Note: Whole almonds are used in Italy and I find more flavorful. Sliced almonds are easier to eat; it is a matter of taste. This brittle is very hard. Roasted hazelnuts are also used in this recipe.
HAPPY HOLIDAYS
Holiday Candied Fruit Biscotti
Candied fruit are made by cooking and soaking fruits in sugar syrup. The fruit is saturated with sugar which conserves it. They have been prepared by many cultures worldwide for centuries. Depending on the amount of sugar absorbtion, the fruits can last for years.
In Italy they are commonly used in desserts such as Spumoni, (Sicilian ice cream), Panettone, (a sweet bread commonly made at Christmas), preserves, Florentins, Cassata, (a Sicilian cake), gelato, tarrone, and biscotti.
Candied Fruit Torrone
Cassata
Baskets of candied fruit are traditionally given during Christmas. This time of the year you can find stands in Christmas markets all over Italy filled with all sorts of colorful candied fruit selections.
Candied Fruit Gifts
We make candied fruit biscotti as part of our Christmas biscotti tray. These biscotti are colorful and are also very pretty in a Torta di Biscotto di Nozze (Italian wedding biscotti cake). It needs no frosting and is very easy to make.
Napolitano
Candied Fruit Biscotti
Napolitano
Recipe Summary
Prep Time: 20 minutes
Cook Time: 20-25 minutes @ 375º F
Yield: 5 Dozen
Dry Ingredients
2 cups sugar
5 cups flour
2 teaspoons baking powder
1 cup of walnuts, chopped
3/4 cup candied fruit, chopped
Wet Ingredients
6 eggs
2 teaspoons anise extract
2 sticks butter
DOUGH
Cream the eggs and sugar, and add the butter and extract and beat until smooth. Gradually add the flour and baking powder. Fold in the nuts and chopped candied fruit. Place the dough in the refrigerator for 1 hour.
Chopped candied fruit
Sticky dough
Candied fruit dough
ASSEMBLY
Form the dough into long cylinders about 12” long. Place the loaves on a baking sheet lined with parchment paper or a Teflon mat.
Biscotti loaf
BAKE
Bake at 375º F for 20-25 minutes. Remove them from the oven and slice the loaves diagonally when cooled. Place the slices on their side and return them to the oven. Bake for another 2 minutes on each side.
Cooked loaves
Double baking
Unglazed Candied fruit biscotti
Cranberry Orange Biscotti for Thanksgiving
We always have a tray of biscotti as part of our Thanksgiving desserts. We add a little of our Italian heritage to each course of our dinner. I use an orange lemon biscotti recipe of my grandmothers and add chopped dried cranberries to keep the biscotti in the Thanksgiving tradition.
I picked up a bag of dried cranberries at a market here on Cape Cod where they are grown. They were beautifully moist and added lovely color to the biscotti. Most of the time the dried cranberries are a little hard. Use a good quality brand with supple cranberries.
There are a lot of eggs in this recipe and you will find that the biscotti are not hard even after double baking.
Cranberry Orange Biscotti
Recipe Summary
Prep Time: 30 minutes
Cook Time: 15 minutes @350º F
Yield: 12 Dozen
Dry Ingredients
10 cups flour
2 cups sugar
3 tablespoons baking powder
1 cup walnuts, chopped
2 cups dried cranberries, chopped
Wet Ingredients
12 eggs, beaten
1 lb. melted butter
1 zest and juice of a large lemon
1 zest and juice of a large orange
Frosting
1 cup confectionary sugar
3 1/2 tablespoons milk
2 drops of lemon juice
2 drops of extract (of your choice)
1 tablespoon orange juice
Zest of the orange
DOUGH
Mix the flour with the baking powder. Beat the sugar and eggs and butter together and mix well. Slowly mix in the flour mixture. Fold in the orange and lemon zest and the chopped walnuts. Wrap the dough in plastic wrap and refrigerate it for one hour.
ASSEMBLY
Form loaves about 1 1/2” x 12”. Place them on a parchment paper covered cookie sheet.
BAKE
Bake in the oven until they turn brown at the bottom approximately 15 minutes. Remove from the oven and allow them to cool on a rack. Slice on the diagonal and return them to the oven, toasting them for 3 minutes on one side. This will harden them but not toast them.
Do not cut them if you are freezing them, but freeze the loaves whole.
FROSTING
Frost when they are cool. Use Orange and lemon zest in the frosting and replace the milk with orange juice.
NOTE: Add 1 1/2 cups dried cranberries and drizzle with melted chocolate for a different variation.
NOTE: When making them for myself, I do not frost them but slice them thinly so that you can see the cranberries on the inside. They are very flavorful without frosting.
FROSTING
Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.
APPLYING THE FROSTING
If you are freezing them, do not cut on the diagonal, but freeze the loaves whole.
Put the loaves on wax paper and frost and allow them to dry. Cut them on the diagonal. You can cut them first and then drizzle the frosting over the top letting the frosting drip a little down the side. Of drizzle a little melted chocolate over the top.
NOTE: This recipe will frost approximately 3 dozen cookies.
Foodista Best Of Food Blogs Cookbook is in Bookstores!
Over the last two weeks I have received and read many emails from the winners of the “Foodista Best Of Food Blogs Cookbook”. The excitement of each blogger at seeing their recipe and blog published in the first food bloggers cookbook has been an unexpected part of this experience.
Media events are being planned in many cities across the US and world by the winners to highlight the efforts of food bloggers and their passion for cooking. It is not enough to say that this is an exciting cookbook because all of the participants have a story to tell. Many recipes represent family traditions and this is really what defines this cookbook. It is not just a collection of recipes found often in many other cookbooks, but recipes that the authors take great pride in presenting to the public because they grew up with them. Often they have a very local twist that can’t be found in recipes created in test kitchens or even by professional chefs. It proves that good food can be produced by those who care about representing the best of traditions and passing them on to be created over and over again by those who become part of their family just by preparing them.
Thanks to Foodista for putting a face onto the many unknown home chefs around the world who have something to offer and to tell their stories. Their enthusiasm, commitment and creativeness in their efforts to bring the book to the attention of the world has brought this group together in ways that will define a new way of looking at cooking.
I am proud to be one of them and to have met them via this cookbook. My contribution to the Foodista Best Of Food Blogs Cookbook book can be found at:
The Foodista Best of Food Blogs Cookbook can be bought at Barnes & Nobles, Boarders, and Amazon.com.
http://www.amazon.com/gp/product/0740797670/?tag=foodista-20
Press Release
Almond Ricotta Biscotti
July 21, 2010
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Biscotti, Desserts, Food-Gastronomy, Food-Photography, Holiday Dishes
Patricia Turo
In Puglia almonds are a common choice of nuts to include in pastries and cookies. Pasta di mandorle (almond paste) is often used in cookies here such as amaretti. Mixed and crushed with mascarpone, ricotta or fruit and in torte, they are a versatile nut. They are grown in the south of Italy and used in sweet and savory dishes.
Almond oil is extracted from both bitter and sweet almonds and the seed of the bitter almonds are used to make almond oil and almond flavorings used in confections. Pure almond extract can be purchased at any market, but almond oil is much harder to find. Some Internet sites such as King Arthur Flour and Italian specialty stores carry it. The intense flavor of almond oil makes a very big difference in baked goods especially this cookie. When using oil vs. extracts, you use just a few drops; a little goes a long way.
It is natural to consider that Ricotta and almonds would be married together into a delicious soft biscotti flavored with almond oil. Almond ricotta biscotti are delicate cookies but with an intense aroma. We always include it on a “Torta di Biscotto di Nozze” because they are so perfect for a biscotti wedding cake.
I decorate them with a thin slice of almond on white confectionary sugar frosting flavored with almond oil. I love the way the caramel exterior outlines the white interior of the almond. Adding Ricotta does reduce the amount of time these biscotti can be frozen. The most I would keep them in the freezer is about 2-3 weeks. They are best eaten fresh and last a week or so in a container that doesn’t hold in moisture. Freeze them before frosting and let them completly defrost before frosting them.
Ricotta Mandorle Biscotti
Recipe Summary
Prep Time: 40 minutes
Cook Time: 15 minutes @ 350º F
Yield: 4 Dozen
Dry Ingredients
4 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Wet Ingredients
2 sticks butter
2 eggs
1 lb. Ricotta
2 teaspoons almond extract
FROSTING
BASIC Confectionary Sugar Frosting
1 cup confectionary sugar
3 1/2 tablespoons milk
2 drops of lemon juice
2 drops extract or 1 drop almond oil (if using oil taste before adding another drop)
48 almond slices
Sprinkles or jimmies (optional)
Food coloring (optional)
DOUGH
Cream the butter then add the sugar and eggs. Beat the mixture for 1 minute and add the dry ingredients. When all the ingredients are well blended, mix in the almond extract and ricotta and thoroughly blend. Form the dough into a ball and cover it with plastic wrap and place it in the refrigerator for at least 1 hour.
ASSEMBLY
Flour your hands, which you may have to do from time to time to keep the dough from sticking. Form balls about the size of small golf balls and place them on a cookie sheet covered with parchment paper.
BAKE
Bake them for 15-20 minutes at 350º F or until the bottoms are brown. Allow them to cool completely before you frost them.
FROSTING
Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.
Assunta’s Italian Stuffed Biscotti
My grandmother came from Campania, Italy. At the age of 15 with her husband, my grandfather, never to see her parents again she started a new life in America. She was the inspiration for all of us, as a perfect roll model, a grandmother, and for passing down the wonderful dishes she prepared and baked. On her little white sideboard she made the most beautiful biscotti. She was a perfectionist and her creations were rewarded by all of her family leaving her table totally satisfied and letting her know it. Luckily she also loved to teach us with great patients.
We never knew the names of the dishes she made because I guess we just never asked. We just ate, enjoyed and left everything else up to her. The date and cherry stuffed cookies I’ve just named Assunta’s Italian Stuffed Biscotti. I remember them as a child and luckily my mother had the foresight to write down many of her recipes. Today we are able to recreate some of the goodness she brought with her from Italy in 1912 and remember her.
I like to save these biscotti for special occasions because their elegance is truly fitting for those special moments. I make them for family gatherings and think they are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts. They make a very pretty summer cookie tray.
Assunta’s Italian Stuffed Biscotti
Recipe Summary
Prep Time: 45 minutes
Cook Time: 15 minutes @ 375º F
Yield: 10 dozen
Dough Ingredients
5 cups of all-purpose flour
1 cup sugar
1 1/2 tablespoons baking powder
4 eggs
1 orange, juice and zest
1/2 cup milk
1/3 cup vegetable shortening
Filling
1 pound pitted dates, chopped
1 cup of water
1 tablespoon lemon juice
1 tablespoon butter
1 cup Maraschino cherries, chopped
1 cup walnuts, chopped
20 oz. can crushed pineapple, drained
FROSTING
Confectionary Sugar Frosting
Yield: 3 dozen
Ingredients
1 cup confectionary sugar
3 1/2 tablespoons milk
2 drops of lemon juice
2 drops of extract (of your choice)
Sprinkles or jimmies (optional)
Food coloring (optional)
DOUGH
Prepare the dough by mixing the dry ingredients in a large bowl. Combine the eggs, shortening and remaining wet ingredients into the flour. Combine all the ingredients and form it into a ball. This can be done in a food processor or by hand. The dough will be soft. Wrap it in plastic wrap and refrigerate for 1 hour.
FILLING
Cook the chopped dates in water and lemon juice until they are soft; about 5 minutes. Remove from heat and add 1 tablespoon of butter and let it cool. Add the chopped cherries, crushed pineapple and chopped nuts. Set aside.
ASSEMBLY
Roll the dough in long strips similar to a strudel; about 15” x 4 1/2”. Place the dough on a cookie sheet covered with parchment paper. Place the filling in the center and overlap, tucking the seam under.
BAKE
Bake at 375º F for 12-15 minutes. Let the loaves cool.
FROSTING
Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie, some can dribble down the sides if that is the look you want.
APPLYING THE FROSTING
Frost the top of the loaves. Candy sprinkles should be added immediately after the frosting if desired. Place frosted loaves on counter or flat surface until frosting has hardened. Another option is to dust the cookies with confectionary sugar after you have cut them.
Double Dip Red Wine Taralli
When I’m looking for something different to serve my friends with a glass of wine on a nice summer afternoon, I bake red wine taralli. This is a slightly sweet taralli, made with a full-bodied red wine such a Cabernet Sauvignon, Merlot, Barolo, Zinfandel, and Primativo etc. The wine is very important in this taralli, as the entire flavor is dependent on its aroma. The richness of the taralli reaches its best when dipped in a glass of the same red wine. This taralli is not a hard biscuit style taralli, but is more the texture of a cookie.
Perfect for a wine tasting party, red wine taralli can be served with your dessert selections. Other taralli such as black pepper, fennel seed or red pepper flake taralli compliment wines.
In Italy they have a saying, “ You can resolve any argument over a glass of wine and a handful of taralli”.
Red Wine Taralli
Recipe Summary
Prep Time: 15 minutes
Cook Time: 20 minutes @ 350ºF
Yield: 6 Dozen
Ingredients
5 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 cup red wine, full bodied
1 cup oil
Egg wash
1 egg
2 tablespoons water
Dough
Mix the dry ingredients in a bowl, add the oil and wine and knead until the dough is smooth.
Assembly
Roll them into 6” x 1/2″ thick pieces. Shape them into loops and press the ends together with your thumb. Brush them with the egg wash.
Bake
Bake at 350ºF for about 20 minutes. Don’t let them brown too much; check the bottom; if they are slightly brown they are done.
Note: These cookies are usually dunked in red wine. They can be stored in a metal container for more then 2 weeks. They can also be frozen.
http://turosdolci.pturo.com/taralli-a-italian-national-biscotti/
Double Chocolate Walnut Biscotti for Valentines Day
Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened. Add your favorite hot chocolate mix and your gift will be complete for a triple chocolate treat. Or maybe add Crème de Chocolat liquor for the adults that may appreciate a little more of a chocolate infusion.
These biscotti are double baked and have a hard texture, crispy, but filled with soft chocolate and walnuts inside. There is no need for frosting because this is an all in one biscotti. This recipe makes about 30 biscotti.
Double Chocolate Walnut Biscotti
Recipe Summary
Baking Time: 35 minutes @ 350ºF
Servings: Makes about 30 biscotti.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners’ sugar, for sprinkling on top of the logs
Preheat oven to 350°F.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat the butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in the flour mixture to form stiff dense dough. Stir in the walnuts and chocolate chips.
Prepared the baking sheet by buttering and sprinkle flour on it. But if you have a silicone mat of parchment paper this won’t be necessary. With floured hands form the dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake the logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut the biscotti diagonally into 3/4-inch slices. Arrange the biscotti; cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool them on a rack.
The biscotti will keep in airtight containers for 1 week and frozen, 1 month.
An Italian Christmas Tradition and Pizzette for dessert
November 30, 2009
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Biscotti, Chocolate, Desserts, Events, Food-Gastronomy, Food-Photography, Holiday Dishes
Patricia Turo
My grandmother would make biscotti for days before Christmas and hide them in an armoire in her front hall under lock and key. If she allowed any of us to get close to them, they would have disappeared long before Christmas. But if we asked her nicely, she never said no. She took the key out of her apron pocket and unlocked that treasure chest filled with sweet, spiced biscotti and handed you some of your favorites.
She had a small white sideboard with a roll-down top. Here she made all her biscotti and that sideboard was our first stop when we entered her kitchen. We could never understand how so many wonderful desserts could be prepared on such a small surface. When I was young I remember her cooking on a black iron stove and blocks of ice being delivered for her wooden icebox. She was in her element even through she wore herself out during holidays. Her family showed their appreciation by filling her home with all their kids in a flurry of noise feasting on all her specialties made with a strong dash of pride. The variety of cookies, cakes, stuffed artichokes, pasta and breads, that came from that kitchen was like being in Grandma’s Christmas Wonderland. We all loved and looked forward to these holiday reunions.
The tradition continues with members of our family preparing their favorite biscotti for events such as wedding, showers and holidays. Every child in our family begins to take part in this tradition at an early age. You don’t have to encourage them, as they can’t wait to get their little hands in all of that dough. It is a way to bond with the kids and make them part of a family tradition. We know that future generations will enjoy these recipes and get to know a little about Grandma and our heritage.
An Italian family can have many versions of the same biscotti and every person takes great pride in their recipe. Pizzetts are a family recipe that is used on almost every tray we make. Pizzette are a double chocolate biscotti scented with spices, roasted almonds, orange zest, expresso and chocolate chips. They are the star attractions on our cookie trays for Christmas and every special event. You can make these cookies in advance and freeze them for up to 2 months unfrosted.
My Christmas greeting to all my readers and let me know if pizzettes are on your Christmas dessert table.
Pizzette
Recipe Summary
Prep Time: 35 minutes
Cook Time: 8-10 minutes @ 375ºF
Yield: 4 Dozen
Dough
Dry Ingredients
4 cups flour
2 cups sugar
1 cup roasted almonds, cut in half
4 oz. Semi-sweet chocolate. chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 teaspoons baking powder
Wet Ingredients
Zest of one orange
2 eggs
1/4 cup cocoa powder
1/2 cup warm water, orange juice or coffee
1/2 cup vegetable oil
FROSTING
12 oz. of semi-sweet chocolate chips
1/2 cup unsalted butter
1 tablespoon light corn sryup
2-3 tablespoons Brandy or Cointreau, Grand Marnier or tablespoon Kahlua
DOUGH
Mix the cocoa powder into the water or juice. Place all the dry ingredients in a large bowl including the nuts, add orange zest, almonds and chocolate chips. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid while in the center well and begin to bring in the dry ingredients (you may have to add a little more liquid if it is too dry). Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The Dough will be thick and will have an oily glaze. Place the dough in the refrigerator for 1 hour.
ASSEMBLY
Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1” slices on a diagonal to form a diamond shape. Place the cookies on a cookie sheet lined with parchment paper.
BAKE
Bake 375º F for 8-10 minutes. Do not over-bake the cookies as they will be become dry and hard.
FROSTING
Melt the chocolate with the butter over a double boiler or in a microwave oven. Add the liquor a little at a time. Taste and add more if needed. The original recipe did not include liquor and is fantastic just with the chocolate, butter and a little syrup.
Frost the cookies when they are completely cool.
Traditional Holiday Cookie, Cartellate are filled with Honey, Chocolate, Nuts & Spices
November 12, 2009
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Biscotti, Desserts, Food-Photography, Holiday Dishes, Travel
Patricia Turo
You ask, what could be more decadent, and I say absolutely nothing. Cartellate are traditionally made during Christmas. They are traditional Pulgiese fried pastries filled with roasted almonds, honey, spices and chocolate.
Apuglia is a peninsula that forms the heel of the “boot” of Italy and has had many conquerors. The Greeks, Romans, Goths, Lombards, Byzantines, Arabs, Normans, Angevins, Argonese, Spanish, the German emperors, Burbons, Turks, Venetians and more. Referred to as a melting pot – each left their mark on the region. You can see the influences in the clusters of white stucco flat roofed dwellings. But the influences of these cultures are also evident in the food and none more then Cartellate.
I have eaten many Cartellate in Puglia. I can honestly say my aunt’s recipe is the best. She came from Peschici, Foggia and called them “Cluster”. Cartellate is dough mixed with wine, formed into a wagon wheel shape and fried. The pockets in the wheel are the receptacles for honey or mosto cotto (a syrup made from fruits or grape skins), spices, nuts and chocolate.
The Cluster I have had in Puglia are delicious and the syrup is mostly made with honey or mosto cotto mixed with lemon zest and walnuts. Some have no nuts and might have a sent of cinnamon. My aunt Rafaela filled hers with roasted almonds, chocolate, spices both cinnamon and clove melted in honey. The combination is positively addicting.
In earlier times my family only made them at Christmas, but as time passed and the love of cartellate overtook us, we began to make them the star of our Thanksgiving desserts. They were never included in the “Torta di Biscotto di Nozze” trays for weddings as they are usually dripping with honey, but today we also make a separate tray of cartellate for weddings.
These cookies are a labor of love and not easy to make, but the good news is that you can place the shells in a brown paper bag and keep some for Christmas. I make the filling and store it in a glass container so that they are ready to fill and take center stage with the rest of our Christmas biscotti. The only problem is that having them around until Christmas challenges your will power.
Cluster Cookies
Cartellate
Recipe Summary
Prep Time: 1 hour
Cook Time: 5 minutes each
Yield: 30 Cookies
Dough
Dry Ingredients
2 1/2 lbs. flour
1 teaspoon sugar
1 teaspoon salt
Wet Ingredients
1 cup shortening
4 egg
1 jigger of Sherry or Marsala
Tepid water to mix
FRYING
1 quart Canola or peanut oil
FILLING
48 oz. honey
1 lb. roasted almonds, cut in half
12 lb. dark chocolate chips, good quality
1 teaspoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste
DOUGH PREPARATION
Put all the dry ingredients together in a bowl or on a board, and make a well in the middle. Put in the shortening, eggs, Sherry or Marsala and, if needed a little warm water. Mix until you are able to form a ball. Knead until the dough is smooth and place it in the refrigerator for about 1 hour covered with plastic wrap. You can also mix the dough in a food processor but add the almonds in by hand.
ASSEMBLY
If you have a pasta machine, you can roll out the dough to its second to the last level, or you may roll out a piece with a rolling pin as thinly as possible. Using a pastry cutter with a fluted edge, cut strips out about 2” wide and 8” long. Holding the dough at one end, begin to pinch the dough about 3/4 inch apart, creating small pockets along the strip. Bring the dough around from one end crimping the dough together pinching it along the strip to form a circle. These pockets will hold the filling. The cookie looks like a cartwheel, which is the definition of “Cartellate” The cluster cookie should be about 4” round; however they can be made whatever size you want them to be.
Secure the ends with a toothpick so that they will not unravel during frying. You can keep them overnight and fry them the next day. This is important because you don’t want them to puff up too much closing the pockets during frying. Otherwise they will need at least 4 hours drying time.
FRYING
Fry a few at a time in hot oil. Remove when they turn a deep golden color. Allow the shells to drain on paper towels or on a rack. Remove the toothpicks and fill them or place them in a paper bag or box until you are ready to fill them.
FILLING
To make the filling, melt all of the ingredients together in a saucepan, taste for seasoning and place in the refrigerator. The filling will get hard, but will stay in the shells better if somewhat cool.
Start by placing a tablespoon of filling in each cluster cookie. When this step has been completed, go back and keep filling each cookie until you have used all the filling.
The filled cookies will stay a week or more. If you want to make the cookies in advance, place them in a paper bag and they will stay for several days to a month. Never store them in a sealed container or wrap them with plastic wrap.
Ravioli Dolci di Puglia
One of my friends on Foodbuzz was looking for ideas on how to use Ficoco, which is fig jam with cocoa. Sugar was expensive so many desserts were made with jams or mosto cotto (grape syrup) to sweeten cakes, cookies etc. Itlians have many jam or fruit filled cookies that ficoco would be perfect for, in fact figs were also used to make mosto cotto.
http://turosdolci.pturo.com/a-grape-surprise-that-give-tarts-a-new-twist/
I have several stuffed cookie recipes that we make and one is “Ravioli Dolci”. This cookie is a recipe from Apuglia. Ravioli Dolci is a fried cookie that does not have a long shelf life, in fact this is best eaten the day they are made.
Ravioli Dolci di Puglia
Recipe Summary
Prep Time: 1 1/4 hours
Cook Time: 1 second per batch, about 3 at a time
Yield: 26 Dozen
Dry Ingredients
8 3/4 cups flour
1 teaspoon sugar
Wet Ingredients
1 cup shortening
4 eggs
1 shot glass of Marsala wine
Warm water, as needed
Canola or peanut oil for frying
Filling
8 oz. size bottle of honey or mosto cotto
1 lb. roasted almonds, finely chopped
1/2 lb. chocolate or chocolate chips, chopped
Ground cinnamon, to taste
Ground cloves, to taste
Variation
A teaspoon of any variety of jam or Ficoco.
Topping
Confectionary sugar
Filling
In a pan on medium heat, melt all of the ingredients together, taste for seasoning and place it in the refrigerator.
Dough
Put all the dry ingredients together in a bowl or on a board and make a well in the middle. Put in the shortening, wine and if needed a little warm water. Mix until you can form the dough. Knead until the dough is smooth and place in the refrigerator for about 1 hour. You can also mix the dough in a food processor.
Assembly
If you have a pasta machine, you can roll out the dough to the second to the last level. Or you may roll a thin layer of dough with a rolling pin. With a round cookie cutter, cut circles about 1 1/2 inches in diameter. Place a small amount of jam or of the roasted almond honey mixture with the tip of a teaspoon in the center of each circle. Fold over like a half moon and crimp the edges with a fork.
Frying
In a deep pan filled with oil, fry about 3 at a time until they are golden brown. They turn brown very quickly; only about a second per batch.
Topping
Allow them to cool and sprinkle confectionary sugar over the top.
A Cookie That Speaks To You – Chiacchiere
August 7, 2009
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Biscotti, Desserts, Food-Photography, Holiday Dishes, Switzerland, Travel
Patricia Turo
Everything in Italy has a story and this is no different. Chiacchiere means to chat in Italian. Because I never stopped talking as a kid, my grandmother would always say to me “chiacchiere, chiacchiere, chiacchiere” – meaning chatter, chatter, chatter. When you eat ciacchiere they crackle and crunch as you bite into the fragile, crispy fried pastry making a lot of noise, spreading crumbs all over the place and sprinkling you with confectionary sugar. They are eaten once a year, preceding Lent. Chiacchiere encourages chain eating.
The Venice Carnevale takes place at the end of February and is the most famous in Europe. Carnevale is celebrated with colorful festivals all over Italy. Masquerade balls, entertainment, music, spectacular papier–mâché floats and of course “dolci traditionali di Carnevale”. This deleciate cookie is referred to as ”Fritelle de Carnevale”.
I have found about 17 names so far for this cookie. Chiacchiere is the name used in the region of Lombardy, Cenci in Campania, Frappe in Emilia Romana, Crostoli in Venezia. They are also called Bugle, Strappole, Lattughe to name but a few regional variations. So what is in a name? It is as important as the recipe and those of us who adore this cookie can easily get into a heated discussion about its origins and its name. But the fun part is resolving it with a glass of white wine and a bowl full of Cenci. Like every Italian family, our recipe came from my grandmother, who was born in Avellino, (Campania, Italy). She called them Cenci.
Our version of this cookie preparation is made of strips of sweet dough cut into various shapes and fried in hot oil. They are dusted with powdered sugar once they are cool. They can be formed in a bow, or tied in a knot, or flat pieces of dough fried crispy. Every region, village and family tends to have its own recipe. Some recipes call for Marsala, Grappa or white wine mixed into dough. Some are made with yeast-others not.
Chiacchiere is a tradition at Christmas time in our family and the kids plead to be allowed to help with cutting and creating the bows. I find rolling out the dough with a pasta machine works very well. The dough should be very thin and cut into strips with a pastry cutter. I make a small cut in the middle, take one end and pull it through the hole creating a bow.
Many countries have their version of a fried sweet cookie. In Switzerland they are eaten from December to February and are called “Fasnachtchüechli” or “Chnöiblätz” (dough stretched over the knee). Fasnacht is also carnival in Switzerland.
Enjoy my family recipe, but be careful they are addictive.
Chiacchiere
Recipe Summary
Prep Time: 1 hour 12 minutes
Cook Time: 3 minutes each or until golden
Yield: 6 Dozen
Dry Ingredients
4 cups flour, sifted
1/2 cup confectionary sugar
1/4 teaspoon salt
Wet Ingredients
1/4 pound butter
2 tablespoon of Whiskey, Brandy, Sherry or Sweet Marsala wine
4 medium eggs, beaten
FRYING
1 quart oil for frying (Canola oil or peanut oil)
DUSTING
Confectionary sugar
DOUGH
Cream the eggs and butter together. Add the alcohol of your choice and blend. Sift the flour, sugar and salt and slowly add it into the egg mixture. Form the dough and knead until it is smooth. Refrigerate for 1 hour.
ASSEMBLY
Thinly roll out the dough. With a cookie cutter, cut the strips about 3” x 5” long. Make another cut in the center of the strip, about 1”, and pull one end of the dough through the cut forming a bow.
FRYING
In a deep fryer, place a few cookies at a time in hot oil and fry until they puff up and become golden brown. Place them on paper towels to drain or on a cake rack placed over a cookie sheet with a rim. This allows any additional oil to drain out of the cookie.
COATING
Once completely cooled, place a few cookies in a bag filled with confectionary sugar and gently toss them, coating them with the sugar.
STORING
Store in a paper bag. They will get soggy if they are stored in a sealed container.
Almond Biscotti “Cantucci” Recipe
August 1, 2009
0 comments
Biscotti, Food-Gastronomy, Food-Photography, Holiday Dishes, Italy
Patricia Turo
There are many articles written about the health benefits of almonds. Low in saturated fat and containing calcium and magnesium, vitamin E and compounds called phytochemicals, which may help protect against cardiovascular disease and cancer. Jordan almonds are considered the best and are sweet almonds coming from Malaga. Bitter almonds are grown in the south of France, Sicily and North Africa. See the web sites at the end of this article for more information on the benefits of almonds and their origins.
Almond oil is extracted from both bitter and sweet almonds but the seed of the bitter almonds are used to make almond oil and almond flavoring are used in confections. Pure almond extract can be purchased at any market, but the intense flavor of almond oil makes a very big difference in baked goods. When using oil vs. extracts, you use just a few drops. Most Italian markets sell these oils and a little goes a long way.
In Italy desserts are often flavored with honey, chestnuts, pine nuts, hazelnuts and almonds. The biscotti originated in the Tuscany and it is thought that they were flavored with almonds from Prato. The cookies are known as “cantucci” and they can be found in every pasticceria in the Tuscany. Cantucci are mostly eaten with a glass of “Vin Santo” a sweet wine. Many restaurants serve small almond biscotti with coffee and some will have a bowl of them on the table at all times. It is probably the most well-known and popular biscotti. Almonds are used in many different varieties of biscotti and also mixed with fruits and chocolate.
Other desserts made with almonds in Italy are a rich bread or flat cake known as “panforte”. A cookie called “Cartellate” is made in Apuglia. It is fried dough in the shape of a cartwheel (cartellate means cartwheel in Italian) and filled with toasted almonds, honey, chocolate and spices. Amaretto is a liqueur with an almond flavor. The base of the liqueur is primarily made from apricot pits. Apricot and peach pits have similar oils and taste like almonds. The original version of Amaretto was made in Saronno, Italy and is also used to flavor many Italian desserts and coffee. Marzipan, which is a mixture of sugar and almonds is used in confections. One of my favorites is a candy called “Brocante con mandorle”, (Italian almond brittle). It is very hard and you must to be careful of your teeth when you eat it. Unlike most brittle, this is thick and hard made with toasted almonds, sugar, honey, corn syrup and almond oil or almond flavoring. Colorful sugar candied almonds known as “confetti” are arranged in exquisite decorations for wedding cakes and mixed with trays of biscotti.
Cantucci are use in all of our biscotti trays, they are one of our most asked for biscotti. Cantucci are hard so they make a good base for our “Torta Festiva” or “Torta di Biscotto di Nozze”.
Make a full recipe and stored in a metal container, they will last a few weeks. They can be frozen up to two months – they defrost very quickly. You will always have biscotti to serve with coffee when friends drop by.
Cantucci
CANTUCCI
Prep Time: 40 minutes
Cook Time: 25 minutes @ 350ºF
Yield: 2 1/2 Dozen
Dry Ingredients
3 cups all purpose flour
1 cup brown sugar
1 cup sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking powder
1-1/2 cups roasted almonds, cut in half
Wet Ingredients
2 eggs
1/4 cup warm water
1/3 cup oil
EGG WASH
1 egg, beaten
2 tablespoons water
ROASTING THE NUTS
Place the almonds on a cookie sheet and place in a 400ºF oven for 15 minutes. Shake the pan several times to turn the nuts so they cook evenly. Let the almonds cool. Cut the almonds in half.
Roasted Almonds
DOUGH
In large mixing bowl, place the dry ingredients and toasted almonds. Make a well in the center and combine the remaining wet ingredients (water, oil and eggs). Oil your hands to mix the dough. Place the dough onto a floured board and work until completely combined. The dough will be sticky to work with. Refrigerate for one hour.
Ingredients
ASSEMBLY
Make loaves about 14” long and 2” wide, and place them on a lightly greased or parchment paper-lined baking sheet. Brush the loaves with the egg wash and place them in a 350ºF oven for 25 minutes or until lightly browned. Let cool and slice on a diagonal 1” apart.
Loafs on Parchment Paper
Cooked Loafs
FREEZE
To freeze, do not slice but wrap the whole logs tightly in plastic wrap. Slice the logs when you are ready to serve them. They can be frozen for up to 2 months.
Note: Cantucci can be double backed a few minutes on each side for a drier harder result.
http://www.botanical.com/botanical/mgmh/a/almon026.html
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around before baking. my grandma always did this on both her sweet
and black pepper ones.no one ever cuts them and it was driving me
crazy wondering if it was something someone in my family decided upon.
very cool to see others do the same. my great grandparents were from
montefalcone which is near naples.joe
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A Frosted Taralli, Charmel are an Easter Specialty « Piacere – Food & Travel without rules! said this on March 25, 2011 at 10:14 pm | Reply (edit)
Patricia
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Ingredienti6 uova (4 uova intere e 2 tuorli per l’impasto, perchè i due bianchi serviranno per il naspro ovvero per la glassa)
1 kg di farina circa
1 cucchiaino di bicarbonatomiscelare la farina alle uova e al bicarbonato.
impastare e se è troppo molle aggiungere altra farina.
prenderne un pò alla volta e fare delle ciambelle rotonde con i buchi piccoli.
per ogni uovo ne vengono fuori 2 circa.
al lato di ogni ciambella gli devi fare un taglio lungo tutto il diametro della ciambella.
cuocere nel forno già caldo in una teglia unta di strutto a 230 gradi per 15 minuti e senza aprirlo a 190 gradi per altri 5 minuti.glassa:
2 tazze di zucchero
mezza tazza di acqua
2 bianchi d’uovometter a cuocere dentro una casseruola a fuoco basso lo zucchero con l’acqua.
aggiungere i bianchi d’uovo montati a neve fermissima facendoli crescere.
avvolgere le ciambrelle.mangiarle fredde la glassa si asciuga.
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