dolcezze

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. I...

Mostaccioli Cookies from Molise

dark chocolate

3 1/2CUPS flour

7OZ. honey

sugar

almonds

hazelnuts

must

cocoa powder

eggs

orange

tangerine

lemon

Coffee

cinnamon

Cloves

Baker’s ammonia

sunflower seed oil

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. In a blender or food processor, chop the almonds and hazelnuts to produce a coarse meal. Mix it with the flour, cocoa and sugar.

Then add the honey, spices, eggs, coffee, 2 tablespoons of oil, the cooked must and 1/2 packet (about 1 3/4 teaspoons) of baker’s ammonia or baking powder. Mix to form a dough and let it rest, covered, for 2 hours. Roll it out to 2 3/4 - 3 inches thick and cut it into diamond shapes, combining the scraps and rolling them out again until the dough is gone. Set the cookies on baking sheets covered with parchment paper, brush them with water and bake them at 340°F for 18-20 minutes.

For chocolate coating: In a double boiler, melt the chopped chocolate. Put the cookies, one at a time, on the tines of a fork and dip them into the melted chocolate, then let the excess drip off

and let them dry on a rack. To vary the coating, melt gianduja chocolate and mix in chopped hazelnuts.

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion ...

Individual Chocolate Bread Puddings

1C. milk

1/3LB. stale rustic bread

Butter

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion blender. Pour the mixture on top of the bread and combine. Fill 4 buttered ramekins with the bread mixture, pressing down gently.

Bake at 350°F for 10-12 minutes. Serve dusted with powdered sugar. Serve

with jam, whipped cream, yogurt, ice cream, etc.

Try these traditional Italian cookies from Siena for a deliciously different Christmas treat or for anytime of the year!

Ricciarelli: the Classic Tuscan recipe

almond flour

orange peel

1/3CUP all-purpose flour

salt

1SHEET wafer paper

bitter almond extract

Dice the candied orange into ⅛ “ pieces. Blend the diced peel with the powdered sugar and almond flour in a food processor for 1-2 minutes. Add the all-purpose flour, a pinch of salt and a few drops almond extract.&nbsp;

Bring water to a boil. Dissolve the granulated sugar in the water. When it begins to melt, add it to the candied fruit-sugar mixture with the food processor on low speed. Add the egg whites and continue to mix until the eggs are completely incorporated and the dough is compact. Shape the dough into a small loaf and cover with a tea towel. Let rest for at least 2 hours.&nbsp;

Preheat the oven to 310°F.

Place the dough on top of the wafer paper sheet. Coat a rolling pin with powdered sugar or put a sheet of parchment paper between the rolling pin and the dough to prevent sticking and roll out the dough.&nbsp;

Cut out the ricciarelli with a diamond-shaped cookie cutter. Trim the extra wafer from the base of the biscuits with a small knife.


	 


Place the ricciarelli on a baking tray and sprinkle with powdered sugar. Bake for 20 minutes. Remove from the oven and let cool.&nbsp;

To prepare custard cream horns follow our simple recipe: in addition to breakfast, they are perfect for a small dessert at a party or for a snack.

Custard Cream Horns

1 1/4CUPS milk

1/2CUP sugar

cornstarch

1PACK puff pastry, rectangular

Hazelnuts

Unroll the <a href="https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-make-puff-pastry-step-by-step-tutorial" rel="noopener noreferrer" target="_blank">puff pastry</a> and cut into 10 long strips 1 inch wide. Butter 10 cream horn molds or cannoli tubes. Moisten the strips of puff pastry with a little water and wrap them around the molds, overlapping slightly at each turn. Dip them in 2 1/2 tablespoons of sugar and place on a baking tray lined with parchment paper. Bake at 375°F for about 10 minutes, then remove from the molds and let cool.

For the filling: Heat up the milk. Beat the egg yolks with the corn starch and 1/3 cup of sugar. Pour the hot milk over it and cook for 5-6 minutes, stirring with a whisk. Let the <a href="https://www.lacucinaitaliana.com/italian-food/how-to-cook/custard-pastry-cream-recipe-video" rel="noopener noreferrer" target="_blank">custard cream</a> cool in a bowl, covered with plastic wrap so that it touches the cream. Fill a pastry bag with the cream and fill the pastry shells with it. Serve with chopped hazelnuts.

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Mostaccioli Cookies from Molise

Individual Chocolate Bread Puddings

Ricciarelli: the Classic Tuscan rec...

Custard Cream Horns

Top 4 dolcezze recipes from across the web

The most viewed dolcezze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mostaccioli Cookies from Molise

Individual Chocolate Bread Puddings

Ricciarelli: the Classic Tuscan rec...

Custard Cream Horns

The most viewed dolcezze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine