dolci tradizionali

Cantucci, also known as cantuccini or biscottini di Prato are almond studded cookies, cut and baked a second time in the oven. They are a typical Tuscan end to a meal, dunked in sweet Vin Santo wine.  

Tuscan Cantucci Almond Cookies

4CUPS all-purpose flour

2CUPS sugar

14OZ. shelled almonds

eggs

vanilla bean pod

1TSP. baking powder

lemon

salt

Preheat the oven to 400°F.&nbsp;

Combine the flour with the eggs, sugar, a pinch of salt, lemon zest, seeds from the vanilla bean pod, and baking powder. Add the almonds and mix until incorporated.&nbsp;

Divide the dough into 5 loaves and place them on two baking trays lined with parchment paper. Bake for 20 minutes; remove from the oven and let cool slightly. Cut into diagonal slices around 3/4" thick. Place them on the baking tray cut-side down and bake again for another 10 minutes.

Served hot with honey as an Easter speciality, pàrdulas are Sardinian tartlets with a fresh cheese or ricotta filling, flavored with lemon and orange zest and saffron. Why wait for Easter?

Pàrdulas Sardi

2 1/2CUPS durum wheat or all-purpose flour

olive oil

flour

farmer’s cheese

1/3CUP sugar

3TBSP. all-purpose flour

saffron powder

orange

For the dough, cut the butter into chunks. Pile the flour in a mound on a flat work surface. Make a well in the center. Add a pinch of salt. Pour lukewarm water into the center in 1/4 cup increments drawing in the flour from the inside of the well until all the flour is incorporated. Knead to form a smooth dough, then gradually add the butter. Let dough rest for around 30 minutes. &nbsp;

Preheat the oven to 410°F.&nbsp;

&nbsp;Roll dough out on a lightly floured pastry board and make discs about 4" in diameter.

For the filling, crumble the cheese or break up the ricotta in a bowl. Mix in a pinch of salt, the whole eggs, sugar, flour, lemon and orange zest, and a pinch of saffron.

Form the dough into a cup shape, pinching the edges in a decorative pattern. Lightly grease a baking sheet with oil and place the pastries on it. Bake for around 15 minutes.

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate f...

Carfogn: Traditional from Belluno

3 1/3CUPS flour

sugar

3 1/2OZ. butter

dry white wine

apple aquavite

Salt

Peanut oil

poppy seeds

dark chocolate

dry biscotti

1 1/2OZ. sugar

1 1/2OZ. milk

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate for 1 hour.

For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate over a bain-marie. Coarsely chop the biscotti. Purée the poppy seeds with the sugar, then add first the biscotti, then the chocolate, and finally the milk and the aquavite. Let it rest for 10 minutes, then transfer the filling to a pastry bag. Roll out the dough into 2 rectangular sheets, about 1/8-inch thick. Add small mounds of filling to one sheet, spaced about 2 inches apart.

Cover with the second sheet, pressing along the edges to remove any excess air, then cut the rectangular carfogn using a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they start to turn golden. Drain on paper towels, sprinkle with powdered sugar and serve immediately.

To make this traditional baked pudding, heat 1/2 cup of sugar with a drop of water in a small pan until it begins to caramelize. Pour it evenly into a...

Traditional Bonet

2C. milk

c. + 5TSP. sugar

amaretti

cocoa powder

To make this traditional baked pudding, heat 1/2 cup of sugar with a drop of water in a small pan until it begins to caramelize. Pour it evenly into a 1-quart flan mold. Crush the amaretti cookies until they are almost powdered.

In a bowl, beat the eggs with a whisk and add the remaining sugar. Add the cookie crumbs and the sifted cocoa. Mix everything together with the whisk, being careful not to incorporate too much air, so that it forms a smooth, even pudding without air bubbles.

Then drizzle in the milk, whisking throughout. Pour the batter into the mold; bake in a bain-marie at 340°F for about 1 hour: the mold should be in water up to 3/4 of its height. Remove from the oven and allow it to cool for at least 2 hours. Turn the mold over onto a serving plate and garnish with whole or crumbled amaretti cookies.

This is the original recipe for the most classic of all Italian desserts, simple and traditional.

Classic Tiramisu

mascarpone cheese

10OZ. ladyfingers

9OZ. coffee (regular

nullC. Marsala wine

Cocoa powder

For the classic tiramisu recipe, carefully rinse the shells of the eggs, separate the yolks from the whites in two different bowls and add to the yolks, the sugar and a pinch of salt.
	 
	 Set the egg whites aside and beat the yolks with a whisk until they are light and foamy.
	 
	 Mix the mascarpone into the beaten yolks, stirring with a spoon.|Beat the egg whites with a whisk or an electric mixer: if you beat them by hand, use a large whisk to incorporate more air. Add the beaten whites to the yolk and mascarpone mixture, stirring from the bottom to the top to avoid flattening the eggs.
	 
	 Pour the room temperature coffee into a large, shallow plate and mix in 1 tablespoon sugar and the Marsala wine (this is the syrup).
	 
	 Dip 2 ladyfingers at a time into the syrup for 1 second per side, then set them side by side to form the bottom layer on a 12x12 inch baking dish, without leaving any areas uncovered.
	 
	 Cover the ladyfingers with 1/3 of the mascarpone mixture and repeat to form two more similar layers.
	 
	 Chill the tiramisu in the refrigerator for a couple of hours, covered with aluminum foil, then dust it with cocoa powder just before serving.

Cavallucci di Siena are traditional cookies of Tuscany region with honey, candied orange, cinnamon, baking soda, sugar, shelled walnuts and flour.

Cavallucci di Siena Cookies

2 1/3C. Italian 00 flour

1 1/4C. sugar

c. + 1TBSP. shelled walnuts

7TSP. honey

anise seeds

cinnamon

Baking soda

In a bowl, mix the flour with the crushed anise seeds, the coarsely chopped walnuts, the candied orange cut into small cubes, 1 teaspoon ground cinnamon and 1/2 teaspoon baking soda.

Dissolve the sugar in a small saucepan with the honey and 3 1/3 tablespoons water and cook until completely dissolved and beginning to spin a thread when the spoon is lifted out of the pan. Pour this syrup into the bowl with the flour mixture and combine the ingredients with a spoon.

With floured hands as the dough is a little sticky, form 12 irregular balls, slightly flattened (about 2 inches in diameter and 3/4 inches thick) Place these balls on a baking tray covered with parchment paper and dust them with a little flour.

Bake at 300°F - 320°F for about 20 minutes, remove from the oven and let them cool.

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Top Tags

Tuscan Cantucci Almond Cookies

Pàrdulas Sardi

Carfogn: Traditional from Belluno

Traditional Bonet

Classic Tiramisu

Cavallucci di Siena Cookies

Top 6 dolci tradizionali recipes from across the web

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

Top Tags

Tuscan Cantucci Almond Cookies

Pàrdulas Sardi

Carfogn: Traditional from Belluno

Traditional Bonet

Classic Tiramisu

Cavallucci di Siena Cookies

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