BACI DI DAMA means Lady's Kisses. Once you make these cookies you will get lots of kisses from everyone.
1/2 cup of almonds (without the skins)
1 1/2 tsp of superfine sugar
1/3 cup (generous) unbleached all purpose flour
1/2 cup plus 2 tbsp potato starch
1/2 cup plus 2 tbsp confectioners sugar
7 tbsp unsalted butter , room temperature
1 large egg , lightly beaten (you will only be using 1/2 of the beaten egg. You can save the other half and use it in scrambled eggs. )
1/8 tsp pure almond extract
1 jar of chocolate hazelnut spread
Preheat the oven at 325 degrees
Place the almonds and the sugar in your food processor and grind into a very fine powder.
In a large bowl mix the almond/sugar powder with the potato starch, confectioners sugar, butter, half of the beaten egg, and the almond extract.
Using your hands mix until a dough is formed.
The dough will be a bit dry and a little crumbly.
Pinch off small pieces of the dough and roll into equal sized balls. You should about 60 cookie balls.
Place the cookies on parchment lined cookie sheets.
Bake about 15 to 20 minutes.
When done baking cool the cookies on wire cooling racks.
When the cookies are cooled spread the bottom part of half the cookies with the hazelnut spread and place another cookie over the spread to make a "sandwich" from the two cookies.
Friday, April 18, 2008
Wednesday, April 16, 2008
In answer to a request
A reader wrote and asked if I had ever heard of a biscotti made with tomatoes. The only recipe that I know of is from a friend, Francesca, who comes from the small isle of Ischia. This biscotti is made with sun dried tomatoes and though they are not sweet they are delicious. They can be used for snacks or an appetizer for a party. I know they are great for the men of the family to enjoy while drinking beer and wine while watching a ballgame. So go ahead and give them a try.
BISCOTTI WITH SUN DRIED TOMATOES
1 stick of unsalted butter at room temperature
1 tbsp of sugar
3 large eggs
1 3/4 cups of unbleached all purpose flour
1/2 cup of grated pecorino romano cheese or
one that is similar that you like more
2 minced cloves of garlic
2 tsp basil, dried
1 tsp parsley, dried
1 tsp sea salt ( or Kosher salt)
2 tsp baking powder
1 cup sun dried tomatoes, finely chopped,
use dried tomatoes not packed in oil
In a large bowl combine flour, cheese, garlic,basil, parsley, salt,baking powder, and the sun dried tomatoes. Blend well using a large whisk or spoon.
In a electric mixer, use the paddle attachment, cream the butter and the sugar until well blended. Add the 3 eggs and mix until well blended.
Remove the paddle beater, be sure to scrape clean. Using the dough hook, turn the mixer to low speed and add the flour mixture a little at a time until mixed and the dough is formed.
Turn the dough out onto a lightly floured surface.
Gently knead the dough just enough to be sure all the ingredients are well blended.
Divide the dough into two pieces. Roll each piece into a loaf shape that is about 12 inches long.
Place each loaf on a parchment lined cookie sheet.
Be sure to space them about 3 to 4 inches apart.
Bake in a preheated oven of 350 degrees for 25 to 30 minutes or until golden brown.
Using a metal spatula, remove the loaves carefully, to a wire cooling rack.
Wait until completely cool, then using a serrated knife, slice each loaf diagonally into 1/2 inch wide slices.
Place the slices in a single layer on the cookie sheet and return to the oven for 6 to 7 minutes longer or until lightly browned. Using a metal spatula turn the slices over and bake for another 6 to 7 minutes again until lightly browned.
When done remove to a wire cooling rack .
Can be served warm or cold.
Store in an air tight container.
BISCOTTI WITH SUN DRIED TOMATOES
1 stick of unsalted butter at room temperature
1 tbsp of sugar
3 large eggs
1 3/4 cups of unbleached all purpose flour
1/2 cup of grated pecorino romano cheese or
one that is similar that you like more
2 minced cloves of garlic
2 tsp basil, dried
1 tsp parsley, dried
1 tsp sea salt ( or Kosher salt)
2 tsp baking powder
1 cup sun dried tomatoes, finely chopped,
use dried tomatoes not packed in oil
In a large bowl combine flour, cheese, garlic,basil, parsley, salt,baking powder, and the sun dried tomatoes. Blend well using a large whisk or spoon.
In a electric mixer, use the paddle attachment, cream the butter and the sugar until well blended. Add the 3 eggs and mix until well blended.
Remove the paddle beater, be sure to scrape clean. Using the dough hook, turn the mixer to low speed and add the flour mixture a little at a time until mixed and the dough is formed.
Turn the dough out onto a lightly floured surface.
Gently knead the dough just enough to be sure all the ingredients are well blended.
Divide the dough into two pieces. Roll each piece into a loaf shape that is about 12 inches long.
Place each loaf on a parchment lined cookie sheet.
Be sure to space them about 3 to 4 inches apart.
Bake in a preheated oven of 350 degrees for 25 to 30 minutes or until golden brown.
Using a metal spatula, remove the loaves carefully, to a wire cooling rack.
Wait until completely cool, then using a serrated knife, slice each loaf diagonally into 1/2 inch wide slices.
Place the slices in a single layer on the cookie sheet and return to the oven for 6 to 7 minutes longer or until lightly browned. Using a metal spatula turn the slices over and bake for another 6 to 7 minutes again until lightly browned.
When done remove to a wire cooling rack .
Can be served warm or cold.
Store in an air tight container.
Sunday, April 13, 2008
Aunt Tess's Wine Biscuits
Biscotti Di Vino
Wine Biscuits
This recipe is from my Aunt Tess who cooked and baked every thing possible and then some. She was just a terrific person who had a great sense of humor and the greatest belief that God would take care of you no matter what.
She told us she always made these cookies for her father and his friends who would sit outside and drink wine and share stories from the "old days" in Italy. To this day I know of several "old timers" who like to dunk this cookie in their glass of wine. Try it, you just might like it.
2 1/4 cups of unbleached all purpose flour
2 tsp baking powder
1/2 cup of sugar
1/2 cup very dry white wine
1/2 cup of pure vegetable oil
Use a very large bowl and in the given order place all the ingredients.
Using a large wooden spoon mix until well blended. If dough is too sticky add a little more flour .
Lightly flour a smooth surface and turn out the dough.
Knead gently until the dough is soft and smooth.
Pulling little bits of dough roll into small bite size balls.
Place on cookie sheets that have been lined with parchment paper.
Using your finger gently flatten the tops of the dough balls.
Bake in a preheated oven of 400 degrees for 8 to 10 minutes or until lightly browned.
Use a flat spatula to remove the cookies onto a wire cooling rack.
These cookies are not meant to be iced.
Store the cookies in air tight containers.
Makes about 25 cookies.
Wine Biscuits
This recipe is from my Aunt Tess who cooked and baked every thing possible and then some. She was just a terrific person who had a great sense of humor and the greatest belief that God would take care of you no matter what.
She told us she always made these cookies for her father and his friends who would sit outside and drink wine and share stories from the "old days" in Italy. To this day I know of several "old timers" who like to dunk this cookie in their glass of wine. Try it, you just might like it.
2 1/4 cups of unbleached all purpose flour
2 tsp baking powder
1/2 cup of sugar
1/2 cup very dry white wine
1/2 cup of pure vegetable oil
Use a very large bowl and in the given order place all the ingredients.
Using a large wooden spoon mix until well blended. If dough is too sticky add a little more flour .
Lightly flour a smooth surface and turn out the dough.
Knead gently until the dough is soft and smooth.
Pulling little bits of dough roll into small bite size balls.
Place on cookie sheets that have been lined with parchment paper.
Using your finger gently flatten the tops of the dough balls.
Bake in a preheated oven of 400 degrees for 8 to 10 minutes or until lightly browned.
Use a flat spatula to remove the cookies onto a wire cooling rack.
These cookies are not meant to be iced.
Store the cookies in air tight containers.
Makes about 25 cookies.
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