Homemade Italian Cookies and Cakes

ITALIAN RICOTTA COOKIES

Chocolate crackle cookies also known as black and white cookies. I can post this recipe if anyone would like to make them.

Who else loves to bake biscotti on a Sunday?

Pavlova with fresh strawberrie, blueberries, almonds, local honey and whipped cream. A sure fire success at any time of the year. What do you out on your pavlova?

This is a recipe for Chocolate pants which is made on Christmas Eve, although you make the filling the day before with ceci to let the flavours combine. https://www.shelovesbiscotti.com/chocolate-chick-pea-calzoni-aka-calzoni-di-ceci/

Chocolate Chick Pea Calzoni aka Calzoni di Ceci This recipe for Chocolate Chick Pea Calzoni aka Calzoni di Ceci is a special Christmas treat originating from Muro Lucano, Italy.

https://www.orderisda.org/culture/our-recipes/recipe-delicious-baked-cannoli-cups/?fbclid=IwAR3ZO8Gbv0WPHhqBoeFfHVLPoi-6sKYzxvx8XyzhPQ_A6ag684rchk5hz9Q

Recipe: Baked Cannoli Cups | Italian Sons and Daughters of America Cannoli cups (a simplified version of the traditional Sicilian cannoli) from Antonella Bonesse, author of Cucina Per Te. Read below as Antonella shares her recipe and its story. Being raised in Italy as a child, I must admit I get terrible nostalgia for the Italian desserts and pastries. There is ju...

Christnas Biscotti.

Tarelli, these are made with fi*****io but you can make them with lemon zest for a sweeter treat. 1 Lb (450 g) all-propose flour
8 tbsp (120 ml) extra-virgin olive oil
8 tbsp (120 ml) white wine
2 tsp (11 g) table salt 2 tblspns fennel seeds Mix together, knead then rest, covered for 30 mins. Roll into rope lengths, then into balls and drop into boiling water, about 10 per time, until they float. Drain on a tea towel then bake in a 200C oven for 20 minutes until browned. These last for around 2 weeks.

Paris-Brest
Choux Pastry:

1 cup plain flour
pinch of salt
6 tablespoons (85 grams) unsalted butter
1/2 cup (125 ml) whole milk
1/2 cup (125 ml) water
4 large eggs, lightly beaten

For glazing:
1 egg, beaten
1/2 cup (50 grams) shaved almonds (I used chopped almonds)

Preheat oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry. Pipe the pastry onto the unwritten side of paper and place on a baking tray.
In a bowl sift together the flour, sugar and salt. Set aside.
Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Let cool.

When the dough is lukewarm, start adding the eggs, one at a time, and beat with a spoon until it is incorporated. Continue until all eggs have been added and the dough is smooth

Transfer the dough to a large piping bag fitted with a large plain nozzle. Pipe a 2.5cm thick ring of dough on the paper 20cm circle. Pipe another thick ring inside the first ring, making sure the rings of dough are touching. Pipe another dough ring on top of both of the lines, continuing until all mixture is used. Brush the top with beaten egg. Sprinkle with the shaved or chopped almonds.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Bake for a further 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for 5 minutes. Remove from oven place on a wire rack and split in half horizontally. Let dry.

Creme Patisserie
2 cups milk
4 egg yolks
1/3 cup sugar
1/3 cup cornflour
1 whole vanilla bean.

Place the milk and vanilla bean in a saucepan and bring almost to boiling point. Remove from heat.

Place sugar, cornflour and egg yolks in a bowl and whisk together until well combined.

Pour the hot milk in a steady stream into the egg mixture, stirring continuously. Remove vanilla bean.

Pour this back into a clean saucepan through a sieve and bring to a simmer.

Continue to simmer for about 5 minutes until the mixture is thick.

Turn off heat and place glad wrap onto the surface to prevent a skin from forming. Let cool.

To Assemble: Spoon the creme patisserie onto the bottom half of the pastry. Place the top half of the pastry shell on top and dust with powdered icing sugar.
Makes one large 8 inch (20 cm) Paris Brest.

Lemon Myrtle Cookies

1 lemon, grated zest and juice
3/4 teaspoon dried lemon myrtle leaves
(I dry 2 leaves in the microwave for this then crumble them in the coffee grinder)
1 cup castor sugar
pinch of salt
120g unsalted butter, softened but not melted
1 1/2 tablespoons olive oil
2 eggs
1 egg yolk
1 tablespoon vanilla extract
2 cups plain flour
1 cup fine semolina
1 teaspoon baking powder
1/4 teaspoon bicarb soda
1/2 cup extra castor sugar for dipping

Whisk together in an electric mixer; the lemon zest, lemon myrtle, sugar and salt, beat for 1 minute to help the flavours permeate the sugar.

Add the butter, olive oil and lemon juice then beat until white and fluffy.

Add the eggs one at a time, then the egg yolk, beating until well combined. Scrape down the bowl with a spatula and whisk again until it looks shiny. Add the vanilla extract and mix through.

Remove from mixer, add the flour, semolina, baking powder and bicarb of soda then mix with a wooden spoon lightly, until just combined.

Cover tightly with glad wrap and refrigerate for one hour.

Preheat oven to 170 Celsius (340 Fahreneit) and cover two trays with silicon or baking paper.

Roll pices of dough into balls roughly the size of walnuts, dip into the extra castor sugar and place slightly apart on the baking trays.

Bake in the preheated oven for 12 minutes until lightly golden.

Leave on trays for 2 minutes then remove to a wire rack to cool.