Category Archives: Cookies

Traditional Recipe: Sicilian Almond Biscuits With Candied Cherries (Pasticcini Alle Mandorle)

These Sicilian biscuits (or small pastries) are gluten-free, dairy-free, delicious and very easy to prepare! It is better to use a piping bag to shape the biscuits, but if you don’t have one, you can roll out the dough with your hands to make small balls and then press them with your fingers, to obtain a cookie-like shape.

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The dough needs, at least, 30 minutes of resting time, however they will taste even better if you leave them to rest in the fridge overnight. Traditionally, we garnish these biscuits with candied cherries or almonds, so if you want you can use both. Here I prepared some of these delicious pastries with my mother, I hope you enjoy the recipe!

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Biscuits with almonds and candied cherries.

Preparation and cooking time: 25 minutes + resting time

Difficulty: Easy

Ingredients

For two oven trays

3 egg whites

80 g sugar

200 g almonds, shelled and finely chopped

candied cherries

a few drops of almond flavouring, or some orange zest (optional)

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Method.

1. Grind the almonds with the sugar, using a food processor.

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2. Combine the egg whites with the almond mixture and the flavourings, then put the dough in the refrigerator for at least 30 minutes.

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3. Using a piping bag, shape the biscuits and then garnish with candied cherries.

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4. Bake at 180 ° C (356° F) until golden.

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Dolcetti alle mandorle con ciliegie candite.

Preparazione e cottura: 25 minutes + il riposo

Difficoltà : Facile

Ingredienti

Per 2 teglie rettangolari di media grandezza.

3 chiari d’uova

80 g di zucchero

200 g di mandorle sgusciate e tritate finemente

ciliegie candite q. b.

1 qualche goccia di aroma di mandorle, oppure una scorretta di arancia tritata (facoltativo)

Preparazione.

1. Tritate finemente le mandorle con lo zucchero.

2. Mescolate i chiari d’uova con le mandorle tritate, lo zucchero e gli aromi. Mettete il composto a riposare in frigorifero per almeno 30 minuti.

3. Usando il sac à poche, date la forma ai pasticcini (oppure formate delle palline e schiacciatele leggermente con le dita).

4. Guarnite i pasticcini con le ciliegie candite, poi infornate a 180° C fino ad ottenere dei dolcetti dorati.

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Rice Flour Chocolate Cookies With Pomegranate (Gluten-Free, Low-Sugar)

Rice flour chocolate cookies with pomegranate (gluten-free, low-sugar)

To continue the series of recipes with pomegranate, this week I am publishing an easy cookie recipe, gluten-free and perfect for dark chocolate lovers! These cookies are garnished with a lot of pomegranate seeds, they are not very sweet and have a strong chocolate flavour ; I served them warm with plenty of honey on top! In this way, all the flavours and different textures really come together nicely!

Tips.

1. For the kids dip them in milk, because they have a strong dark chocolate flavour.

2. For a low-sugar recipe don’t add the honey on top of the cookies, just follow the recipe.

Rice flour chocolate cookies with pomegranate (gluten-free, low-sugar)

I hope you enjoy this autumn treat!

Rice flour chocolate cookies with pomegranate (gluten-free, low-sugar)

Rice flour dark chocolate cookies with pomegranate.

For two trays (16 cookies)

Preparation time: 20 minutes + the resting time

Cooking time: 20-30 minutes

Ingredients

100 g soft butter

100 g rice flour

150 g almonds, peeled

15 g cocoa powder (I use organic and fair trade)

60 g dark chocolate 70% cocoa (I use organic and fair trade )

50 g cornstarch

the seeds of a pomegranate

1 tablespoon honey

3 tablespoons maple syrup

a pinch of salt

a pinch of cinnamon

Method.

1. Bake the almonds at 160 ° C (320° F) for 5-10 minutes. Let cool then grind with a food processor.

Step 1. Bake the almonds, let cool and grind them.

2. Melt the chocolate using a bain-marie.

3. In a bowl, work the butter with the maple syrup, the honey and the ground almonds.

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4. Add the melted chocolate to the almond mixture and stir well. In another bowl, combine the rice flour, the cornstarch, the cocoa, a pinch of cinnamon, a pinch of salt, then mix everything together with the almonds. Knead for a few minutes then put in the refrigerator to cool for about 30 minutes.

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5. Line the base of two baking trays with some baking paper, then shape the cookies and garnish with the pomegranate seeds.

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6. Bake at 180 ° C (356°F ) for 20-30 minutes.

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7. Serve the cookies hot with a lot of honey on top!

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Also see Light Sabayon With Pomegranate And Pistachios and Prawn Salad With Rocket And Pomegranate.

Biscotti di farina riso al cioccolato con melagrana.

Per due teglie (16 biscotti)

tempo di preparazione: 20 minuti + il riposo

tempo di cottura: 20-30 minuti

Ingredienti

100 g di burro morbido

100 g di farina di riso

150 g di mandorle, senza buccia

15 g di cacao amaro (uso il fair trade e bio)

60 g di cioccolato fondente al 70 % (uso il fair trade e bio)

50 g di amido di mais

i chicchi di una melagrana

1 cucchiaio di miele

3 cucchiai di sciroppo d’acero

un pizzico di sale

un pizzico di cannella

Preparazione.

1.Tostate le mandorle a 160 °C per 5-10 minuti. Lasciate raffreddare e tritate finemente con il tritatutto.

2. Fate sciogliere il cioccolato a bagnomaria.

3. Lavorate il burro con lo sciroppo d’acero, un cucchiaio di miele e la farina di mandorle.

4. Unite il cioccolato sciolto al composto di burro e farina di mandorle. A parte, mescolate la farina di riso con il cacao, l’amido di mais, la cannella e un pizzico di sale. Unite tutto e impastate bene per qualche minuto, poi mettete nel frigorifero a raffreddare per 30 minuti.

5. Distribuite i biscotti su due teglie rettangolari (ricoperte da carta da forno) e guarnite con dei chicchi di melagrana.

6. Infornate a 180°C  per 20-30 minuti.

7. Servite i biscotti caldi con tanto miele sopra.

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Spelt Chocolate Cookies With Seeds

This week I am going to prepare an healthy treat, yummy chocolate cookies made ​​with wholemeal spelt flour, almonds and flax seeds. These cookies have a rich chocolaty flavour, lots of fibre and all the health benefits of the almonds and flax seeds. In fact, this recipe is enriched with omega 3 essential fatty acids and calcium, contained in the seeds. They also give extra flavour, strength and crunchiness to the recipe.

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Wholemeal Spelt Chocolate Cookies with Almonds and Flax Seeds.
Ingredients
for about 30 cookies

180 g (6.34 oz)  wholemeal spelt flour

100 g (3.52 oz) of chocolate (70% cocoa solids)

50 g (1.76 oz) almonds

20 g (0.70 oz)  flaxseeds (linseed)

1 egg

90 g (3.17 oz) butter

1 tablespoon unsweetened cocoa powder

2 tablespoons honey

3 tablespoons brown sugar

1 teaspoon baking powder

a pinch of salt

Method.

1. Toast the flax seeds in the oven for 5 minutes at 120 °C(248° F).

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2. Grind the seeds and the almonds very finely.

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3. Melt the chocolate in a bain-marie (double boiler).

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4. Soften the butter, then add the egg, the melted chocolate, honey,sugar and cocoa powder.

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5. Mix well then add the sifted flour, a teaspoon of baking powder, a pinch of salt and the seeds.

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6. Work the dough until smooth and refrigerate for 30 minutes.

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7. Shape small balls (3 cm in diameter), put them on a large baking tray covered with baking paper and cook for 15 minutes at 160° C (320 °F).

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Biscotti al cioccolato con semi di lino e mandorle.

Ingredienti

per circa 25-30 biscotti

20 g di semi di lino

50 g di mandorle (uso quelle con la buccia per le fibre)

1 uovo

90 g di burro

2 cucchiai di miele

3 cucchiai di zucchero di canna

100 g di cioccolato al 70 %

180 g di farina integrale di farro

1 cucchiaio di cacao amaro

1 cucchiaino di lievito per dolci

un pizzico di sale

Preparazione.

1. Fate tostare in forno i semi di lino per 5 minuti a 120°.

2. Tritare le mandorle e i semi molto finemente.

3. Mettete a sciogliere il cioccolato a bagnomaria.

4. Fate ammorbidire il burro, poi unite l’uovo, il cioccolato sciolto, il miele, lo zucchero e il cacao.

5. Amalgamate bene tutto e aggiungete la farina setacciata, le mandorle, i semi di lino,un pizzico di sale e un cucchiaino di lievito.

6. Impastate bene e lasciate riposare in frigorifero per 30 minuti.

7. Fate delle palline di 3 cm di diametro e mettete a cuocere in una teglia imburrata (o con carta da forno) per 15 minuti a 160°.

Deliciously intense chocolate and chestnut biscuits.

 This week we are going to prepare these delicious wholemeal chocolate biscuits with chestnut flour, a real autumn treat!

The chestnut flour, naturally sweet, is rich in minerals and gluten-free , therefore it can be used to prepare various dishes for celiacs. For this recipe I used this particular flour for its natural sweetness and the rich nutty taste that, in my opinion, enhances the intense cocoa flavour perfectly.

Useful tip. Use a round shaped cookie cutter to make the biscuits and cut them quite thick, as this dough can crumble quite easily. These biscuits can also burn easily, so be careful when you cook them and keep an eye on them.

Wholemeal chocolate and chestnut biscuits.

Ingredients

for 20-25 biscuits

40 g ( 1.4 oz)  brown rice flour

60 g ( 2.1 oz) chestnut flour

80 g ( 2.8 oz) wholemeal flour

100 g (3.5 oz) softened butter

20 g ( 0.70 oz) cocoa powder

2 tablespoons and a half of honey

1 egg

1 teaspoon baking powder

a pinch of salt

brown sugar to garnish (use plenty, as the biscuits aren’t very sweet)

Method.

1. Beat the butter, the egg and honey until creamy.

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2. Mix the flours with the cocoa and baking powder.

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3. Combine all the ingredients and work the dough until smooth.

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4. With a rolling pin (and your hands) roll out the dough to approximately 5-8 mm thickness.

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5. Cut the biscuits into the desired shape, top with brown sugar, pressing them slightly with your hands.

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6. Bake at 200 ° C ( 392 ° F) on a greased baking tray for 10-12 minutes. Depending on the thickness of the biscuits, the cooking time may vary.

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Biscotti integrali al cacao con farina di castagne 
Ingredienti
per 20-25 biscotti

40 g di farina di riso integrale

60 g di farina di castagne

80 g di farina integrale

1 uovo intero

2 cucchiai e mezzo di miele

100 g di burro morbido

20 g di cacao amaro

un pizzico di sale

1 cucchiaino di lievito per dolci in polvere

abbondante zucchero di canna per guarnire

Preparazione.

1. Mescolate il burro con l’uovo e il miele.

2. A parte, mescolate le tre farine insieme al cacao e al lievito in polvere.

3. Unite tutti gli ingredienti e lavorate bene la pasta.

4. Con il matterello  stendete una sfoglia alta approssimativamente 5-8 mm.

5. Tagliate  i biscotti nella forma desiderata (meglio se rotonda) e guarnite con abbondante zucchero di canna.

6. Infornate a 200° C su una teglia grande imburrata (o con carta da forno) per 10-12 minuti.

Black Pepper and Fennel Seed Shortbread Cookies.

A few weeks ago, I decided to try out some unusual flavour combinations…By chance, after spending some time experimenting in my kitchen, I discovered that pepper, fennel seeds and lemon work really well with the shortbread dough. This unusual flavour combination will shake up your taste buds so much so that they’ll be asking for more… 🙂

I am not going to say anything more about these delicious and surprising cookies…Just try them and let me know! 

Ingredients

For 24-30 cookies

100 g (3.52 oz) whole spelt flour (farro flour)

100 g (3..52 oz) plain flour

1 tablespoon honey

the grated zest of half a lemon (or 2 drops of lemon essential oil)

1/2 teaspoon fennel seeds (these actually come from my parents’ garden)

1 teaspoon peppercorns

the juice of half a lemon (small) 

100 g (3.52 oz) brown sugar, plus 1 tablespoon to add for decoration

130 g (4.58 oz) softened butter

a pinch of salt

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Method.

1. Grind the peppercorns and the fennel seeds using a mortar or an electric grinder and set aside.

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2. Separately, mix the flour with butter and then add 100 g (3.52 oz) of sugar, 1 tablespoon of honey, the grated zest and the juice of half a lemon with a pinch of salt. 

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3. Mix until smooth, then put the dough to cool in the refrigerator for 30 minutes. 

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4. In a small bowl mix together the brown sugar with the ground peppercorns and fennel seeds.

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5. Roll out the dough and give it the desired shape. Decorate your cookies with the mixture of brown sugar, black pepper and ground fennel seeds.

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6. Bake for 20 minutes at 120°C (248°F) on a greased oven tray.

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Biscotti di pasta frolla con pepe e semi di finocchio.

Ingredienti

Per 24-30 biscotti

100 g di farina di farro integrale

100 g di farina 00

1 cucchiaio di miele

la scorza grattugiata di mezzo limone, non trattato (oppure 2 gocce di olio essenziale di limone)

1/2 cucchiaino di semi di finocchio

1 cucchiaino di pepe

il succo di mezzo limone (piccolo)

100 g di zucchero di canna, più un cucchiaio da aggiungere per la decorazione

130 g di burro morbido

un pizzico di sale

Preparazione.

1. Tritate, con un pestello o un macinino elettrico, i semi di finocchio e il pepe. A parte, unite le farine al burro, poi aggiungete all’impasto 100 g di zucchero, il miele, la scorza e il succo di mezzo limone con un pizzico di sale.

2. Amalgamate bene tutti gli ingredienti fino a creare un impasto omogeneo. Lasciate raffreddare in frigorifero per 30 minuti.

3. In una piccola scodella unite un cucchiaio di zucchero di canna con il pepe e i semi di finocchio macinati. Mescolate bene.

4. Stendete l’impasto e date la forma desiderata ai biscotti. Decorate i biscotti con la miscela di zucchero di canna, pepe e semi di finocchio macinati.

5. Infornate a 120° C per 20 minuti.

Biscotti As You Have Never Seen Them Before!

This is a chocolate version of Biscotti, or Cantucci cookies. Usually made with plain flour and almonds, I made these wholemeal cookies adding chocolate, hazelnuts and spelt flour to the traditional recipe. I also tried using less sugar, but they didn’t taste as good.  These cookies go well with coffee and tea, and kept a tin box they last for a long time.

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Chocolate spelt biscotti with hazelnuts and almonds.

Ingredients

for 2 large trays of biscotti

150 g (5.29 oz) plain flour (unbleached all-purpuse flour)

150 g (5.29 oz) whole spelt flour

70 g (2.46 oz) hazelnuts, whole and some crushed

70 g (2.46 oz) almonds, whole and some crushed

3 eggs

170 g (5.99 oz) sugar

2 drops sweet orange essential oil (or some grated orange zest)

3 tablespoons unsweetened cocoa powder

80 g (2.82 oz) dark chocolate (70% cocoa solids) finely chopped

1/2 tablespoon acacia honey

4 g baking soda

marsala wine to taste (or milk )

a pinch of salt

Method.

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1. Sift the flour with the baking soda and cocoa powder.

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2. Add the chocolate, the hazelnuts, the almonds and a pinch of salt to the flour. Stir well.

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3. Separately, mix two eggs, with the honey, the orange essential oil and sugar.

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4. Combine all the ingredients together and mix well, adding some marsala wine (or milk) if the mixture is too dry.

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5. Divide the dough into four equal pieces, roll into the shape of four ropes and then brush the dough with an egg.

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6. Bake at 190 ° C (374 °F) for 15-20 minutes. Remove from the oven and cut the cookies at a 45° angle, then bake for 5-10 minutes more at 190 ° C (374 °F).

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7. Let the cookies completely cool and store in a sealed tin box.

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Cantucci di farina di farro al cioccolato.

Ingredienti

per 2 teglie di biscotti

150 g di farina 00

150 g di farina integrale di farro

70 g di nocciole, intere e sbriciolate

70 g di mandorle, intere e sbriciolate

3 uova

170 g  di zucchero

2 gocce di olio essenziale di arancio dolce (oppure un po’ di buccia d’arancia)

3 cucchiai di cacao amaro

80 g di cioccolato fondente al 70% tagliato a pezzetti

1/2 cucchiaio di miele d’acacia

4 g di bicarbonato

marsala q. b. (o latte, a scelta)

un pizzico di sale

Preparazione.

1. Setacciate la farina con il bicarbonato e il cacao.

2. Aggiungete alla farina il cioccolato, le nocciole, le mandorle e un pizzico di sale. Mescolate con cura.

3. A parte, amalgamate due uova con il miele, l’olio essenziale d’arancia e lo zucchero.

4. Unite tutti gli ingredienti, aggiungendo un po’ di marsala (o latte) nel caso il composto fosse troppo asciutto.

5. Formate quattro filoni della stessa misura e spennellate la superficie con un uovo. Infornate a 190° C per 15-20 minuti.

6. Sfornate e tagliate i biscotti in obliquo (per dare la forma dei cantucci), quindi infornate nuovamente per 5-10 minuti (sempre a 190° C).

7. Lasciate raffreddare e conservate in un contenitore di latta ben chiuso.

Gluten-Free Apple And Chocolate Chip Cookies

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I made this recipe for a celiac friend. I used gluten-free flours, trying to create a smooth and homogeneous dough. The result is excellent! These soft and delicate cookies melt nicely in the mouth, slowly releasing an intense dark chocolate flavour.

If you prepare this recipe for a gluten-intolerant friend , use only flour, potato starch and corn starch specific for celiac people, and make sure that the absence of gluten is clearly indicated on the packaging.

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Apple and chocolate chip cookies (gluten-free).

Ingredients

for about 25 cookies

70 g ( 2.4 oz) corn flour

70 g (2.4 oz) rice flour

70 g (2.4 oz) corn starch

70 g (2.4 oz) potato starch

150 g (5.29 oz) butter

130 g (4.5 oz) brown sugar

150 g (5.29 oz) dark chocolate for cooking

1 teaspoon baking soda

1 whole egg

1 large golden sweet apple

2 tablespoons yogurt

2 drops vanilla essence

a pinch of salt

Method.

1. In a bowl, sift the flour with the corn and potato starch.

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2. Separately, mix the butter with sugar.

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3. Add an egg with two drops of vanilla essence to the butter. Mix well, then add two tablespoons of yogurt and a teaspoon of baking soda to the mixture. Knead the dough.

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4. Peel and cut the apple into very small cubes, break the chocolate into pieces and add them with a pinch of salt to the mixture.

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5. Put the dough to cool in the refrigerator for 30 minutes. Grease two or three baking sheets (depending on the size), shape the dough into small balls (4.5 cm each) and place them on the baking sheets, quite far apart from one another.

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6. Slightly flatten the dough balls to make the cookies.

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7. Bake at 170 ° C (338°F) for 15-18 minutes. Place the cookies to cool on a rack.

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Biscotti morbidi con cioccolato e mele (senza glutine).

Ingredienti

per 25 biscotti circa

70 g di farina di mais

70 g di farina di riso

70 g di amido di mais

70 g di fecola di patate

150 g di burro

130 g zucchero di canna

150 g di cioccolato fondente per cucinare

1 cucchiaino di bicarbonato

1 uovo intero

1 mela grossa golden

2 cucchiai di yogurt

2 gocce di essenza di vaniglia

un pizzico di sale

Preparazione.

1. In una terrina, setacciate le farine con l’amido di mais e la fecola di patate. A parte, lavorate il burro con lo zucchero.

2. Aggiungete l’uovo con le gocce di essenza di vaniglia al burro lavorato.

3. Amalgamate bene e unite alla farina, aggiungendo due cucchiai di yogurt e un cucchiaino di bicarbonato. Impastate tutto.

4. Sbucciate e tagliate la mela a cubetti molto piccoli, rompete il cioccolato in pezzi ed aggiungeteli, con un pizzico di sale, all’impasto.

5. Mettete l’impasto a riposare per 30 minuti nel frigorifero. Imburrate due o tre teglie (dipende dalla grandezza), formate delle palline di circa 4,5 cm e mettetele sulle teglie, abbastanza distanti l’una dall’altra.

6. Schiacciate l’impasto per dare la forma ai biscotti.

7. Infornate a 170 ° per 15-18 minuti, poi lasciate raffreddare i biscotti su una griglia.

Special Chocolate Chip Cookies For Grown-Ups!

Perfect served with a cup of coffee or tea, with just a little sugar and an intense dark chocolate flavour, these cookies are definitely for grown-ups! You can prepare this recipe for the kids, but I would recommend using a less bitter chocolate and adding a few extra teaspoons of sugar to dough. High in fiber and nutrients, with chocolate and hazelnuts these biscuits are delicious moments that melt in your mouth!

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Spelt chocolate chip cookies 

Ingredients
for 12-13 cookies

115 g (4 oz) butter

170 g (5.9 oz) wholemeal (wholewheat) spelt flour)

30 g (1 oz) corn starch

80g (2.8 oz) dark chocolate (with 70% cocoa solids), chopped

30 g (1 oz) hazelnuts toasted and ground (some grossly)

2 tablespoons honey

2 teaspoons brown sugar

1 teaspoon baking powder vanilla

2 tablespoons yogurt

a pinch of salt

Method.

1. Toast the hazelnuts in the oven at 170° C (338°F) for 10 minutes. Remove the skin by rubbing with a cloth, let cool and then grind the hazelnuts using a food processor. In a bowl mix the butter with honey and sugar.

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2. Aside, sift the flour with corn starch and baking powder. Combine the two mixtures and add the chocolate, the ground hazelnuts, a pinch of salt and yogurt.

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3. Work the mixture well until you have a compact dough.

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4. Put the dough in the refrigerator for 1 hour. Grease two large baking trays, shape the dough into little balls (4-5 cm ) and place them quite far apart from one another.

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5. Squeeze the dough gently with your fingers, in order to shape the cookies.

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6. Bake at 170 ° C (338° F) for 12-15 minutes. Place the cookies to cool on a rack.

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Cookies di farina di farro con cioccolato e nocciole.

Ingredienti

per 12-13 biscotti

115 g di burro

170 g di farina di farro integrale

30 g di amido di mais

80 g di cioccolato fondente al 70% tagliato a pezzettini

30 g di nocciole tostate e tritate (alcune anche grossolanamente)

2 cucchiai di miele

2 cucchiaini di zucchero di canna

1 cucchiaino di lievito per dolci vanigliato

2 cucchiai di yogurt

un pizzico di sale

Preparazione.

1. Tostate le nocciole in forno a 170° per 10 minuti, poi strofinate le nocciole (ancora calde) con un panno per togliere la pellicina. Lasciate raffreddare e tritate finemente con il tritatutto.

2. In una terrina mescolate il burro con il miele e lo zucchero.

3. A parte, setacciate e mescolate la farina con l’amido di mais e il lievito per dolci. Unite la farina al composto di burro, poi aggiungete anche il cioccolato a pezzetti, le nocciole tritate, lo yogurt e un pizzico di sale.

4. Lavorate bene, poi fate riposare in frigorifero per 1 ora.

5. Formate delle palline uguali con l’impasto (4-5 cm di diametro per pallina) e mettetele su due teglie unte, lasciando un po’ di spazio.

6. Schiacciate leggermente la pasta con le dita per dare la forma ai biscotti.

7. Infornate a 170° per 12-15 minuti, quindi i biscotti a raffreddare su una griglia.

Delicious Baci di Dama cookies.

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Baci di Dama cookies.

Baci di Dama are delightful Piedmontese cookies, traditionally prepared with plain flour, hazelnuts, almonds and dark chocolate. These wonderful cookies are among my favorites, as a child I just couldn’t get enough! I’m going to prepare my Baci di Dama with brown sugar and wholemeal flour, using the fresh butter I made in the previous recipe. These ingredients have a rich nutty flavour, which blends perfectly with hazelnuts and honey. You can enjoy these mouth-watering Baci di Dama at any time to make your day a little special.

Wholemeal Baci di Dama cookies

For approximately 40 cookies

150 g (5.2 oz) toasted and skinned hazelnuts

65 g (2.2 oz) wholemeal flour

65 g (2.2 oz) rice flour

100 g (3.5 oz) softened butter

60 g (2.1 oz) brown sugar

2 tablespoons honey (I used acacia honey, but normal honey is fine)

a pinch of salt

50 g (1.7 oz) dark chocolate (70 % cocoa)

Method.

1. Toast the hazelnuts in the oven at 160 ° C (325 °F) for about 7 minutes. When the hazelnuts have cooled, gently rub the skins off with a cloth.

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2. Grind the hazelnuts with a food processor. Then, mix the hazelnuts with the flour, sugar, honey and butter.

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3. Work the mixture until you get a soft and smooth dough. Place the dough in a sealed container and let it cool in the refrigerator for 30 minutes.

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4. Take the dough out of the fridge and shape into small balls (approximately 2-3 cm). Place the balls on a greased baking tray and press them slightly with your fingers in order to obtain an half sphere shape.

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5. Bake in the oven at 150 ° (300 ° F) for 10-15 minutes. Meanwhile, melt the chocolate in a double boiler. When the cookies are ready and have slightly cooled, sandwich them together by putting some chocolate on the flat side. Serve the Baci di Dama with a nice cup of tea and enjoy!

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Baci di Dama con farina integrale.

per approssimativamente 40 pasticcini

150 g di nocciole tostate e pulite

65 g di farina integrale

65 g di farina di riso

100 g di burro morbido

60 g di zucchero di canna

2 cucchiai di miele (ho usato il miele d’acacia, ma vanno bene anche altri tipi)

un pizzico di sale

50 g di buon cioccolato fondente

Preparazione.

1. Fate tostare le nocciole in forno a 160° per 7 minuti. Strofinate con un canovaccio le nocciole per togliere la buccia.

2. Tritate finemente con il tritatutto. Unite le nocciole alla farina, allo zucchero, al miele e al burro, mescolando bene fino ad ottenere un impasto morbido e omogeneo.

3. Mettete l’impasto in un contenitore e riponetelo nel frigorifero a rassodare per circa 30 minuti.

4. Togliete l’impasto dal frigo e  formate delle palline di approssimativamente 2-3 cm di diametro. Mettete le palline su una teglia imburrata e pressatele leggermente con le dita per creare delle mezze sfere.

5. Infornate a 150° per 10-15 minuti. Fate fondere il cioccolato a bagnomaria, poi prendete i biscotti (dopo averli fatti raffreddare) e uniteli a due a due, spalmando un po’ di cioccolato sulla parte piatta. Servite con una buona tazza di tè.