Tag Archives: Biscuits

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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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°.