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Newsgroups: rec.food.recipes
From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)
Subject: COLLECTION: Italian Biscuits
Message-ID: <9402181030.AA54829@higgs.ph.unimelb.edu.au>
Date: Fri, 18 Feb 94 21:30:30 +1100
Here are a few more Italian biscuit recipes in response to a
request by Elizabeth Worden (sorry Elizabeth, I lost your email
address!!)....they are all not too sweet and fairly plain
(definitely NON-gooey!!).
I hope you like them. Where I have got them from a cookbook, I
will cite the source...the others I have collected over the years and
don't remember the sources...
Viviane (viv@higgs.ph.unimelb.edu.au)
BRUTTI MA BUONI
===============
These biscuits literally mean "ugly but good" which describes them
perfectly!! They are a speciality of the Veneto region in Italy.
They are crisp on the outside and chewy on the inside. I got this
recipe from "Patisserie of Italy" by Jeni Wright (ISBN 0-356-15066-6)
125g/4.5oz hazelnuts, toasted, skinned and finely chopped (not ground!)
125g/4.5oz icing sugar (confectioner's sugar in the US, I think), sifted
4 egg whites
Preheat the oven to 200C/400F. Line 2 baking sheets with nonstick baking
paper. Put the hazelnuts and icing sugar in a heavy saucepan. Beat the
egg whites until stiff in a bowl, then add to the pan. Place the pan
over moderate heat and cook for 15 minutes, stirring all the time, until
the mixture comes away from the sides of the pan and is a light golden
brown.
Remove the pan from the heat. Scoop out the mixture with 2 teaspoons
into rough mounds and place them spaced apart on the baking paper to
allow for slight spreading during cooking. Bake for 10 minutes.
Transfer the biscuits on the paper to wire racks and leave to cool (they
will harden on cooling).
Makes about 20
MARGHERITE
==========
These are also traditional biscuits which are quite plain. This recipe
comes from the same source as the previous recipe above.
150g/5oz butter, softened, 65g/2.5oz icing sugar, sifted
1 egg, beaten, 225g/8oz plain flour, vanilla essence
about 11 glace` cherries, halved (NOT imitation cherries)
Preheat the oven to 240C/475F. Line 2 baking sheets with nonstick
baking paper. Put the butter and sugar in a bowl and cream together
until light and fluffy. Beat in the egg. Sift in the flour, add a few
drops of vanilla essence and beat until evenly incorporated to a soft,
smooth dough. Fill a piping bag fitted with a 5mm/0.25in star or
rosette nozzle with the mixture. Pipe on to the baking paper, making
whirls 5-6.5cm/2-2.5in in diameter. Press half a cherry into the centre
of each whirl. Bake for 5-6 minutes or until light golden. Transfer
the biscuits on the paper to wire racks and leave to cool.
Makes about 22
BISCOTTI DI PRATO
=================
2.5 cups plain flour, 180g whole almonds, 1 cup sugar
2 eggs, a pinch of salt, 1 tsp baking soda
a little milk or beaten egg for glazing
Place the flour in a mound on a bench. Make a well in the centre, put
the almonds, sugar, egg, salt and baking soda in the well and mix these
ingredients together. Slowly mix in the flour, a little at a time.
Knead dough until smooth. Divide dough into 4 pieces and roll each piece
into a long strip, about 1.25 cm in diameter. Place the strips on a
greased baking sheet about 5cm apart. Brush with the milk or egg wash
and bake in a pre-heated 180C/350F oven for 30 minutes until lightly
browned. Remove from the oven and slice the strips into 2cm slices.
Return the biscotti to the oven and bake for 10 minutes or until they
are golden brown. Store in an airtight container. They keep quite well
for a couple of weeks.
NB: Use a serrated knife to slice the biscotti or they won't slice
properly.
Makes several dozen
MANDELBROT
==========
6 egg whites, 180g caster sugar, 180g plain flour
180g unblanched almonds
Beat the egg whites until they are stiff. Add the sugar and beat
until it is incorporated. Gently fold in the flour and the almonds.
Line a 30cm x 8cm loaf tin with baking paper, pour in the mixture and
bake in a preheated 180C/350F oven for 30 minutes. Cool on a wire rack
and refrigerate overnight.
Slice the bread thinly with a sharp, serrated knife, place the slices on
a baking sheet in a single layer and bake in a preheated 180C/350F oven
until pale golden and crisp...about 10-12 minutes.
Makes alot of mandelbrot
OSSA DA MORDERE
===============
These biscuits translate as "bones to chew" because they are hard and
pale and are nice dunked into coffee or wine.
3 egg whites, 1.75 cups sugar, 2 tsp grated lemon peel
0.5 tsp baking powder, 1.5 cups very coarsely chopped
blanched almonds, 1.75 cups unsifted plain flour
Beat egg whites and sugar with lemon peel and baking powder until
smoothly blended. With a heavy spoon, work the nuts in thoroughly, then
the flour.
Lightly flour your hands then pinch off tablespoon sized lumps of dough
and shape like short sturdy bones. Place cookies slightly on a greased
baking sheet and bake in a 190C/375F oven for 10-12 minutes or until
pale brown. Cool on wire racks. Store airtight.
NB: You don't have to shape them into bones but it looks cute.
Make about 3.5 dozen