Tag: almond

Almond and rosemary chocolate sablé – Italian Cuisine

Almond and rosemary chocolate sablé

1) Gather in the mixer the flour with the sugar, the rosemary flowers, the diced butter, a pinch of salt and the almond flour and blend until the mixture is crumbled. United the egg, blend until you get a ball, transfer it on the work surface and mix it briefly with the almonds cut into thin slices. Roll out the dough into a 22 cm square mold lined with baking paper and transfer it to the fridge for 40 minutes.

2) Meanwhile prepared the chocolate dough: blend in a small mixer the sugar with the rosemary needles until a very fine powder is obtained, transfer it to the mixer with the flour, the sifted cocoa, a pinch of salt and the diced butter and blend until the mixture is crumbs. United the egg and blend until you get a ball. Roll out the dough on top of the almond one and let it rest in the fridge for another 40 minutes.

3) Remove the dough from the mold, cut it in slices of 2 cm in width and then in bars of about 3 cm, pass the edges in the brown sugar and place the biscuits on a baking sheet lined with baking paper, keeping them well spaced. Cook them in the oven at 180 ° for 7-8 minutes until they begin to brown, take them out of the oven and let them cool. Prepare in the same way the other biscuits until the dough is finished.


Posted on 13/01/2022


Caramel panettone with almond cones – Italian Cuisine

Caramel panettone with almond cones

1) For the decoration, chopped the biscuits in the mixer reducing them into fine crumbs; mix them with the ricotta and 2 tablespoons of condensed milk and mix. Leave rest for 10 minutes, then knead the mixture to obtain slightly elongated meatballs; finally cover them with the slices of almonds in order to obtain small pine cones. Brush the sprigs of rosemary with the remaining condensed milk and roll them in a little granulated sugar to create a frosted effect.

2) For the dessert, dissolve the sugar in a saucepan with a thick bottom and caramelize it over low heat; then add a pinch of salt and 175 ml of cold cream, stirring vigorously to melt the caramel. Transfer the mixture in a bowl and let it cool, first at room temperature, then in the fridge. When the caramel cream is very cold, add the rest of the cream and whip with a whisk.

3) Cut the panettone in 3 parts, horizontally, eliminating the cap; stuff the 3 discs with the caramel cream prepared only on the side up and stack them in order to recompose the panettone. Finish with the cap and spread the remaining filling over the entire surface of the cake with the help of a spatula. Decorate with the pignette and the sprinkles of frosted rosemary.


Posted 11/12/2021


Almond tart – Salt & Pepper – Italian Cuisine

Almond tart - Salt & Pepper

Almond tart, preparation

1) Roll out the shortcrust pastry in one mold with high edges grooved of 22-24 cm lined with baking paper
wet, squeezed and buttered; prick the pasta with a fork, cover it with plastic wrap
transparent and keep it in the fridge for 10 minutes.

2) Separate the egg whites from the yolks and put them in 2 bowls; whip the egg yolks with the granulated sugar until a frothy mixture is obtained; add the almond flour and chopped almonds, sherry and lemon zest and mix to mix well.

3) Add a pinch of salt to the egg whites and whip them until stiff peaks; add them to the almond mixture and mix them very gently. Distribute the mixture obtained on the shortcrust pastry base; sprinkle the surface with flaked almonds and granulated sugar and bake the tart in a preheated oven a 180 ° for 30 minutes.

4) Remove the tart from the oven, let it cool before transferring it to a serving dish and serve, if you like,
with bitter orange marmalade.


Posted on 11/19/2021


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