Tag: biscuits

Omini biscuits – Recipe 's biscuits – Italian Cuisine

Put flour, sugar, yeast, salt and butter in a bowl and work with your fingertips.
Then also add egg and vanilla and work quickly until you get a homogeneous dough, which you will cover with cling film and leave to rest in the fridge for at least 30 minutes.

Take the dough, roll it out into a thin sheet about 1/2 cm and get your biscuits in even number with the shape of a little man (mine was about 7-8 cm).
On half of the cutters, with a smaller cookie cutter, a star.
Arrange the biscuits on the baking sheet lined with parchment paper and bake for about 10 minutes at 180 ° C in a preheated convection oven, then let them cool completely.

Prepare the water ice with the icing sugar and a few drops of water.
Stuff the non-carved men with nutella, cover them with the men carved with the star, then create the decorations you want with a little ice.

The omini biscuits are ready: let them solidify for at least 1 hour before serving.

biscuits with a "drop" of jam – Italian Cuisine

Jam drop cookies are very simple, but irresistible, shortcrust pastry cookies with jam. Surely you have tried them, but have you ever tried to make them? It's easy!

Simple to do, quick to prepare, beautiful to look at and very good: i jam drop cookies are among the cookies most famous in the world and, after trying the recipe, you will find out why.

In Italian it could be translated as "drops of jam“, But the English term is certainly more fashionable and perfect for a hashtag with which to post them on social networks.

Jam drop cookies are simple shortbread cookies, embellished with marmalade. To be kneaded by hand or with the help of a kitchen robot. They are made in just 10 minutes with seven ingredients, let's find out which ones.

Jam drop cookies

How to make Jam drop cookies: the recipe

Ingredients

To prepare these biscuits of shortcrust pastry with jam you will need: 500 g of 00 flour, 1 tablespoon of baking powder, 220 g of granulated sugar, 300 g of butter at room temperature, 2 eggs, ½ teaspoon of vanilla extract, jam (to taste).

Method

The preparation of jam drop cookies begins by placing the butter and sugar in a large bowl and mixing them until the mixture is light, creamy and homogeneous. The second step is to add the eggs, continuing to mix, and then the flour, a little at a time. Only at the end the mixture of the jam drop cookies should be completed with the addition of yeast and vanilla extract.

After obtaining a shortcrust pastry without lumps, it is time to line a baking sheet with non-stick paper and then make balls of dough and place them equidistant from each other. With the little finger of your hand, at this point, you need to exert a slight pressure on the biscuit dough to prepare the hole in which the jam will be added. The advice, in this case, is not to flatten the balls of dough too much.

After making the holes you need to add the jam: a small amount is enough, even half a teaspoon. At this point of jam drop cookies they must rest in the fridge for about 30 minutes before being baked. The cooking times are not high, it takes about 10 minutes at 230 ° and in any case until the biscuits become golden on the surface.

Before eating them, you need to let them cool down a bit, perhaps on a perforated grate to remove any residual moisture.

Find out more tips for preparing these cookies in the tutorial

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Recipe of Campania sour cherry biscuits – Italian Cuisine – Italian Cuisine

Ingredients

300 g flour
300 g black cherry jam
200 g sponge cake
150 g butter
100 g granulated sugar
100 g powdered sugar
50 g soft ladyfingers
15 pcs black cherries in syrup
2 pcs yolks
1 pc egg
1 pc egg white
lemon
bitter cocoa
rum
salt

Duration: 3 h

Level: Medium

Doses: 30 pieces

For the recipe of Campania sour cherry biscuits, mix the butter with the flour and granulated sugar, a pinch of salt, the grated zest of 1/2 lemon. You will get a sandy compound. Incorporate the yolks and egg and shape it into a compact dough. Cover it with plastic wrap and put it to rest in the refrigerator for about 1 hour.
FOR THE FILLING: Chop the ladyfingers and the sponge cake, then blend them with the cutter. Mix them with the jam, 2 tablespoons of rum, 15 g of cocoa and the chopped black cherries. Cut the shortcrust pastry in two. Roll out the two halves into two rectangles about 40 cm long, 20 wide and 4-5 mm thick. Trim the edges. Arrange half of the filling in the center of each, distributing it lengthwise like a loaf. Roll the shortcrust pastry over the filling forming 2 rolls. Put them in the refrigerator to harden for 30 minutes.
FOR THE FROSTING: Mix the egg white with the icing sugar and 1 tablespoon of lemon juice: you will get a fairly consistent glaze.
Remove the rolls from the fridge, cover them immediately with the icing, brushing it in an even layer. Then cut them into small slices. Melt 3 tablespoons of jam in the microwave or in a saucepan over low heat. Dip a skewer stick into the melted jam and sink it into the icing on each cookie to create the decoration. Place the biscuits on a baking tray and bake them at 180 ° C for about 20 minutes.