Tag: biscuits

Savory biscuits with pepper, lemon and pumpkin seeds – Italian Cuisine

Ingredients for 6 people

1) Collect in the mixer the flour, the cold butter into cubes, the grated lemon zest, a pinch of salt and a generous grinding of pepper. Blend until you get a mixture of crumbs. Add 3-4 tablespoons of ice water and run the mixer again for a few moments. Transfer the mixture in a bowl and stir in the pumpkin seeds.
2) On a sheet of baking paper modeled the dough in a cylinder of about 6 cm in diameter, wrap it in paper and put it in the fridge for 1 hour.
3) Eliminate paper and cut the cylinder into 7 mm thick slices: you will get about 40 biscuits. Arrange them on 2 plates lined with baking paper e cook them in a static oven at 180 ° for 10 minutes, then switch to ventilated mode and continue cooking for 5 minutes. Remove the cookies from the oven and let them cool.

Posted on 04/12/2021

Sant’Ambrogio biscuits – Italian Cuisine – Italian Cuisine

The recipe for traditional Ambrosian biscuits, ideal shortbread biscuits to be prepared on December 7 in honor of the patron saint of Milan

Among the traditions, perhaps less known, for the recurrence of the feast of Sant'Ambrogio there are the Biscuits. Many are familiar with them by the term Ambrosiani which derives from the Milanese patron saint Sant'Ambrogio, born in Germany in 339 and died in the Lombard capital in 397. Typical Biscuits Milanese open, in some way, the celebration of the Christmas holidays. They are generally prepared for the feast of Sant'Ambrogio, on 7 December, but very often in Lombard families they are also repeated on the day of Christmas, perhaps – for the sweet tooth – by adding a little chocolate and grains to the classic butter shortbread biscuits. Here, then, is the recipe to follow the Milanese culinary tradition step by step.

Sant’Ambrogio biscuits

Ingrediants

200 g flour 00
50 g corn flour
1 egg
100 g fine brown sugar
50 g butter
a teaspoon of natural vanilla extract
a teaspoon of baking powder
1 yolk

For decoration
100 g dark chocolate
fine grain of hazelnuts
fine chopped pistachios

Method

For the dough
Sift the flours together with the yeast. Melt the butter and let it cool. Add the sugar to the flour, then the softened butter, a pinch of salt, the vanilla extract and the eggs, and mix the ingredients into a ball. Wrap it in a piece of plastic wrap and let it rest in a cool place for at least an hour.

Before baking them
Take the dough, roll it out on a floured surface and form a sheet of about 6-7 mm thick. Shape the biscuits with a round die-cut pastry cutter or of the shape that suits you best. Arrange the biscuits on a baking sheet covered with parchment paper and bake at 180 ° for 10-15 minutes, until the edges begin to brown. Let them cool on a cake rack.

advise
To make them tastier, melt the chocolate in a double boiler. Take the biscuits and dip them halfway into the dark chocolate, letting the excess drain. Then, pass the edges in chopped hazelnuts or chopped pistachios. Place the decorated biscuits on a sheet of parchment paper and let the chocolate harden. You can "dip" them into tea or a delicious hot chocolate.

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Kumquat cheese cake with spiced biscuits – Italian Cuisine

Ingredients for 12 people

1) Crumble finely the 2 types of biscuits (you can do it in the mixer or by crushing them with a rolling pin).

2) Do to melt the butter and add it to the chopped biscuits together with a pinch of salt: mix well.

3) Transfer the mixture into crumbs in a 24 cm diameter hinged pan with the bottom covered with baking paper. Arrange them in a compact layer that covers the bottom and edge, crushing gently with the back of a spoon or spatula. Put in the freezer for 10-15 minutes.

4) Wash the kumquats and chop half of them rather finely with a knife.

5) In a bowl you work cheeses with cream, 100 g of brown sugar, honey and eggs, then add the chopped kumquats.

6) Pour the mixture in the base of the cake, leveling it with the back of the spoon, then cook in the oven preheated to 160 ° for 40 minutes. Let the cake cool before turning it out.

7) Meanwhile prepared a syrup with the remaining sugar, 100 ml of water, a few sprigs of rosemary and a few sage leaves: cook yourself the remaining kumquats for about 20 minutes.

8) Leave them cool down in the syrup, then drain them on a wire rack. Decorate the cake with half kumquats in syrup, a few leaves of sage and small rosemary flowers.

curated by Marina Cella, recipes by Livia Sala, photos by Michele Tabozzi, styling by Sara Farina

Posted on 02/12/2021