Tag: Cookies

Roll of cookies – Recipe Roll of cookies by – Italian Cuisine

Separate the yolks from the whites and whip them until stiff with a pinch of salt.
Separately, whip the egg yolks with the sugar for at least 10 minutes, until the mixture is light and fluffy.

Incorporate the sifted flour into the egg yolks and then add the egg whites, stirring gently with a bottom-up movement.
Finally, add the chocolate chips.

Pour the mixture into the baking tray lined with parchment paper, level the surface well and cook for about 10 minutes or until lightly browned at 180 ° C, in a preheated static oven.
Remove from the oven immediately, cover with a second sheet of parchment paper and roll up gently, keeping the new sheet inside.

Take back the biscuit dough, unroll it gently, brush it with a little milk and fill it with the spreads to taste, then roll it up again on the filling.

The cookie roll is ready, you just need to serve it.

Christmas tree cookies – Italian Cuisine

Put all the powders (flour, cocoa, sugar and yeast) in a bowl and mix.

Also add chopped butter and eggs and start working.

Once you have a homogeneous dough, wrap it with cling film and let it rest in the fridge for at least 30 minutes.

Take the dough again, roll it out into a fairly thin sheet and create your own trees (my mold had the star already integrated, but of course a normal tree without a star is also fine).
Arrange the saplings on the baking sheet lined with parchment paper, then bake for about 10 minutes at 180 ° C, in a preheated convection oven, then remove from the oven and let it cool completely.

Prepare the ice: put the sugar in a small bowl and add the lukewarm water, 1 tablespoon at a time, mixing well: you should get a thick but fluid mixture (if not, add a little more water or powdered sugar, depending on the situation, to make it more fluid or denser).

Once you have a nice smooth icing, add the food coloring and mix well to get a uniform color.

At this point you can proceed with the decoration: using a sac-à-poche with a very small hole, create the green base for your tree, then add sprinkles, mini Smarties or other decorations to create the decorations.
Let it rest at room temperature until the ice has dried well.

The Christmas tree cookies are ready, you just have to serve them.

Christmas ox-eye cookies – Italian Cuisine

Prepare the Milano shortcrust pastry: put the slightly softened butter into small pieces in a bowl, the honey and the sugar and start working, then add the yolk and the salt well dissolved in the water, then the vanilla and finally also the flour and peel of lemon.

Work briefly on the work surface, then line with cling film and let it rest in the fridge for at least 2 hours (or even overnight).

Take the dough, roll it out on a lightly floured surface and create your cookies with the molds you have chosen (mine were about 8 cm): remember that the cookies will be coupled 2 to 2, so each mold must be used a number equal of times (for example, to prepare 20 cookies with 4 different molds I used each mold 10 times, creating 5 whole cookies with each shape).

With a different mold, go to pierce half of your biscuits (again because the biscuits must be combined like bull's eyes, so the top layer must be pierced to reveal the filling), then place your biscuits on the tray lined with paper oven, slightly separated from each other.

Bake in a preheated convection oven at 180 ° C for about 10-12 minutes or until lightly browned, then remove from the oven and let cool completely.

Once cold, start filling the biscuits: arrange all the bases (biscuits without holes) on the work surface and spread them with a light layer of Nutella.
Separately, arrange all the covers (the perforated biscuits) and sprinkle them with icing sugar.
Finally, cover each base with the respective cover, then decorate with a sprig of Nutella (with the help of a sac-à-poche with a star-shaped spout) and a little chopped hazelnuts.

The Christmas bull's-eye cookies are ready, you just have to serve them.

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