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Christmas cookies with sugar paste – Italian Cuisine

»Christmas cookies with sugar paste


First of all, prepare the shortcrust pastry: work the flour with the vanilla and chunks of butter cold from the fridge.
Then quickly add sugar and bicarbonate, and finally the yolk.

Once you have a smooth and homogeneous dough, wrap it in cling film and let it rest in the fridge for at least 1 hour.

Take the dough, roll it out on a lightly floured pastry board and cut out the molds you prefer (possibly similar in size, for a more even cooking): I chose Santa Claus hats, snowflakes and simple balls.
Place them gradually on a baking sheet lined with parchment paper, then bake for about 10 minutes or until golden brown in a preheated convection oven at 180 ° C.

Color the sugar paste to taste with food coloring, then roll it out and start cutting out your decorations.

I created mini candy cane in sugar paste (with white and red pdz) to attach to the green balls.

And some small holly decorations (with red and green pdz) to attach to the red balls.
In addition, I created Santa Claus hats with white pdz on a red base, and I covered the snowflakes with white pdz, sticking the sugars on them.

I recommend: use the food gelatin to attach the sugar paste to the biscuits and to attach the decorations on the pdz bases, then let it rest for a few hours so that everything dries well.

The sugar paste Christmas cookies are ready.


Recipe Beans all’uccelletto with salami paste – Italian Cuisine


It is an enriched version of the typical Tuscan side dish. With the addition of the salami paste it becomes a complete dish

  • 1 bay leaf
  • 400 g Tuscan beans
  • salt
  • extra virgin olive oil
  • 3 coppery tomatoes
  • sugar
  • pepper
  • 160 g salami paste
  • fresh pepper
  • sage

For the cream of beans
Boil 400 g of fresh shelled Tuscan beans in unsalted boiling water with 1 bay leaf, for about 35 minutes. Drain and blend them with 250 g of their water, salt and 1 tablespoon of extra virgin olive oil.

For the tomatoes and salami
Blanch 3 coppery tomatoes in boiling salted water, peel and empty the seeds, keeping all the scraps. Cut the tomatoes into wedges and place them on a plate covered with baking paper. Season with extra virgin olive oil, salt, sugar and pepper and let them dry in the oven at 120 ° C for 2 hours. Blend the scraps and pass them through a sieve, to obtain a tasty juice. Cook 160 g of salami paste in a fat-free pan, shelling it with a fork. After 6-7 minutes add the tomato juice and cook again until it dries.

To complete
Serve the cream with the tomatoes, salami paste, fresh pepper and fried sage.

How to make pistachio paste – Italian Cuisine

How to make pistachio paste


How to prepare pistachio pasta at home with better quality results than the one already prepared!

There pistachio paste it is an exquisite preparation perfect for flavoring sweets like plum cakes and cakes, it is used as a base for making ice cream or even to be spread on bread.

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