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Category: Dolci

Decorated Biscuit

Decorated Biscuit

Ingredients for Sponge cake batter 

5 eggs

200 g of sugar

130 g of flour

Preparation

Beat eggs with sugar and add flour.

Ingredients for Decorative Mixture 

50 g of butter

50 g of confectioners’ sugar

25 g of flour

25 g of cocoa

40 g of egg white

Preparation 

Combine sugar and butter. Add the egg white, the flour and the cocoa. Refrigerate for 20 minutes. Line a cookie sheet with wax paper. With the mixture, decorate the bottom of the cookie sheet into a shape of choice (strips, flowers, etc.) and put it in the freezer until thickened. Spread the sponge cake batter over the decorative mixture to 1.5 – 2 cm. Bake at 2600 C (5000 F), 4 minutes approximately.

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Cuccia

Cuccia

Ingredients 

350 g of wheat grains

1 L of vino cotto (sweet cooked wine)

150-200 g of sugar

150 g of walnuts

150 g of grated bittersweet chocolate

150 g of pomegranate seeds

Preparation 

Soak the wheat grains overnight. Cook them in a large pot of boiling water. Drain thoroughly.

Transfer the wheat grains in a separate saucepan and add the vino cotto, the sugar, the coarsely chopped nuts and the grated chocolate. Combine all ingredients and mix with a wooden spoon.

Cook for 15 minutes and let it cool. At the end, add the pomegranate seeds and mix.

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Ossa di Morti

Ossa di Morti

Ingredients 

500 of flour

70 g of sugar

50 ml of anice

Wild fennel seeds to taste

40 g of lard

Salt

Preparation 

Arrange flour in a mound and make a well. Add the sugar, the anice, the fennel seeds, the melted lard and a pinch of salt. Combine all the ingredients and knead to obtain a smooth and elastic dough. Roll out little sticks with the dough and shape them into an 8, a braid or a ring. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately. Take them out when they are golden.

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Apostles’ Fingers

Apostles’ Fingers

Ingredients 

3 eggs

200 g of ricotta

1 teaspoon of finely ground espresso coffee

Ground cinnamon

1 teaspoon of vanilla

80 g of confectioners’ sugar

Pinch of salt

Preparation 

Beat eggs with a pinch of salt and vanilla. Combine well. Heat an anti-adhesive pan and drop a spoonful of batter in it. Proceed as for a crepe. Turn it and cook until golden. Place it on paper towels. Continue with the rest of the batter. Pass the ricotta through a sieve. Combine with the confectioners’ sugar and the finely ground espresso coffee. Spread the filling over the crepes and roll them up. Transfer them on a dessert plate and dust with ground cinnamon.

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Christmas Cookies

Christmas Cookies

Ingredients 

300 g of raisins

150 g of walnuts

150 g of almonds

300 g of honey

8 g of ground cinnamon and cloves

50 g of flour

1 lemon

Preparation 

Roast the walnuts and the almonds in the. oven for a few minutes. Peel and chop them. Soak the raisins in the water. Drain thoroughly. Combine all ingredients in a bowl. Add 2 pinches of cinnamon and ground cloves and grated lemon zest (only the yellow zest; the white part is bitter). Add the hot honey and the flour. Continue to mix until you obtain an elastic dough. Roll out the dough to 2 cm. Cut out

different shapes of cookies and bake in a preheated oven at 180°C (350°F), 15 minutes approximately.

In a few regions, these cookies are baked over a bed of lemon tree leaves on a cookie sheet. This tradition should be kept, if possible, because of the aroma of the leaves.

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Cooked Grape Wine

Cooked Grape Wine

(Vino cotto can also be prepared with the must of grapes)

Ingredients 

10 kg of white or red grapes

Preparation 

Rinse the grapes. Discard grape-stalks. Drain thoroughly and dry the grapes on a kitchen towel. Place them in a large saucepan. Cook until thickened. Pass them through a sieve to obtain as much liquid as possible. Pour the liquid in a separate saucepan and continue cooking until it becomes almost solid. Pour it in bottles (previously washed) and cork the bottles. Keep it in a cool and dry place.

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Copete

Copete

Ingredients 

200 g of sweet almonds

20 g of bitter almonds

600 g of confectioners sugar

3 egg whites

3 g of ground cinnamon

Round wafers (ostie)

Preparation 

Roast almonds in the oven, peel them and crush them in a mortar. Beat the egg whites until stiff peaks form. Slowly fold in the confectioners’ sugar, the almonds and a pinch of cinnamon. Place the round wafers (ostie) on a cookie sheet. Spread some mixture on each one. Bake in a preheated oven at l00°C (215°F), 20 minutes approximately. Serve cold. (Copete can be kept for a while)

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Donuts with Sugar

Donuts with Sugar

Ingredients 

400 g of flour

15 g of brewers’ yeast

Confectioners’ sugar

Extra virgin olive oil

Salt

Preparation

Arrange the flour in a mound and make a well. Pour in the brewers’ yeast diluted in lukewarm water. Add a pinch of salt. Combine all the ingredients with the flour and mix to obtain a smooth and soft dough. Cover with a kitchen towel and let it rest for 1 hour. Make the ciambelle (like donuts). Fry them

in plenty of oil. Drain them on paper towels, turning them upside down. Sprinkle with sugar and serve very hot.

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Cartellate

Cartellate

Ingredients 

500 g of flour

200 g of mosto cotto (“cooked must”) or honey

100 ml of white wine

150 g of chopped, roasted almonds

Multicolored sprinkles

60 ml of extra virgin olive oil

Salt to taste

Preparation 

Arrange the flour in a mound and make a well. Pour in lukewarm water and the white wine. Knead to obtain a ball of elastic and smooth dough. Roll out the dough and cut out into strips with a scalloped pastry cutter. Fold the strips on themselves; roll them into ribbons and other shapes. Fry the cartellate in plenty of oil. Drain them on paper towels. Warm up the honey or the mosto cotto with some water. Pour it slowly over the cartellate. Decorate with chopped roasted almonds and with multicoloured sprinkles.

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Almonds Lucanian Style

Almonds Lucanian Style

Ingredients 

200 g of almonds

500 g of icing sugar

3 egg whites

Cinnamon

Round wafers (os tie)

Preparation 

Blanch almonds, 10 minutes. Drain thoroughly, peel, roast and finely chop them. In a large bowl, beat the egg whites until stiff peaks form. Add the sugar, the almonds and a pinch of cinnamon. Combine well all ingredients. Place the round wafers (os tie) on a cookie sheet. Pour some mixture on each one. Bake in a preheated oven at 140° C (275° F), 20 minutes approximately.

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