Almond cookies! - Italian recipe
Who doesn’t love cookies? In this video I’m making two types of Italian cookies. The first one you see are ‘Brutti ma Buoni’, which means: ugly but delicious. They’re made from eggwhite, almondflour and vanilla. The second cookies are Calabresi, made with almondflour and lemon.
Scroll down to find the recipe!
#cooking #quiet #asmr #sortof #MarcellaHazan #nomusic #novoice #dessert #silent #baking #cookies #italian #italy
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No voice over, no bouncy music, no unnecessary commentary, just cooking. Enjoy the sounds of knives cutting an onion, the beating of egg yolks and chocolate bars hitting the bowl. And the occasional car or ambulance passing the busy street i live at.
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The recipes are from Marcella Hazan’s cookbook ‘The Classic Italian Kitchen’. This is a very thick book full of delicious classic Italian recipes.
The recipes below make A LOT of cookies (like, 40-60 cookies), in the video I used either a quarter of the recipe or half. I’ll write down the full recipe for you.
Cookie #1: Brutti ma buoni
You need
325 grams of almond flour
275 grams of fine sugar
4 eggwhites
some salt
1 teaspoon of vanilla extract
Heat the oven up to 150 C
1.’Beat the eggwhites untill you get stiff peaks
2. Mix the almond and the sugar, add the vanilla
3. Use a spatula to fold in the eggwhites
4. Keep folding, you’ll get a paste-like batter in the end
5. With two spoons, make little piles of batter on a parchment ligned baking sheet
6. Bake for 30 minutes.
Cookie #2: Calabresi
You need:
125 grams of almond flour
125 grams of fine sugar
2 eggyolks
250 grams of flour
salt
the zest of one lemon
4 tablespoons of lemonjuice
1 egg, beaten up with water to brush the cookies
Heat the oven up to 200C
1. Mix all the ingredients except for the final egg. The mixture can be a little dry. I had very small eggs so I added an extra eggyolk for the dough to stick better together. I also added a little splash of milk.
2. Make the batter in to a ball, dust your counter with flour and roll out the dough, 0,5 cm thick
3. Make cookies with either cookie cutters or a glass.
4. Brush the cookies down with the eggwash and bake the cookies for 10 minutes.
Both cookies can be stored for a long time in an airtight container. Enjoy!
How to Make Baci di Dama ㅣ바치 디 다마 만들기
Baci di dama is a cookie of Piemonte, Italy.
It's a perfect combination of almond, chocolate and orange flavor!
바치 디 다마는 이탈리아 피에몬테 지방의 쿠키입니다.
고소한 아몬드와 달콤쌉싸름한 다크 초콜릿의 맛과
상큼한 오렌지향이 입안 가득 퍼져요:)
Vegan Baci di Dama Cookies | #Shorts
Vegan Baci di Dama! #Shorts
Full recipe here:
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Lady's Kisses - Baci Di Dama
These delicious Italian Biscuits/Cookies can be made with hazelnut or almonds(this version is with almonds). Tiny little biscuits sandwiched together with some chocolate they make a fantastic little treat and are great bagged as gifts at Christmas.
Chapters/TIme Codes
0:00 Baci di dama
1:06 Ingredients
2:38 Make the biscuit dough
7:46 Chill the dough
7:55 Preheat the oven
8:29 Divide and shape the dough
10:02 Melt and cool the chocolate
10:29 Bake the biscuits
10:53 Fill and sandwich the biscuits
12:56 Taste Test
Recipe:
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Recette Baci di Dama petits biscuits italiens
.Aujourd’hui je vous propose ma recette de petits biscuits italiens originaires de la région Piémontaise.
.Les Baci di Dama sont des biscuits croquants sans œufs composés de deux coques à la noisette et amande puis d’une Ganache dite Gianduja (chocolat + noisette du Piémont).
.2 Conseils : ne travaillez pas trop la Pâte et respectez bien les temps de repos.
.Avec cette recette vous allez obtenir une trentaine de biscuits.
.Les baci se conservent dans une boite hermétique maximum 3 semaines.
.N’hésitez pas! commentez, partagez et abonnez-vous!
.Bonne dégustation!!
How To Make Soft Hazelnut Cookies (German Christmas Cookies)
Enjoy these German Christmas hazelnut cookies this holiday season – they are soft and slightly crumbly without being chewy and packed with a nutty flavor. Plus, this recipe uses just 7 ingredients, is vegan, dairy-free, gluten-free, and ready in 25 minutes! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here:
Ingredients:
3/4 cup (100 g) hazelnuts ground + 16 whole hazelnuts
2/3 cup (80 g) flour I used rice flour
1/2 slightly heaped cup (70 g) powdered sugar (I used Erythritol)
1/2 tsp baking powder
1/4 cup (50 g) vegan butter
1 tsp vanilla extract
3 tsp orange juice
1 tsp orange zest (optional)
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