Italian Ricotta Cookies | How to Make This Quick and Easy Recipe!!
These Italian ricotta cookies are sooooo good! I can't stress enough how easy these are to make and how lovely they taste! Plus, this Italian ricotta cookie recipe makes over 50 cookies! They definitely won't last long. These ricotta cookies are soft and almost cake-like. I hope you have a chance to make these awesome cookies! Let me know in the comments what extract you used to flavor yours.
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Ingredients:
1 cup butter, softened
2 cups sugar
15 oz ricotta cheese
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
1 tsp baking powder
4 1/2 cups all purpose flour
Glaze:
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 - 4 tbsp milk or heavy cream
nonpareils (sprinkles)
Directions: Beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well between each addition. Add in the ricotta cheese, vanilla and almond extract and beat until smooth.
Mix in the baking powder and baking soda. Add in the flour and mix until combined. Refrigerate the dough for 1 hour.
Using a cookie scooper, form cookies into balls. Onto a parchment lined baking sheet, place the cookies in the oven for 8-10 minutes at 350 degrees. Just until the edges are a very light brown.
Allow cookies to cool on the cookie sheet for 1 minute then transfer to a cooling rack.
Make the glaze: Combine all of the glaze ingredients and mix until smooth. After the cookies have cooled, you can either dip the tops of each cookie in the glaze or spoon on the glaze. Sprinkle on the nonpareils before the glaze hardens.
Cookies can be stored uncovered at room temp or in the fridge for up to 4 days.
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Cantucci: original italian almond cookies recipe!
In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
Russian Tea Cakes - Easy Tea Cookies Recipe aka Wedding Cookies
Learn how to make Russian Tea Cakes! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Russian Tea Cakes recipe.
Italian Twist Cookies - Nonna's famous recipe for holidays.
Italian Twist Cookies - Nonna’s famous recipe (Yields 32 to 34 large cookies)
Perfect for Thanksgivings and Holidays. See the recipe and directions below.
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Ingredients:
2 sticks 8 ounces very soft butter (223 gr)
5 large eggs
1 1/2 cups granulated sugar (300 gr)
6 1/2 cups all purpose flour (850 grams)
3 tsp vanilla or 1 Pane degli Angeli vanilla packet
5 tsp baking powder(26 grams)
1/2 tsp salt or 1 tsp if you’re using sweet butter
Eggs and butter must be at room temperature.
Directions:
Step#1- In a large bowl using a whisk cream the butter and sugar until light and fluffy. About 2 minutes.
Step#2- Add the eggs one at a time and continue whisking. Add vanilla and salt.
Step#3- Mix baking powder in the flour and add it to the butter mixture.
Step#4- Fold in gently using a spatula. Move to a work surface and work gently until you have a smooth dough. Don’t overwork it.
Step#5- Cover in plastic wrap and let it rest in the fridge for at least 1 1/2 hours.
Step#6- Cut dough in 6 pieces, Roll each piece about 1/2 thick and 6 inches long.
Step#7- Twist to create shape.
Step#8- Bake at 350 degrees Fahrenheit (180 Celsius)on a parchment paper lined cookie sheet.
(8 to 10 minutes depending on your oven until slightly golden underneath)
For smaller cookies:-
Step#1- Just roll to 1/4 inch thickness and 6 inches long.
(If you have dough left over you can roll it out and cut circles using a Mason jar lid or round cookie cutter).
Step#2- Place in a small tart pan.
Step#3- Fill with a tsp of your favorite jam or Nutella. Bake at 350 degrees Fahrenheit until golden.
Enjoy!
NONNA’S CHIACCHIERE RECIPE | How to Make Italian Fried Cookies | CROSTOLI
Chiacchiere di carnevale (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep fried pasta dough are so light; you will find it hard to stop at one! Sprinkled with powdered sugar, chiaccchiere (crostoli) are traditionally enjoyed for Carnevale, a celebration held before lent - but in my opinion, they should be relished all year around! Chiacchiere recipe.
#crostoli #chiacchiere #italiangrandma
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CHIACCHIERE DI CARNEVALE
Ingredients:
500g plain flour
1 egg yolk
½ glass sunflower oil
1-1 ½ glasses of white wine
Pinch of sugar
Pinch of salt
METHOD:
1. To make your crostoli, pour 500g plain flour on to a board or breakfast bench.
2. Make a well in the centre using your hands.
3. Pour an egg yolk (only) into the well and mix using a fork.
4. Add ½ glass of sunflower oil.
5. Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
6. Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
7. Slowly but surely knead the crostoli dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
8. If you are finding the dough dry and hard, add some more white wine.
9. Once the ball of crostoli dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
10. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
11. Remove the large bowl from covering the dough and cut a small piece from the end of the dough to start making the individual crostoli.
12. Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
13. Sprinkle some flour onto your board and pass the strip lightly through it on both sides.
14. Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped crostoli.
15. Heat up a good portion of olive oil in a small, deep pot.
16. Add several crostoli into the pot and fry them for less than a minute.
17. Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.
18. Let the towels absorb the oil.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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