Nonna's Calabrian Mustazzuole Recipe - Honey Cookie / Biscotti (e90)
In this episode, Nonna Mia demonstrates her Southern Italian, honey cookie recipe. As is the case with regional cookies, the recipe, the name and other nuisances vary from region to region. You might see them called Mustazzuole, or Mustaccioli, and the like, and they might come in special shapes or designs. Whichever way, they are delicious. They are definitely a family favourite.
Ingredients:
- 6 cups flour plus extra for dusting the board
- honey 1 1/3 cups
- fig honey 1 1/3 cups*
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- zest of a lemon
- pinch of salt
- 1 Tablespoon baking powder
- 4 eggs + 1 yolk for brushing at the end
- 1 cup roasted almonds (optional)
- coarse sugar or sprinkles (optional)
Nonna loves to create a nest with her flour and prepare her dough the traditional way, but you may of course use a standing mixer. She creates a 5-cup nest and adds to its center, the honey, spices, zest, salt, baking powder and eggs, using her hand to mix and slowly fold in the flour.
* Please note that fig honey isn't commonly found, so you can make your own with dried figs. Alternatively, you may substitute date honey or even molasses, or even just regular honey. Either way, they taste delicious.
It is a sticky dough that will continuously require more flour as you work it. Once you have a smooth and soft dough, you can incorporate the almonds. Nonna cuts her dough in half and adds half a cup of almonds to each mound, eventually shaping the dough into 2 logs about 18 inches long.
Nonna places the logs on a cookie tray lined with parchment and allows it to rest about 30 minutes.
Next Nonna bastes the top of the logs with egg yolk and she adds coarse sugar. It is also common to see sprinkles added on top, or for thin 'ropes' of dough formed into decoration.
She bakes them in a preheated oven at 350 for about 25 minutes. Once cooled, at least 10 minutes, she cuts them diagonally, about half an inch thick. Our family prefers them slightly chewier and softer, but if you like a crunchy, crispy cookie, bake it a second time for about 10-15 minutes, as you would a 'biscotti'.
Nonna's recipe makes about 5 dozen, but the yield will of course vary with how high/wide/thick you form your cookies.
Buon appetito!
Healthy Nut Bar with Honey without added Sugar | Simple and easy Nut Bar Recipe
Easy and Healthy NUT BAR recipe no sugar or Energy Bar recipe . This is an easy take away lunch to office and a tasty and healthy snack as well. Not added any sugar in this recipe,
only natural ingredients . This is a no carb bar ideal for weight loss.So The base is made of honey and dates. it can also be called nuts and dates bar.
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Giada De Laurentiis' Italian Christmas Cookies | Giada At Home | Food Network
Using rum, roasted chestnuts and chocolate, Giada bakes delicious, pillowy cookies filled with the flavors of an Italian Christmas!
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Chocolate-Chestnut Tortelli (Christmas Cookies)
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Prep: 30 min
Cook: 20 min
Yield: 28 to 30 cookies
Ingredients
1 cup steamed or roasted chestnuts from a jar (about 6 ounces; not water chestnuts)
1/3 cup sugar
Pinch kosher salt
2 tablespoons amber rum
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup (about 1 1/2 ounces) mini semisweet chocolate chips
3 to 4 purchased refrigerated pie crusts (from two 14.1-ounce packages), at room temperature
1 large egg, beaten to blend
Powdered sugar, for dusting
Directions
Special equipment: a 3-inch round cookie cutter
Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).
Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.
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Giada De Laurentiis' Italian Christmas Cookies | Giada At Home | Food Network
Gingerbread cookies with blue cheese, fresh figs and honey
Get the recipe here:
Brûléed Figs with Honey Mascarpone
This quick yet decadent honey mascarpone is a frosting or filling! Use with seasonal fresh fruit that’s available (figs, raspberries, apples, dates, peaches, strawberries, etc). Mix in fresh herbs, spices, or use different extracts in the cheese mixture to vary the flavor profile. Top with granola, and drizzle with more honey! Frost vanilla cupcakes and chocolate cookies, or fill delicate crepes. Or skip brûléeing the fruits and grate dark chocolate on top! Only problem is, once you make this it will disappear like magic!
Serves 4 | Total Time: 15 minutes
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INGREDIENTS:
8 ounces mascarpone cheese
1/4 cup whipping heavy cream
1/2 teaspoon pure vanilla extract (with alcohol)
Pinch of pink Himalayan salt
Almond or grapeseed oil (optional for measuring honey)
3 tablespoons of real (warmed) honey. If stuck get it here:
Zest of 1 lemonLemon juice, to taste
8 figs, halved (or seasonal raspberries, apples, dates, etc)
Brown sugar, or more honey, to taste
Sliced almonds or chopped pistachios for texture (optional)
Mint and/or edible flowers, for garnish (optional)
INSTRUCTIONS:
Mix mascarpone cheese, heavy cream, honey, vanilla, salt, lemon juice, and lemon zest together in a medium bowl. Set aside. Preheat the oven’s broiler and line a baking sheet with foil. Oil the sheet and set aside. Place fig halves cuts side up on the baking sheet. Sprinkle brown sugar or drizzle more honey, over top, to taste. Broil* until golden and hot, about 5 minutes.
*OPTIONAL WITHOUT A BROILER:
A blow torch will caramelize the tops of the figs as well.
Honey Cookies || How to Make Honey Cookies || Delicious Honey Cookies || Easy Cookies Recipe ||
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Ingredients:-
Butter 50gm (3 1/2tbsp)
Sugar 40Gm(3 1/4tbsp)
Honey 70gm (10tsp)
Egg 1
Flour 200gm (22 tbsp)
Baking Powder 1/2 tsp
Bake in preheated Oven 180℃ for 15-20 minutes.
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Butter cookies recipe. click here