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!
Gluten Free Orange & Almond Cookies Recipe
These sweet, gluten free morsels are the perfect accompaniment to a cup of tea any time of the day! Flecked with orange zest, these almond biscuits are soft, chewy, and utterly delightful to eat.
Serves 18-24 biscuits
Prep time: 15 mins
Cooking time: 17 mins
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Shared Plates - Biscotti
Learn how to make Biscotti with Chef Fabrizio. Ingredients and quantities listed below...
9 oz flour
6 oz Sugar
Orange Zest
Pinch of Salt
1 tspn Butter
1 tspn Baking Powder
Fennel Seed
2 1/2 oz Toasted Pistachio (Unsalted)
2 Eggs
1 tspn Vanilla Extract
Professional Baker Teaches You How To Make BISCOTTI!
Chocolate Pistachio Cantucci (Biscotti) is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.
3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).
4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.
The cantucci will keep up to 2 weeks in an airtight container.
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Sweet orange and chocolate biscotti
A refreshing twist on your average biscotti ???? Tell us, what do you think?
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Fig and Orange Biscotti Recipe | How to make these lovely Italian biscuits perfect for dunking
How to make my Fig and Orange Biscotti
Biscotti are just the best and the addition of sweet figs and orange go so well. These great Italian biscuits make perfect home made kitchen gifts or just make a massive batch and enjoy yourself dipped in coffee or a vino santo, delicious!
These are far easier to make than I always thought they would be and now are something I often make a batch of on a lazy Sunday afternoon.
Ingredients
Makes 24
- 50g unsalted butter
- 240g plain flour
- 150g caster sugar
- 1/2 tsp baking powder
- 75g flaked almonds
- 125g dried figs
- zest of 1/2 orange
- 2 eggs
- 1 tsp vanilla extract
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