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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Italian Cookies for Breakfast!
Italian Lemon Twist Cookies! | Day 3 of 12 Days of Christmas Cookies!!
Today we're making Italian lemon twist cookies! These are very similar to biscotti cookies, but not as crunchy. I've dunked these in my morning coffee, absolutely fabulous. We're on day number 3 of our 12 days of Christmas Cookies Marathon! I'm super excited to share this recipe with you. The recipe makes over 4 DOZEN cookies! So prepare yourself! You're going to have a lot of fancy cookies.
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✨ Italian Ricotta Cookies video ▶
Products used in this video:
✅ Baking Sheets:
✅ 10 Piece Mixing bowls:
✅ Hand Mixer:
✅ Cooling Racks:
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Ingredients:
6 eggs
1 cup sugar
1 cup vegetable oil
zest and juice 1 lemon
1 tsp vanilla extract
6 tsp baking powder
5 cups all-purpose flour
1 cup powdered sugar
holiday sprinkles
Directions:
To a bowl, mix the eggs and sugar until frothy. Then add in the vegetable oil, zest and vanilla extract. Mix until combined.
To another bowl, add in the flour and baking powder. Slowly add in the flour to the wet ingredients, mixing between each addition.
Take your cookie dough and turn it out onto a floured work surface. Flower your hands if needed. Take the cookie dough and form it into a ball. Cut the ball into four equal sections. Take a sections and cut it up into 12 equal pieces. Take 1 of the 12 pieces and roll it into a log. Fold the log in half and twist twice. Take your formed cookie and place it on a parchment lined baking sheet.
Into a preheated oven at 350 for 10-15 minutes, depending on your oven or until the cookie is very lightly golden brown on the edges. Let the cookies finish cooling on a cooling rack.
Make the lemon icing by combining the powdered sugar with enough lemon juice to create a runny consistency. About a tbsp or two. Take your cooled cookie and dunk just the top into the icing, shaking off any excess.
While the cookie is still wet, add on the sprinkles. Let the icing fully set before stacking and storing in an air tight container. Enjoy!
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#holiday #christmas #baking
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EASY 4 Ingredient ITALIAN Cookies ???? #shortscooking #christmasrecipes #cookies #italianfood
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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One of my favorite recipes in the world has got to be Italian Amaretti ????cookies. These authentic Italian cookies are so good that I love them even more than chocolate chip, oatmeal, gingerbread, and sugar cookies combined! The recipe makes sixteen biscotti’s, so if you want to make everyone happy, you may need to double or even triple it. The best part is that you can make them without the Amaretto and they’re just as delicious.
INGREDIENTS
almond flour
granulated sugar
egg-whites
pure almond extract , or vanilla if you don’t like it
✨Full recipe linked in my BIO + on my stories after the recipe is posted. You can also come to themodernnonna.com and type “AMARETTI in the smart search bar and it pops right up! It takes 1 minute to find the recipe as I have made it very simple. Thank you for supporting me.
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
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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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#italianricottacookies #cookies #holiday
Music by Epidemic Sound
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Episode #38 - Italian Bocconotti Cookies with Italian Grandmother Nonna Paolone with Enza Ciano
In episode #38 Nonna Paolone is teaching Enza Ciano Cornell how to make the delicious Italian Bocconotti Cookies. Nonna makes these cookies for special events like a Wedding, Baptism, Communion or Confirmation. These are Enza's favorite cookies and wanted to learn how to make them so of course Nonna was super excited to show her. Bocconotti means Tiny Bites in Italian. These tiny bites are the best tasting and best looking Italian cookies and will be gone as soon as you serve them. Watch to get the step by step instructions on how you can make them for your special occasion. One important ingredient that Nonna always adds to her recipe is cooking with her heart. So, be sure when you make this you do it with all your heart. Enjoy!
DOUGH INGREDIENTS:
- 1 Cup of Flour
- 7 EGG YOLKS
- 6 Tablespoon of Sugar
- 6 Tablespoon of Oil (Canola Oil)
- ½ Teaspoon of Baking Powder
COOKIE FILLING:
- 6 EGG WHITES
- 3 Cups of Roasted Almonds (grinded)
- 1 Cup of Sugar
- Grate the zest of 1 lemon
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Grinded Espresso Coffee.
- 6 to 10 teaspoon of grated chocolate (try it with 6 if you need to add more after you mix it all together then you can add more if needed).
After you take out of oven Top cookies with Powdered Sugar.
Preheat Oven 325 Degrees
Cook for 20 to 25 minutes or until the crust is Golden Brown.
Italian Flour via Amazon -
Tiny Baking Cups via Amazon -
To learn more about Nonna Paolone visit her at:
NonnaPaolone.com
#BocconottiCookies #ItalianCookies #Homecooking #Italiancooking #Nonnascooking #CookieRecipes #Castropignano #ClubCastropignano #vegetarian #ItalianGrandmother #NonnaPaolone #CianoFamily