2820 Sicilian Chocolate Spice Cookies
Sicilian Chocolate Spice Cookies
Rame di Napoli
Makes about 28 large cookies
1 cup plain tea biscuit cookies, ground into coarse crumbs
1 to 1-1/4 cups milk
4 cups unbleached all-purpose flour
1- cup sugar
2 eggs
7-tablespoons butter, melted
1- tablespoon honey
1- tablespoon orange marmalade
7/8-cup unsweetened cocoa
1- teaspoon ground cloves
1-tablespoon ground cinnamon
1-tablespoon vanilla extract
1-teaspoon baking powder
Chocolate glaze:
1-cup dark chocolate
4-tablespoons butter
1-1/2 cups coarsely crushed pistachio nuts
Put the cookie crumbs in a medium bowl, just barely covering them with milk. Allow them to sit and soak until the crumbs have absorbed the milk, then stir well until the mixture reaches a creamy consistency.
In a separate large bowl, mix together the rest of the ingredients. Add the milk-soaked crumbs to the mixture and combine well. At this point add more milk to the batter, a little at a time, and using a wooden spoon stir it until the mixture reaches the consistency of a thick paste, like that of pastry cream. The amount of milk added will depend on the type of cookie crumbs used, but should be approximately 1-1/2 to 2-cups. Look for a somewhat loose and creamy consistency that still holds its shape on a spoon and is not runny or liquid. Let the batter rest for one hour.
Preheat the oven to 325F.
Line several baking sheets with parchment paper. Use a ¼-cup measure or scoop and form the batter into rounds spacing them 1-inch apart on the baking sheets.
Bake for approximately 10 to 15 minutes or until the tops of the cookies appear dry. Remove them from the oven and cool completely on a cooling rack. Begin making the glaze only when the cookies have cooled and are ready to frost.
To make the glaze: melt the chocolate and butter together using a double boiler on low heat, stirring constantly. Once the chocolate has completely melted and the consistency is a thin liquid, remove it from the heat and pour it into a bowl. Dip the top of each cookie into the glaze, coating the surface evenly, and place them on cooling racks to dry. Sprinkle the tops of each cookie with some of the pistachio nuts while the glaze is still warm and cool completely.
Mr. Food: Chocolate Meatball Cookies
Chocolate Meatball Cookies Don't forget to subscribe to this channel (KOAM NEWS NOW) and turn on notifications! That way you'll know when we have breaking news or severe weather updates.
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Chocolate Meatball Cookies
Click here for the full recipe:
If you grew up in an Italian household or had friends who did, then you're probably familiar with meatball cookies. For those of you who aren't, a meatball cookie is just an Italian cookie that's shaped like a meatball. Our Chocolate Meatball Cookies are a great addition to any holiday cookie platter and can spark up some fun conversation!
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Holiday Cooking: Cucidati - Sicilian Fig Cookies - Part I
Clara's Official Website: welcometoclaraskitchen.com
Clara's Holiday Special!
Cucidati Fig Cookies Part I
Recipe:
Cucidati Cookies (Sicilian Cookies by Clara)
FILLING
Boil 2 cups of water and add 1/2 cups sugar. Let cook.
3/4 cups shelled hazel nuts
1/2 cups shelled almonds
1/2 cups shelled walnuts
1/2 cups shelled pecans
Toast all nuts on cookie sheet separately (different nuts take different times to toast).
Grind together with nuts:
1/2 lb. diced candied fruit
1/4 lb. dark raisins
1/4 lb. light raisins
1/4 lb. dates (pitted)
1 orange with rind
1 dried tangerine with rind
2 lbs. figs or (2 packages or atleast 14 oz. apiece)
Mix well all the ground ingredients.
Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft).
Save the rest of the sugar water mixture.
Add 1/2 cup whiskey to ground ingredients.
Mix well and let stand overnight. Keep in a fridge or cool place.
You may need to add the sugar-water the next day.
DOUGH
10 cups flour
1 lb lard
1 1/2 cups sugar
1 cup cold milk
2 heaping table spoons baking powder
1 table spoon vanilla
12 eggs
Work flour and lard like you would pie crust.
Melt sugar in milk.
Beat egg and add vanilla.
When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough.
Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place.
Roll dough.
Fill with filling (you can use a pastry bag). Cut and bake on ungreased cookie sheet at 350 until golden brown.
If you like icing, mix milk, powdered sugar and a teaspoon of vanilla (preferably white vanilla). Brush on cookies and sprinkle with little colored candies.
COMPLETE INGREDIENT LIST
-Flour
-Lard
-Sugar
-Milk
-Baking Powder
-Eggs
-Powdered Sugar
-White Vanilla
-Little colored candies for topping
-Filbert nuts (or Hazel nuts)
-Almonds
-Walnuts
-Pecans
-Candied fruit
-Dark raisins
-Light raisins
-Dates
-1 Orange
-1 Tangerine rind
-2 packages of figs or at least 14oz. apiece
-Whiskey
Clara's Official Website: welcometoclaraskitchen.com
Meatball Cookies [Ep1]
Welcome to the first official episode of Franks Cooking Corner. This episode ( ) is how to make Franks famous Meatball Cookies. Remember, this recipe and others can be found on our facebook page located in the photos section.
Find the recipe for this dish by clicking the link below...
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Italian MeatBall Cookies by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
These cookies are so light and delicious...
1 /2 cup butter
1 1/2 cups granulated sugar
3 eggs room temperature
2 teaspoons vanilla
3 cups all-purpose flour
2/3 cup baking cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts your choice
Beat butter, sugar eggs and vanilla till creamy
Slowly add all dry ingredients fold in nuts
Form 1 inch balls 2 apart on greased baking pan
Bake 350 10-12 minutes cool on cooling rack
Glaze:
4 cups powdered sugar
1/4 cup baking cocoa
1/2 cup milk
Combine all in a bowl dip cookies in glaze sprinkle chocolate jimmies on top of cookie... set on rack till set
Makes 33- 46 cookies ( leave out cloves if you don't like it )