A reader reciently requested that I find a Calabrian fried treat drizzled wiht honey, and guess what, I found it! Grispelle is a yeast raised doughnut made with sweet potatoes and tradtionaly served during Christmas. My thanks to Rosetta Costantino for sharing this recipe with us! Please check out her book My Calabria.
Continue reading "Grispelle Recipe" »
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My parents had a bakery in Chicago, Sarno's Pastry Shop. I remember as a kid growing up tasting this sweet and slightly bitter caramelized sugar almond candy, Torrone di Mandorle. I remember loving the rich flavor of almonds supported by the depth of the carmel and its distinctive hard crunch!
I am happy that I found this recipe by Rossella Rago and wanted to share it with you to include it in your Christmas baking!
Continue reading "Torrone di Mandorle" »
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I am presenting this recipe to you as it was handed down to my Mother Anna Marie! Roll out tie into knots and bake and finish with lemon icing and decorative sprinkles!
Lemon Iced Taralli (Recipe) print version
Ingredients:
2 1/2 lbs all purpose flour
1 1/2 cups granulated sugar
1/2 cup orange juice
3 tablespoons baking powder
9 eggs
2 sticks or 1/2 lb unsalted Butter
1 1/2 tsp Vanilla
Directions:
Cream sugar and butter, add eggs one at a time, vanilla, combine baking powder and flour.
Cut off pieces of dough the size of a walnut.
Roll each piece of dough shape either as a knot or any shape you like
Bake in oven 350 for 10-12 minutes
For the Icing:
1 cup confectionery sugar
juice of 2 lemons
zest of 1 lemon
1 tablespoon of water
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Enjoy dipping in your favorite wine! Here is another recipe with more step by step images!
Ingredients
4 1/2 cup all purpose flour
3/4 cup sugar
2 teaspoon salt
1 tablespoon baking powder double-acting
1 cup Sunflower or vegetable oil
1 cup Full-bodied red wine
Method
In a large bowl combine well 4 cups of the flour, the sugar, the salt, and the baking powder and make a well in the center.
Pour in the oil and the wine, combine the mixture, incorporating the flour mixture gradually, until it forms a soft dough, and knead in enough of the remaining 1/2 cup flour to keep the dough from sticking.
Divide the dough into 40 pieces, roll each piece into a 5-inch rope, and form the ropes into rings, pinching the ends together firmly.
Bake the rings 2 inches apart on baking sheets the upper third of a preheated 350F oven for 20 minutes.
Reduce the heat to 300F and bake the biscuits for 15 to 20 minutes, or until they are golden. Let the biscuits cool on racks and store them in airtight containers. Makes 40 biscotti.
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