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 05/16/05 Pistachio Amaretto Biscotti from CookiesFromItaly.com

"Buon Giorno e Buon Lunedi!" Welcome to another recipe edition from Adriana's Italian Bakery.

This week's edition features Italian cookie recipes:
  -Pistachio Amaretto Biscotti
  -Biscotti di Anice
  -Biscotti con Pignoli

Try them on a lazy Sunday afternoon. They're fantastic and your guests will love them!

We hope you enjoy the recipes in this week's issue and the complimentary news article report from "Only In Italy.com" .

Enjoy the issue!

Yours Truly,              
Adriana Ciccarello       


 Cookie of the Week: Almonds and Amarena Cookies

"Almonds and Amarena Cookies: A cookie that has started a trend here in Sicily! They are round cookie almond balls made exclusively from our own home grown natural almonds, the freshest farm eggs, an Amarena cherry center, flour, and sugar. No preservatives, additives, artificial colors, nor flavors. Serves 4-6.

900 grams (2 lbs.) is only 15.99 Euro ($19.75-$20.25) + Shipping.

Example Order: One order to anywhere in the USA costs 15.99 Euro plus 8.50 Euro for Global Priority Mail shipping (7-8 days) for a total of 24.49 Euro ($30.50-$31.00 U.S. Dollars).


 Recipe: Pistachio Amaretto Biscotti

Pistachio Amaretto Biscotti

Ingredients:

2 cups flour
1-teaspoon ground cinnamon
1 ¼ teaspoon baking powder
2 ¼ sticks unsalted butter or margarine
½ cup of brown sugar
1/3 cup molasses
¼ cup white sugar
2 tablespoons finely chopped lemon rind
1 large egg yolk
1 whole egg lightly beaten
1 tablespoon Amaretto
¾ cup chopped pistachios
¾ cup toasted almonds, finely ground

Directions:

In a bowl, mix flour, cinnamon, baking powder and toasted almonds.

In a separate bowl, mix butter, brown sugar, and molasses. Amaretto and white sugar until smooth. Fold in lemon rind and egg yolk. Now mix the two bowls together thoroughly until uniform.

Add pistachios and fold into batter. Grease and dust a cookie sheet with flour.

Roll dough into 2 or 3 long cylinders, cover with a towel or plastic wrap and refrigerate until the dough stiffens. Preheat oven to 350 degrees.

Coat the outside of each cylinder with whole egg glaze and light coating of white sugar. Bake cylinders for 25-30 Minutes or until brown.

Allow to cool enough to slice and slice into thick slices. Place slices back on to the cookie sheet. Bake slowly in a 275-degree oven for about ten minutes. Makes 3 dozen cookies.

That's it!


 Recipe: Biscotti di Anice

Biscotti di Anice
Anise Cookies

Biscotti is a catchall word that can be used for any cookie. The literal translation is "twice cooked", because some Italian cookies such as these anise cookies are baked first as long, flat loaves, then sliced and baked again. They are a family favorite, traditionally dunked in a glass of Vin Santo, a dessert wine, or in coffee.

Ingredients:

1 cup unblanched whole almonds
3¼ cups unbleached all-purpose flour, sifted
2½ tablespoons baking powder
½ teaspoon salt
5 1/3 tablespoons butter or shortening
6 large eggs
1 cup sugar
2 tablespoons anise extract

Directions:

Preheat the oven to 350ºF. Lightly grease 2 cookie sheets.

Spread the almonds on an ungreased cookie sheet and toast them for 10 minutes, stirring once or twice. Transfer the nuts to a bowl and set aside.

In a large bowl, combine the flour, baking powder and salt. Add the butter and rub the mixture with your hands until it has the texture of coarse corn meal.

In a large bowl, beat the eggs well with a whisk or electric mixer. Beat in the sugar, then the anise extract. Stir in the flour mixture and mix until a firm dough is formed. Add the almonds and knead into the dough.

Turn the dough out onto a floured surface. With floured hands, divide the dough in half and shape each half into a 12-x-3-inch rectangular loaf. Place the loaves on the greased cookie sheets and bake for 25 minutes, or until firm to the touch and puffed and light golden. Remove from the oven and let cool for 5 minutes.

Cut each loaf on the diagonal into 1-inch slices. Place the slices on their sides on the cookie sheets and bake them for about 7 minutes on each side, or until toasted and golden brown. Transfer to wire racks to cool. The cookies will keep in an airtight container for several weeks.

That's it!


 Recipe: Biscotti con Pignoli

Biscotti con Pignoli

Ingredients:

2 lbs (900 g) almond paste
1 1/2 cups (150 g) confectioners sugar
8 egg whites (room temperature)
1 lb (450 g) pignoli (pine) nuts
1 1/2 cups (300 g) sugar
2 tablespoons honey
1/4 teaspoon vanilla

Directions:

Cream together the almond paste, sugars and honey into a smooth batter. Beat the egg whites until stiff, then gradually mix into the batter, along with the vanilla. Spread the pignoli in a dish.

Drop the batter by teaspoonful into the nuts, then place onto a lightly greased cookie sheet at 1-inch (2.5 cm) intervals. Bake in a preheated 350 F (175 C) oven for 12-14 minutes or until golden.

Remove carefully from baking sheet with a spatula while still warm. Makes about 4 dozen.

That's it!

Submit Your Thoughts

 

 Only In Italy!

"Only In Italy" is a daily news column that translates and reports on funny but true news items from legitimate Italian news resources in Italy. Each story is slapped with our wild, often ironic, and sometimes rather opinionated comments. And now, for your reading pleasure:

"You Are Nobody!" Is Slander in Italy.

Reuters - Rome - July 9 - A driver who told a parking attendant "You are nobody!" has felt the weight of Italy's legal system, which ruled the seemingly innocuous words constituted slander - and fined him heavily.

The tiff over a parking space led to Giulio C. being fined 300 euros (200 pounds) plus 500 euros legal costs when a court in the northeast city of Trieste turned down his appeal.

The court ruled the phrase 'you are nobody' "means precisely 'you are a nonentity' and to state that a person is a nonentity is certainly offensive because it is damaging to the dignity of a person."

The decision led celebrated Corriere della Sera commentator Beppe Severgnini to recall in his column on Friday that this was not the first time Italian appeal courts had deliberated on the definition of slander.

Indeed, over the years a sort of "guide to legitimate offence" has been formulated and Severgnini, quoting the courts, gave a few of the more common examples.

"Ball-breaker" is not slander because although "an undoubtedly rude expression it is now in common usage."

"I'll kick your arse" also passes muster because this is a "robust reaction which should be understood in a figurative way."

Under Italian law, the crime of slander is punishable by a maximum fine of 516 Euros.

"Per L'Amore di Dio!" It looks like the Italian courts have finally discovered the lost ancient temple dedicated to the "God of Frivolous Law Suits". Italian lawyers will be stopping by the temple every day to pray for legal wisdom and have their subpoenas blessed on their way to court.

And, of course, why should we stop here? Here’s a recent legal ad I found in a local Italian paper:

"If you have a human body, something on you probably hurts. And it’s probably someone else’s fault that this body hurts. So, let us make the probably a definitely."

"Call us now!"

"Only In Italy" Subscribe today and you'll discover why the last improvements to Italy were made by Julius Caesar and why it's been downhill ever since!  Click Here to Subscribe!



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