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From: Diane
Date sent: Thu, 23 Dec 1999 23:06:29 EST
Subject: Italian cookie
To: phaedrus
> Dear Uncle Phaedrus, I am looking for an Italian cookie rolled into a
> doughnut, split along the outside edge and boiled then baked then coated
> with powered sugar and milk. It is a hard cookie for dunking in coffee.
> Phonetically sounds like " cuchidine".Can you help me?
> Thanks , Diane
>
Hi Diane,
Ran across this in a new cookbook. It sounds like what you
are describing.
Phaed
TARALLI
1/4 cup olive oil
4 cups flour
6 eggs, separated
1/8 tsp. baking soda
Beat eggs sparately, yolks should be firm. Place flour on a
board, make a well. Add yolks and whites a little at a time.
Blend well and knead for about 10-15 minutes. Cut a piece of
dough and roll into a pencil shape, 1/4" round by 6" long.
Form into a circle and pinch the ends. Shape all the dough
and place on a cloth covered surface.
Bring a large pot of water to a slow boil. Drop a few Taralli
in the water at a time (do not crowd). Remove immediately as
they surface. Place on a cloth and let dry 1 to 2 hours.
Preheat oven to 500 degrees. Place Taralli on a cookie sheet
and bake 20 minutes until they have raised and are golden in color.
Icing
1 cup confectioner's sugar
1 tbsp lemon juice
water as needed
Mix confectioner's sugar, lemon juice and some water to form an
icing. Frost the Taralli while still warm
From: Diane
Date sent: Sun, 9 Jan 2000 14:08:31 EST
Subject: Italian cookie
To: phaedrus
> I am looking for a cookie you roll out, cut with a ravioli cutter into
> strips, twist and roll into rosettes, fry in oil, then drain and cover
> with wine and honey. I remember them being sticky but good!!!!!!!!!
> Thanks, Diane
Hi Diane,
I think "Crispelles" are what you want.
Phaed
Crispelle
6 cups flour
6 eggs
oil for frying
1 jar honey
Make a well in the flour and add the eggs one at a time,
working the dough into a smooth ball. Cut the dough
into four pieces. Roll each piece to 1/4" thickness.
If you have a macaroni machine, roll out to next to last notch.
Cut dough into strips 3-4" long with a fluted pastry wheel, pinching the
"rosette" in 3 or 4 spots so it will hold together. Fry in hot oil, not
crowding them in the oil, until golden brown. Drain on brown paper bag and
let cool. Pour honey over top and serve.
From: desperate
Date sent: Thu, 6 Jan 2000 01:11:14 EST
Subject: Re: italian dessert
To: phaedrus
> It's not a cookie. I know you make some sort of batter and slowly pour
> into hot oil. (Fried) It's done in practically seconds and after
> removal you top with powdered sugar. I hope that's good enough because
> that's all I know:)
>
> signed,
> desperate and hungry
>
Hi desperate,
Well, it's not easy with so little to go on. There are three
possibilities, recipies for each are listed below. Hope one of them
suits...If it's not any of these, I'll have to have more info to find it.
Phaed
1) Farfalette dolci
ingredients:
6 eggs
3 tbsp. granulated sugar
3 cups flour
1/2 tsp orange flavoring
oil for frying
1 tsp almond flavoring
1/2 cup confectioner's sugar
1/4 tsp salt
2 tbsp. butter, softened
Beat eggs, sugar, salt, and flavorings. Place flour on board, cut in
butter, add eggs, and knead until a smooth ball. If the dough is too soft,
gradually add a little flour. Divide dough in 4 pieces, roll each piece to
1/4" thickness on floured borad. Cut with pastry cutter into thin strips,
6" long and 1" wide, tie into a loose knot. Deep fry in hot oil until
golden brown, drain and sprinkle with confectioner's sugar.
2) Variation on 1):
6 cups flour
6 eggs
1/2 cup lard or vegetable shortening
1/4 cup sugar
2 tbsp baking powder oil for frying
1 tsp salt
oil for frying
1 cup confectioner's sugar
Follow blending and kneading directions above. Cut dough into
strips, tie into a knot. Fry, then drain on paper towels. Cool and
sprinkle with powdered sugar.
3) Cenci
ingredients:
2 1/4 cups flour
2 eggs, slightly beaten
2 tbsp rum or white wine
2 egg yolks
1 tbsp confectioner's sugar
1/8 tsp salt
Place 2 cups of flour in a large bowl. Make a well - add eggs,
yolks, rum, confectioner's sugar, and salt. Work to a very stiff but
pliable dough. Knead well, using more flour if needed. Wrap in a cloth and
let reast 1 hour in a cool place.
On a floured board, roll out one quarter of the dough (rather thin) to
approximately 1/8" thickness. Cut into rectangles, 3" by 4 1/2". Make 3
lengthwise cuts into each rectangle. Tie the strips into loose knots. Fry
the knots, 3 or 4 at a time, in hot oil until puffed and golden brown.
Drain on paper towels. When cold, dust with confectioner's sugar. Makes
about 4 dozen.
From: Gayle
Date sent: Sun, 2 Jan 2000 13:55:04 EST
Subject: Pignolia Cookies
To: phaedrus
>I have been looking everywhere for a recipe for pignolia cookies, the
> really moist ones! At $12 a pound in the local bakery, I know I could
> do it cheaper. Thanks.
>
Hi Gayle,
I believe the below recipe (two slight variations included) is what
you are looking for.
Phaed
Pignoli Nut Cookies
Ingredients :
1/2 c. sugar
1/2 c. confectioners sugar
1/4 c. flour
1/8 tsp. salt
1 can (8 oz.) almond paste
2 egg whites, slightly beaten
Pegnoli nuts (pine nuts)
Preparation :
Sift sugar, flour, salt, and set aside. In a medium bowl break
up paste with wooden spoon. Add egg whites and beat until fairly
smooth. Stir in flour mixture. Drop slightly rounded teaspoonfuls 2
inches on 2 lightly greased cookie sheets. Lightly press nuts into
cookie. Bake at 300 degrees for 20-25 minutes or golden.
Remove to
rack.
----------------------------------
Pine Nut Cookies
Ingredients :
1/2 c. sugar
1/4 to 1/2 c. flour
2 egg whites, whipped
1/2 c. powdered sugar
8 oz. almond paste
Pine nuts for topping
Preparation :
Mix well first 5 ingredients. Place teaspoonfuls onto greased
pan. Flatten slightly and sprinkle with pine nuts. Lightly press
nuts into batter. Batter should press down to about 2 1/2 inch
diameter and not touch each other. Bake in preheated 300 degree
oven for 20-25 minutes. Makes 2 1/2 dozen.
----------------------------------
Pine Nut Cookies
Ingredients :
4 egg whites
2 c. granulated sugar
1 lb. almond paste, not almond filling
8 oz. pine nuts
Preparation :
In large bowl with electric mixer beat egg whites until frothy.
Add sugar and beat 30 seconds. Cut almond paste into tiny
pieces and add to bowl. Beat several minutes until smooth and
well combined. Wet hands and pinch off approximately 1
tablespoon of the mixture. Roll between moistened palms until
smooth. Roll into the pine nuts and place on lightly greased
baking sheet. Bake 15 minutes at 350 degrees or until brown
around edges. Remove from oven and let set 5 minutes before
removing from pan. Remove carefully with spatula.
----- Original Message -----
From: Merry
To: phaedrus
Sent: Wednesday, April 19, 2000 22:27
Subject: Easter Cookie......Tarallo
> Dear Phaedrus:
> Do you have the recipe for Tarallo.
>
> Thank you,
> Merry
Hi Merry,
Two kinds of taralli, one that's more of a bread, and one that's more of a
cookie. Here's the cookie one.
Phaed
Taralli
1 lb. 2 oz/4 1/2 cups/500 gr. white durum flour - semolina
5 tbsp. honey
1 tbsp. baker's yeast
2 eggs
olive oil
Taralli
This exquisite cookie from Calabria is made with honey denoting its antique
origins.
Knead the flour with the yeast, that you will have melted in a couple of
tbsp. of warm water, until it forms a smooth dough. Let is rise in a warm
draftless place for an hour. When it has risen well, work in the eggs, 2 or
3 tbsp. of olive oil and the honey. Shape the "taralli" by rolling out the
dough into long rolls that you will cut into pieces and fold over into an
overlapping circle or an "8" shape. Leaven in a dry warm place for 3 hours,
then bake them in a medium hot oven. Alternatively in some areas they are
immersed in boiling water for a few minutes and then the excess water is
drained off and they are placed on an oiled baking sheet to cook in the
oven.
----- Original Message -----
From: Merry
To: phaedrus
Sent: Thursday, April 20, 2000 05:31
Subject: Re: Easter Cookie......Tarallo
> thank you so much. Can you send me the bread one also. You are great to
> help me like this. Merry
Hi Merry,
My pleasure. Here are two taralli bread recipes.
Phaed
Taralli Scaldatelli (Taralli bread)
Taralli are unsweetened biscuits (from the old French
biscuits, meaning "cooked twice"), to be dunked in or
eaten with wine as a snack. The flavoring of taralli
varies; in Bari they are left plain; in Taranto, they
taste of fennel; and in Brindisi and Lecce, they are
peppered.
For 3 dozen taralli
3 cups all-purpose flour
1 package dry yeast
1 tablespoon fennel seeds
1/2 cup olive oil, warmed, plus extra to prepare the
baking sheet
3/4 cup dry white wine, warmed
Mix the flour with the yeast and the fennel seeds. Fold
in the olive oil and wine, which must both be warm.
Turn the dough out onto a floured work surface and
knead it well until it is smooth and firm.
Leave the dough to rest for 10 minutes. Take some dough
and roll it out with your hands into a rope 1/4 inch in
diameter. Cut the rope into 2-inch lengths, form each
into a ring, and press the ends to seal them together.
Continue this procedure until you have used up all the
dough. Preheat the oven to 375°. Place a large pot
filled with salted water on high heat to boil. Drop the
taralli into the boiling water.
When they come to the surface, lift the taralli out
with a slotted spoon. Allow them to dry thoroughly on a
dishcloth. Bake the taralli on a large oiled baking
sheet for 15 to 20 minutes. Serve warm or cool.
#2 Taralli
Ingredients :
1 pkg. dry yeast
1 c. water
2 tbsp. sugar
1 egg, slightly beaten with 1 tbsp.
water
1-1/2 tsp. salt
1/4 c. olive oil
3-1/4 to 3-1/2 c. flour
Melted butter
Anise seed
Preparation :
In a large mixing bowl soften dry yeast. Add
sugar, salt and oil. Stir to dissolve sugar.
Gradually add 3 cups of flour. Turn out on floured
surface, form into ball, cover and let rest 10
minutes. Knead in remaining flour. Place in lightly
grease bowl and turn once. Cover and let raise in warm
place until double - about 1-1/2 to 2 hours. Turn out
on a lightly floured surface; form into ball. Cover
and let rest 10 minutes. Roll dough in a rectangle and
brush with melted butter and sprinkle with anise seed.
Cut lengthwise into strips 1-1/2 inch wide. Turn
around buttered wooden spoon handle. Push twisted
dough off handle, bring ends together to form circle.
Place 2 to 3 inches apart on greased baking sheet;
brush with egg mixture and sprinkle with additional
anise seed. Let rise until double, 45 to 60 minutes.
Bake at 375 degrees for 20 minutes.
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