ITALIAN KNOT COOKIES
These Italian knot cookies are soft, sweet, glazed Sicilian biscotti, from a recipe my great-grandmother gave me, not hard like traditional biscotti, not baked twice...These should be kept in an airtight container.
Provided by ROBBILYNNE
Categories World Cuisine Recipes European Italian
Time 45m
Yield 60
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
- Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
- Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
- Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
- Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze. Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 12.8 g, Cholesterol 22.8 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 53 mg, Sugar 5.4 g
ITALIAN RAINBOW COOKIES
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN RAINBOW COOKIES
Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don't have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.
Provided by Margaux Laskey
Time 2h
Yield About 70 cookies
Number Of Ingredients 12
Steps:
- Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
- Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
- Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
- Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
- Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
- Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
- Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
- Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.
More about "italian bowknot cookies food"
CROSTOLI (ITALIAN BOW KNOT COOKIES) | KITCHEN NOSTALGIA
From kitchennostalgia.com
Reviews 7Category DessertCuisine ItalianEstimated Reading Time 2 mins
- Sift flour into a bowl. Add egg, egg white, salt, vanilla, rum, and enough milk to make medium hard dough. Knead well for 10 minutes. Cover and let stand for 15 minutes.
- Divide dough into 3 equal pieces. Roll out each piece on lightly floured surface into 1/16 inch thick sheet. Cut with fluted pastry wheel into 6×1 inch strips. Carefully tie strips into knots.
- Put vegetable oil into a large pot and bring to 175 C (350 F). Fry crostoli, turning once, for about 2 minutes. Drain on paper towel. Cool. Sprinkle with powdered sugar.
ITALIAN BOCCONOTTI COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
3.4/5 (8)Servings 24Cuisine ItalianCategory Dessert
ITALIAN BOWKNOT COOKIES RECIPE - RECIPES.NET
From recipes.net
1/5 Category CookiesCuisine EuropeanTotal Time 2 hrs 30 mins
- Mix the flour, baking powder, salt, and sugar together. Cut in the butter until well-blended. Stir in the eggs and mix thoroughly.
- Divide dough into 4 parts, keeping each piece covered until ready to use. Roll each piece into a thin rectangle for about 8x10-inch. Cut dough into strips about 8-inch long and ¾-inch wide. Tie each strip into a loose knot.
ITALIAN CHRISTMAS COOKIES | 15 BEST ITALIAN COOKIES | GLOBAL FLAVORS ...
From foodnetwork.com
Author By
ITALIAN KNOT COOKIES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN BOWKNOT COOKIES RECIPE
From crecipe.com
ITALIAN BOCCONOTTI COOKIES WITH CHOCOLATE, JAM AND NUT FILLING
From cookingwithsugar.com
ITALIAN BOWKNOT COOKIES - ALLRECIPES.COM RECIPE
From crecipe.com
ITALIAN BOWKNOT COOKIES BEST FAMILY RECIPES - RECIPES FOR DINNER
From recipesfor-dinner.blogspot.com
BEST BUTTER BOOK: ITALIAN BOWKNOT COOKIES
From butterbook.blogspot.com
THE BEST ITALIAN COOKIES RECIPES EVER MADE! - THE BELLA VITA
From the-bella-vita.com
ITALIAN KNOT COOKIES - COOKING WITH NONNA
From cookingwithnonna.com
ITALIAN BOW TIE COOKIE RECIPE - HOMEMADE-DESSERT-RECIPES.COM
From homemade-dessert-recipes.com
ITALIAN BOW TIE COOKIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POPULAR RECIPES ITALIAN BOWKNOT COOKIES - RECIPES FRIED RICE
From recipesfriedrice.blogspot.com
FRAPPE OR CIOFFE: ITALIAN BOW TIE COOKIES - FOOD NEWS
From foodnewsnews.com
ITALIAN BOWKNOT COOKIES ALLRECIPES.COM | BAKING, BIG COOKIE, …
From pinterest.com
ITALIAN BOWKNOT COOKIES ALLRECIPES.COM | BIG COOKIE, BAKING, …
From pinterest.com
POPULAR RECIPES ITALIAN BOWKNOT COOKIES
From 4tastyrecipes.blogspot.com
KNOT COOKIE RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
ITALIAN KNOT COOKIES - CHASING THE SEASONS
From chasingtheseasons.com
BAKING ITALIAN COOKIES: BOCCONOTTI - JUST CRUMBS
From justcrumbs.ca
VIRAL DISH! ITALIAN BOWKNOT COOKIES :: POPULAR RECIPES
From madscribblerfiction.blogspot.com
ITALIAN LOVE KNOT COOKIES - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
ITALIAN BOW KNOT COOKIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
ITALIAN COOKIES - DINNER AT THE ZOO
From dinneratthezoo.com
25 ITALIAN COOKIES YOU'LL LOVE | ALLRECIPES
From allrecipes.com
ITALIAN BOW TIE COOKIE RECIPE - ANTHONY'S ITALIAN-AMERICAN RECIPES
From spaghettisauceandmeatballs.com
ITALIAN BOWKNOT COOKIES BEST DISHES - BLAND MORR RECIPES
From blandmorrharochtygblommor.blogspot.com
FRAPPE OR CIOFFE: ITALIAN BOW TIE COOKIES - CHRISTINA'S CUCINA
From christinascucina.com
BCL - ITALIAN BOWKNOT COOKIES POPULAR RECIPES - BLACK CLOVER LEAF
From blackcloverleaf.blogspot.com
31 OLD-WORLD ITALIAN COOKIE RECIPES YOUR GRANDMOTHER …
From tasteofhome.com
BEST VEGETABLE RECIPES BLOG: ITALIAN BOWKNOT COOKIES
From vegebook.blogspot.com
25 ITALIAN COOKIE RECIPES LIKE GRANDMA MADE - INSANELY GOOD
From insanelygoodrecipes.com
ITALIAN BUTTER COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
AUTHENTIC ITALIAN SHORTBREAD COOKIES – BAKING LIKE A CHEF
From bakinglikeachef.com
ITALIAN TWIST COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN BOW TIE COOKIES - "FRAPPE" WRITTEN RECIPE ...
From everybodylovesitalian.com
ITALIAN BOWKNOT COOKIES GOOD RECIPES
From devonhblack.blogspot.com
FRINKFOOD - ITALIAN BOWKNOT COOKIES
From frinkfood.com
ITALIAN RAINBOW COOKIES LAURA VITALE TRADITIONAL RECIPE
From everybodylovesitalian.com
ITALIAN FRIED BOW TIES (FARFELLETTE) COOKIES | WHAT'S COOKIN' ITALIAN ...
From whatscookinitalianstylecuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love