ITALIAN SESAME COOKIES
These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea.-Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Turn onto a lightly floured surface, knead 10-12 times or until smooth. Divide dough into 8 portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces., Place sesame seeds and milk in separate shallow bowls. Brush pieces with milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° until set and bottoms are lightly browned, 7-9 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
TATù -- SICILIAN COOKIES
Make and share this Tatù -- Sicilian Cookies recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 45m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, almonds, and sugar and add cocoa powder to darken it. Form a well and add coffee, vanilla extract, butter and orange marmalade. Combine into a dough. Use the dough to form balls the size of a walnut. Put them on a greased cookie sheet and bake them at 375 F until golden. About 15 minutes.
- At this point make the veil: heat the chocolate and sugar over a very gentle flame, stirring constantly, and when the mixture is smooth and creamy remove it from the fire. Stir in the vanilla extract, let it cool slightly, and ice the cookies. Dust the cookies with just a hint of cinnamon and they're ready.
Nutrition Facts : Calories 99.2, Fat 6.4, SaturatedFat 3.3, Cholesterol 9.1, Sodium 45.3, Carbohydrate 11.2, Fiber 1.8, Sugar 4.6, Protein 2.1
SICILIAN SPINACH SAUTE
From the Bon Appetit Cookbook. The flavors of the currants, garlic and capers are a wonderful combination.
Provided by iris5555
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine spinach and 1/4 cup water in heavy large pot over high heat.
- Toss until spinach wilts but is still bright green, about 3 minutes.
- Transfer spinach to colander; press to release excess liquid.
- Wipe pot dry.
- Heat oil in same pot over medium heat.
- Add garlic; stir until fragrant, about 30 seconds.
- Add currants and capers and stir 1 minute. Mix in spinach, then cheese and toss until heated through, about 1 minute.
- Season spinach to taste with salt and pepper and serve.
Nutrition Facts : Calories 162.3, Fat 6.9, SaturatedFat 2.4, Cholesterol 11.1, Sodium 433.6, Carbohydrate 20.6, Fiber 4.6, Sugar 12.8, Protein 8.6
CUCCIDATI (SICILIAN FIG COOKIES)
Make and share this Cuccidati (Sicilian Fig Cookies) recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 1h20m
Yield 40 serving(s)
Number Of Ingredients 19
Steps:
- Directions:.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
- Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
- Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
- In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
- Transfer the fig paste to a bowl.
- Preheat oven to 350 F (180 C).
- Prepare the egg wash by beating the eggs with a pinch of salt.
- Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
- Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
- Brush the egg wash on the dough.
- Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
- Take one edge of the dough and bring it over the filling to form a roll.
- With the palm of your hands roll the cylinder to make it even.
- Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
- Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
- Transfer the rolls to 3 cookie pans lined with parchment paper.
- Brush the surface with the remaining egg wash.
- Optionally sprinkle with multicolored nonpareil.
- Bake for about 20 minutes or until golden. Transfer onto racks to cool.
Nutrition Facts : Calories 161.6, Fat 7.6, SaturatedFat 3.9, Cholesterol 43.9, Sodium 122.9, Carbohydrate 21.2, Fiber 1.6, Sugar 8.7, Protein 3.2
TUTU'S AKA ITALIAN CHOCOLATE COOKIES
I was given this recipe many years ago ... back in 1978 from a patient I took care of in Milwaukee. At Christmas her family had brought in huge trays of cookies. On that tray were these and they were my favorite. She gave me the recipe which was written in weight and was huge. I transcribbed the recipe to measurements and made it...
Provided by Mary Louise
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Combine flour, sugar, cocoa, cinnamon and baking powder. Mix with hands. Add Crisco.
- 2. Add eggs. Mix well.
- 3. Add milk. Mix well.
- 4. Add chocolate chips and walnuts.
- 5. Make balls about half the size of a walnut.
- 6. Place on cookie sheet lined with parchment.
- 7. Bake at 400 degrees for 8 minutes.
- 8. Cool.
- 9. Mix glaze. Combine powdered sugar, vanilla and milk to a thin consistency. Dip cookies on glaze and allow to dry.
- 10. Store in an air tight container or tin.
- 11. *** NOTE: I have written the recipe exactly as given to me. Years ago I mixed these with my hands! Today I use my food processor to combine the dry ingredients with crisco. Using the pulse button I combine like I do for pie crust. I then place these ingredients in my large kitchen aid mixer bowl. I then mix on low speed until combined.
More about "tatù sicilian cookies food"
SICILIAN COOKIES THAT MELT IN THE MOUTH! | 5 INGREDIENTS
From youtube.com
Author futuzu cookingViews 2.6K
10 MOST POPULAR SICILIAN COOKIES - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 6 mins
EASY SICILIAN S COOKIES - SAVORING ITALY
From savoringitaly.com
GRANDMA'S TETU CHOCOLATE COOKIES - RECIPE - COOKS.COM
From cooks.com
HOMEMADE SICILIAN S COOKIES RECIPE - CHEF BILLY PARISI
From billyparisi.com
25 ITALIAN COOKIE RECIPES LIKE GRANDMA MADE - INSANELY GOOD
From insanelygoodrecipes.com
CHRISTMAS ITALIAN CHOCOLATE TOTO COOKIES - ALL OUR WAY
From allourway.com
TATU (SICILIAN CHOCOLATE WEDDING COOKIES) | KITCHEN RUMORS
From kitchenrumors.wordpress.com
TORTADOLCE'S TATù - SICILIAN COOKIE RECIPE - SICLILIAN BISCOTTI
From pinterest.ca
SICILIAN COOKIES: BEST RECIPES & RESTAURANTS | TASTEATLAS
From tasteatlas.com
31 OLD-WORLD ITALIAN COOKIE RECIPES YOUR GRANDMOTHER …
TWO SICILIAN HOLIDAY COOKIES - NORMAN MATHEWS
From normanmathewsauthor.com
TRADITIONAL SICILIAN (TRADITIONAL ITALIAN) ALMOND COOKIES
From mycookiejourney.com
CORLEONE: THE SICILIAN TOWN TRYING TO BREAK FREE OF ITS MOBSTER PAST
From theguardian.com
TATU COOKIES, GRANDMA W | JUST A PINCH RECIPES
From justapinch.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