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ITALIAN RECIPES
Basic Italian Biscotti
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
3 eggs
1 tablespoon vanilla extract
1. Sift flour and measure. Resift with sugar and baking powder onto a flat surface.
Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
2. Make a well in flour and break eggs into it. Add vanilla, and knead dough well
for about 5 minutes until it is smooth, adding a little more flour if dough seems
to soft and sticky.
3. Pinch off bits of dough about the size of an apricot, and form into desired shapes.
Cookies may be baked as rings, strips, or in letters, such as S.
4. Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F
(230 degrees C) oven for 10 minutes, until golden brown.
Watch carefully, because they burn easily.
Blueberry Ricotta Squares
1 cup all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon lemon extract
1 1/2 cups blueberries
2 eggs, beaten
1 1/4 cups ricotta cheese
1/3 cup white sugar
1/4 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F (175 degrees C).
Grease a 9 inch square baking dish.
2. In a large bowl, stir together the flour, 3/4 cup of sugar,
and baking powder. Add the milk, shortening, 1 egg, and lemon extract,
and use an electric mixer to mix on low speed for 1 minute, then on medium speed
for 1 minute. Pour the batter into the prepared pan, and spread evenly.
Sprinkle blueberries over the batter.
3. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar,
and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
4. Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near
the center comes out clean. Cool completely before cutting into squares and serving.
Cannoli
2 eggs
1/2 cup white sugar
1/4 cup melted butter
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon distilled white vinegar
3 tablespoons cold water
2 cups ricotta cheese
1 cup white sugar
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup candied cherries (optional)
1. In a medium bowl, stir together the eggs, sugar, melted butter and oil.
Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar.
Mix well until smooth.
2. Preheat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto
the iron, close the lid and bake for 1 to 2 minutes.
Carefully remove cookies and roll on the cooking cylinders while they are hot.
Allow them to cool and remove from the cylinder. Fill when all of the shells
have been baked and cooled.
3. In a medium bowl, mix together the ricotta cheese, sugar and vanilla until smooth.
Fold in the chocolate chips and cherries (if desired).
Use a pastry bag to pipe the filling into the shells.
Zeppole
2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 1/2 teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar for dusting
1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium heatproof bowl, combine the flour, baking powder, salt and sugar.
Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined.
Batter will be sticky.
3. Drop by tablespoons into the hot oil a few at a time.
Zeppole will turn over by themselves. Fry until golden brown,
about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar.
Serve warm.
Pizzelle Alle Nocciole
4 eggs
1/4 cup cocoa powder
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon baking powder
1 cup unsalted butter
3/4 cup ground hazelnuts
2 cups all-purpose flour
1. Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
2. Sift together all the remaining ingredients except the hazelnuts and fold in.
3. Stir in the hazelnuts last.
4. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint.
Close iron and bake 30 seconds.
5. Cool on racks. Sprinkle with powdered sugar.
Classic Tiramisu
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water.
Reduce heat to low, and cook for about 10 minutes, stirring constantly.
Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl,
whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl.
Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers.
Repeat ladyfingers, coffee liqueur and filling layers.
Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge
of the chocolate bar.
Crostoli Pastries
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 large eggs, room temperature
1 (5 ounce) can evaporated milk
1/2 teaspoon vanilla extract
2 tablespoons rum (optional)
3 1/2 cups all-purpose flour
vegetable oil for frying
confectioners' sugar
1. With an electric mixer on high speed, beat together salt, sugar, and eggs
until very fluffy. Stir in evaporated milk, vanilla extract, and rum.
Gradually mix in flour; knead well with dough hook until dough begins to blister,
about 10 minutes.
(If dough is still sticking to bowl after 5 minutes,
mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.)
Remove dough, and cover with plastic wrap; set aside 20 minutes.
2. Pour oil into a deep fryer or Dutch oven to a depth of 2 inches,
and heat over medium heat to 350 degrees F (175 degrees C).
3. Separate dough into small portions. On a lightly floured surface,
roll out dough portions until very thin. Cut into long, narrow strips
(about 6 inches by 1 inch). With a sharp knife, make a slit in the center
of each strip, and draw one end through the slit.
4. Fry in hot oil until puffy, blistered, and very light golden brown,
about 1 to 2 minutes. Remove to paper towels to cool.
Sprinkle with confectioners' sugar. Store in an airtight container.
Fravioli
Dough
2 1/4 cups all-purpose flour
2 tablespoons white sugar
1/4 teaspoon salt
3/8 cup shortening
2 eggs
2 tablespoons dry white wine
Filling
1 1/2 cups ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon vanilla extract
4 cups vegetable oil for frying
1. In a large bowl, stir together 2 cups of the flour, sugar and salt.
Cut in the shortening until the mixture resembles coarse meal.
Make a well in the center and pour the eggs and white wine into it.
Stir with a fork, gradually bringing the dry mixture into the center until a dough forms.
Turn the dough out onto a lightly floured surface and knead in remaining flour
until smooth. Cover and let rest for 5 minutes.
2. In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until
well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness.
Cut out 3 inch circles using a cookie cutter or a glass.
Place 1 tablespoon of the ricotta cheese mixture in the center of each circle.
Fold edges over into a half-moon shape and press to seal.
Raviolis can be frozen at this point and saved for later. It seems to help keep
the filling from oozing out while frying.
3. In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
4. Place the ravioli into the hot oil so that they are not crowded.
Fry on both sides until golden. Drain on paper towels.
If you like, dust with confectioners' sugar or drizzle with honey before serving.
Incredibly Delicious Italian Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans.
In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar
until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla,
1 cup coconut, baking powder and flour. Stir until just combined.
Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter,
1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy.
Mix in a small amount of cream to attain the desired consistency.
Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top
and sides of cooled cake.
Cookies
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter
2 eggs
1 cup vegetable oil for frying
1 cup confectioners' sugar
1 cup honey
1. Mix the flour, baking powder, salt, and white sugar together.
Cut in the butter until well blended. Stir in the eggs and mix thoroughly.
2. Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour.
3. Divide into 4 parts. Roll each to 8x10 inch rectangle.
Cut into strips about 8 inches long and 3/4 inch wide. Tie each strip into loose knot.
4. Fry cookies in hot oil 3-4 at a time, until golden brown.
Drain well and sprinkle with confectioners' sugar and honey, if desired.
Serve hot or cold. Keep in airtight container.
Italian Chocolate Cookies
3 cups all-purpose flour
4 teaspoons baking powder
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup hot milk
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift 3 cups flour twice. In a large bowl, mix flour, baking powder,
white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture.
Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands
until well blended. (Dough should be the consistency of pie crust, but not sticky.)
3. For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls,
each about one-inch in diameter. Place on greased baking sheets. Do not flatten.
Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks.
When cool, drizzle each generously with chocolate frosting.
Sprinkle with candy sprinkles if desired.
4. To make Chocolate Frosting: Melt the chocolate squares over low heat.
Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and
2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.
Italian Cookies
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, softened
2 cups confectioners' sugar
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese.
Combine the flour, baking soda and salt; gradually stir into the cheese mixture.
Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden.
Allow cookies to cool on baking sheet for 5 minutes before removing to a
wire rack to cool completely.
4. In a medium bowl, cream together the remaining butter and confectioners' sugar.
Beat in vanilla and milk gradually until a spreadable consistency is reached.
Frost cooled cookies.
Italian Easter Cookies
1/2 cup butter
3/4 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup milk
1/4 cup vegetable oil
3 3/4 cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and
1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder,
stir into the wet mixture. Roll dough into 1 inch balls.
On a lightly floured surface, roll the balls out into ropes about 5 inches long.
Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
3. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of
the preheated oven, until the bottoms of the cookies are golden brown.
When cookies are cool, dip them into the icing.
4. To make the icing, cream together the confectioners' sugar, 1/2 cup butter,
and 1 teaspoon vanilla and 1 teaspoon almond extracts.
Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring
if desired.
Italian Love Cake
1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch
greased baking dish. Set aside.
2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well.
Spread mixture evenly over the top of the cake batter.
3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish,
90 minutes if using a metal pan.
4. Blend pudding mix and milk until thickened. Blend in whipped topping.
Spread over cooled cake.
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