Makes 1 (8- or 9-inch [20- or 23-cm]) cake
1¾ cups (175 g) all-purpose flour
Pinch of salt
1½ tsp (6 g) baking powder
3 medium apples
Juice of 1 lemon, divided
1 tsp ground cinnamon, divided
3 large eggs, separated
1 cup + 1 tbsp (204 g) granulated sugar, divided
¼ cup + 2 tbsp (86 g) butter, softened
¾ cup + 1 tbsp (195 ml) 2% milk, plus more as needed
Of all the Italian cakes, this is probably the one everyone makes. My husband calls it the mother of all Italian cakes. Once fall hits, this is the cake of the moment. I love it made with Golden Delicious apples and served with a cup of tea.
Preheat the oven to 350°F (177°C), then grease and flour an 8- or 9-inch (20- or 23-cm) cake pan.
In a medium bowl, whisk together the flour, salt and baking powder.
Peel the apples, then chop 2 apples into bite-size cubes and put them in a small bowl. Toss the apple cubes with two-thirds of the lemon juice and two-thirds of the cinnamon.
Thinly slice the remaining apple and put the slices in another small bowl. Toss the apple slices with the remaining one-third lemon juice and the remaining one-third cinnamon.
In a medium bowl, beat the egg whites until stiff, 2 to 3 minutes.
In a large bowl, beat the egg yolks and 1 cup (192 g) of the sugar on medium speed until combined, about 2 minutes. Add the butter and beat for 2 minutes. Beat in the milk and add the flour a little at a time, beating between each addition, until completely combined. Fold in the egg whites and when the mixture is well combined, fold in the chopped apples. Pour the batter into the prepared cake pan, top the batter with the sliced apples, brush the apples with a little additional milk and sprinkle them with the remaining 1 tablespoon (12 g) of sugar. Bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving.
TORTA TENERINA AL CIOCCOLATO
Tender Chocolate Cake
Makes 1 (8-inch [20-cm]) cake
7 oz (196 g) dark chocolate
½ cup (115 g) butter
3 large eggs, separated
½ cup (96 g) granulated sugar
⅓ cup (50 g) all-purpose flour
Pinch of salt
½ tsp vanilla extract
Powdered sugar, for dusting
If you like brownies, you are going to love this Italian version of the classic treat. From the city of Ferrara, this cake was created for the wife of Vittorio Emanuele III, because she was so kind and tenderhearted. That is why the cake is called tenerina. An intense chocolate flavor and a crunchy top make this cake irresistible. I sometimes serve it with a little unsweetened whipped cream on the side.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) springform pan or pie plate.
Place some water in a small pot over medium-low heat and place a heatproof bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Place the chocolate and butter in the bowl, stirring until the ingredients are melted and smooth. Remove the mixture from the heat and let it cool slightly.
In a medium bowl, beat the egg whites until stiff, 2 to 3 minutes.
In another medium bowl, beat the egg yolks and granulated sugar until light and fluffy, approximately 5 minutes. Add the chocolate mixture and beat on low until combined. Add the flour, salt and vanilla, beating until combined. Gently fold in the egg whites and combine well. Pour the batter into the prepared springform pan and bake for 25 to 30 minutes. The cake is done when a crust is formed on top and it starts to crack (you can also insert a toothpick into the center to see if it comes out clean). Let the cake cool completely and dust it with powdered sugar before serving.
TORTA MARGHERITA
Margherite Cake
Makes 1 (8-inch [20-cm]) cake
1 cup + 1 tbsp (106 g) all-purpose flour
Pinch of salt
1 cup (150 g) cornstarch
2 tsp (8 g) baking powder
⅓ cup (115 g) butter
¾ cup (144 g) granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
3 large eggs
¼ cup + 1 tbsp (75 ml) milk
Powdered sugar, for dusting
This is another Italian cake that is usually served at breakfast or with a cup of tea or an espresso in the afternoon. Italians love their soffice (soft) cakes. This cake has the most wonderful taste and makes the perfect base for a strawberry shortcake. I love moistening it up with some strawberry juice. Then, I add a filling of fresh strawberries and whipped cream. So good.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) cake pan.
In a medium bowl, whisk together the flour, salt, cornstarch and baking powder.
In large bowl, cream together the butter and granulated sugar until fluffy, approximately 5 minutes. Add the vanilla and lemon zest and continue beating. Add the eggs one at a time, then add the flour mixture a little at a time, beating until combined. Add the milk in a steady stream, beating continuously, until completely combined. Spoon the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and dry. Let the cake cool completely, then dust with powdered sugar before serving.
PAN DI SPAGNA
Sponge Cake
Makes 1 (9-inch [23-cm]) cake
5 large eggs
1 cup (192 g) granulated sugar
2⅓ cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
When I first came to Italy, I had never had or heard of tiramisu until the day my sister-in-law made the most amazing cake, using this pan di spagna recipe as the base. On its own, it is quite a simple cake—but add coffee and a creamy mascarpone filling and you have the perfect dessert. This cake is also served at breakfast as a dunking cake for your caffè latte or with an espresso in the afternoon.
Preheat the oven to 350°F (177°C), then grease and flour a 9-inch (23-cm) springform cake pan.
In a large bowl, beat the eggs and sugar on medium speed until well mixed, approximately 2 minutes. Add the flour and baking powder and beat for 2 to 3 minutes, until the batter is smooth. Pour the batter into the prepared springform pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving or frosting.
BISCOTTI
Cookies
Who doesn’t love a good cookie? Italians can make them as good as anyone. Some of the cookies in this chapter are on the lighter side and some a little fancier. I have always loved the idea that anything—even cookies—could be made out of the wonderful products produced in Italy, from wine to olive oil. The Italian Butter Cookies are some of the best I have ever tasted. And who can say no to the classic Almond Biscotti?
CANTUCCI ALLE MANDORLE
Almond Biscotti
Makes approximately 30 cookies
1 cup (170 g) raw almonds
3 large eggs, divided
¾ cup (144 g) granulated sugar
2 cups + 2 tbsp (212 g) all-purpose flour
Pinch of salt
1 tsp baking powder
1 tsp honey
1 tsp vanilla extract
Zest of ½ lemon
These are probably one of the most—if not the most—popular Italian cookies, also known as biscotti, which means “twice baked.” This is a very crunchy cookie, and I discovered Italians love to dunk them in their wine or espresso. I love the delicious almond and honey flavors. And did you know the more honey you add, the harder they are?
Preheat the oven to 350°F (177°C), and line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.
Place the almonds on a separate 10 x 14-inch (25 x 35-cm) baking sheet and roast them in the oven for approximately 5 minutes. Let them cool.
In a large bowl, beat 2 of the
eggs and the sugar for 1 minute. Add the flour, salt, baking powder, honey, vanilla and lemon zest, using your hook attachment to mix the ingredients together. When the dough is almost completely mixed, add the almonds and continue to mix for approximately 30 seconds. Transfer the dough to a lightly floured work surface and knead the dough until it is thoroughly combined (the dough will be slightly sticky).
Divide the dough into three logs approximately 9 inches (23 cm) long. Place them on the prepared baking sheet. In a small bowl, beat the remaining egg and brush the dough with the beaten egg. Bake the logs for approximately 20 minutes.
Remove the logs from the oven and slice the dough diagonally into ¼-inch (6-mm) slices (or thinner if you prefer). Place the slices cut-side down on the baking sheet and bake for 5 to 10 minutes, or until the biscotti are dry. Let the biscotti cool completely before serving.
BISCOTTI AL BURRO
Italian Butter Cookies
Makes approximately 35 cookies
1 cup (230 g) butter
⅔ cup (87 g) powdered sugar
Pinch of salt
1 tsp vanilla extract
1 large egg white
1½ cups + 1 tbsp (156 g) all-purpose flour
Melted chocolate, optional
These cookies bring back good memories of my kids when they were little and not so little. Whenever we would go to the forno (bakery) to buy our fresh bread for the day, they would always want a couple of these melt-in-your-mouth butter cookies. These cookies are delicious plain or dipped in melted chocolate. They are popular Christmas cookies, and they are perfect served with tea.
Preheat the oven to 350°F (177°C), and line 2 (10 x 14-inch [25 x 35-cm]) baking sheets with parchment paper.
In a medium bowl, beat the butter and powdered sugar until creamy, about 5 minutes. Add the salt and vanilla and combine. Then, add the egg white and beat the mixture again until well combined. Add the flour and combine to form a dough (the dough will be quite thick). Place the dough in a pastry bag fitted with a star tip (like the Wilton 1M tip) or a cookie press, and make 2-inch (5-cm) “sticks” or circles on the prepared baking sheets.
Bake the cookies for 8 to 10 minutes, until they are lightly golden but not browned. Dip the cooled cookies in melted chocolate (if using).
BISCOTTI AL LIMONE
Lemon Cookies
Makes approximately 22 cookies
Cookies
1¼ cups (125 g) all-purpose flour
¼ cup + 2 tbsp (56 g) cornstarch
Zest and juice of 1 lemon (see note)
Pinch of salt
¾ cup + 2 tbsp (201 g) butter, softened
½ cup (65 g) powdered sugar
Lemon Glaze
3 tbsp (45 ml) fresh lemon juice (see note)
1½ cups (195 g) powdered sugar
Zest of 1 lemon
I like to think of these cookies as a type of shortbread, Italian style. Italians love citrus and seem to add it to almost every sweet recipe. I decided to highlight the citrus element of these buttery, lemony cookies by adding a creamy lemon glaze. It was definitely a big hit.
To make the cookies, whisk together the flour, cornstarch, lemon zest and salt in a medium bowl.
In a large bowl, beat the butter and powdered sugar until fluffy, about 5 minutes. Add half the flour mixture and all the lemon juice and beat. Add the remaining flour mixture and, using a wooden spoon or a spatula, mix until combined. Transfer the dough to a large piece of parchment paper and, using the parchment paper, roll the dough into a log approximately 1½ inches (4 cm) wide (the dough will be a little sticky). Wrap the dough in the parchment paper and refrigerate for 1 hour.
Remove the dough from the refrigerator and cut it into ½-inch (13-mm) slices. Place the slices on a 10 x 14-inch (25 x 35-cm) baking sheet lined with parchment paper and refrigerate for 20 minutes.
Preheat the oven to 320°F (120°C).
Bake the cookies for 5 to 6 minutes, then raise the heat to 350°F (177°C) and bake for 9 to 10 minutes. The cookies should be light gold in color. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. The cookies can either be dusted with powdered sugar or dressed with the lemon glaze.
To make the lemon glaze, combine the lemon juice, powdered sugar and lemon zest in a medium bowl, whisking until smooth. Drizzle the glaze over the cooled cookies.
Note: To ensure good texture, be sure to pour the lemon juice through a fine-mesh sieve to strain any solids.
CIAMBELLINE AL VINO
Wine Cookies
Makes approximately 20 cookies
½ cup (120 ml) white wine
⅓ cup (80 ml) vegetable oil
½ cup (96 g) granulated sugar, plus more for coating
Pinch of salt
½ tsp baking powder
½ to 1 tsp ground anise
2¼ cups (225 g) all-purpose flour
These are another one of those delicious treats that my mother-in-law introduced me to: crunchy and not too sweet, made with last year’s wine and usually dunked in a glass of wine or espresso. You knew it was fall when she started baking these treats in her wood-burning stove.
Preheat the oven to 350°F (177°C), and line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.
In a medium bowl, combine the white wine, oil, sugar, salt, baking powder and anise seeds (if using). Mix with a fork until well combined. Gradually add the flour, mixing with the fork until it all comes together. Transfer the dough to a lightly floured work surface and knead gently, approximately 10 times. The dough should be soft, so be sure to not work it too much.
Cut off a little bit of dough at a time, roll it into a small chubby rope about 5 inches (13 cm) long and bring the ends together to form a circle. Dip the circles in the additional sugar and place them on the prepared baking sheets. Bake the cookies for approximately 30 minutes, or until golden in color. Let the cookies cool completely before serving.
BISCOTTI ALL’OLIO D’OLIVA
Olive Oil Cookies
Makes approximately 16 cookies
1 cup + 3 tbsp (118 g) all-purpose flour
1 tsp baking powder
Pinch of salt
1 large egg
¼ cup + 2 tbsp (72 g) granulated sugar
1 tsp fresh lemon juice
½ tsp vanilla extract
Zest of 1 lemon
¼ cup (60 ml) olive oil
Who would ever have thought that cookies made with olive oil, not butter, would be so good? Well, they are! Every year, after we have picked our olives and had them pressed, I make a fresh batch of these soft and savory cookies. You can’t stop at one.
Preheat the oven to 350°F (177°C), and line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt.
In large bowl, beat together the egg and sugar on medium speed until light and fluffy, about 5 minutes. Add the lemon juice, vanilla, lemon zest and oil, beating to combine. Then, using a wooden spoon, add the flour mixture and stir to combine.
Drop the batter by heaping teaspoons onto the prepared baking sheet. Bake for 10 to 13 minutes, or until lightly golden. Let the cookies cool completely before serving.
BACI DI DAMA
Lady Kisses Cookies
Makes approximately 25 cookies
¾ cup + 1½ tbsp (144 g) almonds
½ cup (96 g) granulated sugar
1 cup (100 g) all-purpose flour
½ tsp vanilla extract
1 small egg
½ cup (115 g) butter, softened
Pinch of salt
These cookies are supposed to represent a woman’s lips, as implied by their name. Ah, those romantic Italians. I have eaten many different types of these cookies, but this version is my favorite: an almond-based cookie that can optionally be filled with some creamy melted chocolate or chocolate-hazelnut spread.
To toast the almonds,
spread them on a 10 x 14-inch (25 x 35-cm) baking sheet and toast them in a preheated 350°F (177°C) oven for 5 to 10 minutes.
In a blender or food processor, combine the toasted almonds and sugar and blend until you have a powdered mixture. Pour this into a large bowl and add the flour, vanilla, egg, butter and salt, mixing together with a fork until the ingredients just start to form a dough. Transfer the dough to a work surface and knead to form a smoother dough, 2 to 3 minutes. Wrap the dough in plastic and refrigerate for 30 minutes.
Line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper. Remove the dough from the fridge and make small balls (approximately ¼ ounce [7 g] each). Try to make them all the same size. Place the balls on the prepared baking sheet and refrigerate 30 minutes.
Preheat the oven to 300°F (149°C).
Remove the baking sheet from the fridge and bake the cookies for 10 to 12 minutes, or until slightly golden. Let the cookies cool completely before filling.
BISCOTTI DI FROLLA MONTATA
Dough Cookies
Makes approximately 15 cookies
¾ cup (173 g) butter, softened
½ cup + 1 tbsp (73 g) powdered sugar
1 large egg
½ tsp vanilla extract
½ tsp baking powder
1½ cups (150 g) all-purpose flour
Chocolate chips, as needed
Frolla montata (whipped dough) is a very popular cookie in Italy; with its delicate buttery taste, it is a fast and easy cookie to make. These are especially popular around Christmastime. I usually like to make these as thumbprint cookies. I add a chocolate-covered coffee bean (my husband’s choice) or even a few chocolate chips. They are also the perfect cookie to use with a cookie press.
Authentic Italian Desserts Page 3