Preheat the oven to 350°F (177°C), and line 1 or 2 (10 x 14-inch [25 x 35-cm]) baking sheets with parchment paper.
In a large bowl, beat the butter until it is creamy, about 5 minutes. Add the powdered sugar a little at a time and beat to combine. Add the egg and beat for 30 seconds, then add the vanilla and baking powder and beat again to combine. Gradually add the flour (approximately ¾ to 1 cup [75 to 100 g]) and continue beating until the mixture becomes too thick to beat, about 1 to 2 minutes. Then stir the mixture together with a wooden spoon. Roll the dough into golf ball–size balls and make an indentation in each one with your thumb. Place the balls on the prepared baking sheets and bake for 15 to 20 minutes, or until lightly golden.
With the end of a wooden spoon, make an indentation again in the hot cookies and place a few chocolate chips or your desired filling in the middle. Let the cookies cool completely before serving.
BISCOTTI MACINE ALLA PANNA
Italian Cream Cookies
Makes approximately 50 to 55 small cookies
2 cups (200 g) all-purpose flour
2 tbsp (18 g) cornstarch
½ cup + 1 tbsp (73 g) powdered sugar
Pinch of salt
½ cup (115 g) butter, at room temperature
2 tbsp (30 ml) heavy cream or whipping cream
1 large egg
½ tsp vanilla extract
1 tsp baking powder
I love buttery, rich cookies. These are the cookies I would use whenever I made a no-bake dessert for family or friends and I needed a graham cracker crumb crust. My ideal break is to sit back with two or three of these delicious cookies and a cup of coffee or tea.
Preheat the oven to 340°F (171°C), and line 1 or 2 (10 x 14-inch [25 x 35-cm]) baking sheets with parchment paper.
In a large bowl, sift together the flour and cornstarch. In the bowl of a food processor, combine the sifted flour mixture, powdered sugar, salt and butter. Pulse the ingredients until crumbly. Add the cream and pulse a couple times, then add the egg, vanilla and baking powder and pulse again. When the mixture is almost combined, transfer it to a lightly floured work surface and gently knead to combine for approximately 2 to 3 minutes. Lightly flour the work surface again and roll the dough to ½-inch (13-mm) thickness. Use small cookie cutters to cut out shapes and place them on the prepared baking sheets. Bake for 10 to 12 minutes. Let the cookies cool completely before serving.
BRUTTI MA BUONI
Ugly But Good Cookies
Makes approximately 10 to 15 cookies
2 large egg whites
1 cup (192 g) granulated sugar
Pinch of salt
1 cup (116 g) finely chopped hazelnuts
I have always loved the name of these cookies: ugly but good. And yes, they certainly are. My daughter actually thinks they are rather cute. No matter what you think, these cookies make an amazing snack. They are deliciously crunchy and have a wonderful almond taste—you can’t go wrong with these.
Preheat the oven to 300°F (149°C), and line a 10 x 14-inch (25 x 35-cm) baking sheet with parchment paper.
In a medium bowl, beat the egg whites on high speed until stiff, 2 to 3 minutes. Add the sugar and salt and beat on medium speed to combine. Fold in the hazelnuts.
Pour the mixture into a medium pot over low heat and cook for 15 to 20 minutes, gently stirring continuously with a wooden spoon. The mixture is ready when it becomes a light brown color and has thickened. Remove the mixture from the heat and place heaping tablespoons on the prepared baking sheet. Bake for 18 to 20 minutes. Let the cookies cool completely before serving.
BISCOTTI AL CAFFÈ
Coffee Cookies
Makes approximately 15 cookies
1 large egg
½ cup (72 g) unpacked brown sugar
½ tsp vanilla extract
2 tbsp (30 ml) coffee
2 tbsp (28 g) butter, softened
½ tbsp (8 ml) vegetable oil
1 cup + 2 to 3 tbsp (112 to 118 g) all-purpose flour
1 tsp baking powder
Pinch of salt
¼ cup (29 g) finely chopped walnuts or hazelnuts
Granulated sugar, as needed
Anyone who loves coffee will love these cookies—they are one of my husband’s favorites. I use espresso coffee in these cookies, but any strong coffee will work. They are perfect in the afternoon during your coffee break.
Preheat the oven to 350°F (177°C), and line 1 or 2 (10 x 14-inch [25 x 35-cm]) baking sheets with parchment paper.
In a large bowl, beat the egg, brown sugar and vanilla on medium speed until combined. Add the coffee, butter and oil, continuing to beat until combined. Next, add the flour, baking powder, salt and walnuts and stir with a wooden spoon to form a soft dough. Remove small pieces of the dough (the dough will be slightly sticky) and roll them into balls. Roll each ball in granulated sugar. Place the cookies on the prepared baking sheet and bake for 13 to 15 minutes. Let the cookies cool completely before serving.
CROSTATE
Pies and Tarts
Most people, when they think of Italy and desserts, think of tiramisu or cannoli. Actually, the dessert most often served is the classic crostata (pie). I think the first thing every Italian child is taught is how to make a crostata. The dough is very important, and everyone has their secrets. In Italy, the classic crostata (like the Classic Jam Pie on page 81) is sometimes served with an afternoon espresso. A fancier dessert calls for creamy Double Chocolate Tarts or even a delicious Orange Cream Pie. If it’s too hot to cook, the no-bake Lemon Crumb Pie is perfect.
CROSTATA CLASSICA ALLA MARMELLATA
Classic Jam Pie
Makes 2 (8-inch [20-cm]) pies
Pie Dough
1¾ cups (175 g) all-purpose flour
Pinch of salt
½ cup (96 g) granulated sugar
1 tsp baking powder
1 large egg
1 large egg yolk
½ cup + 1 tbsp (129 g) butter
Filling
¾ to 1 cup (165 to 220 g) homemade or store-bought jam
I think one of the best baking moments I have ever had in Italy was watching my mother-in-law make pasta frolla (pie dough). There was never a measuring cup or scale in sight. Whenever I asked her how much of this or that was needed, she would just smile and say, “A occhio” (Measure with your eyes). It took me awhile to get this recipe written down and delicious like hers. Even a thin layer of jam is enough to give this dough life. Enjoy.
Thirty minutes before making the pie, let the egg, egg yolk and butter sit out at room temperature.
In a large bowl, whisk together the flour, salt, sugar and baking powder. Make a well in the center of the flour mixture and add the egg, egg yolk and butter. Mix the ingredients together with a fork until the dough is almost combined. Transfer the dough to a work surface and knead it gently until the dough is soft. Wrap it in plastic and refrigerate for 30 minutes before using.
Preheat the oven to 350°F (177°C), then lightly grease and flour 1 (9-inch [23-cm]) pie plate.
Remove the pasta frolla from the fridge. Divide the dough in half. On a floured work surface, roll the dough into a ⅛-inch (3-mm) thick circle. Place it in the prepared pie plate, trim any overhanging dough with a sharp knife and crimp the edges. Prick the bottom of the crust with a fork, then spread the jam evenly on the dough.
Roll out the remaining dough, then cut it into ½-inch (13-mm) wide strips. If you have a pasta cutter, you can use it to create scalloped edges on the strips of dough. Place the strips over the jam, pressing firmly to attach them to the edge of the pie crust. Bake the crostata for 30 to 35 minutes. Let it cool completely before serving.
LA SBRICIOLATA AL LIMONE
Lemon Crumb Pie
Makes 1 (8-inch [20-cm]) pie
Crumb Crust
2 cups (180 g) cookie crumbs (graham cracker crumbs or digestive cookie crumbs)
½ cup (115 g) butter, melted
½ cup (43 g) ground almonds
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Filling
½ cup (120 ml) heavy cream or whipping cream
1½ cups (121 g) mascarpone cheese
½ cup (96 g) granulated sugar
¼ cup + 1 tbsp (76 g) plain full-fat Greek yogurt
½ tbsp (7 ml) fresh lemon juice
Zest of 1 lemon
This is a perfect summer pie, because there is no need to turn on the oven. If you have never used digestive cookies as a crumb base, I urge you to give it a try. The lemon filling is fresh and creamy, especially with the addition of mascarpone.
To make the crumb crust, combine the cookie crumbs, butter and almonds in a medium bowl. Grease and flour an 8-inch (20-cm) cake pan. Place two-thirds of the mixture on the bottom of the cake pan, and refrigerate for 30 minutes.
While the crumb crust is chilling, make the filling. In a medium bowl, whip the heavy cream until stiff, 5 to 6 minutes.
Add the mascarpone cheese, sugar and yogurt, beating at medium speed until well mixed. Add the lemon juice and lemon zest and beat to combine, then fold in the whipped cream.
Remove the crust from the refrigerator and add the filling. Sprinkle with the remaining cookie crumbs and refrigerate for 4 hours before serving.
CROSTATINE DI FRUTTA FRESCA
Fresh Fruit Tarts
Makes 6 tarts
1 batch pie dough (here), chilled
¾ cup (180 ml) 2% milk
¾ cup (180 ml) heavy cream or whipping cream
4 large egg yolks
½ cup (96) granulated sugar
2½ tbsp (15 g) all-purpose flour
½ tsp vanilla extract
Sliced fresh strawberries (or other berries) or peaches, as needed
Whipped cream or powdered sugar, as needed (optional)
I make this with my homemade Italian pie dough and then fill it with an Italian pastry cream. Italian pie dough uses more eggs, and less water than other types of dough, which means the dough comes out tender and tasty, with a slight yellowish color. The recipe for this pie dough is enough for 2 (8-inch [20-cm]) pie crusts or 6 tarts, and any excess dough may be frozen. Be sure to wrap the dough well before freezing.
Preheat the oven to 350°F (177°C), then lightly grease and flour a 6-cavity tart or muffin pan.
Remove the pie dough from the fridge, and divide it in half. Place one half of the dough on a lightly floured work surface and knead the dough a couple of times to soften it. Roll the dough out until it is approximately ⅛-inch (3-mm) thick (or slightly thicker if you wish). Using a medium round cookie cutter, cut out circles of dough to fit the prepared tart pan. Gently press the dough circles into the pan’s cavities to completely fill the pan. Prick the bottom of the dough with a fork. Place a piece of parchment paper (or paper cupcake liners) in each cavity and fill it with dried beans. Bake the dough for 12 to 15 minutes, then remove the paper liners and beans and bake for 3 to 5 minutes, or until the dough is golden. Remove the tarts crusts from the oven and let them cool completely before filling.
In a medium saucepan over medium-low heat, combine the milk and heavy cream and heat until hot but not boiling. Remove the saucepan from the heat and let the mixture cool until it is warm.
In another medium saucepan, combine the egg yolks and granulated sugar and whisk them together until completely combined. Add the flour and vanilla and whisk until the mixture is smooth. Place the saucepan over medium-low heat, then add the warm milk mixture, whisking continuously until the pastry cream has thickened, 10 to 15 minutes. Once the cream has thickened, pour the mixture into a glass bowl and cover it with plastic wrap, making sure the plastic wrap touches the cream mixture. Chill the pastry cream for at least 2 or 3 hours before using.
Remove the pastry cream from the refrigerator and divide it evenly between the 6 cooled tart shells, top with the strawberries and the whipped cream (if using) and serve.
CROSTATA ALLA CREMA D’ARANCIA
Orange Cream Pie
Makes 1 (9-inch [23-cm]) pie
Orange Pastry Cream
¾ cup (180 ml) milk
¾ cup (180 ml) heavy cream or whipping cream
Peel of 1 orange (with as little pith as possible)
4 large egg yolks
½ cup (96 g) granulated sugar
½ tsp vanilla extract
2½ tbsp (15 g) all-purpose flour
2 tbsp (30 ml) fresh orange juice
Crust
1¾ cups (175 g) all-purpose flour
Pinch of salt
½ cup (192 g) granulated sugar
1 tsp baking powder
1 large egg
1 large egg yolk
½ cup + 1 tbsp (129 g) butter
Milk, as needed
A crostata is a way of life in Italy. The first thing you learn to bake is always a crostata, and every family has their preferred pastry dough and filling. My family favors this creamy, slightly tangy orange pastry cream filling. My often-complimented cream filling gets a tasty boost with the zest of a fresh orange. It’s so good my kids eat it with a spoon from the bowl.
To make the orange pastry cream, combine the milk, heavy cream and orange peel in a medium pot over medium-low heat. Heat until the mixture is very hot but not boiling. Remove the pot from the heat and let the mixture cool until it is warm. Remove and discard the orange peel.
In another medium pot, combine the egg yolks and sugar, whisking together until well combined. Add the vanilla and flour, whisking together until smooth.
Place the pot over medium-low heat and slowly add the warm milk mixture, whisking to combine. Stir continuously until the pastry cream has almost thickened, 10 to 12 minutes. Add the orange juice and continue stirring until very thick, 3 to 5 minutes. Remove the pot from the heat and pour the orange pastry cream into a glass bowl. Cover the bowl with plastic wrap, making sure the plastic touches the top of the cream. Let the cream cool slightly, then refrigerate it for at least 2 hours before using.
Let the egg, egg yolk and butter sit out at room temperature for 30 minutes before making the pie.
To make the crust, whisk together the flour, salt, sugar and baking powder in a large bowl. Make a well in the center of the flour mixture and add the egg, yolk and butter. Mix the ingredients together with a fork until the dough is almost combined. Transfer the dough to a work surface and knead it gently until it is soft, approximately 30 to 60 seconds. Wrap it in plastic and refrigerate for 30 minutes.
When the orange pastry cream is almost done chilling, preheat the oven to 350°F (177°C), and lightly grease and flour a 9-inch (23-cm) pie plate.
Remove the dough from the fridge, and divide the dough in half. On a floured work surface, roll one half of the dough into a circle ⅛ inch (3 mm) thick. Place it in the prepared pie plate, trim any overhanging dough with a sharp knife and crimp the edges. Prick the bottom of the crust with a fork, then fill it with the cooled pastry cream.
Roll out the remaining half of dough to the same size and thickness. Use a small cookie cutter to make cutouts. Place the cutouts on top of the pastry cream (I leave approximately one-third of the pie uncovered). Brush the cutouts lightly with the milk and bake the pie for approximately 30 minutes. (If the crust’s edge browns too quickly, you can cover it with a strip of foil.) Let the pie cool completely before serving.
CROSTATA DI MELE
Apple Pie
Makes 1 (8-inch [20-cm]) pie
2 to 3 medium Golden Delicious, Gala or Cortland apples
Juice of 1 lemon
1 tsp ground cinnamon
2 tbsp (24 g) granulated sugar
1 batch pie dough (here), chilled
3 tbsp (14 g) apricot jam
Who can resist an apple pie—especially one with an Italian twist? Italians are lovers of jam and the hint of apricot is perfect with the apples. I make this a few times during the fall and winter months. Sometimes I serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inc
h (20-cm) pie plate.
Peel and thinly slice the apples. In a small bowl, toss the apples with the lemon juice and set aside.
In another small bowl, stir together the cinnamon and sugar.
Remove the pie dough from the fridge, and divide the dough in half (one half can be frozen for another use). On a floured work surface, roll the dough into a ⅛-inch (3-mm) thick circle. Place the dough circle in the prepared pie plate, trim any overhanging dough with a sharp knife and crimp the edges. Prick the dough several times with a fork. Spread the apricot jam on the dough, then top the jam with the sliced apples. Sprinkle the cinnamon sugar over the apples. Bake the pie for approximately 30 minutes, or until crust is golden. Let the pie cool, or serve it warm.
*See here.
CROSTATA ALLE MANDORLE
Almond Pie
Makes 1 (8-inch [20-cm]) pie
2 cups (340 g) raw almonds
½ cup (96 g) granulated sugar
2 large eggs
½ tsp vanilla extract
¾ cup (135 g) mini chocolate chips
1 batch pie dough (here), chilled
1 large egg yolk
1 tbsp (15 ml) water
¼ to ⅓ cup (29 to 39 g) slivered almonds
When I first made this pie, my eldest daughter declared it her favorite pie and proceeded to eat almost the whole thing—a little bit here and little bit there, as she sees it. “It’s not like I ate it in one sitting!” It’s a dense pie full of almond flavor, and with the addition of chocolate chips, it really is worth making.
Authentic Italian Desserts Page 4