Taralli Lemon Cookies Recipe


Lemon Taralli


RECIPE :
2 1/c cups Flour
3/4 cup of granulated Sugar
1 heaping teaspoon of Baking Powder
1/4 teaspoon SALT 
3 extra large Eggs
3/4 cup of Vegetable Oil
1 teaspoon ALmond Extract
zest of one large Lemon

For ICING
1 cup powdered Sugar
Juice of 1 Lemon 
Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the remaining ingredients and beat with a hand held mixer or a wooden spoon for a couple minutes until well incorporated. Tip out onto a work surface and knead the dough for a couple of minutes until it is smooth. It should be quite soft, sticky and pliable. Break off sections and roll into logs (like you would for gnocchi). 
Cut a section that is about 4 inches in length and twist it into a loose knot. Place on a tray lined with baking paper. Repeat with remaining dough making sure you space the Taralli on the tray as they tend to spread.
Bake for 20 minutes until golden. Make the icing whilst they are baking by sifting the icing sugar into the lemon juice and then whisking until it dissolves. Add as much icing sugar as you need until the icing becomes thick, white and creamy. Dip the top of your warm Tarallo in the icing mixture. Place on a wire cooling rack (the icing sugar will drip a bit) and if you want thicker icing, dip it again (mine were dipped twice). 
Allow to cool completely. Taralli will keep in an airtight container for a couple of days.


SEGRETO ITALIANO

SECRET & FAVORITE

ITALIAN DISHES

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HOW to MAKE ITALIAN LEMON COOKIES

TARALLI Al LIMONE

Video
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Italian Rainbow Cookies Recipe

 

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Italian Rainbow Cookies

 

RECIPE :

  • large eggs, separated
  • 1 cup sugar, divided
  • 8-ounce can almond paste
  • 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 drop Red food coloring
  • 1 drop Green food coloring
  • 10 ounces raspberry preserves, warmed
  • 7 ounces dark chocolate melting wafers

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  • Position a rack in the middle of the oven and preheat to 350° F. Grease, flour, and line the bottoms of three 9- by 13- by 2-inch (quarter sheet pan) with wax paper, leaving a 2-inch overhang.
  • In the bowl of a standard electric mixer fitted with the whisk attachment, beat egg whites at medium-high speed until they just hold stiff peaks. With the mixer running on high speed, add 1/4 cup sugar a little at a time, beating until whites hold stiff, glossy peaks. Transfer to another bowl, and wipe the bowl dry with a paper towel.
  • Switch the mixer to the paddle attachment and beat together the almond paste and remaining 3/4 cup sugar until well-mixed, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add flour and salt, mixing until just combined.
  • Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Divide batter among 3 bowls. Stir red food coloring into one bowl and green food coloring into another, leaving the third bowl plain. Keep in mind that the batter will bake up darker than it looks pre-bake. Pour the batter from one of the bowls into one of the prepared pans. Using an offset spatula, spread the batter into an even layer.
  • Bake the layer for 8 to 10 minutes, until just set (the cake may look undercooked, but this is what you want). Repeat with the remaining bowls of cake batter and sheet pans, transferring each baked cake to a wire rack to cool completely.
  • When all the layers are cool, invert the green layer onto a parchment- or wax paper-lined baking sheet (I like to use one of the cooled quarter sheet pans for this). Peel off the paper from the layer and brush on half of the heated preserves. Flip the white layer on top of green layer and peel off the paper. Spread with remaining preserves. Invert the red layer on top of white layer and discard the paper.
  • Cover tightly with plastic wrap and place another quarter sheet pan on top, right side up. Evenly distribute a heavy weight on top of the sheet pan (2 bags of flour is what I usually go for) and place in the fridge to chill for at least 8 hours or overnight.
  • Remove the weights and plastic wrap and let the layer sit on your counter for a few minutes to come to room temperature. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, until smooth.
  • Trim the edges of the assembled layers with a long serrated knife to even them out. Quickly spread half of the melted chocolate in a thin layer on top of cake. Place the cake back in the fridge to firm up the chocolate, about 10 to 15 minutes. Place a sheet of wax paper on top of the chocolate layer, place another quarter sheet pan on top, then invert the cake and remove the paper. Quickly spread with the remaining chocolate. Freeze the chocolate-covered cake until firm.
  • Cut lengthwise into 6 strips, and then cut each strip crosswise into 16 pieces. I like to use a sharp serrated knife that has been run under hot water to cut into the frozen cake. The cookies are MUCH easier to cut when the big cake is cold, so don’t try to cut the it at room temperature—you’ll just end up making a mess and having a really hard time.
  • The cookies can be stored in an airtight container in the fridge or freezer; I like to keep them in a large flat container and layer the cookies with a sheet of wax paper in between to keep them from sticking. The cookies will keep in the fridge or freezer for a long time and are delicious when they’re slightly chilled.

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Court Street Pastry Shop

Carroll Gardens , Brooklyn

New York

 

 

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Best Roast Chicken Ever !

 

 

ChickenPULUMBOagrigentoSICLY

The BEST CHICKEN Ever !!!

ROSTICCERIA PAALUMBO

 

AGRIGENTO

SICILY

 

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MeRIGATONIpalumboAGRIGENTO

 

PASTA al FORNO

 

 

PALUMBO ANTONELLO ROSTICCERIA
Piazza Pirandello , AGRIGENTO , SICILIA (SICILY)

Yes the BEST CHICKEN Ever ! I kid you not. And so Cheap, they’re practically giving it away, Just 3.5 Euros for 1/4 Chicken (Leg & Thigh) and probably the Best Roast Potatoes you’ve ever Eaten as well, “I kid you not.” I couldn’t believe how absolutely wonderful, the kind of place you’re Always Looking For but often don’t find, PALUMBO is Awesome. As soon as I walked through the door of this place and saw the Rotisserie Chickens Cooking, I knew I wanted to have some. It’s a rosticceria and all the food is layed out before you for you to choose from, there’s: Frittata (Italian Omelette), ARANCINI (Sicilian Rice Balls), Eggplant Caponata Fried Eggplant, Eggplant Parmigiano, PASTA , The CHICKEN & Potatoes, and more … It’s a Family run place and has a nice warm friendly atomosphere. You can either Eat In or Take Out as many of the locals do, running in for ARANCINI, Roast Chicken, Eggplant, Frittata and what-not. 

I started my meal with Pasta al Forno, Rigatoni Baked with Ragu and Pecorino Cheese (ONLY 3 Euro), and followed the Pasta with the BEST ROAST CHICKEN I’ve ever had in my life, “It was Amazing” !!! I couldn’t believe how wonderful the food was and the price were so low, they were practically giving it away. From going there two times I could see that this Family built their business on having absolutely Delicious Food and super low prices, with food to take-away or eat there in a nice warm ambiance if you like.

When I was leaving the next day to take a 3 hour Bus Ride to Catania, I made sure I came here to get a Couple ARANCINI, FRITTATA , and Fried Eggplant to eat on the long bus ride. When I got hungry on the bus, I was sure glad I did. Love this place, and wish there were more around like it. My BEST MEAL in SICILY !!! No doubt.

 

 

 

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GRANDMA BELINO ‘S COOKBOOK

RECIPES From My SICILIAN NONNA

Available on AMAZON.com

 

 

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