copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

What does Chianti have in common with cornflakes..well not  much. But this past summer when I was invited to spend some time at Castello D’Albola in Chianti and made my way to all the little towns I found a particular cookie in many of the ‘forno’ (bakeries) there that I have been wanting to test out in my test kitchen here in Italy.

The cookie got my attention when I quickly spotted it in the window of a little bakery in the chic little town of Radda in Chianti, next to all the cantucci biscotti (the local biscotti produced in that region) The reason..it is very similar to a cookie that I remember from my childhood in the US that is made with cornflakes..and really delicious.

If you purchase them in Chianti they sell for 15 (about $22US) Euro a kilo (2 pounds), but you can make them at home for much less. Who would have thought that a little infamous cornflake cookie from the US would be featured in a bakery next to the famed cantucci biscotti.?

While spending time in my test kitchen here I was finally able to put together a recipe and added other flavors to make them decidedly Italian-dark Italian chocolate and peel of fresh oranges, another delicious memory of Chianti….

Cornflakes in Chianti Cookies

(from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

*2 cups flour

*3/4 cup sugar

*2 eggs

*1/2 cup butter

*1 tsp vanilla

*16 ounces dark baking chocolate (at least 60% cocoa)

*grated peel of one fresh orange

*approximately 2 cups of cornflakes for coating cookies

*1 tsp baking powder

Sift flour and baking powder together. In separate bowl blend together sugar and eggs. Add in softened butter and sifted flour/baking powder-1/2 cup at a time. When blended, add in vanilla, chocolate and orange peel. Preheat oven to 375 degrees.

Cover baking sheet with parchment paper. Place cornflakes on flat dish. Separate dough into small balls, roll in cornflakes, flatten cookie, place on cookie sheet, be sure to leave space between each cookie.

Bake for 15 minutes in preheated oven.

 For more great recipees get yoru copy of the book selected as the best Italian cuisine book in the USA by Gourmand World Cookbook Awards  The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

copyright 2010, art of living, PrimaMedia,Inc 

Today, January 4^th, is the Birthday of Isaac Newtown.. so today, I am inspired, in honor of Isaac Newtown, by the thought of apples..even while here in Italy.. why where would the research of Isaac Newtown be without the apple.

With all the local apples in abundance, even here in Italy, there are so many things to do with them.  Torte di Mele (apple pies)  are everywhere..but you can also make biscotti (cookies) with apples…the fragrance from these little gems wafted through the house this morning and I hope will probably remain throughout most of the day..the best way to perfume a country house here in the mountains of Abruzzo..

Apple, Raisin & Pinoli Biscotti

(from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

(Biscotti con Mele, Uvetta, Pinoli)

 4 cups unbleached flour

1 cup brown sugar (fine)

½ cup butter

½ lb of peeled, grated apple

1/3 cup raisins (place in hot water for 3 minutes, drain and squeeze water out to dry)

3 tablespoons pinoli nuts

4 medium eggs

1 tsp baking soda

Zest of 1 organic lemon

¼ cup powdered sugar

pinch of salt

water 

Place the flour on a wooden board or work surface, Make a well inside the flour and place inside softened butter, sugar, pinch of salt, grated zest of lemon, egg yolks and pinch of salt. Work all ingredients in by  hand. When ingredients are well blended add in grated apple and raisins. Mix by hand, until all ingredients are well blended in. Cover a baking sheet with parchment paper

Separate dough into small balls, size of a quarter. Place on parchment paper, leaving some distance between each biscotti. Bake in an oven preheated to 350 degrees for 17-20 minutes. Remove from oven and let cool.

Place powdered sugar in a small bowl, mix with enough warm to hot water to make a glaze. When biscotti are cool, drizzle glaze on top and sprinkle each biscotti with pinoli nuts. Let glaze dry for 15 minutes, serve.

For more great recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Sacramento (California) here I come..Italian culture and food ..well what is one without the other..I am on my way to the Italian Cultural Center  to do a book signing this weekend. I’ll have a few postings about the sights and flavors when I return..but check out their website for some interesting bits of info on Italian culture at www.italiancenter.net..

While visiting their site enjoy these freshly made lemon biscotti. I have always believed that family recipes are like a painting, a painting of your family’s memories and history..just like DaVinci’s Mona Lisa is a memory of La Giocanda..your family recipe can help to recreate a memory of a special time or place or event.. These are one of my comfort foods, cookies flavored with fresh lemon peel..my grandmother used to make these for Holidays and they could  made any day a special one…I can still remember the smell of fresh lemons coming out of the kitchen ..the lemon perfume wafting through the house..that filled the air and   follow me everywhere until I took that first luscious bite

And by the way these cookies are made in the shape of an ‘S’

Lemon Cookies (biscotti al limone)

1/2 cup softened butter

1/2 cup sugar

peel of 1 lemon grated

4 tbsps fresh lemon juice

1 egg beaten

2  cups  flour

1 tsp baking powder

1 tablespoon milk

Cover a cookie sheet with baking paper. Place butter, sugar and lemon peel in a  bowl and mix till well blended.Add in beaten egg and lemon juice, and milk, a little at a time, mixing  after each addition. Place flour and baking powder in a sifter and sift into the dough a little at a time mixing after each addition and until a soft dough is formed. Place some flour on a wooden board, and place dough in center. Divide dough into 50 equal parts. Roll each one onto a little sausage and then form each sausage into an’S’. Place cookies onto baking sheet and bake for 15-20 minutes. Remove from oven, let cool. Sprinkle with powdered sugar.

Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

 See you October 3rd at at Italian Cultural Center in Sacramento, California, For more info :info@marialiberati..com

copyright 2010, art of living, PrimaMedia,Inc

by Maria Liberati

Eat like you Love with passion…make recipes that are easy but provide pleasure for cooking and eating…..one of my favorite and fuss free recipes is ‘chocolate salami’ -an uncomplicated but fun to make and eat dessert.

No it is not a meat dish… but it is a dessert and is meat free! And best of all quick and simple to prepare..but the secret is to use only the best ingredients..even in a simple dish like a chocolate salami.

Take 3 ounces of bitter cocoa powder-use a good brand one that is at least 70% cocoa…place cocoa powder in a bowl and add in 2 whole eggs,4 tablespoons of sugar,1 ounce of unsalted butter-melted.Stir with a wooden spoon till well blended. As you are blending you will, be hypnotized by the fragrance of the cocoa and butter being melded together..mmm..enjoy the aroma and now crush an ounce of amaretti cookies and 2 ounces of biscotti into the chocolate mixture. Blend crushed cookies into the chocolate mixture with your hands…now place a little sample of yoru creation into your mouth, close yoru eyes and concentrate on the pure,intense taste..but what could be missing..some crushed nuts, perhaps a liqueur??brandy or a coffee liqueur?? Now add in and mix..

Place the mix onto a piece of parchment paper.Roll up into the shape of a salami. Massage it into form so that it forms a perfect compact salami shape.Cover with parchment paper, place in freezer for a few hours. Remove from freezer,remove parchment paper and slice..

All in all the chocolate salami should take no more than 30 minutes to make ..but will provide so  many hours of eating pleasure,..

Get more recipes in the award winning.. The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at OpenSky

May 25th 11 AM-Re-release book signing at Book Expo America, Jacob Javits Convention Center in NYC. First 100 visitors to the booth gets a free mini pre-release copy of the book.. Hope to see you there..

copyright 2009, Maria Liberati

Christmas wouldn’t be Christmas in Europe with the Christkindlmarkts of long ago that still exist today. I love to discover new ones .  This year I did just that by stopping by the Christkindlmarkts of the Northern Italian towns of Bolzano, Merano, Bressanone, Brunico, Vipiteno- are 5 cities in Northern Italy with 5 different styles of  celebrating  the festivities of the Christmas Season. This typical Nordic tradition in Middle Europe of the Christkindlmarkt (that began in Germany in the 14^th century) continues till January 6^th in the Alto Adige regions of Italy. The markets are filled with Christmas decorations and gifts. The main scents are of cinnamon and spices, of the wood burning in the mountains and sweet gingerbread, of vin brule (hot spiced wine). And the tastes? Many sweet gifts for the palate, the typical ‘zelten’ with candied fruits, apple strudel, homemade cookies known as ‘Lebkuchen’ and a type of sugar cake soaked in rum known as ‘Feuerzangbowle’. These sweets represent the classic and genuine recipes from Christmas markets of the past but updated for modern tastes. This year these sweets were made in 5 different shapes each one representing something special from each of the 5 cities:

*little angel for Bolzano

*lamb for Bressanone

*star for Brunico

*bell for Merano

*tower for Vipiteno

These sweets were sold exclusively during this year’s Christmas Markets and in Limited edition collectables. And with the purchase of the homemade ‘Lebkuchen’ a donation was made to a new project called”Francisville-The City of Mystery” for the Francesca Rava Foundation that will be used aid the children in Haiti.

Here is a recipe, for traditional ‘Lebkuchen’.  You can use these cookies as ornaments and cut into different shapes.

Lebkuchen 

• 3/4 cup honey 

• 1/4 cup sugar

• 1/4 cup butter

• 1 egg

• 1 tsp of powdered cocoa

•  1 tsp cinnamon,

•  1 tsp coriander  

• 1tsp cardamom 

• pinch of nutmeg 

• pinch of ground cloves 

•  Peel of one  dried lemon and 1 orange chopped finely 

• 1 cup flour

• 1/2 tsp baking soda

• 3 tablespoons of milk 
  1. Heat honey, sugar and butter in top of  a metal double boiler until sugar is almost totally melted. Remove from heat and allow to cool completely.
  2. Add in egg, cocoa and spices,dried orange and lemon peels, blend well. Sift flour and add in. Mix with wooden spoon till blended into a smooth dough.
  3. Dissolve baking soda in milk and add into this the dough. Blend in with hands till the dough is smooth. 
  4. Let pasta rest at room temperature overnight or for at least 24 hours.
  5. Place dough on well floured wooden board. Roll out to about 1/4  inch thickness. Cut into desired shapes.  If you want to use these as tree ornaments, place a hole in the top so that a ribbon can be strung through when cooked.

  Cover a cookie sheet with parchment or baking paper and arrange the cookies on the sheet leaving some distance between each of the cookies. Bake them in oven preheated to 350 degrees for 10-15 minutes, or until golden.

   

For more info on the Christkindlmarkets you can also go to www.suedtirol.info

Have you ever made Lebkuchen, do you have a family recipe for Lebkkuchen you want to share?  Post them here…

Maria

http://twitter.com/Marialiberati

I have been blogging about it  for a few weeks in anticipation of  this beautiful ,colorful event. If you can’t be there in Venice, you can watch..take a look at what you missed

(taken from my twitter.com blog)

 Latest: Carnevale in Venice  http://tinyurl.com/demsvw

 sweet treats for Carnevale in Venice http://tinyurl.com/d4fgm6

Bring some flavors of Carnevale into your kitchen.

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School is on the road and we will be at

Feb 18-Whole Foods, Marlton, NJ- 6 PM for a book signing and cooking class-Pasta & Sauces
Feb 19th- Whole Foods in Philadelphia, Pa at 6 PM for a book signing and Cooking Class.

Cooking on a Budget from The Basic Art of Italian Cooking will include a 4 course authentic Italian meal

For more info or to register, email events@marialiberati.com or call Sue at 215-660-5045

Join me Sept 23-Oct 6th and The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy at the villa in the hills of Umbria. Spend 6 nights ,7 days in the villa, join em for cooking classes, local winery tours and tastings, local olive oil mills,sightessing and La Dolce Vita relaxing at the villa by poolside or in the courtyard enjoying a meal from the  wood burning oven. All meals included and transport to and from the Rome Fiumicino airport.  Email events@marialiberati.com for more info. Only 12 spots are available. Hope to see you at the villa!!

Mangia Bene, Vivi Bene,

http://marialiberati.blogster.com

http://vinovidivici.today.com

Maria

Biscotti is the Italian word for ‘cookie’ and cookies of any kind…..Nothing is better than the taste of a freshly baked cookie or the aroma of cookies baking in the oven.  Here at The Basic Art of Italian Cooking kitchen in Italy we are always baking up a fresh batch of some cookie (biscotti) or another in between other recipes….If you don’t have the time or energy to bake but want to give your family or friends a special home baked treat..David’s cookies provide a mouthwatering alternative. From fresh baked cookies to (my favorite)  freshly baked brownies…also fresh baked  cheesecake. David’s cookies is a great way to give those that you care about a taste of home baked products.

Or let David’s Cookies brighten up your kitchen with the smell of freshly baked cookies by ordering some frozen cookie dough…. pop in the oven and you will have a heavenly scent filling your kitchen…they will come running…..the aroma filling your kitchen are an important kitchen accessory or just as important as your decor…

Food is my favorite gift to give and to receive.  David’s Cookies also have a Cookie of the month club, gift baskets and more for friends, family and clients..an easy way to give a special gift without having to spend time in the kitchen. And all products are Kosher Dairy certified kosher.. I think the Cookie of the Month club is a spectacular way to have friends, family and even business clients thinking about you all year ’round..imagine that a special someone receives a reminder of you every month in the form of a cookie..a sweet way to keep someone thinking about you.

For great recipes, get your copy of  the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

copyright, 2008,Maria Liberati

Editor: Sara Harris

What is it about cookies (dolci- in Italian) that have even the harshest food critics saying, Mmm! Whether these sinfully sweet desserts are prepared warm and gooey or tastily crunchy, I’ve never met a cookie that even Santa Claus didn’t like. Derived from the Dutch word koekie, meaning little cake, in most countries cookies are referred to as biscuits. Dating back as far as the 7^th century, these perfectly sized treats journeyed globally into the hearts of society by the 14^th century, quickly becoming a scrumptious crowd-pleaser among travelers, street vendors, and social classes alike. By the 1600′s cookies marched straight into the ovens of the Americas, proving a multitude of recipes were anything but ‘cookie-cutter’. The delicious aromas springs a nostalgic vision of generations hovering over antique appliances, waistlines cinched in funky aprons, as family traditions and bakeoffs leaves us wanting more.

Indigenous to parties and holiday dinners, Anginetti (a personal favorite) is a traditional Italian cookie-biscuit crafted to pillowy-white hints of lemon, vanilla, and confectioners’ icing. Perfect for tea parties, I located a family recipe and skillfully tried it… unsurprisingly they tasted exactly how I remembered. Versions of Anginetti float throughout the internet, but if you’re not in the mood to bake visit http://www.bellasbakery.com/ or http://www.gullaces.com/ for delectably purchasable homemade goodies.

With a cookie-versatility ranging from chocolate sambuca, buccellati, cannoli, biscotti, dolce di fichi, as well as popular originals like chocolate chip or oatmeal raisin… it seems someone always has their hands in the cookie jar.

Anginetti Bite-Sized Italy (yields approximately 40 cookie-biscuits)

Cookies:

1 tsp vanilla extract

1 tsp lemon zest

6 tbsp butter

½-cup skim milk

½-cup regular sugar (or Splenda)

3 whole eggs or ¾ cup of Egg Beaters

3 -j1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

Icing:

1 tsp vanilla extract

1 tbsp fresh squeezed lemon juice

1-cup confectioners’ sugar

1 tbsp water

Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.

In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.

On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.

Bake 10-12 minutes, or until light golden brown.

Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.
Still have a sweet tooth? Check out Maria Liberati’s delicious Cannoli recipe… http://marialiberati.com/blog2/?p=221

Be sure to visit http://www.marialiberati.com/ and get your copy of the bestselling book, The Basic Art of Italian Cooking, by Maria Liberati.

 copyright, 2008, Maria Liberati

The Basic Art of Italian Cooking

Editor:Sara Harris

What is it about cookies (dolci- in Italian) that have even the harshest food critics saying, Mmm! Whether these sinfully sweet desserts are prepared warm and gooey or tastily crunchy, I’ve never met a cookie that even Santa Claus didn’t like. Derived from the Dutch word koekie, meaning little cake, in most countries cookies are referred to as biscuits. Dating back as far as the 7^th century, these perfectly sized treats journeyed globally into the hearts of society by the 14^th century, quickly becoming a scrumptious crowd-pleaser among travelers, street vendors, and social classes alike. By the 1600’s cookies marched straight into the ovens of the Americas, proving a multitude of recipes were anything but ‘cookie-cutter’. The delicious aromas springs a nostalgic vision of generations hovering over antique appliances, waistlines cinched in funky aprons, as family traditions and bakeoffs leaves us wanting more.

Indigenous to parties and holiday dinners, Anginetti (a personal favorite) is a traditional Italian cookie-biscuit crafted to pillowy-white hints of lemon, vanilla, and confectioners’ icing. Perfect for tea parties, I located a family recipe and skillfully tried it… unsurprisingly they tasted exactly how I remembered. Versions of Anginetti float throughout the internet, but if you’re not in the mood to bake visit http://www.bellasbakery.com or http://www.gullaces.com for delectably purchasable homemade goodies.

With a cookie-versatility ranging from chocolate sambuca, buccellati, cannoli, biscotti, dolce di fichi, as well as popular originals like chocolate chip or oatmeal raisin… it seems someone always has their hands in the cookie jar.

Anginetti Bite-Sized Italy (yields approximately 40 cookie-biscuits)

Cookies:

1 tsp vanilla extract

1 tsp lemon zest

6 tbsp butter

½-cup skim milk

½-cup regular sugar (or Splenda)

3 whole eggs or ¾ cup of Egg Beaters

3 -1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

Icing:

1 tsp vanilla extract

1 tbsp fresh squeezed lemon juice

1-cup confectioners’ sugar

1 tbsp water

Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.

In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.

On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.

Bake 10-12 minutes, or until light golden brown.

Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.

Still have a sweet tooth? Check out Maria Liberati’s delicious Cannoli recipe… http://marialiberati.com/blog2/?p=221

Be sure to visit http://www.marialiberati.com and get your copy of the bestselling book, The Basic Art of Italian Cooking, by Maria Liberati.