Tagged:  Cookies

The name “mostaccioli” denotes a pasta variety as well as a type of cookie. I learned to make these Italian spiced cookies from my mom, Francesca Sciscente. Her delicious version contains butter, cocoa and chocolate chips.

My recipe for this exquisite cookie contains no cocoa or chocolate chips. It’s also fat-free.
On New Year’s Eve, serve mostaccioli with champagne and bring in a bright 2013!

Active prep time: 1 hour
Bake time: 12 minutes
Makes: 30 to 34 cookies

Ingredients:
2 cups all-purpose, unbleached flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 teaspoon ground black pepper
2 large eggs
1/2 cup honey
1/2 cup granulated sugar
zest from each a 1/2 lemon and a 1/2 orange
1/2 cup dark or light raisins
1/2 cup roasted, slivered almonds, coarsely ground
1 egg white, beaten (as part of garnish)
1/2 cup sliced almonds (as part of garnish)
-or-
candy sprinkles

1. Preheat oven to 350°F. Line two 12 X 18-inch baking sheets with parchment paper; set aside.

2. In a 1-quart mixing bowl, combine the flour, baking powder, baking soda, salt and spices; set aside.

3. In a 3-quart mixing bowl or a stand mixer bowl, mix together the eggs, honey, sugar, lemon and orange zests, raisins and slivered almonds.

4. On medium speed, gradually stir the dry ingredients into the egg mixture. Mix on medium speed until a cookie dough forms, about 2 minutes.

5. Using a spatula, clean sides of bowl and mix once more for a few seconds or until the dough is uniform.

6. Turn cookie dough out onto a flat, lightly floured surface. Gently knead dough until it is smooth, about 2 minutes. Divide dough into two dough balls.

7. Take one dough ball and, with lightly floured hands, flatten it to a 6-inch circle. Place the dough circle between two lightly-floured waxed paper sheets measuring about 15 inches long.

8. With a rolling pin, roll out the dough. After two to three rolls of the pin, lift off the top waxed paper sheet and lightly flour the dough once more. Placing one hand between waxed paper and flat surface and, with the other hand placed on top, make a quick flip of the dough (turn it over).

9. Lift off the second waxed paper sheet and lightly flour the dough surface. Replace the waxed paper over dough and continue rolling it out. Repeat instructions on lifting off the wax paper sheet and flouring as you roll out the dough.

10. When the dough has extended to a 10 or 11-inch circle and measures 1/8-inch thickness, remove top waxed paper sheet.

11. Lightly flour the top surface of dough and quickly flip it over onto the flat surface. Peel off the second waxed paper sheet and lightly flour the dough.

12. Using a 2-1/2-inch round cookie cutter, cut out circles in the dough. Gather remaining dough and repeat roll-out instructions. Cut out more circles.

13. Place dough circles on parchment-lined baking sheet, leaving one inch between each one.

14. Brush each dough circle lightly with beaten egg white; sprinkle with sliced almonds or candy sprinkles.

15. Place baking sheet on a rack positioned in center of oven. Bake the cookies for 11 to 12 minutes or until light golden brown. Remove baking sheet with cookies from oven and set aside to cool on a counter.

16. Meanwhile, repeat roll-out instructions for remaining dough ball. Repeat baking instructions for the second batch of cookies.

17. Cool the cookies completely. Mostaccioli can be made ahead and frozen.

FREEZING INSTRUCTIONS: When the mostaccioli have cooled completely, place them in double Ziploc® freezer bags. Mostaccioli will keep frozen up to one month.

TO THAW: Take mostaccioli out of bags and set them on a platter for 15 to 20 minutes.

Text and Photograph ©2012 Nancy DeLucia Real

Zaleti are named for their yellow color (zalo in Venetian dialect, giallo in Italian). These traditional cookies are made with corn and white flours, eggs, sugar, butter, raisins and lemon zest.

Generations of Venetian families have varied this recipe by reducing or adding other ingredients. For example, pinoli (pine nuts) can substitute the raisins. Some Venetian bakers double the corn flour and eliminate the white flour.

Enjoy these zaleti and then create your own version of the recipe.

Prep time: 25 to 30 minutes
Bake time: 30 to 40 minutes
Makes: 20 to 24 cookies

Ingredients:
1 cup yellow corn flour
1 cup unbleached, all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup unsalted butter, room temperature
1/2 cup unbleached, granulated sugar
2 large eggs
zest of 1 lemon
1/2 cup golden raisins, soaked in luck warm water for 5 minutes
1. Preheat oven to 350°. Grease and flour two 10 x 15-inch baking sheets and set them aside.

2. In a medium mixing bowl combine the flours, baking powder and salt; set aside.

3. In the meantime, in a large mixing bowl beat together the butter and the sugar until the mixture is creamy and smooth.

4. Beat in the eggs, one at a time.

5. Stir in the lemon zest, drained raisins and the flour mixture. Beat on medium speed until the dough is uniform and has a cookie dough consistency (neither too hard nor too soft).

6. Turn the dough onto a smooth, floured surface and divide it into two balls.

7. Shape each ball into a log measuring 12 x 2 inches. With lightly floured hands, remove a 2-inch piece of dough, shaping it into a ball and then flattening it into a 2-inch circle.

8. Repeat with remaining dough, arranging each dough circle on the baking sheets, spaced 2 inches apart.

9. Shape the dough into a boat by tapering the circles at opposite ends – they should now measure 3 inches long.

10. Set the baking sheets in oven and bake 7 minutes.

11. After 7 minutes, invert top and bottom baking sheets. Bake for an additional 4 to 5 minutes.

12. The zaleti are done when bottoms are golden. Remove the cookies from baking sheets and cool on a rack or a platter.

13. At serving time, dust the zaleti with powdered sugar.

Text & Photograph © 2012 Nancy DeLucia Real

I always thought meringues would be hard to make but they’re not. Classic meringues are simply made with egg whites and sugar.
For these Valentine treats, I combine egg whites with sugar, hazelnuts, melted chocolate and a dash of cinnamon.

While these little guys make an awesome “light” dessert, they’re also great with cappuccino as part of a romantic afternoon snack.

Prep time: 15 minutes
Bake time: 15 to 17 minutes
Makes: 30 to 35 meringues

Ingredients:
6 ounces semi-sweet chocolate chips
3 large egg whites, at room temperature
1/2 cup granulated sugar
1-1/2 cups finely chopped hazelnuts (can be substituted with almonds)
Dash cinnamon

1. Preheat oven to 325°F. Grease and flour two 18X12-inch baking sheets (do not use parchment paper as the meringues will stick to the paper).

2. In a double boiler or in microwave oven, melt the chocolate and set it aside.

3. Meanwhile, in a 4-quart mixing bowl, beat egg whites until stiff peaks form (stand mixer or hand mixer should be set on high speed).

4. Stir in the sugar, one tablespoon at a time until it is all incorporated. The egg whites will look glossy.

5. Using a wooden spoon, gently fold the chopped hazelnuts into the glossy egg whites.

6. Next, gently fold in the melted chocolate.

7. Sprinkle a dash of cinnamon into the meringue mixture.

8. Drop meringue mixture by rounded tablespoons onto the baking sheets, spacing them 2 inches apart.

9. Alternatively, fill a pastry bag fitted with a star tip and form 1-1/2-inch circles on baking sheets, spaced 2 inches apart..

10. Bake 15 to 17 minutes or until meringues look puffy.

11. With oven turned off, allow meringues to cool inside oven for 5 to 7 minutes.

12. Immediately remove meringues from oven and place on a serving platter.

13. Store cooled meringues in double freezer bags up to one month.

Note: If meringues are transferred to counter after baking, they will “fall” and become chewy instead of crunchy.

Text & Photograph ©2011 Nancy DeLucia Real

These biscotti were inspired by a traditional recipe my maternal grandmother Nonna Nuccia used to make. Every year, during Easter week, Nonna made a panettone (an Italian sweet bread) decorated with multicolored nonpareil candies. My biscotti logs are sprinkled with the same candies and when sliced, they surprise you just like Easter eggs.

Prep time: 30 minutes
Bake time: 30 to 40 minutes
Makes: 4 to 4-1/2 dozen biscotti

Ingredients:
3-1/2 cups all-purpose, unbleached flour
2 teaspoons baking powder
1 teaspoon sea salt
1/4 to 1/2 teaspoon ground cinnamon (use lesser amount for a lighter flavor)
4 large eggs
1-3/4 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup shelled raw pistachios
1/2 cup dried blueberries
1/2 cup golden raisins
1/2 cup chopped dried apricots (cut into 1/4-inch pieces)
1/3 cup dried cranberries
1 egg yolk, mixed with 1 teaspoon water (for egg wash)
Multicolored nonpareil candies (for decoration)

1. Preheat the oven to 350°F. Grease and flour two 12 X 18-inch baking sheets and set aside.

2. Combine the flour, baking powder, salt and cinnamon in a medium bowl and set aside.

3. In a large mixing bowl and with a hand mixer, beat together the eggs, sugar, oil and vanilla extract on medium speed until well blended.

4. Stir in the pistachios, blueberries, raisins, apricots and cranberries.

5. With mixer set on low speed, gradually add the flour mixture (1 cup at a time) to the wet ingredients, mixing well after each addition.

6. Transfer the dough onto a smooth, floured surface and, with lightly-floured hands, lightly knead the dough until smooth and uniform.

7. Divide the dough into 4 equal pieces. Form each piece into a log measuring 14 inches long by 2 inches wide.

8. Transfer the two logs onto each prepared sheet, at least 2 inches apart.

9. Gently press each log to flatten slightly. Using a pastry brush, lightly coat each log with the egg wash.

10. Sprinkle each log abundantly with the nonpareil candies.

11. Bake logs, 10 minutes and then invert sheets (transfer sheet from upper rack to lower rack and vice versa).

12. Bake logs 15 minutes longer or until golden and they firm to the touch. If logs are too soft, bake an additional 5 minutes.

13. Transfer sheets to a wire rack or on the kitchen counter. Let logs cool in baking sheets for 6 to 8 minutes.

14. After 6 to 8 minutes, place logs on a cutting board and, using a sharp knife, cut logs crosswise and on a diagonal slant into 3/4-inch thick slices.

15. Arrange biscotti on the same baking sheets, cut-side down, in a single layer.

16. Return baking sheets with biscotti to oven and bake 4 to 5 minutes, turning biscotti over. After turning biscotti over, bake an additional 4 to 5 minutes.

17. Allow the biscotti to cool completely in baking sheets set on counter. Once cool, store the Easter Biscotti in double plastic freezer bags. They will keep frozen up to two months.

Text and Photographs ©2010 Nancy DeLucia Real
Photograph of Dove Candies ®, which are a registered trademark.