Italian Recipes | Italian Cooking Recipes

Bocanotta - Jam filled Italian cookie

Posted by: Mamma  :  Category: Italian Baking, Italian Dessert Recipes

bocanotta or cookie moldsIngredients:

5 eggs
1 cup sugar
1 cup vegetable oil
1 package Bertolini Lievito Vaniglinato (16 g)
4 cups flour
jam of choice





Directions:

  • Beat eggs, add sugar and vegetable oil and mix until sugar is dissolved
  • add 1 package of Bertolini lievito vaniglinato
  • stretch dough with fingers into mold
  • add flour little at a time until it is a consistency of cookie dough
  • spray cookie molds with non stick spray like Pam
  • add 1/2 tsp of thick jam per mold
  • cover jam with dough and pinch edges
  • brush with eggs
  • place filled molds onto cookie sheet
  • Cook 500 deg F for 4-5 minutes. Keep close watch and remove when they are golden brown. These are Italian cookies Mamma style, Mangiare.

    Fried Italian Bread aka Croustoweele, Pane Frita, Fritto

    Posted by: Mamma  :  Category: Italian Baking, Italian Bread Recipes, Italian Recipes, Special Italian Foods

    There are many types of Italian breads, Ciabatta, Pane carasau, Pane casareccio, Panino, Focaccia, Pane toscano (without salt), Michetta, Rosetta, Ciriola, Pane pugliese, Pane di Altamura, Pane Fritto,  Grissini torinesi, Tigella, Crescentina, Piadina, Pita to name a few. The following is an authentic age old Italian recipe for fried bread Mamma style.

    Ingredients:
    2 cups of warm water
    2 tbsp active dry yeast
    1 tbsp salt
    2 cups of flour

    Vegetable oil (for frying pan)

    making the dough

    cooking the dough

    Directions:

    • Wait for yeast to float on top of the water then add flour
    • Mix till no lumps (not like pancake dough)
    • The dough should stick to your hands and fingers for the consistency to be correct
    • Leave until ready to fry do not touch it!!
    • If the house is hot/warm the dough will rise faster
    • Fill the frying pan ¾ full with vegetable oil and set burner or stove up as high as 8.
    • On the side fill a little bowl with some oil to dip your fingers in so the dough does not stick too badly to your fingers. Remember to frequently oil your fingers and hands to prevent dough from sticking.
    • Pinch a bit of dough, quickly spread it or stretch it then carefully place it into the oil in the pan (see photo).
    • Can cook quickly so do not leave unattended.
    • Flip when underside is golden brown.

    Let cool and enjoy! Mangia!

    Crunchy Italian Biscotti

    Posted by: Mamma  :  Category: Italian Baking, Italian Dessert Recipes

    This recipe makes approximately 24 cookies.

    Ingredients:

    1 3/4 cup  (425 ml)
    2 tsp  (10 ml)
    3/4 cup (175 ml)
    2
    3/4 cup (175 ml)
    1/3 cup (75 ml)
    2 tsp (10 ml)
    1/2 tsp (2 ml)
    1 1/2 tsp (7 ml)
    1
    flour
    baking powder
    whole unblanched almond
    eggs
    sugar
    melted butter
    vanilla
    almond extract
    grated orange rind
    egg white lightly beaten

    Crunchy Biscotti Directions:

    1. In large bowl combine flour and baking powder.
    2. Stir in Almonds.
    3. Whisk eggs, sugar, butter, vanilla, almond extract and orange rind.
    4. Stir into flour mixture until soft, sticky dough forms.
    5. Transfer dough to lightly floured surface, form into smooth ball, divide in half, roll each into 12 inch long log. Place on ungreased baking sheet.
    6. brush tops with egg whites.
    7. bake in 350 F oven for 20 minutes. Remove and cool for 5 minutes on rack. Cut diagonally into 3/4 inch thick slices, stand cookies upright on baking sheet.
    8. bake sliced cookies for an additional 15-20 minutes or until golden brown.
    9. cool on rack … mangia!!

    Biscotti in Italian means cookie and also means twice baked…