Recipe#32 : orange & dark chocolate butter cookies
“Count the memories, not the calories!”
250 gr (2 cups) flour
170 gr (¾ cup) butter
130 gr (2/3 cup) brown sugar
1 tsp vanilla extract
1 full tbsp. orange zest
200 gr dark chocolate
Beat butter and sugar until smooth, then add the egg, vanilla extract and orange zest. Gradually add the flour and knead the dough until combined and soft. Wrap it in plastic foil and let rest in the fridge for at least 3 hours.
Bake at 180° for around 15 minutes (or less, depending on the oven). Let the cookies cool completely.
Melt the dark chocolate, dip the cooled cookies in the chocolate and place on baking foil to allow the chocolate layer to harden.
Recipe#30 : hazelnut raspberry cookies
“Schedule a baking day with your mom, your daughter, your sister or your friend. This is how traditions are born and memories that last a lifetime are made.” (Natalie Discala)
250 gr (1 cup + 2tbsp) butter
400 gr (3 cups) flour
125 gr (1 cup) confectioner’s sugar
150 gr (1 cup) grinded hazelnuts
1 egg yolk
1 tsp cinnamon
Pour the flour on your working surface, add the softened butter and the confectioner’s sugar. Slightly knead the mixture before adding the egg, egg yolk, cinnamon and hazelnuts. Keep working the dough until soft and smooth – it will remain a bit sticky. Wrap in plastic foil and let rest in the fridge for at least 1 hour.
Roll the dough on a floured surface and cut out the cookie shapes you prefer, we used hearts in this case. You can use different sizes of the same shape or you can even use different shapes (that must always be of different sizes). However, make sure that when cutting out the smaller shapes, the borders aren’t too thin.
Bake the cookies at 180° for around 10-13 minutes – the top layers will bake more quickly, be careful not to burn them. Once all the (larger) bases and the top layers have been baked, let them cool before assembling or the cookies will break.
Spread one bottom layer with raspberry preserve and then cover with one of the top layers – continue with all shapes.
The gentle hazelnut flavour, combined with a touch of cinnamon, makes these cookies oh so special!
“Most of our childhood is stored not in photos, but in certain biscuits, lights of day, smells, textures of carpet.” (Alain De Botton)
400 gr (3 ¼ cups) all-purpose flour
230 gr (1 cup) granulated sugar
150 gr toasted pealed almonds (chopped)
100 gr (1 stick) butter
1 tsp baking soda
4-5 tbsp marsala or white wine
1 tbsp limoncello
In a bowl whisk together flour, sugar, and baking soda. Add all the other ingredients and beat until the batter becomes soft and smooth. Create “salami-shaped” tubes with the batter, put them on a sheet of baking paper, and slightly flatten them. Bake at 180° (350F) for about 20 minutes (they have to remain soft). Remove from the oven and cut the tubes to get “half-moon shaped” biscuits. Put them back in the oven for about 5 minutes until they become gold and crispy. Sprinkle some icing sugar on the cantuccini and then… Eat!
Recipe#5: chocolate chip cookies
“Cookies are made of butter and love.” (Norwegian Proverb)
130 gr (2/3 cup) granulated sugar
150 gr (1 1/5 cup) flour
100 gr melted butter
100 gr (3/4 cup) chocolate chips
1 tsp milk
1/2 tsp vanilla extract
Mix all the ingredients together in a bowl. Make little balls with the dough and softly flatten them on baking papers. Bake at 180° (350 F) for about 10-12 minutes. Let the cookies cool.