"RICCIARELLI DI SIENA" ITALIAN ALMOND COOKIES
A soft sugary cookie similar to a macaron, with chewy almond and orange center. These traditional Tuscan cookies are a perfect Christmas treat.
Provided by Jessica Montanelli
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F (150°C).
- In a large bowl, add the room temperature egg whites with the vanilla extract, almond extract, and orange zest.
- Whisk with an electric whisk until you get a foamy consistency. It should not be stiff like meringues but very soft foam.
- Add the sugar and the almond meal and mix with a spoon until you get a paste. If crumbly, knead with your hands until the dough stays compactly together.
- Dust a cutting board with powdered sugar and roll the dough into a thick cylinder, about 2 inches (5 cm) thick, then cut it into 1 inch (2.5 cm) chunks.
- Flatten lightly the discs on the board, then give them an oval shape and coat them well with powdered sugar.
- Set the Ricciarelli on a baking sheet, then lightly wet your fingers with water and wet the surface of each cookie (it should be just slightly wet, not drippy), then dust again with abundant icing sugar to coat them well. Tap lightly with dry fingers to smoothen the sugary surface.
- Bake in the preheated oven for the first 5 minutes at 300°F (150°C), then 5 minutes at 340°F (170°C) and the last 5 minutes at 320°F (160°C). Alternatively, you can bake them only at 320°F (160°C) for 18-20 minutes.
- Gently move the cookies to a cooling rack with a spatula and let them cool completely before serving.
Nutrition Facts : Calories 161 kcal, Carbohydrate 21 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
PASSIONATE DARK SIENNA COOKIE
Make and share this Passionate Dark Sienna Cookie recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bake at 350 degrees, 12-15 minutes, about three dozen cookies.
- To begin this healthy cookie recipe blend the dry ingredient, blend the wet ingredient . . . combine wet and dry ingredient.
- Take a full teaspoon of dough, roll into a ball in palm of hand. If the dough will not form a ball add two more tablespoons of molasses.
- Place on aluminum foil or parchment paper about one and a half inch apart, flatten slightly, sprinkle top of cookie with water (for a cracked finished effect) then sprinkle top with a hint of sugar.
- Bake at 350° for 12-15 minutes. Cool.
- The finished cookie is round and flattened when baked. The molasses makes the cookie a passionate dark sienna color and keeps the cookie soft. . . . very nice with pinot noir wine.
Nutrition Facts : Calories 92.8, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 51.3, Carbohydrate 12.1, Fiber 0.9, Sugar 3.1, Protein 1.7
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4.7/5 (18)Category CookiesCuisine AmericanTotal Time 3 hrs 30 mins
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
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3.5/5 (8)Category Cakes And DessertsServings 12Total Time 1 hr
- In a bowl, mix the flour with the crushed anise seeds, the coarsely chopped walnuts, the candied orange cut into small cubes, 1 teaspoon ground cinnamon and 1/2 teaspoon baking soda.
- Dissolve the sugar in a small saucepan with the honey and 3 1/3 tablespoons water and cook until completely dissolved and beginning to spin a thread when the spoon is lifted out of the pan. Pour this syrup into the bowl with the flour mixture and combine the ingredients with a spoon.
- With floured hands as the dough is a little sticky, form 12 irregular balls, slightly flattened (about 2 inches in diameter and 3/4 inches thick) Place these balls on a baking tray covered with parchment paper and dust them with a little flour.
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