Classic Cannoli, Cannoli Alla Siciliana
Title: CLASSIC CANNOLI – CANNOLI ALLA SICILIANA
Categories: Italian, Desserts
Yield: 6 servings
1 1/2 c ALL-PURPOSE FLOUR
1 pn SALT
1/2 ts BAKING POWDER
2 EGGS
4 ts SUGAR
2 tb BUTTER
1 c MARSALA OR DESSERT WINE
OLIVE OIL
1/2 lb RICOTTA CHEESE
4 ts ORANGE FLOWER WATER
1/2 c DICED CANDIED ORANGE OR
-CITRON
1 oz BITTER CHOCOLATE, CRUSHED
CONFECTIONERS’ SUGAR
1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix
well.
2. Gradually add enough wine to make a firm dough. Knead until smooth
& elastic. Roll into very thin sheets; cut into 12 squares.
3. Place metal cannoli tubes diagonally onto each square so tube
divides each square into 2 triangles. Lay points of triangles over
tubes so they meet in middle. Separate remaining egg & use a little
of the egg white to moisten overlap. Press gently to seal.
4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until
golden brown, drain well on paper towels, & cool. Remove metal tubes.
5. Combine remaining part of egg with ricottta cheese, orange flower
water, candied orange, & chocolate & blend well. Fill cannoli with
cheese mixture. Sprinkle with confectioner’s sugar.
Compliments of the RecipeSource.com
Chocolate Walnut Biscotti
Title: CHOCOLATE-WALNUT BISCOTTI
Categories: Cookies, Italian
Yield: 4 dozen
2 c Walnut Halves (about 8 oz)
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest
Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and
toast until golden brown, about 10 minutes. Let cool and then chop
coarsely. In a double boiler over simmering water, melt the chocolate
and butter together. Remove from the heat and stir until smooth. Let
cool for 10 minutes.
Sift together the flour and baking powder. In a large bowl, beat the
eggs lightly. Gradually beat in the sugar. Add the orange zest.
Stir in the cooled chocolate until blended. Stir in the flour and
baking powder until incorporated. Fold in the chopped walnuts.
Divide the dough in half, wrap in plastic wrap and refrigerate at
least 1 hour or overnight.
Butter a large cookie sheet and preheat the oven to 350 degrees.
Shape each half of the dough into a 14 x 2-1/2-inch log. Place about
4 inches apart on the prepared pan. Smooth the tops and sides with a
rubber spatula. Bake for 40-45 minutes, or until the logs are firm
when pressed in the center. Remove the baking sheet from the oven. Do
not turn off the oven.
Slide the logs onto a cutting board. With a large knife, cut each log
diagonally into 1/2-inch slices. Stand the slices upright on edge on
the prepared cookie sheet. Return to the oven and bake for 15
minutes longer, or until crisp. Transfer to wire racks to cool
completely.
Compliments of RecipeSource.com
Chocolate Dipped Biscotti
Title: CHOCOLATE-DIPPED BISCOTTI
Categories: Cookies, Italian, Davidson
Yield: 48 biscotti
1 c Sugar
1/2 c Butter, sweet; melted &
-cooled
2 tb Pernod
1 1/2 tb Bourbon
2 tb Anise seed
3 lg Egg
1 c Almonds; chopped
2 1/4 c Flour
1 1/2 ts Baking powder
12 oz Chocolate chips; semi-sweet
2 tb Shortening
In a large mixing bowl, stir together the sugar and
melted butter. Add the Pernod, bourbon and anise seed.
Beat in the eggs, then stir in the nuts. Sift the dry
ingredients together. Gently stir in the dry
ingredients until well incorporated. Cover with
plastic wrap and chill for about three hours.
Preheat the oven to 375 F. Butter two cookie sheets.
Shape the dough on cookie sheets into three loaves,
well spaced. Each loaf should be about two inches
wide and 1/2? thick. Bake for about 20 minutes, until
the loaves puff up and brown.
When the loaves are cool enough to touch, cut each
loaf into diagonal slices about 1/2? thick. Lay the
slices on their cut sides and toast them at 375 F. for
an additional 15 minutes or until lightly browned.
Cool.
Dip biscotti in chocolate the day they are to be
served. In the top of a double boiler, melt the
chocolate chips with the shortening, stirring
frequently. (If you’re *really* ambitious, add a
little chocolate wax to get a good do on it.) Remove
from heat and stir until a candy thermometer read 85
F. Holding each cookie by its bottom, gently dip the
tops into chocolate. Turn immediately and allow to
dry, uncoated side down, on wax paper. Repeat until
all are done.
Posted by Diane Mott Davidson