Ingredients:
300 g (10 oz) all-purpose flour
100 g (3.5 oz) sugar
200 g (7 oz) butter
2 egg yolks
100 g (3.5 oz) walnuts, ground
1 tsp vanilla extract
pinch of salt
For filling:
100 g (3.5 oz) apricot preserves

Preparation:

1. Mix dry ingredients; cut in butter. Add well beaten egg yolks, 140 g (5 oz) sugar and rest of ingredients.

 

2. Form into small balls, the size of a walnut. Form into a ball and dip in rest of sugar. Place on a greased cookie sheet and make a hole in the center with your thumb.

 

3. Bake at 200 C (392 F) 15 minutes. Remove from cookie sheet, sprinkle with powdered sugar and let cool. Fill hole with apricot preserves.

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Ingredients:
130 g (4.5 oz) butter
240 g (8.5 oz) sugar
3 eggs
500 g (1 lb 2 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoons vanilla

Preparation:

1. Cream sugar, butter, and egg. Beat well, add vanilla. Add dry ingredients.

 

2. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Bake at 325 degrees for 12 to 15 minutes. Remove immediately from cookie sheet and cool.

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Ingredients:
4 cups all-purpose flour
2 teaspoon active dry yeast
2 eggs
1 1/2 cup water
1 teaspoon salt
1 tablespoon raisins (optional)

Preparation:

1. Combine all ingredients. Cover and let stand in a warm place until doubled in bulk. Beat down, and let rise until doubled again.
2. Take dough and shape as you like. Drop into the hot oil (190 C; 375 F) a few at a time. Fry until golden brown, about 3 or 4 minutes. Place onto a baking pan lined with paper towels to absorb excess oil. Sprinkle with confectioners’ sugar.

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Ingredients:
4 egg yolks
120 g sugar
4 egg whites
50 g (1.7 oz) cornstarch
100 g (3.5 oz) flour
4 tbs confectioners sugar

Preparation:

1. Beat the egg white, then beat in the sugar and cornstarch until the mixture makes a stiff meringue.
2. In a separate bowl, beat the egg yolks.
3. Fold in flour.
4. Using a pastry bag with a plain ½ inch (1.3 cm) tip, pipe the batter onto the baking sheets.
5. Bake 12 to 15 minutes in moderate oven, until the cookies are lightly colored. Allow them to cool before removing them from the paper.

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Ingredients:
6 eggs
10 tbsp. sugar
4 cups flour
8 tsp. baking powder
1/2 tsp. salt
1/2 c. olive oil
2 tsp. vanilla
2 tsp. almond extract
ICING:
1 box powdered sugar,
2 teaspoon anise and enough water to texture.

Preparation:

1. Mix all ingredients and knead into a large bowl. Take small amount, roll in your hand whatever length and shape.
2. Bake 8-10 minutes on greased pan at 350 degrees.
3. When cool, glaze and add sprinkles.

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Ingredients:
3 egg whites
a pinch of salt
180 g (6 oz) honey
90 g (3 oz) almonds; blanched, toasted and ground
90 g (3 oz) hazelnuts; toasted and ground

Preparation:

1. Whisk the egg whites with salt until stiff peaks form. Gradually add honey and mix. Fold in almonds and hazelnuts.
2. Spoon teaspoonfuls of mixture, 1 inch apart, onto parchment-lined cookie sheets.
3. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until cookies just turn golden.

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Ingredients:
200 g (7 oz) butter
2 tbs honey
180 g (6 oz) sugar
3.5 tbs single cream
50 g (1.7 oz) candied orange rind
50 g (1.7 oz) candied lemon rind
120 g (4 oz) almonds, chopped
100 g (3.5 oz) flour
200 g (7 oz) chocolate

Preparation:

1. Melt butter in saucepan over low heat. Stir in honey, sugar and cream. Add lemon and orange rind and let cook for 2 more minutes.
2. Remove from heat and stir in flour. Let cool.
3. Preheat oven to 200 C (392 F).
4. Drop by level teaspoonsful about 3 inches apart, into foil lined cookie sheets. Spread thin.
5. Bake for 8-10 minutes. Cool completely.
6. Melt chocolate, then spread on flat side of cookie. Let dry.

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Ingredients:
DOUGH:
4 cups all-purpose flour
1 cup sugar
1 tablespoon plus powder
1/2 teaspoon salt
1 cup (2 sticks ) butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup milk
1 tablespoon vanilla
FILLING:
1 cup dried figs
½ cup dried dates, pitted
½ cup raisins
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup walnuts, toasted and coarsely chopped
3/4 cup honey
1/4 cup brandy
1 1/2 tsp orange zest
1 tsp lemon zest
1 tbs cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Preparation:

1. Dough: Cream butter. Add sugar, eggs, and vanilla; beat until creamy. Sift flour, baking powder and salt into a large bowl. Add the creamed mixture and knead will; slowly add milk during the kneading process.
2. Filling: Grind figs, dates and raisins. Add spices and nuts to the ground fig mixture. Mix the honey and brandy to the ground mixture until the mixture is thoroughly wett.
3. Cut the dough into 4 pieces. Roll out each piece of dough. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets.
4. Place on an ungreased cookie sheet. Bake for 12-15 minutes in a 190 C (375 F) oven.
5. Frost with icing: mix 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (about 1 ½ tablespoons) to make of spreading consistency Sprinkle with small multicolored decorative candies.

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Ingredients:
200 g (7 oz) flour
1 egg
1 egg white
a pinch of salt
1 tsp vanilla extract
2 Tbs rum
grated zest of 1 lemon or orange
milk

Preparation:

1. Sift flour into a bowl. Add egg, egg white, salt, vanilla, rum, and enough milk to make medium hard dough. Knead well for 10 minutes. Cover and let stand for 15 minutes.
2. Divide dough into 3 equal pieces. Roll out each piece on lightly floured surface into 1/16 inch thick sheet. Cut with fluted pastry wheel into 6×1 inch strips. Carefully tie strips into knots.
3. Put vegetable oil into a large pot and bring to 175 C (350 F). Fry crostoli, turning once, for about 2 minutes. Drain on paper towel. Cool. Sprinkle with powdered sugar.

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Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3 Tbs shortening
2 Tbs sugar
3/4 cup buttermilk

Preparation:

1. Preheat oven to 230 C (450 F).

 

2. Sift flour, salt and baking powder together. Rub in shortening. Add sugar and buttermilk and mix to a light dough.

 

3. Roll out dough, 3/4 inch thick. Cut biscuits and place on a greased cookie sheet.

 

4. Bake 12 to 15 minutes until golden.

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