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Despite our country's romance with all things Italian, it seems there is a serious gap when it comes to Italy's colorful, diverse repertoire of cookies. (Bill Hogan/Chicago Tribune) |
• "La Dolce Vita" (Harper Perennial, out of print but available from online sellers), by Michele Scicolone. An array of cookies as well as myriad desserts from this prolific author of Italian cookbooks.
• "Sweet Maria's Italian Cookie Tray" (St. Martin's Griffin), by Maria Bruscino Sanchez, is short on photos, long on authentic recipes.
Sicilian sesame cookies (Biscotti regina)
Prep: 40 minutes
Chill: 1 hour
Cook: 30 minutes
Makes: 24 cookies
Note: From "Dolci," by Francine Segan.
Ingredients:
2 cups (12 ounces) flour
1/2 cup (3 1/2 ounces) sugar
8 tablespoons butter, olive oil or lard, see note below
3 eggs, separated
2 tablespoons milk
1 tablespoon honey
Grated zest of 1/2 lemon
1/4 teaspoon salt
3/4 cup sesame seeds
3 tablespoons water
1. Combine the flour, sugar and butter in a large bowl until mixture resembles coarse sand. Add the egg yolks, milk, honey, lemon zest and salt; knead with your hands until a dough forms. Roll the dough into a ball; cover with plastic wrap. Refrigerate 1 hour.
• "Sweet Maria's Italian Cookie Tray" (St. Martin's Griffin), by Maria Bruscino Sanchez, is short on photos, long on authentic recipes.
Sicilian sesame cookies (Biscotti regina)
Prep: 40 minutes
Chill: 1 hour
Cook: 30 minutes
Makes: 24 cookies
Note: From "Dolci," by Francine Segan.
Ingredients:
2 cups (12 ounces) flour
1/2 cup (3 1/2 ounces) sugar
8 tablespoons butter, olive oil or lard, see note below
3 eggs, separated
2 tablespoons milk
1 tablespoon honey
Grated zest of 1/2 lemon
1/4 teaspoon salt
3/4 cup sesame seeds
3 tablespoons water
1. Combine the flour, sugar and butter in a large bowl until mixture resembles coarse sand. Add the egg yolks, milk, honey, lemon zest and salt; knead with your hands until a dough forms. Roll the dough into a ball; cover with plastic wrap. Refrigerate 1 hour.
