cinnamon cookies by anna parisi

I do not like cinnamon!

Here I admit, or at least I didn't like...

comfort food .... or biscuits!

You cannot ever deny friendship to a cookie, it's a sweet with a few claims, requires no saucer nor fork, does not dirty and you should not be hungry to eat; like when you were a child and took in your little hands your first cookie and chewed it slowly more to pamper you than to taste its flavor; and more than any other sweet has the power to bring you back in a nano-second into the perfumes and flavors of your childhood. And, as it's said now, it's the ultimate comfort food for me, it's perfect after dinner, for breakfast, as a snack food like no other, except maybe the chocolate when you need it, it cannot be replaced with no other. These biscuits are the result of a surplus of short pastry I made for the tart I prepared for my Friend Diana.

Mixed Biscuits (again!)

Mix di biscotti

Considering the inordinate passion for the exquisite biscuits that comes out when you taste them for the first time, and then makes impossible to eat again those ones confectioned (except some rare qualities); as far as the daily request of my children "what have we got  today for dessert?" as we were in a pastry, I attempt more than one time to make different recipes of the same sweet. So it is for the biscuits, that I produce in great quantities and different qualities. This is a recipe I found out in a review during Christmas time. For the chaos of those days I was able to try them just yesterday! At the request of my friend Diana, who is more greedy than my children & Co.

biscuits filled with jam and chocolate

These biscuits make you think to English teatime, a green park, to Jane Austen's characters, perhaps Hethcliff!!

And it's simple to do!

chocolate biscuits with cocoa beans (paul.a.young recipe)

With this recipe I take part to the contest julskitchen-se-tu-fossi-una-ricetta. (if you were a recipe, which recipe would you be?)

So if I was a recipe, I would ... I would be some chocolate biscuits. But not any chocolate biscuits, it's not accident that I've chosen a paul.a.young's recipe, one of the most famous chocolatier in the world.

paul.a.young

I would be these biscuits because I do very like chocolate in all its forms and creations. It's that taste, among different sweet things, that I even unconsciously seek, when I need something sweet to eat; and it satisfies me even in small quantity.

Novariso Biscuits

I'm trying, I know, all the recipes of Montersino!!!

glutenfree

Biscotti Novariso

Ingredients for 120 biscuits (I made them larger so were less)

• 220 g of eggs
• 100 g egg yolks
• 20 g of honey
• 270 g caster sugar
• 375 g of rice flour
• 8 g baking (baking powder for cakes)
• 1 vanilla bean bourbon
• 20 g of Marsala (I put the rum) 

To finish

• 300 g of granulated sugar
• 300 g dark chocolate 70%

corne paste



corn pastes



It's for me now  definitely established that even though I often repeat to me "what are you doing" " with all these sweetes don't you have strange ideas into your head..., what do you want to do, where do you want to get...Despite this I find myself in my room, my favourite place, my kitchen as driven by a force outside me, not even thinking about, I find myself there in front of my jars, recipes making a mess like Edward Scissorhands, zic zac all cuts and scratches and then beautiful things come out. So it often happens to me, and then maybe for my my passion for running I know that the sense is not where to go but enjoy the journay: and by the way this is a real pleasure for me! So it was this morning, despite the fever season, just the kids at school. breakfast, snacks etc...everything out of me, I am suddenly finding myself  in ecstasy among my beloved pots and pans, inspired by a recipe that certainly no could not wait to be done. Corn pastes are a shortbread cookie typical of the area of Cuneo in Piemonte, it was produced industrially but with disappointing results, so much so that it has been written in the Slow Food list to protect the craft product. Here they are....
    

in oven......

For about 40 pastries (cookies)

• 200 g of weak flour
• 200 g yellow corn flour
• 200 g butter
• 200 g honey
• 25 g egg yolks
• 60 g eggs
• 3,75 baking powder
• 1 boubon vanilla bean
• 1 g salt

 Method:
Preheat oven at 170°

Mix softened butter with the honey  using a mixer fitted with beaters or a planet with the leaf. After obtaining a smooth cream add the eggs, egg yolks, mix again and add the vanilla seeds exctracted from pods and salt. Complete with flour and baking powder sifted together. Let rest in refrigerator for 2 hours or 10 minutes in the freezer and then roll it out to obtain a sheet half an inch thick  and cut into discs with the pastry rings.  Bake for about 20 minutes.  


corn pastes