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PASTICCINI almond paste

Dear bloggers Welcome back! I hope you all had a Merry Christmas with your family and closest friends. For lovers of sweet almond, today I propose that these delicious pastries almond paste, which if properly stored in a hermetically sealed housing, they will stay crisp for several days.

Ingredients:

1 kg of almonds
700-800 g sugar 7-8 egg whites * *


essence of bitter almonds cherries, almonds and granulated sugar for garnish

* The original recipe said 1 kg of almonds should be added 1 kg of sugar, but I have declined a little doses of sugar for a matter of personal taste

* they must be added on to the egg whites a little at a time to avoid having a soggy dough too. In the event served to add some egg white

Preparation:

finely ground almonds with sugar. Add a little at a time lightly beat the egg whites, then a few drops of essence of bitter almonds according to personal taste, and mix well together.


The dough should be hard just enough that it can be squeezed with the pastry bag. Pour the mixture into sac à poche con bocchetta a stella e spremete dei ciuffi nella teglia foderata con carta da forno.


A piacere variate la forma dei dolcetti. Decorate con ciliegie candite, mandorle o granella di zucchero. Fate riposare i dolcetti per 12 ore in un luogo fresco, ma non in frigo, poi cuoceteli a 160°C per circa 10 minuti o fino a quando saranno dorati.

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Merry Christmas

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ZEPPOLINE Zeppola WITH ZUCCHINI AND SUGAR CAKE

Anche quest'anno, per Natale, nella mia famiglia non potevano mancare le classiche zeppole con lo zucchero e quelle di verdure. E' un'antica tradizione familiare che si rinnova ogni anno. La tradizione, To tell the truth, says that the donuts are made on the eve of Christmas, but working until 24, I was practically impossible for them that day, so I anticipated the times. This recipe for sugared donuts is a little different from that last year, I was inspired by this recipe for zucchini z eppoline I realized for the first time. I used the same dough for both varying only the salt. The result? A cloud of softness that melts in your mouth!

ZEPPOLINE OF ZUCCHINI




Ingredients:

Dough:
200 grams of flour 200 grams of flour 00
manitoba
1 cube of fresh yeast
300 grams of milk or water

10 grams of salt * 1 teaspoon sugar 1
tablespoon extra virgin olive

filling:
400 g zucchini 1 garlic


chopped parsley grated rind of one lemon salt and pepper


peanut oil for frying

Preparation:

Dissolve yeast in 50 gr. of milk (or water), add 1 teaspoon of sugar, then add 50 gr. of flour. Let rise in a warm place for 30 minutes. Preimpastato to incorporate the remaining ingredients and work the dough until it becomes very soft (I out of curiosity I did it with the new mixer, but you can do well by hand). Put the dough in a bowl, protect it with plastic wrap and let rise 1 hour or until doubled in volume. Meanwhile, saute the garlic, the diced zucchini and parsley. Season with salt and pepper. Take the dough, rilavoratela quickly, then add the zucchini and sauté flavored with the zest of the lemon. Mix the ingredients well with pasta, then let it rise another 30 minutes. With a wet spoon, take some dough, formed into balls and fry in hot oil. The oil must be hot, but remember you have to keep the moderate heat during cooking, otherwise you will burn the outside and remain raw inside. Drain on paper towels and enjoy it hot.


Zeppola WITH SUGAR



For donuts with sugar you use the same dough and the same process of zeppoline of zucchini, but you have to add just a pinch of salt * . Taken a bit of dough with wet hands and form into rings. Once cooked, sprinkle with sugar.

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Unika Swap!

cia '... today I received the package of thousand too good, besides being full of good little things good, there was also a beautiful heart made from her two dolls and Christmas too soft, I only regret that I with the photos do not do it justice! course was the package for participation in the swap della mia amica unika anna , non posso fare altro che ringraziare anna per avermi dato la possibilità di partecipare e conoscere una nuova ed interessante amica blogger, la mila!!! vi invito a visitare i suoi blogs perché meritano davvero....con questo post colgo l'occasione per postare anche il nostro albero di natale, ed augurare a tutti serene e buone feste di natale....che siano come ognuno di voi desidera....vi abbraccio fortissimamente!!! a presto con le ricettuzze natalizie!!! kisssssssssssss

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"GNAM"

Vi presento un dolce davvero originale, che avevo adocchiato da un bel pò, ma chissà per quale motivo non avevo ancora mai fatto. La ricetta l'ho letta qui sul sito di Più Dolci: un nome, una garanzia. Il nome di questa torta poi è già tutto un programma, si chiama infatti Torta "Gnam" . Mai nome fu più azzeccato! Si tratta di una crostata con una farcia stragolosa a base di mandorle, ricotta, cacao e amaretti, il tutto aromatizzato con del maraschino. Chi, come me, predilige i dolci a base di mandorle, non può assolutamente perdersi questa deliziosa tentazione!

Ingredienti per uno stampo da crostate ø 26 cm:

for the dough: 550 gr

flour

2 eggs 250 g sugar 250 g butter


4 teaspoons baking powder 4 pinches of salt 1 cup of maraschino
(I do not I put it)

for the filling:


250 g cheese 140 g cream cheese (I philadelphia)

150 grams ground almonds 150 grams of crushed amaretti
40 grams of cocoa 1 egg +

1 egg yolk 230 g sugar (I 200)
a glass of maraschino


Preparation:

pasta:

Quickly mix all the ingredients form a ball and cover with plastic wrap. Place in refrigerator for 1 hour. After this time, divide the dough into two parts, one bigger than the other. With the help of hands dealt the biggest on the bottom of the mold. Put back all the dough in the fridge.

filling:

in a bowl add the sugar, ricotta cheese, egg, egg yolk and liquor. Beat with a whisk, then add the crushed amaretti, almond powder and cocoa. Mix well and pour the filling on the pastry. With the help of a grater with large holes in the dough remaining grated distributing it on the cake loosely.



The recipe suggests to put the cake in the oven at 175 ° C for 45 minutes, then continue cooking for another 10 minutes with only heat from below. My hand, I cooked in a convection oven at 140 ° C for 1 hour and then I left another 10 minutes in the oven. I suggest, as always, to adjust to you own oven at home.

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My father ......

...oggi sono otto mesi che non sei più qui con noi...ricordi, mi cantavi sempre questa canzone, cercavi di farmi dormire, ci sdraiavamo sul letto e tu mi cantavi questa bellissima canzone.... ti voglio bene papà....

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PANDORO 2010

Dear Friends, Welcome back! Aside the mishaps with the computer and the modem, I'm back among you with the recipe of the delicious, soft and fragrant pandoro Simili sisters , Which surely many of you know. My first pandoro, how exciting! The work is a bit long, you have to keep up a full day, but the goodness of pandoro amply repays the time devoted to it. I noticed that the recipe of men and almost identical to that found on the "Manual of Decoration Pastry, vol. 2" Quad. The two recipes, in some places, they differ in the doses of 10-20 grams, the rest are the same, both valid, but in the end I opted for the recipe Simili. As for flavorings, instead, I remade the recipe of the manual, also adding vanilla grated rind of one orange and lemon.

L'anno scorso, proprio in questi giorni, pubblicavo la ricetta del mio primo panettone fatto in casa con la macchina del pane che mi ero regalata per Natale 2009. Mentre quest'anno, per il pandoro, mi sono avvalsa dell'aiuto dell'impastatore che mi sono regalata per questo Natale, un Clatronic KM 3323
che non ha nulla da invidiare al più famoso e costoso Kenwood. La settimana scorsa sono andata in un centro commerciale e mi son ritrovata davanti, uno accanto all'altro, il Kenwood e il Clatronic, belli entrambi, solo che il Kenwood costava 5 volte di più! Per cui non ci ho pensato più di tanto e sono uscita con il mio bell'acquisto sottobraccio. Ora passiamo the recipe. I remind you that in brackets are my specifications.

pandoro Ingredients for a total of 1 kg:

manitoba
450 grams of flour 135 g sugar 170 g butter


4 eggs 18 grams of fresh yeast water

1 teaspoon salt 1 vanilla bean

grated rind of one orange and ½ lemon (added by me)
butter and powdered sugar (I flour) to grease the mold
vanilla icing sugar for dusting

The lievitino:

15 g fresh yeast 60 grams of warm water

50 grams of flour manitoba
10 g sugar 1 egg

Mix all ingredients and leave to rise for 1 hour or until doubled.

First dough: 200 gr


manitoba flour 3 g fresh yeast 25 g sugar


30 g butter 2 tablespoons water 1 egg


lievitino Add to the yeast yeast dissolved in warm water, sugar, flour and egg. Spend the dough on a work surface to complete the process. As soon as it is well blended, add the butter at room temperature. Knead again until the dough is smooth and homogeneous (I've done all these steps with the dough). Put it back in the bowl, cover and let rise for 1 hour or until doubled (I have put in the oven heated to 50 ° C and then turned off, leaving the small light on).

According dough: 200 gr


manitoba flour 100g sugar 2 eggs


salt 1 teaspoon vanilla 1 (or 2 packets of vanilla)

Add ingredients to first mixture and processed well until it is well mixed, even beating him on a work surface (I have done all these steps with the dough). Butter the bowl and put the dough to rise covered for 1 ½ hours or until doubled (I have put in an oven heated to 50 ° C and then turned off leaving The small light on). Once you transfer it has risen in the refrigerator for 30-40 minutes (I 1 hour). To browse

:

140 g butter softened

After this time, pick the dough and lay it on the pastry to form a square (about 30 cm.). Place the center of the square soft butter into small pieces. Fold the four corners to the center by joining together in order to cover all of the butter. Roll out to form a rectangle (50x30 cm.) To be folded three .

Put in fridge to rest for about 20 minutes. Repeat this three times e tra un giro e l'altro fate riposare l'impasto 20 minuti in frigo.

Riprendete l'impasto con le mani unte di burro e formate una palla. Ponete la palla con il lato liscio verso lo stampo da pandoro precedentemente imburrato e spolverato di zucchero a velo (io l'ho infarinato) e lasciate lievitare in un luogo tiepido fino a che la pasta non arriva ai bordi dello stampo (io l'ho messo nel forno riscaldato a 50°C e poi spento lasciando la lucina accesa, per circa 5 ore).

Secondo le indicazioni delle sorelle Simili il pandoro va infornato a 170°C per 15 minuti per poi abbassare la temperatura 160 ° C and cook for another 10 minutes (I did bake at 140 ° C constant in a convection oven for 45 minutes, and then I left another 10 minutes in oven off.

After the first 15 minutes of baking I covered with foil for the pandoro not crunchy). I suggest you adjust to your oven. That is still the toothpick test.

When it is cooked and baked let it cool completely before throw in his mold. Once cool, sprinkle with powdered sugar icing.

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cake Padre Pio

ciao, scusate se non riesco a girare per il vostri blog, ma sto cercando di riorganizzare la mia vita, quest'anno sono successe talmente tante cose che mi stanno spingendo in altre direzioni...spero in cose nuove ..... comunque di ricette da postare ne ho tantissime, ho deciso di iniziare con la torta di Padre Pio, è buonissima ed ha per me un significato importante, virtualmente dono a tutti voi un bicchiere d'impasto, a me è stato donato da una cara amica della mia mamma Maria:

non usare mai il frullino elettrico

non mettere il composto refrigerate

you always start on Sunday

-Sunday, 1 day pour the mixture of glass that has been won in a bowl add a cup of sugar and flour a 00 does not mix with the foil cover

Day 2-Monday, stir and cover

Day 3-Tuesday not to touch

Day 4-Wednesday not to touch

-Thursday 5 days add a cup of sugar, flour one 00 and one of milk, do not mix

Friday-Day 6 mix and cover the whole

Saturday, 7-day do not touch

Sunday, 8-day no-touch

Day 9 Monday not to touch

Tuesday, 10-day take 3 cups of mixture to be given to three families who want to wish you luck

add little to the mixture remained 2 cups flour, 1 cup sugar 1 cup vegetable oil, 2 eggs, 1 pound of crumbled walnuts, chopped 2 apples, 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, 1 pinch of salt, put the dough in a greased pan and bake 180 degrees for 50 minutes

on web pages I read that you can 'do without having received the gift of the dough!

thank my fantastic virtual friends Luke and Sabrina, always present and cute with me! I wish you good and we will squeeze of pampering! kissssssssss