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Sweet Maria's Italian Cookie Tray: A Cookbook

Sweet Maria's Italian Cookie Tray: A Cookbook

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Sweet Maria's Italian Cookie Tray: A Cookbook

evaluări:
2/5 (1 evaluare)
Lungime:
195 pages
1 hour
Lansat:
Jul 15, 1997
ISBN:
9781429941785
Format:
Carte

Descriere

Sweet Maria's Italian Cookie Tray presents sixty-five recipes for the delicious, festive cookies that brighten every Italian home, at the holidays and all year-round.
Maria Bruscino Sanchez opened Sweet Maria's bakery when she was just twenty-six years old, specializing in authentic Italian cookies and cakes made from handed-down family recipes. The result has been a booming business, and this very special cookbook.
The irresistible reciples range from drop, molded and filled cookies; biscotti; taralle and biscuits; pizelles, and more. Easy to prepare and perfect for any occasion (or no occasion at all) they include:

Chocolate Almond Macaroons, Pignoli Nut Cookies, Amaretto Biscotti Sesame Cookies, Almond Crescents, Lemon Drop Cookies, Chocolate Puffs, Florentines, Lady Fingers, Sweet Ravioli Cookies, Christmas Honey Clusters, Angel Wings, Cinnamon Nut Bars, and more.

Whether you grew up in an Italian home or just wish you did, this wonderful collection is sure to become a cookie lover's favorite--one you will return to again and again.

Lansat:
Jul 15, 1997
ISBN:
9781429941785
Format:
Carte

Despre autor

MARIA BRUSCINO SANCHEZ is the author of The New Lasagna Cookbook, Sweet Maria's Cookie Jar, Sweet Maria's Italian Cookie Tray, Sweet Maria's Cake Kitchen, and Sweet Maria's Italian Desserts. She is the owner and baker at Sweet Maria's in Waterbury, Connecticut.

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Sweet Maria's Italian Cookie Tray - Maria Bruscino Sanchez

INTRODUCTION

Because I grew up second-generation Italian, my family life has been filled with lots of rituals and traditions, many of which revolve around large gatherings and great food. When I was a child, some of these customs seemed silly and I soon found that many of my friends, away from my neighborhood, did not observe similar traditions. As I’ve grown older, I’ve come to appreciate these traditions and have strived to understand their meanings. I’ve also tried to preserve some of these customs and recipes for future generations.

As in most American-Italian households, our customs and foods often correspond to specific Catholic holidays. Panettone (sweet raisin bread) and strufoli (honey clusters) for Christmas, and sweet rice pies and pizza piena (meat pie) to celebrate Easter and the arrival of spring. Although many of these customs seemed antiquated even to my Mom, we both respected and learned the traditional ways of my grandparents. Even now that they’re gone, we still preserve many of their ways, both from respect and a desire to stay connected with the past.

Each region of Italy has its own unique history, foods, customs, and dialects. Even each small town, or paese, may have its own specialties. Most of these cookie recipes are originally from the Neopolitan (towns surrounding Naples) region of Italy. A few of the recipes, where noted, are from the Sicilian side of my husband’s family. Some are simple, such as traditional plain biscuits, while others are fancy, like the jelly- and nut-filled cookies. Some of the recipes were adjusted when my grandparents first came to the United States. Because ingredient quality and availability differ from country to country, these recipes have truly become American-Italian.

Many of them existed only as a handful of sugar or enough flour to make a soft dough. I’ve translated these directions to more universal and practical measures. I’ve also included a few original recipes that I’ve developed, inspired by the Italian tradition of rich flavorings and spices.

Italian cookie trays aren’t just platters of cookies in a single layer. They are usually large mounds of a large variety of cookies. Cookie trays were always on our tables during baptisms, birthdays, weddings, and even funeral gatherings. Everyone has their favorite cookie, and every baker has her specialty. In fact, many trays were made by each woman baking a batch of her specialty, and then collecting all the varieties together.

These are the cookies that I grew up with. They became a part of my life and its celebrations. Now, they’ve become part of my business. Sweet Maria’s is a custom cake and cookie bakery. Our product line is similar to my upbringing—American, with an Italian accent. This collection of recipes is by no means definitive, but rather a slice of life. I hope they provide you with a little flavor and spice, and encourage you to preserve the oral recipes and traditions that exist in your own family, whatever the origin.

INGREDIENTS

FLOUR: All of the recipes in this collection use either all-purpose or unbleached flour. These types of flour are readily available and the most consistent for flavor and texture. I’ve found that the most consistent way to measure flour is to spoon it into the measuring cup.

SUGAR: Extra-fine granulated sugar, unless otherwise specified, is used in most of these recipes. The finer the grain, the easier the sugar will blend with the butter and other ingredients in the dough.

CONFECTIONERS’ SUGAR: Confectioners’ sugar, or powdered sugar, is sugar that has been ground to a fine powder with a little cornstarch added to prevent clumping. 10-x sugar is the most commonly used and most readily available type of confectioners’ sugar.

BROWN SUGAR: Brown sugar is granulated sugar that has been processed with molasses for a rich flavor. When a recipe uses brown sugar, you can use either light or dark, loosely packed.

EGGS : Whole, grade A, large eggs work the best in these recipes. If you need to separate eggs, it’s easier to do it when the eggs are cold.

BUTTER: Unsalted butter is recommended for the best flavor and texture. It is more perishable than salted butter, yet has a freshness and sweetness that are unmatched. If you are using salted butter, you may want to reduce the amount of salt called for in the recipe. If butter is a dietary concern, you can certainly substitute margarine.

SHORTENING : Some of these recipes call for shortening instead of butter. All-purpose vegetable shortening is recommended for a flaky

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