Sweet Maria's Italian Cookie Tray: A Cookbook

157 Pages·1997·1.04 MB·English

by  Sanchez

FOR MOM AND DAD
Table of Contents Title Page
ACKNOWLEDGMENTS
INTRODUCTION
DROP COOKIES
LEMON DROP COOKIES
ANGINETTI
CONFECTIONERS’ FROSTING
CHOCOLATE CLOVE DROPS
CHOCOLATE CLOVE FROSTING
CHRISTMAS FRUIT DROPS
FLORENTINES
COCONUT MACAROONS
ORANGE ALMOND DROPS
ALMOND WINE COOKIES
MOLDED AND ROLLED COOKIES
BUTTER COOKIES
CHOCOLATE BUTTER COOKIES
PINE NUT COOKIES
PIGNOLI AMARETTI
CHOCOLATE ALMOND MACAROONS
AMARETTI DI CIOCCOLATA
SESAME COOKIES
BISCOTTI DI REGINA OR QUEEN’S BISCUITS
THUMB COOKIES
HALF-MOONS
MEZZA LUNA
FORK COOKIES
ALMOND CRESCENTS
BUTTER NUTS
NOCI DI BURRO
KNOTS
MOCHA WALNUT BUTTER COOKIES
CINNAMON NUTMEG COOKIES
CHOCOLATE PUFFS
CINNAMON “S” COOKIES
LADYFINGERS
SWEET FINGERS
DITI DI DOLCI
CHOCOLATE LADY FINGERS
DATE NUT BARS
CHOCOLATE SANDWICHES
PEACHES
PÈSCE
COLORED SUGARS
ROLLED AND FILLED COOKIES
CHOCOLATE SESAME BARS
RICH JELLY-FILLED COOKIES
AUNT GIULIA’S JELLY AND NUT-FILLED COOKIES
CECI-FILLED CALZONES
CALZONE DI SAN GIUSEPPE
BUTTER HORNS
FILLED CRESCENTS
CALZONE
VARIATION: FIG FILLING
FILLED TWISTS
CINNAMON NUT BARS
SWEET RAVIOLI
RAVIOLI DOLCI
BISCOTTI
ANISE TOASTS
APRICOT PECAN BISCOTTI
CHOCOLATE BISCOTTI
BISCOTTI DI CIOCCOLATA
CINNAMON DATE NUT BISCOTTI
COCONUT BISCOTTI
ALMOND BISCOTTI
BISCOTTI DI PRATO
MARBLE BISCOTTI
MOLASSES SLICES
“DA-DUNES”
CAPPUCCINO BISCOTTI
SESAME CORNMEAL BISCOTTI
MARSALA WINE BISCOTTI
SUN-DRIED TOMATO BISCOTTI
FRUIT BISCUITS
BISCOTTI DI FRUTTA
PISTACHIO BISCOTTI
AMARETTO BISCOTTI WITH ALMONDS
CHOCOLATE CHIP BISCOTTI
TARALLE AND BISCUITS
SWEET TARALLE
TARALLE DOLCI
SALT AND BLACK PEPPER TARALLE
WINE BISCUITS
BISCOTTI DI VINO
PEPPER BISCUITS
FRIZZELLE
ITALIAN PRETZELS
SWEET POPOVERS
PIZZELLES
VANILLA PIZZELLES
THREE MORE FAVORITES
BOW TIES
CHRISTMAS HONEY CLUSTERS
STRUFOLI
FRIED SWEET DOUGH
SFINGI FRITTELLI
INDEX
Copyright Page
ACKNOWLEDGMENTS
Many thanks to my agent, Carla Glasser, whose expertise and support made this
book a reality.

And to my editor, Marian Lizzi, for effortlessly guiding me through this project,
and for her enthusiasm every step of the way.

To my husband, Edgar, for his constant support and patience.

To my Dad, for the great stories.

To all who shared their recipes and techniques:
Mom, Philomena Parrillo, Gemma Luciano, Josephine Reynolds,
Mary Tropasso, Winnie Cerasulo, Jane Briotti, Lena Chillemi,
Ann Chillemi, Terry Sanchez, Sabina Figluizzi,
Antoinette Vaccarelli, and Louise Donnarumma.

For Grandma Bruscino and Aunt Giulia’s inspiration.

And to all the Sweet Maria’s staff:
Clotilda DelGobbo, Sarah Figluizzi, Louise Mastronunzio,
and Susan Tropasso, for their cookie sampling and honest opinions.
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 texture.
OIL: Vegetable oil, unless otherwise noted, is preferable for these cookie
recipes. Olive oil is not only expensive, but often too flavorful and heavy for
cookie baking or frying.
CHOCOLATE: Always use the finest quality chocolate for baking or
dipping. Most of these recipes use semisweet chips or baking bars that are
readily available in most supermarkets.
COCOA: Because of the processing technique used to make Dutch process
cocoa, it provides the fullest flavor for baking.
PINE NUTS: There are several types of pignoli, or pine nuts. The Spanish
variety are the smoothest and the purest white in color. These have a good,
consistent flavor and are a bit more expensive than other types. The Chinese pine
nut is more yellow in color and irregular in shape. It is still a good option for
flavor and is less expensive. Most varieties of pine nuts can be found in gourmet
sections of supermarkets or your local gourmet retailer.
OTHER NUTS: Almonds, pecans, hazelnuts, and walnuts are used in many
of these recipes. If you have a large amount left over, place the nuts in a plastic
bag and freeze for later use.
If you need to coarsely chop the nuts, it’s best to use a cutting board and a
sharp straight knife. For nuts that are finely ground, I recommend a food
processor.
BAKING SODA AND BAKING POWDER: It is necessary that both of
these leavening agents be fresh. When not in use they should be stored,
separately, in airtight containers so that they do not absorb moisture and odors.
EXTRACTS: Pure extracts are the essence of the flavor in an alcohol-based
liquid. They are the richest tasting and are highly recommended. Imitation
flavors are cheaper, but you can really taste the difference.
SPICES: Most of the spices used in these recipes are ground. For the best
flavor, be sure your supply is fresh.
LEMON OR ORANGE RIND: Citrus rinds provide a rich flavoring. When
grating rind, be sure to avoid the pith, the white, fleshy, bitter part of the fruit
under the rind.
GLACÉ CHERRIES : This is the type of cherry commonly used in
fruitcakes. They are sugared and are available in red or green.
LIQUEURS : A few of these recipes call for various types of flavored
alcoholic liqueurs, which add flavor in the same way that extracts do. These can
be any brand name. The most commonly used flavors are coffee, amaretto
(almond), or hazelnut.
EQUIPMENT
Most of the equipment used to make these cookies are everyday kitchen utensils
such as mixing bowls, measuring cups and spoons, electric mixers, wire whisks,