Almond Biscotti

Almond biscotti are buttery, soft and chewy. There is no butter in these buttery Italian flavored cookies.

These biscotti are made with ground almonds, egg whites, almond flavoring, sugar and just a little bit of flour. I roll these cookies in powdered sugar and press a whole almond in the center before baking.

Biscotti are one of my weaknesses ( I have a few ) so I always put some aside for myself , they tend to disappear quickly!!!

A few tips when you make these Almond Biscotti

Tip number one: When you make these almond biscotti be sure to grind the almonds to a fine consistency. You can use almond flour in this cookie recipe if you increase the amount by 1/2 cup.

Second: Beat the egg whites until frothy before adding the almond flavoring. Then continue beating until stiff.

Third: Refrigerate the biscotti dough until chilled before rolling in the powdered sugar.

Lastly if you make these delicious almond biscotti leave me a comment, and please don’t forget to tag me on Instagram. I love hearing from you it’s my favorite part.

Ingredients

3 egg whites
2 1/2 cups finely ground almonds
1/2 cup flour
3/4 cups sugar
1 teaspoons baking soda
1 tablespoon almond flavoring
1 cup powder sugar
Whole almonds

Instructions

Pre heat your oven to 375 degrees
In a blender grind the almonds until fine
Add the cream of tartar to the egg whites. beat until almost stiff before adding in the almond flavoring. Continue beating until stiff.
In a separate bowl mix the ground almonds, sugar, flour, and the baking soda.
Fold the egg whites into the almond mixture
refrigerate the dough until chilled
Then roll into balls and roll in the powdered sugar.
Place on parchment paper press a whole almond in the center of each biscotti.
Bake in a 375degree oven for 7 to 10 minutes. ENJOY !!!

Ingredients

3 egg whites
2 1/2 cups finely ground almonds
1/2 cup flour
3/4 cups sugar
1 teaspoons baking soda
1 tablespoon almond flavoring
1 cup powder sugar
Whole almonds

Instructions

Pre heat your oven to 375 degrees
In a blender grind the almonds until fine
Add the cream of tartar to the egg whites. beat until almost stiff before adding in the almond flavoring. Continue beating until stiff.
In a separate bowl mix the ground almonds, sugar, flour, and the baking soda. chill the cookie dough. Then roll into balls and roll in the powdered sugar.
Place on parchment paper press a whole almond in the center of each biscotti.
Bake in a 375degree oven for 7 to 10 minutes. ENJOY !!!

Almond Biscotti

Almond biscotti are a kind of twice-baked cookie, and this versatile recipe is one of my favorites. I’ve made them with sliced almonds, and with pistachios, oranges, and cranberries for the holidays. I’ve dipped the cooled biscotti in melted chocolate for my chocolate-loving family and friends.

In this recipe I used hazelnuts, but you can use what you like. Whether you use almonds or hazelnuts, they need to be chopped small, for easier slicing, I love my Henckel knife set. Every home kitchen should be equipped with a good set of kitchen knives. Start with a basic chef knife and build your collection, when it’s feasible.

Biscotti for all occasions

These Italian cookies are cake-like, until they are baked the second time, then they are deliciously crispy and crunchy and perfect for dipping in coffee. They’re great for sharing with friends and these almond biscotti are pretty enough to add to your any celebration’s dessert table.

If you make these classic Italian cookies please leave me a comment, and don’t forget to tag me on Instagram. That’s my favorite part: your experience with my recipes!

Ingredients

3 eggs
1 stick room temperature butter
1 1/2 c. sugar
1 Tbsp. each vanilla and almond extract
2 1/2 c. flour (if using gluten-free flour, increase by 1/3 cup )
2 tsp. baking powder
1/2 tsp. baking soda
2 c. sliced almonds

Instructions

Combine eggs, butter, sugar, and extracts together and blend until light and fluffy
Add the baking powder and baking soda into the flour
Sift the dry ingredients into the egg mixture and mix until just smooth.
If you want to add almonds, hazelnuts, or other add-ins, fold them in now.
Dust your hands and your work surface with flour, and then form the dough into two logs about two inches across and one inch thick
Bake in a 350º F oven until firm, about 20 minutes
Remove logs from then oven, then lower oven temperature to 200º F
Cut logs on a diagonal
Return cut logs to the oven for an additional 15 minutes of baking or until they are golden brown and crispy. ENJOY!

Marbled Ciambella Italian bundt cake

Marbled Ciambella Italian Bundt cake

This marbled Ciambella Italian bundt cake is a take on the my classic lemon Ciambella bundt cake. My most requested shared and saved recipe.

There’s nothing better than an easy cake recipe that uses few ingredients and comes together pretty quickly.

I love pretty, fancy, layer cakes but never mastered the art of cake decorating. So I stick with what I know, cakes that are easy to make and taste like the Italian bakery down the street.

Tips for success when making this Marbled ciambella Italian bundt cake

The first tip when you make these marbled Italian bundt cake is to beat the sugar and eggs together until light and fluffy before adding the rest of the liquid ingredients.

Second after adding the flour only mix until well incorporated. Over mixing after adding flour produces a dense cake.

Third to get an even marbled look alternative between the white and the chocolate batter swirling with a fork beginning and ending with the white batter.

Lastly the right size pan is important no matter what your cooking, but especially so in baking. The right size bundt pan can make the difference between success and failure when making this marbled Italian bundt cake.

Ingredients

5 eggs
1 3/4 cups sugar
1 cup canola and olive oil blend
1 cup water
zest and juice from 1 orange
1 Tablespoon vanilla
2 1/2 cups sifted flour
1 tablespoon baking powder
1/2 cup unsweetened cocoa powder

Instructions

Preheat your oven to 375 degrees
Grease your Bundt pan
Beat the eggs with the sugar until light and fluffy
Add the orange zest, juice, oil and water beat until well blended
Mix the flour with the baking powder add the the egg batter a little at a time just until mixed well.
Set aside 1 1/2 cup of the batter disolve the cocoa powder in 2 tablespoons of warm water.
pour half of the white egg batter in prepared pan then add the chocolate batter using a fork swirle the chocolate batter into the white batter.
Continue the process with the white and chocolate batter.
Bake in a preheated 375 degree oven for 40 t0 45 minutes.
Let cool slightly before removing from pan.
Sprinkle with powered sugar. ENJOY!!!

Peaches and cream Cake

Peaches and Cream Cake

This Peaches and cream cake recipe is one of my favorite Summer dessert.

We have a peach tree loaded with the most delicious peaches. The tree is so prolific the fruit fills every branch and limb, often ripening all at once.

And what would summer be without a peach cake? I love summer fruit desserts, what I don’t like is spending a lot of time making them.

This peaches and cream Cake comes together quick, is simple and can be on your table in an hour, and it’s deliciously easy to make.

Peaches tend to sink to the bottom in cakes, in this recipe we put them on top of the batter. I like to use a spring form pan for this recipe, it releases the cake easily and makes a pretty presentation. To make it more elegant for special occasions, I drizzle it with a lemon glace, sprinkle it with powered sugar and almonds.

Oh and don’t forget the ice cream….Summer is exciting, not only for warm , lazy days laying in the hammock daydreaming, although I love these simple pleasures,

I look forward to the fruits and vegetables of the Summer . My food becomes more relaxed, not so fussy in Summer. This recipe is a prefect example, using in season fresh peaches.

What’s on Of Top This Peaches and Cream Cake

The beautiful thing about this Peaches and cream cake recipe is you can keep it real simple like I did ,and top it with powered sugar and slivered almonds. Or you can get a little more fancy and make a simply glaze by mixing 2 cups of powdered sugar 2 tablespoons of lemon juice, to drizzle over the cake while still warm.

And if you want to really dress it up serve it warm with a scoop of vanilla ice cream.

Plain or fancy your going to love this easy and delicious Peach cake recipe!!!

Make it and then Please leave me a comment, let me know your experience with this recipe. And please don’t forget to tag me on Instagram, I love hearing from you!!!

Ingredients

4 cups unpeeled sliced peaches
1 cup sugar
2 eggs
1 stick of butter room temperature
juice from two lemons
1/2 cup sour cream
1 1/2 cups flour
3 teaspoon baking powder
2 Tbs. lemon rind
1 Tablespoons each vanilla, cinnamon and nutmeg
Instructions
Heat oven to 350
Grease a 9 inch spring from pan with butter
Beat sugar and butter until light
Add eggs and beat until pale about 1 minute
Add sour cream, vanilla and lemon juice mix well
Combine baking powder, nutmeg and cinnamon with flour Mix until just blended
Pour into greased pan
Mix peaches with 1/3 cup sugar 2 Tbs. of flour, 1 Tablespoon each cinnamon, lemon rind and lemon juice
Pour peach mixture over cake batter
Bake in a 350 degree oven for 1 hour
Make a glaze of powder sugar and lemon juice to drizzle over cooled cake or sprinkle with powdered sugar and almonds.Enjoy!!!!!

Vanilla Yogurt Sugar Cookies

Don’t let the heart shape of these Vanilla Yogurt Sugar cookies fool you into thinking they are only for Valentines Day. These sugar cookies are my go to recipe when ever am making cutout cookies, the only thing that changes are the shape and flavoring.

Use this recipe to make Saint Patrick’s Day Shamrock cookies sprinkle with some green sprinkles and you have the prefect recipe for any Holiday cutout cookie

The dough in this recipe is easy to roll out, the cookies are crisp on the outside and chewy on the inside full of delicious buttery flavoring, that make this recipe a winner!!!!

3 Tips When Making Vanilla Yogurt Sugar Cookies

The first tip when you make these Vanilla Yogurt Sugar cookies is, the dough needs to be refrigerated and sit at room temperature for 10 minutes for easy rolling.

Two don’t overmix the dough once the flour is mixed in, overmixing at this point produces tough cookies.

And 3 use the right size cookie sheet, this allows for even air flow and even baking.

One more thing if you make this cookies please leave me a comment., and please don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!!

Ingredients

1 stick butter at room temperature
3/4 cup sugar
1 egg
1/2 cup plain Greek yogurt
2 1/2 cups flour
1 tsp baking powder
1/2 tsp. baking soda
2 Tbs. vanilla
FOR THE ROYAL ICING Ingredients
3 egg whites
3 cups powdered sugar
1 tsp. vanilla
Red food coloring
Desired sprinkles for decorations

Instructions

Preheat oven to 375
Cream the butter and sugar together until light
Add the yogurt, egg and vanilla mix until well blended
Mix the baking powder and baking soda together
Slowly mix the flour mixture with the liquid ingredients
Mix just until all ingredients are well incorporated
Gather dough into 2 balls flatten into disks, wrap in saran wrap and chill for 2 hours or overnight
Take out one disk at a time let sit for a few minutes at room temperature
On a lightly floured board roll dough out to 1/4 inch thickness, cut out into different shape hearts
Bake for 8 to 10 minutes
Cool completely before frosting with royal icing
INSTRUCTIONS FOR THE ROYAL ICING
In an non reactive bowl on high speed beat the egg whites until frothy, add the vanilla then slowly add the powdered sugar will mixing on medium speed
Divide into 3 bowls leave 1 white 1 add 1 drop of red food coloring for a pink shade. In the third bowl add enough red food coloring to get a deep red shade. Decorate with sprinkles while still wet or let dry completely to add a top coat of royal icing using a tooth pick to draw patterns in different shades.

Chocolate Mousse Filled Pizzelle

These Chocolate Mousse Filled Pizzelle are a sweet ending to a Valentine dinner or anytime you want a dessert everyone will love.

Delicate, thin, wafer like this recognizable Italian cookies aren’t baked in the oven, they get their shape by pressing the batter between the hot Pizzella Iron .

This easy, quick cookie can be flavored with vanilla, anise, almond extracts and even chocolate, and shaped into cones to hold delicious fillings.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

Things To know When Making Chocolate Mousse Filled Pizzelle

The first thing to know when making these Chocolate Mousse Filled Pizzelle cookies is to be sure the pizzella iron is well oiled and hot.

Another thing is the amount of butter and how tightly you press the iron will determine the texture and thickness.

I like mine thin and crispy, so I add a little less flour, and 2 tablespoons more of butter. You can use margarine or canola oil in place of the butter, I like the flavor of real butter in cookies. As for the flavoring my favorite is that of my childhood, vanilla and anise. Sometimes I use almond extract and mix finely ground almonds in the mix. To form them into a cannoli , you have a few seconds while still hot to shape them into cylinder shapes, let them cool before filling with the chocolate mousse.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron, to create restaurant quality desserts at a fraction of the cost without leaving home!!!

Ingredients For the Pizzelle

3 eggs
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons each vanilla and anise
1/2 cup melted butter
Ingredients For the Chocolate Mousse
1 cup cold heavy whipping cream
4 oz. bittersweet chocolate
2 Tbs. butter
2 Tbs. strong coffee
3 eggs separated
1 Tb. sugar
Instruction For the Pizzelle
Heat Pizzelle iron
Beat eggs with sugar, until light
Add melted butter, vanilla and anise extract
Combine baking powder with flour
Add flour to liquid ingredients
Mix until well blended
Drop by tablespoon on to hot pizzelle iron
Press the iron shut
Bake 3 to 4 minutes
While still warm fold the Pizzelle cookies into a cannoli shape
Repeat with remaining dough
Sprinkle with powered sugar
Instructions For the Chocolate Mousse
Whip the heavy cream to soft peaks, then chill
Melt the chocolate: put the chocolate, coffee and butter in the top of a double boiler over hot steamy water stirring frequently until smooth
Remove chocolate form heat let cool until still warm to the touch
Whip the egg whites until foamy and beginning to hold it’s shape
Slowly add in the sugar and whip until the egg whites form stiff peaks
Add the egg yolks to the cooled chocolate mix well
Gently fold in 1/3 of the whipped cream to thin and loosen the chocolate
Fold in 1/3 of the egg whites repeat until all the cream and eggs are incorporated into the chocolate chill for at least 2 hours or until set
Fill a Pastry bag with the chocolate mousse fill the Pizzelle cannoli with the chocolate mousse sprinkle with powdered sugar

Christmas Cream Puffs

This Christmas cream Puff recipe is so easy with such elegant results, sure to impress family and friends. Cream puffs are an iconic and well loved pastry that can be found in French and Italian bakeries, but they are surprisingly easy to make at home.

They require simple, inexpensive ingredients, about 1 hour of your time and basic kitchen tools, a medium pot, a wooden spoon, or a hand mixture and a pastry bag if you want to pipe the filling into the Cream puff shells, that’s all you need to make a decant restaurant quality dessert.

Three Tips When Making Christmas Cream Puffs

This Christmas Cream Puff recipe is easy. But to ensure success there are a few things to remember. First, to prevent the Cream puff shells from becoming soggy leave them in the oven with the door slightly ajar and the oven off for 1 hour.

Second be sure to cool the puffs completely before filling, or even better fill them just before serving.

And third you can make the cream puff shells ahead of the time and freeze them filling them when you plan on serving them.

If you make this Christmas Cream puff recipe please be sure to leave me a comment, and please don’t forget to tag me on Instagram with your creations. I love hearing from you, It’s my favorite part!!!

Ingredients

1 stick of butter
1 cup water
1 cup flour
3 eggs
1/4 cup sugar
1 Tablespoon vanilla
2 3.5oz. vanilla instant pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter

Instructions

Mix together the vanilla pudding mix cream and milk cover and refrigerate to set
Preheat oven to 400
In a large pot bring the water, vanilla and butter to a rolling boil
Mix flour with the sugar slowly mix into the water and butter mixture, stirring continually until the mixture forms a ball
Using a mixer beat in the eggs one at a time mixing well after each addition
Drop by Tablespoons on ungreased cookie sheet bake 20 to 25 minutes until golden brown
Turn the oven off open the door and leave the cream puffs in the oven with it off for one hour
Cool completely split them in half and fill them with the pudding mixture
Shape them into a Christmas tree drizzle with chocolate and sprinkle with powered sugar
keep refrigerated until ready to serve

Lemon Ricotta Cookies

These Lemon Ricotta Cookies are an Italian Christmas tradition. But they are so easy to make you’ll want to make them part of your cookie repertoire to enjoy any time of the year!!!

Buttery cake like in texture, bursting with fresh citrus flavor with just a hint of tang, these cookies will disappear quickly and leave family and friends craving more.

They should almost come with a warning CAUTION can be additive!!!

How to store Lemon Ricotta Cookies

These Lemon Ricotta cookies are freezer friendly in an air tight container, meaning you can make them way ahead of when you plan to serve them.

Another thing is you can frost them before freezing or you can ice them the day you plan to serve them. Either way these Lemon Ricotta Cookies taste best at room temperature and look real pretty on your table served on a decorative plate.

Cookies make great Christmas gifts, package them up in festive boxes up for sharing or mailing to family and friends,

for a delicious gift straight from the heart!! Please leave me a comment about your experience with this cookie recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

1 stick butter at room temperature
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond flavoring
Juice from 2 lemons
1 tablespoon lemon rind
1 cup ricotta cheese
2 3/4 cups flour
2 teaspoons baking powder

Instructions

Pre heat oven to 375
Beat the sugar with the butter until light and fluffy
Add in the eggs and continue beating until well blended
Add in the ricotta, vanilla, almond extract, lemon juice and lemon rind mix until light
Mix the baking powder with the flour
Mix flour mixture into the wet ingredients mix just until the flour is well incorporated
Drop by Tablespoon unto a lightly buttered cookie sheet
Bake 10 to 12 minutes or until lightly brown
Make a lemon glaze by mixing 3 cups powdered sugar with 2 tablespoons of lemon juice
Dip cooled cookies into the lemon glaze decorate with sprinkles

Peppermint Hot Chocolate

So it begins, my Christmas baking and tree decorating. When I start baking I make these Peppermint Hot Chocolate to really get in the spirit!!!These are not your typical powder mix hot chocolate.

No, no these Peppermint hot chocolate drinks are what dreams are made of. Real melted chocolate, milk, cream and full of peppermint flavor that screams Christmas is coming!!!

Pour them into pretty glass mugs to add a sparkle to your Holiday mood and be sure to add the candy canes when the hot chocolate is hot.

The heat melts the candy canes for extra peppermint flavor, that I love this time of year!!!!!

You Can Adult These Peppermint Hot Chocolates

Oh yeah you can easily adult these Peppermint Hot chocolates. Here’s how, You can add any kind of liqueur you like. Brandy works particularly well in this recipe,

If your like me and are allergic to alcohol adult it up with some real strong coffee.

You could use espresso if you have an espresso machine, I still use my stove top espresso coffee maker like my mother did, it works perfectly or you can use regular coffee

But if your wanting espresso any time of the year, but don’t want the expense of a home espresso machine get the stove top one. I also used real whip cream, but you don’t have too. You can use what fits your lifestyle and taste.

If you make these holiday inspired drinks please leave me a comment and don’t forget to tag me on Instagram with your creations.

I love hearing from you, that’s my favorite part!!!!

Ingredients

3 cups milk
1 cup heavy cream
1 cup white chocolate chips
1 cup semi sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 teaspoons peppermint flavoring
Peppermint Candy canes
Whipped cream, candy canes and marshmallows for garnish

Instructions

Combine the milk and heavy cream with the white chocolate and peppermint flavoring
Simmer over low heat until the chocolate is melted
Remove two cups for the white chocolate hot chocolate
Now to the remaining milk mixture
Add the chocolate and cocoa powder
And cook whisking until melted about 2 to 3 minutes
Ladle into mugs Add a few marshmallows and a candy cane in each
Reheat the White hot chocolate if necessary

Italian Pizzelle Cookies

No Italian Holiday is without these crisp, thin, buttery Italian Pizzelle Cookies.

Delicate, thin, wafer like this recognizable Italian cookies aren’t baked in the oven, they get their shape by pressing the batter between the hot Pizzella Iron .

This easy, quick cookie can be flavored with vanilla, anise, almond extracts and even chocolate.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

Things To know When Making Italian Pizzelle Cookies

The first thing to know when making these Italian Pizzelle Cookies is to be sure the pizzella iron is well oiled and hot.

Another thing is the amount of butter and how tightly you press the iron will determine the texture and thickness. I like mine thin and crispy, so I add a little less flour, and 2 tablespoons more of butter.

You can use margarine or canola oil in place of the butter, I like the flavor of real butter in cookies. As for the flavoring my favorite is that of my childhood, vanilla and anise.

Sometimes I use almond extract and mix finely ground almonds in the mix. These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

And while still hot , you have a few seconds to shape them into different curvy shapes, these Italian Pizzelle cookies made great waffle cones for ice cream too!!!

These classic Italian Pizzelle cookies don’t need much more than a dusting of powered sugar.

If you need a company’s coming quick dessert top them with vanilla ice cream, and drizzle some chocolate sauce over the top, sprinkle with chopped almonds for a decant flare.

You will want to make these quick, versatile cookies more often than for the holidays, when you make them, please leave me a comment, that’s my favorite part…..

Ingredients

3 eggs
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons each vanilla and anise
1/2 cup melted butter
Instruction
Heat pizzelle iron
Beat eggs with sugar, until light
Add melted butter, vanilla and anise extract
Combine baking powder with flour
Add flour to liquid ingredients
Mix until well blended
Drop by tablespoon on to hot pizzelle iron
Press the iron shut
Bake 3 to 4 minutes
Repeat with remaining dough
Sprinkle with powered sugar…….Enjoy!!!!