Saturday, December 10, 2016

Biscotti di Pesca

Hi! I'm so excited to begin a new journey on this little blog of mine. I love my Italian heritage and the food, traditions, songs, recipes, and culture that it is made up of. So in a sense, this space is a piece of my heart that I hope to grow, learn, and cultivate into a legacy I can pass on to my children someday. 

And so without further adeu...  I thought I'd dedicate my first post to a sweet, because let's face it I'm a total dessert kinda girl.

I remember when I was a little girl and visited my family's little town called Torrioni in Italy, I'd walk across town to go help my Zia make these Biscotti di Pesca. I loved being able to help, and so we'd be in her cute little red and white kitchen dipping and filling dozens of cookies. This recipe brought me right back... I hope you enjoy.


for cookies

 3 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 tsp. baking powder
1 cup whole milk
6 cups flour
Nutella for filling

to decorate

peach liquor (dilute in water)
yellow food coloring
red food coloring
fine sugar
mint leaves

let's make it

1. Preheat oven to 350° F
2. Line 2 baking sheets with parchment paper.
3. Place eggs and sugar in a bowl and beat for 3 minutes. 
4. Add the oil and beat until creamy, then mix in the milk and vanilla extract. 
5. Mix the flour with baking powder and salt. Then add it to the batter and beat. 
6. Once a thick consistency, take small amounts in your hands and roll into balls. Place them on baking sheet, spread apart. 
7. bake for 15-20 minutes. 

for filling:

1. Spread a tsp. of Nutella on flat side of cookie. Match with another cookie, and sandwich them together. 

for decoration: 

1. Place 1/2 cup peach liquor in 2 separate bowls. Mix in 2 Tbsp. of water.
2. Place red food coloring in one bowl, and yellow food coloring in other bowl.
3. In another bowl, pour in sugar.
4. Take one cookie sandwich and dip it first in red colored peach liquor, then in yellow. Finally blot cookie and dip in sugar.
5. Place cookies on a baking sheet to dry, add mint leaves to resemble a peach. 

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