Zia Delfina's Biscotti al Cioccolato e Cocco

Thanksgiving is the beginning of the joyous and oh so jolly (yay it's Christmas everywhere!!!) season of the year.

I remember when I was a little girl, my Zia Delfina would fill her cucina with all different types of Italian sweets and treats. She would have me help her dip chocolate and coconut on these cookies, and somehow I fell in love with the whole process of making them.   

Now every time I go back to Italy, I relive these sweet memories and make them all over again at our family parties with her.

I made this batch with my Mom for our Thanksgiving family feast. They are simple, sweet, and are sure to be a hit at your next gathering. Buon Appetito! 

 Ingredients  

2 cups all-purpose flour 

2 eggs

2/3 cup sugar

1 lemon

3/4 stick of butter

2 tsp. baking powder

 3 cups chocolate chips

1/2 cup milk

1 large bag of coconut flakes

 

let's make it

1. Preheat oven to 350° F. Grease a 9 by 18 baking sheet. 

2. In a bowl, mix together eggs and sugar.

3. Add lemon zest and melted butter into the mixture. 

4. Use a tablespoon to add flour slowly to the mixture. 

5. Finally, add 2 teaspoons of baking powder to the mix.

6. Place the mixture onto the baking sheet, mold it into a rectangle.

7. Bake for 15-20 minutes until it has a touch of color. The cake should be a little soft, leave out to cool. 

 8. In a pan, heat the 3 cups of chocolate chips over the stove. Add milk slowly, continually stirring chocolate.  

9. Once the cake is cooled, cut it into little squares. Then begin to first dip the pieces one by one in the melted chocolate, followed by the coconut flakes. 

10. Place the finished cookies on a plate and keep refrigerated until ready to serve. 

Taralli di Patate

Proverbio Italiano of the day:

"Chi lassa 'a via vecchia p''a nova, sape chello ca lasse e nun sape chello ca trova."

Meaning: Who leaves the old road for the new... knows what he leaves, 

but not what he finds. 

During most holidays, one of the sweets that Italians love to make (at least in my family it's what we do) is doughnuts or better known as zeppoles. 

The fried smell will yes stink up your entire kitchen... but that soft, fluffy sweet taste sprinkled with sugar is all worth it. 

This is my Mamma's recipe, and is quite simple with a little time and patience. There are many different versions out there, but I simply stick to what I know is easy and delizioso. Buon Appetito!

Ingredients

6 eggs

2 lbs. of flour (have extra on hand)

6 potatoes (1 lb)

1/4 cup warm milk

1 pinch of salt

2 yeast bags

1 stick of butter

1 lemon zest (grated)

let's make it

1. Boil potatoes, once done set aside to cool.

2. Take potatoes and place in a potato ricer.

3. Pour the flour onto a counter or large cutting board (make sure to have plenty of space). 

4. Pour potatoes in the flour and mix together. 

5. Heat up the milk in a small pan, and dissolve the two yeast bags in it.  

6. Melt butter either over heat or in microwave.

7. Then place eggs, melted butter, and milk yeast mixture in flour.

8. Mix all of the ingredients together, constantly kneading the dough until it has a stretchy consistency. 

9. Once dough is ready, form it into a log. 

10. Start by cutting one section at a time.

11. From each section, you cut into thin lines. Each line is then formed into circular doughnut shape. 

12. Once you have cut and shaped through the entire dough... place them onto a big board, all evenly spread apart. (Do not have them touch, because they need to rise). 

13. Let the doughnuts rise for about an hour. 

14. Once an hour has passed, take a large and deep pan and fill it with plenty of oil (close to top but not overflowing).

15. Fry a few at a time, turning them over once golden.

16. Place each one in a bowl of sugar, and dip all sides of it. 

Italian Rainbow Cookies | Biscotti Tre Colori

As I said before, I'm a total sweets girl and the best time is around Natale. There are all sorts of goodies being baked, fried, dusted with zucchero and drizzled with cioccolato. 

I always see these Rainbow Cookies at bakeries, so I decided to give this recipe a try. I couldn't keep my hands off the batter, and don't even get me started with the melted chocolate.

I will admit they do take a bit of time and patience... but oh so worth it. 

Once they are ready, I like to put them in the freezer until serving... it keeps the chocolate from melting on your fingers.

I have family visiting this year for Christmas... I can't wait to serve these at our get togethers! Hope you enjoy them too. 

Ingredients

4 large eggs 

1 cup sugar

1/2 teaspoon almond extract

2 1/2 sticks of butter, softened

2 cups all-purpose flour

1/2 teaspoon salt

red food coloring

green food coloring

10 oz. raspberry preserves

7 oz. dark chocolate chips

let's make it

1. Preheat oven to 350° F. Grease, flour, and line the bottoms of 3 9x13 in. wind pans. 

2. In a bowl, beat eggs until they hold stiff peaks. Add 1/4 cup of sugar slowly. 

3. In a separate bowl, beat together 3/4 cup sugar and butter until fluffy. 

4. Add egg yolks to butter mixture and then the Almond Extract. 

5. Fold half of the egg mixture into the butter mixture to lighten slowly, then add the rest gently. 

6. Once all mixed, divide the batter into three separate bowls. 

7. Sture red food coloring into one bowl, green into another, and leave the last one with no coloring. 

8. Pour batter into pans, spread batter into even layers. 

9. Bake one at a time, 8-10 minutes each. 

10. When all layers are cooled, place green cake down first, spread the jam over it, then place the plain cake layer over it. Spread jam on that layer, and then place the red cake layer over it. 

11. In a small pan over low heat, melt the chocolate chips. Spread the chocolate over the cake layers, covering all sides completely. 

12. Trim the edges of cake and refrigerate for half an hour. 

13. Cut into little squares, keep cold in freezer until ready to serve. Enjoy!