dolci di natale

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. I...

Mostaccioli Cookies from Molise

dark chocolate

3 1/2CUPS flour

7OZ. honey

sugar

almonds

hazelnuts

must

cocoa powder

eggs

orange

tangerine

lemon

Coffee

cinnamon

Cloves

Baker’s ammonia

sunflower seed oil

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. In a blender or food processor, chop the almonds and hazelnuts to produce a coarse meal. Mix it with the flour, cocoa and sugar.

Then add the honey, spices, eggs, coffee, 2 tablespoons of oil, the cooked must and 1/2 packet (about 1 3/4 teaspoons) of baker’s ammonia or baking powder. Mix to form a dough and let it rest, covered, for 2 hours. Roll it out to 2 3/4 - 3 inches thick and cut it into diamond shapes, combining the scraps and rolling them out again until the dough is gone. Set the cookies on baking sheets covered with parchment paper, brush them with water and bake them at 340°F for 18-20 minutes.

For chocolate coating: In a double boiler, melt the chopped chocolate. Put the cookies, one at a time, on the tines of a fork and dip them into the melted chocolate, then let the excess drip off

and let them dry on a rack. To vary the coating, melt gianduja chocolate and mix in chopped hazelnuts.

A classic Italian zabaglione recipe that's sweet, silky, creamy and incredibly delicious. Serve this sweet custard with savoiardi biscuits and berries.

Christmas Zabaglione

C. dry Marsala wine

C. sugar

Mix all the ingredients in a stainless steel bowl (ideally a bowl with a convex base); use the bowl as a double boiler over barely boiling water and stir with a whisk until you obtain a rather dense and airy mousse;

mix with regular but not overly fast movement and accelerate when the zabaglione starts to become denser (it will take about 15 minutes). Serve immediately, accompanied by panettone or pandoro.

Beat the eggs with the sugar, using an electric hand mixer, for at least 15 minutes; in the end you should have an airy yet firm foam.&nbsp;...

Mango Zuccotto

whipped cream

white chocolate

1/2C. sugar

1OZ. milk

1/4OZ. gelatin

mango

Butter

Beat the eggs with the sugar, using an electric hand mixer, for at least 15 minutes; in the end you should have an airy yet firm foam.&nbsp;

Sift the flour twice with the cocoa and then add this to the beaten eggs, folding it in gently with a spatula so as not to deflate the batter.

Generously butter and flour a baking sheet lined with parchment paper. Pour on the batter, making sure the layer is even and at least 1/3-inch thick. Bake at 345-350°F for 18-20 minutes.&nbsp;

Remove from the oven, unmold the sponge cake and let it cool.

Cut it into 3 discs (17 inches in diameter). Soak the gelatin in a bowl of water. Purée 4 ounces of the mango. Line a zuccotto mold (7 inches in diameter, 3 1/2 inches high) with plastic wrap. Cut the rest of the mango in thin slices and use these to line the zuccotto mold, creating a flower shape on the bottom and a band around the top edge.&nbsp;

Melt the white chocolate. Heat the milk, add the gelatin, squeezed out, and stir, off the stove, until dissolved. Add the milk to the melted chocolate and blend briefly with an immersion blender, finally add 4 ounces of puréed mango and purée everything together. Transfer this mixture to a bowl, make sure the temperature is not higher than 86 °F and add in the whipped cream (mousse).

In the mold lined with mango, add a layer of mousse and a disc of sponge cake, trimming the edges if necessary. Repeat this process twice, ending with the sponge cake to close the zuccotto. Refrigerate for 12 hours. Ideally, you should prepare it the day before.&nbsp;

Take the zuccotto out of the fridge 30 minutes before serving.

For the cream: Heat the cream with 2 star anises, a piece of a cinnamon stick, 4 cardamom pods, and the peel of half a tangerine. Turn off just before...

White Chocolate Cream-Filled Cake Roll

3/4C. cream

yogurt

Star anise

Cardamom

Cinnamon stick

Tangerine

3/4C. flour

Chocolate shavings

Cherries in liqueur

Salt

For the cream: Heat the cream with 2 star anises, a piece of a cinnamon stick, 4 cardamom pods, and the peel of half a tangerine. Turn off just before it comes to a boil. Chop the white chocolate; strain the cream directly over the white chocolate and stir until it melts; after a few minutes, add the yogurt and refrigerate for 10 hours.

For the cake roll: Line a rectangular baking sheet (12” x 16”) with parchment paper; butter and flour the parchment paper. Combine the flour with the cocoa powder. Beat 5 egg whites with a pinch of salt, then add 1/3 cup of sugar. With an electric hand mixer, beat 7 egg yolks with 2/3 cup of granulated sugar; add in the cocoa powder/flour mixture by sifting it into the bowl, then gently fold in the beaten egg whites.

Spread the batter out on the baking sheet to create an even layer about 1/4-inch thick. Bake at 350°F for 9-10 minutes.

Remove the sheet from the oven and turn it over onto a sheet of parchment paper dusted with powdered sugar; let cool upside down. Remove the cake from the tray, spread the cream on top, then roll it from the long side using the parchment paper.

Close up the roll by twisting the ends of the parchment paper like a candy wrapper. Refrigerate for 30 minutes.&nbsp;

Remove the parchment paper from the roll, dust with powdered sugar, garnish with the chocolate shavings and cherries, and serve immediately.

Top 4 dolci di natale recipes from across the web

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Mostaccioli Cookies from Molise

Christmas Zabaglione

Mango Zuccotto

White Chocolate Cream-Filled Cake R...

Top 4 dolci di natale recipes from across the web

The most viewed dolci di natale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mostaccioli Cookies from Molise

Christmas Zabaglione

Mango Zuccotto

White Chocolate Cream-Filled Cake R...

The most viewed dolci di natale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine