Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli

By Grace Massa-Langlois

No real Italian meal is entire with no completely crafted dessert. From conventional favorites to little-known delights, this ebook exhibits the best way to make eye-popping, mouth-watering, real Italian goodies, including:

Amaretti Morbidi
Soft Amaretti Cookies
Italian Waffle Cookies
Bomboloni alla Crema
Italian Cream-Filled Doughnuts
Fiadone Dolce di Ricotta
Abruzzo candy Cheesecake
Cannoli Siciliani
Sicilian Cannoli
Italian Honey Balls
Torta Sette Strati
Seven-Layer Cake
Torta Caprese
Flourless Chocolate Torte
Fichi allo Zabaione
Figs with Zabaglione Cream
Panna Cotta con Gelatina
Panna Cotta with Jelly

Even if you’re a beginner baker, Grace’s candy Life courses you thru the method of constructing impressive delights. With illustrative images and specific step by step directions for making advanced treats on your personal kitchen, this easy-to-use booklet will enable you benefit from the exertions of affection that's Italian dessert.

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2. steadily upload flour and beat to simply mix. three. move the dough to a calmly floured paintings floor and knead till tender, approximately 2 mins. form right into a ball, disguise with plastic wrap, and enable leisure at room temperature for half-hour. whereas the dough rests, arrange the filling. as a result of MAKE THE ALMOND FILLING 1. In a meals processor, strategy the blanched almonds until eventually finely floor. put aside. 2. In a stand mixer outfitted with the whip attachment, beat the egg whites at medium pace till medium peaks shape, approximately eight mins. three. steadily upload the sugar, bring up the rate to excessive, and beat for 1 minute. four. utilizing a wide versatile spatula, fold within the floor almonds. finale to collect 1. Preheat the oven to 350°F (180°C). Spray 2 0.5 to three 1/2-inch mini tart pans with cooking spray. 2. Divide the dough into quarters. paintings with one-quarter at a time, conserving the remainder of the dough coated with plastic wrap to avoid it from drying out. Roll out the dough to 1/8 inch thick. lower the dough into rounds sufficiently big to hide the bottoms and aspects of your tart pans. Use your hands to slot the dough rounds into the pans. utilizing small spoons, fill every one tart shell with a dollop of almond filling to 1/8 inch from the head. organize the truffles on a rimmed baking sheet. utilizing an ornamental pastry wheel, lower a number of strips of pastry dough approximately 1/4 inch extensive and position the strips at the muffins in an ornamental crisscross trend. three. Bake till golden, 20 to twenty-five mins. four. eliminate from the oven and instantly get rid of the brownies from the pans. If the dough sticks to the pans, use a toothpick or wood skewer to assist consultant the truffles out. move to a cord tack to chill. Repeat with the remainder dough and filling. five. airborne dirt and dust with confectioners’ sugar. Almond truffles Bocconotti candy Pastry Tartlets MAKES 6 DOZEN (1 3/4-INCH) COOKIES Bocconotti, or bocconotto, originated in Castel Frentano, a small city within the province of Chieti within the Abruzzo zone of Italy, an insignificant 40 mins from my family’s homeland of Monteferrante. the normal Abruzzi bocconotti are full of toasted almonds and chocolate with a dusting of icing sugar. Pescara, a neighboring city, brought a truly powerful Abruzzi liqueur, Centerba, which includes 70 percentage alcohol, to the normal filling. it truly is one of many most powerful Italian liqueurs to be had. My father continuously saved a bottle tucked away within the china cupboard and it was once basically loved whilst pals have been traveling. I consider as a baby being so occupied with its outstanding eco-friendly colour and in addition the straw-covered bottle. this present day, the various areas of Italy supply many various fillings in those tartlets, from jams and jellies to ricotta, custard, or nuts with fruit. Bocconotti will be made sufficiently small to get pleasure from in a single chunk, yet talking from event, one chew isn't sufficient. uno PASTRY DOUGH 7 tablespoons (100 g) vegetable shortening, melted and cooled 1/4 cup plus three tablespoons (100 g) superfine sugar three huge egg yolks 2 3/4 oz (85 ml) dry vermouth 1 cup (125 g) all-purpose flour 3/4 teaspoon baking powder due CHOCOLATE-ALMOND FILLING three huge egg whites 2/3 cup (150 g) superfine sugar 1 tablespoon (7 g) unsweetened cocoa, sifted grated zest of 0.5 lemon 0.5 teaspoon natural vanilla extract 2 1/4 cups (300 g) almonds, toasted and finely chopped 0.5 cup (120 g) mini semisweet chocolate chips finale meeting confectioners’ sugar, for dusting uno TO MAKE THE PASTRY DOUGH 1.

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