Food recipes
Nocciola Baci (Hazelnut Kisses)
Nocciola Baci (Hazelnut Kisses) Ingredients: nuts, hazelnuts or filberts rice flour, white, unenriched butter, without salt salt, table sugars, granulated pascha, organic bitter-sweet dark chocolate chips, water, bott...
Nocciola Baci (Hazelnut Kisses)
Ingredients:
nuts, hazelnuts or filberts
rice flour, white, unenriched
butter, without salt
salt, table
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
leavening agents, baking soda
Directions:
For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the ground nuts, rice flour, butter, salt, and sugar until it forms into a dough.
Cover the bowl with plastic wrap and put it into the refrigerator to chill for about an hour.
Roll marble-size balls of dough about 3/4-inch wide (5 grams for those of us who have Baking OCD) and place on a parchment or silicone lined sheet pan about an inch and a half apart.
Return pan to the refrigerator to keep the dough chilled until its time to bake.
Preheat oven to 325 F. Bake chilled dough for 8-12 minutes; until the cookies are crisp but tender (they wont chance color, but a few tiny cracks will be visible around the edges).
Remove pan from oven and set it on a rack and allow cookies to cool completely on sheet pan.
To assemble the cookies: Gently melt the chocolate in a microwave or in the top of a double boiler.
Place a small dollop of chocolate between two cookie halves; set aside until chocolate sets.
Cookies can be stored in an airtight container for up to a week.
Notes: To make rice flour: Pulse uncooked white rice in a spice mill or coffee grinder until very finely ground.
To blanch and peel hazelnuts: Bring 2 cups of water to a boil in a 4-quart sauce pan (you need a large pan because the water and baking soda will bubble up a lot).
Add baking soda to boiling water; add hazelnuts and boil for 3 full minutes (dont be alarmed when the water turns black; this is to be expected).
In the meantime, have ready a bowl of iced water.
After 3 minutes, remove hazelnuts from boiling water and plunge them into the iced water to stop the cooking process.
Slip hazelnuts out of their skins and allow to dry.
Toast hazelnuts in a 350 F oven for 10-15 minutes.
Cool completely and pulse in a food processor until finely ground (should resemble dry cornmeal or polenta).
Recipe adapted from David Lebovitz via Teressa Murphy.
Recipe makes 35 tiny sandwich cookies.
Ingredients:
nuts, hazelnuts or filberts
rice flour, white, unenriched
butter, without salt
salt, table
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
leavening agents, baking soda
Directions:
For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the ground nuts, rice flour, butter, salt, and sugar until it forms into a dough.
Cover the bowl with plastic wrap and put it into the refrigerator to chill for about an hour.
Roll marble-size balls of dough about 3/4-inch wide (5 grams for those of us who have Baking OCD) and place on a parchment or silicone lined sheet pan about an inch and a half apart.
Return pan to the refrigerator to keep the dough chilled until its time to bake.
Preheat oven to 325 F. Bake chilled dough for 8-12 minutes; until the cookies are crisp but tender (they wont chance color, but a few tiny cracks will be visible around the edges).
Remove pan from oven and set it on a rack and allow cookies to cool completely on sheet pan.
To assemble the cookies: Gently melt the chocolate in a microwave or in the top of a double boiler.
Place a small dollop of chocolate between two cookie halves; set aside until chocolate sets.
Cookies can be stored in an airtight container for up to a week.
Notes: To make rice flour: Pulse uncooked white rice in a spice mill or coffee grinder until very finely ground.
To blanch and peel hazelnuts: Bring 2 cups of water to a boil in a 4-quart sauce pan (you need a large pan because the water and baking soda will bubble up a lot).
Add baking soda to boiling water; add hazelnuts and boil for 3 full minutes (dont be alarmed when the water turns black; this is to be expected).
In the meantime, have ready a bowl of iced water.
After 3 minutes, remove hazelnuts from boiling water and plunge them into the iced water to stop the cooking process.
Slip hazelnuts out of their skins and allow to dry.
Toast hazelnuts in a 350 F oven for 10-15 minutes.
Cool completely and pulse in a food processor until finely ground (should resemble dry cornmeal or polenta).
Recipe adapted from David Lebovitz via Teressa Murphy.
Recipe makes 35 tiny sandwich cookies.