Recipes Italian Wine Cookies
March 17th, 2010
Italian cookie recipe?
I’m lookinf for the recipe for the 7 layer cookies, with the jam in between and the chocolate on top. I’d also like a recipe for wine cookies (red & white)
Thanks
Pangani
1 teaspoon vanilla extract
1 1/4 cups butter, plus
1 tablespoon butter, softened
2 1/2 cups light brown sugar, measured without packing
1 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch allspice
1 pinch salt
1/4 teaspoon almond extract
1 egg
4-5 tablespoons milk
5 1/2 cups flour
10 ounces semisweet chocolate
Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
Work the egg and milk into the dough. Blend in the flour as quickly as possible.
Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool.
Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify
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