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Raspberry Mousse
Dinner American

Raspberry Mousse

4.9

Prep
20 min
Cook
5 min
Total
175 min

Instructions

  1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
  2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
  3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
  4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Cranberry Cake Rolls
Dinner American

Cranberry Cake Rolls

5.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
  2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
  3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
  4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
  5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Cafeteria Carrot Soufflé
Dinner American

Cafeteria Carrot Soufflé

4.6

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
  3. 3 Bake in the preheated oven for 30 minutes. Dust with confectioners' sugar.

By Tammy

Jim's Cheddar Onion Soda Bread
Dinner European

Jim's Cheddar Onion Soda Bread

4.6

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
  3. 3 Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

By Keri

Creamy Savoy Cabbage with Pears
Dinner American

Creamy Savoy Cabbage with Pears

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
  2. 2 Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

By Walburga

Green Tea (Matcha) Tiramisu
Dinner American

Green Tea (Matcha) Tiramisu

4.0

Prep
15 min
Cook
Total
275 min

Instructions

  1. 1 Stir graham cracker crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of a 7-inch round springform pan. Place pan in refrigerator until cold, about 20 minutes.
  2. 2 Beat cream cheese and 6 tablespoons plus 1 teaspoon sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons green tea powder into cheese mixture.
  3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
  4. 4 Stir gelatin into warm water in a small bowl until dissolved. Stir gelatin mixture into cream cheese mixture; pour mixture over refrigerated graham cracker crust. Chill in the refrigerator until firm, at least 4 hours.
  5. 5 Dust top of tiramisu with green tea powder and confectioners' sugar; decorate with sliced strawberries.

By Miho

Zeppoli
Dessert Italian

Zeppoli

4.5

Prep
15 min
Cook
15 min
Total
130 min

Instructions

  1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
  2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
  3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
  4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Italian Wedding Cookies
Dessert Italian

Italian Wedding Cookies

4.8

Prep
45 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes.
  3. 3 Mix in ground almonds and vanilla.
  4. 4 Blend in flour gradually until well-combined.
  5. 5 Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
  6. 6 Bake in the preheated oven until the edges of the cookies are just browned, 15 to 20 minutes.
  7. 7 Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar. Enjoy!

By Chris Hetherington

Cannoli with Chocolate Chips
Dessert Italian

Cannoli with Chocolate Chips

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
  2. 2 Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
  3. 3 Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

By KITTYCATGRL

Pumpkin Cannoli
Dessert Italian

Pumpkin Cannoli

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
  4. 4 Fold into pumpkin mixture.
  5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
  6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Italian Almond Cookies II
Dessert Italian

Italian Almond Cookies II

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

By Cindy Laudico

Mascarpone Strawberry Cupcakes
Dessert Italian

Mascarpone Strawberry Cupcakes

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Line 12 muffin cups with liners.
  3. 3 Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
  4. 4 Pour cake mixture into prepared muffin cups.
  5. 5 Bake in preheated oven until lightly browned, about 20 minutes.
  6. 6 Place strawberries in a food processor or blender; puree until smooth.
  7. 7 Stir pureed strawberries and confectioners' sugar together in a bowl.
  8. 8 Spoon strawberry mixture on top of cupcakes.

By laureng

Pignoli Cookies
Dessert Italian

Pignoli Cookies

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.
  2. 2 Place almond paste and white sugar in a food processor; blend until combined. Add confectioners' sugar and 2 egg whites; blend until smooth.
  3. 3 Whisk remaining 2 egg whites in a small bowl. Place pine nuts on a shallow plate.
  4. 4 With lightly floured hands, roll dough into 1-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick.
  5. 5 Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2-inch round.
  6. 6 Bake in the preheated oven until lightly browned, 15 to 18 minutes. Let stand on cookie sheets briefly, then transfer to a wire rack to cool.

By Adele

Panna Cotta with Berry Sauce
Dessert Italian

Panna Cotta with Berry Sauce

4.7

Prep
15 min
Cook
5 min
Total
500 min

Instructions

  1. 1 In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.
  2. 2 Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
  3. 3 To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.
  4. 4 Unmold panna cottas and serve with berry sauce.

By Military Cook

Gluten-Free Italian Pignoli Cookies
Dessert Italian

Gluten-Free Italian Pignoli Cookies

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
  2. 2 Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
  3. 3 Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
  4. 4 Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
  5. 5 Dust cooled cookies with confectioners' sugar.

By FestivelySouthern

Italian Butterball Cookies
Dessert Italian

Italian Butterball Cookies

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Beat together 3/4 cup confectioners' sugar and butter with an electric mixer in a large bowl until smooth. Add egg, vanilla, and almond extract; beat until well combined. Stir together flour, baking powder, and salt in a medium bowl and mix into butter mixture until just incorporated.
  3. 3 Shape dough into 1-inch balls and arrange 2 inches apart on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm, about 10 minutes. Let cookies sit on the sheet for 10 minutes before removing to a wire rack to completely cool.
  5. 5 Spread 1/4 cup confectioners' sugar on a plate; roll cooled cookies in confectioners' sugar to coat.

By iluvlax

Italian Cheesecake
Dessert Italian

Italian Cheesecake

4.1

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Italian Pine Nut Cookies
Dessert Italian

Italian Pine Nut Cookies

3.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  3. 3 Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
  4. 4 Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
  5. 5 Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

By Nettie Picetti-Grosjean

Strufoli III
Dessert Italian

Strufoli III

5.0

Prep
Cook
Total

Instructions

  1. 1 Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
  2. 2 Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
  3. 3 With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
  4. 4 Heat oil to 350 degrees F (175 degrees C).
  5. 5 Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
  6. 6 Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.

By Traci

Italian Anise Cookies
Dessert Italian

Italian Anise Cookies

5.0

Prep
15 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry. Refrigerate dough, 30 minutes to overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  3. 3 Roll dough into walnut-size balls and arrange on the prepared baking sheet.
  4. 4 Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
  5. 5 Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.

By ajv2001

Italian Almond Macaroons
Dessert Italian

Italian Almond Macaroons

2.5

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

By JANDEE

Vegan Italian Anise Christmas Cookies
Dessert Italian

Vegan Italian Anise Christmas Cookies

3.0

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes.
  3. 3 Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand.
  4. 4 Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.

By Fioa

Strufoli I
Dessert Italian

Strufoli I

4.0

Prep
Cook
Total

Instructions

  1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
  2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
  3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
  4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Zeppole
Dessert Italian

Zeppole

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  2. 2 Combine flour, baking powder, sugar, and salt in a medium saucepan. Stir in eggs, ricotta cheese, and vanilla. Mix gently over low heat until combined. Batter will be sticky.
  3. 3 Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

By Arvilla

Almond Ricotta Cake
Dessert Italian

Almond Ricotta Cake

4.3

Prep
25 min
Cook
50 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  2. 2 Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.
  3. 3 Wash and dry the beaters. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into almond-ricotta batter; pour into the prepared pan. Sprinkle with sliced almonds.
  4. 4 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  5. 5 Remove from the oven and let cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

By Allrecipes Member

Italian Anisette Cookies
Dessert Italian

Italian Anisette Cookies

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
  2. 2 Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1 inch apart onto prepared cookie sheets.
  3. 3 Bake in the preheated oven until edges are golden, about 8 minutes.
  4. 4 Meanwhile, make the icing: Mix confectioners' sugar, hot water, and 1 teaspoon anise extract together until smooth. Spoon or drizzle over warm cookies and allow to cool completely.

By Heather

Cannoli alla Siciliana (Sicilian Cannoli)
Dessert Italian

Cannoli alla Siciliana (Sicilian Cannoli)

5.0

Prep
35 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
  2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
  3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
  4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
  5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Ravioli Dolci (Sweet Ravioli)
Dessert Italian

Ravioli Dolci (Sweet Ravioli)

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 3 Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
  4. 4 Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

By Justin Sinclair

Angeletti (Italian Christmas Cookies)
Dessert Italian

Angeletti (Italian Christmas Cookies)

5.0

Prep
30 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
  2. 2 Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
  3. 3 Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
  4. 4 With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
  5. 5 Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
  6. 6 Whisk together confectioners' sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.

By Jackie Canapino