Almond bread: an old family recipe on Easter Monday

It was a very special Easter Day, which was spent, most of it, between writing and talking to members of the family and friends. Besides, according to the culinary traditions of my family at Easter time, last night I enjoyed baking a fragrant almond bread ideal to be served at any coffee pause throughout the day or to bring with as a dessert for a picnic now that Spring has come.

The ingredients of the recipe to make the almond bread are:

• 170 gr cake and pastry flour
• 100 gr sugar
• 75 gr butter
• 3 eggs + a yolk to paint on the surface of the bread
• 250 ml of white wine
• a coffee cup of Alchermes liqueur
• 100 gr peeled almonds
• 50 gr hazelnuts
• the peel of a lemon
• a sprinkle of salt
• 2 cloves
• 8 gr baking powder

1. Start with beating one egg and an albumen with 25 gr sugar and the Alchermes. Then, add 50 gr minced almonds and the hazelnuts, a couple of cloves and work all together until you will have a fluid creamy mixture.
2. Prepare a second mixture made of flour, one egg and a yolk, a sprinkle of salt, the butter (at this proper, my aunt, who used to enjoy baking this bread and to deliver it to neighbours and members of the family, would have add lard instead of butter), the rest of minced almonds mixed with sugar, the peel of a lemon and the wine. Add the baking powder and work the mixture just a couple of minutes in order to have all ingredients well combined.
3. Divide the mixture in two parts (help yourself with a rolling pin and little flour) and make two layers for your greased, floured baking tray.
4. Place the first layer in the baking tray. Please, do not forget to make 1 cm border with the first layer all around the baking tray.
5. Pour the cream made with the first mixture and then add the second layer on. Seal hermetically, paint some yolk on the surface of the bread, make some decors with a knife.
6. Place the almond bread in the oven and bake it slowly and gently for about 50 minutes (160°C).
7. Decor your almond bread for the right occasion, serve it with a couple of spoons of vanilla cream or some ice cream or enjoy it with your preferred drink.

A good Easter Monday and safe new week to everybody! Thank you 🙏💖

Cups of pâte sablée, ricotta cream and red fruits at Springtime

Hello! Up on the trees new gems are in bloom and everywhere it is the fragrance of earth and green. Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits.

The ingredients we need are: 125 gr of flour, 70 gr of butter, 50 gr of caster sugar, a yolk, a sprinkle of salt, seeds of vanilla, cow milk ricotta cheese, red fruits.

1. Work a mixture of flour and small cubes of butter with your hands.
2. Add the caster sugar. Using the caster sugar will help to make a more compact mixture.
3. Then, it’s the turn of a yolk and a small idea of sea salt.
4. Mix until the ingredients are all together and then leave the pâte sablée to rest in the fridge for a couples of hours.
5. Work the mixture without adding much flour, in order to have more humidity, and make little discs of pâte sablée, then place them in buttered moulds.
6. Prod the surface of each cup with a fork and cover it with a piece of greaseproof paper. Then, add a handful of dried pulses.This will help the surface of pâte sablée to bake well without rising much.
7. Bake the cups for about ten minutes (180°C) or at least until they get a golden color.
8. As soon as they get cooler, help yourself with a sac à poche and fill the cups with ricotta cheese cream (prepared with cold cow milk ricotta cheese, seeds of vanilla and some sugar).
9. Decor with red fruits on top.

Your children will love to have these delicious cups any time you are going to prepare and serve them as a genuine light snack. Wishing a beautiful Spring to everybody and, please, keep on staying safe! ❤

Fragrances of chocolate to start 2021

Christmas season is at the end with religious celebrations on this January 6th 2021 and, in Italy, children love in particular way this holiday and wait with great enthusiasm and wonder for the arrival of “la befana”, a folkloristic character of the ancient tales, that is an old lady flying on a magic besom to bring toys to them.

On this occasion, we have prepared some little disks of excellent fine 70% dark chocolate with a range of tastes of dried fruit and spices on top. Because of the choice of ingredients, these delicacies might be a different version of “mediants au chocolat”, which represent an ancient tradition for the French pâtisserie.

For preparing them, you need chocolate (250g), the one you like best, be dark chocolate, or white or milk chocolate. Choose and chop some dried fruit (100gr) to top on the disks: we used apricots, almonds, pistachios, hazelnuts, sesame. Then, mix these latter all together. Temper the chocolate and when it reaches the right temperatures in the process, use a soup spoon to make small disks on greaseproof paper sheets, then sprinkle the chosen dried fruit, adding cinnamon, cardamom, hot pepper powder on top. Place your chocolate disks in the fridge to get them cooler. Then, out of the fridge, remove them from the greaseproof paper sheet and serve them with a good cup of warm tea or coffee to your guests. It would be a good idea to store them accurately in a tin box and keep in a cool place for 4-5 days.

Many thanks and now let’s enjoy a long walk in the new year. Stay safe, everybody! ❤

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Glad påsk alla!

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Glad påsk alla ❤