My Favorite Treats - Dolci di Noci

I love espresso coffee after dinner. I do not like sugar in my coffee, but I like to have something sweet (like a cookie) to accompany the coffee. Being health conscious, I have been searching for a cookie that wasn't too sweet, good and nutritious. I have finally achieved what I wanted. In fact, these little 'cookies' are almost too healthy to be called cookies. They are so very easy to make. You only need a mixing bowl and basic kitchen utensils. I love recipes like this… perfect for the times when you  want to bake something delicious but don’t have time for something complex.

Dolci di Noci  (Walnut Cookies)

1 lb. of finely chopped raw walnuts
1/4 cup sugar
2 eggs
½ cup natural raisins (optional)
Grated rind (zest) of one lemon
1 tbsp. lemon juice (from same lemon)
Grated rind (zest) of one orange
1 tsp. cinnamon

Procedure:

Beat lightly eggs and sugar
Add walnuts, raisins, lemon and orange zest  lemon juice, and cinnamon.
Mix ingredients thoroughly
Take a teaspoonful and drop into a greased cooking sheet
Bake in a preheated oven 325-340 degrees (depending on oven) for 15 minutes.

OR

Shape mixture into logs approx. 2" wide and cover with the glaze

Ingredients for Glaze

1 egg white
juice of 1/2 lemon
1/4 cup of sugar

Prepare the glaze by beating the ingredients and pour over each rod.
Cut the logs into small pieces (1 inch) in length.
Bake in a preheated oven 325-340 degrees (depending on oven) for 15 minutes.

SPUMETTI –Simple and Delicious Almond Treats

From my previous posts, you know that I have a passion for all nuts, especially walnuts and almonds. And why not. They contain healthy fats. Besides Dolci di Noci and Torroni di Mandorle, I love Spumetti - a perfect marriage of the sweetness of meringue with the intense flavor of almonds.  This is an old and simple recipe that contains the flavors and scents of the past and still manages to be extraordinarily pleasing to everyone.

Lemon - Almond Bites
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When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout.

Blanching almonds

Blanching almonds is not hard. It does take time to slip the skins from the almonds, but in exchange for your effort you can save money by purchasing the less expensive skin-on raw almonds. Blanching can be done in advance and the almonds store well in either the refrigerator or the freezer. 

Dip the almonds in boiling water for a couple of minutes. Peel them quickly and let them dry a couple of days. Chop the almonds without reaching the consistency of flour. The secret is to grind them to a medium grain so that the full flavor of the almond is unleashed in the mouth and allowing the cookies to remain soft.

Spumetti 

1 lb. blanched almonds
1/2 cup granulated sugar
1 cup confectioners' sugar
4 egg whites
Pinch of salt
1/2 teaspoon of vanilla extract
1 tablespoon of honey
Zest of one lemon, plus 1 tablespoon of fresh lemon juice
Place blanched almond halves over each cookie (optional)

Process almonds and 2 tablespoons granulated sugar in a food processor until medium to finely ground.  Transfer into a bowl and stir in confectioners' sugar.  Putt egg whites and salt and beat on medium until soft peaks form.  Add the remaining granulated sugar and beat until stiff peaks form.  Mix vanilla, lemon juice and honey.  Fold in almond mixture in several batches and stir in the lemon zest.

Preheat oven at 325 degrees.  Put batter in a pastry bag with round tip and pipe 2 inch rounds onto parchment-lined baking sheet.  No pastry bag.  Drop batter by heaping teaspoonfuls, 2 inches apart.  Bake until golden and set, about 15 minutes.  Let cool on a wire rack.