Italian Desert Recipe : Chocolate Tart

Italian Chocolate Tart is looking good and tasty to eat..Enjoy the Recipe Chocolate Tart....

 
Ingredients:

Crust: * 1/4 cup unsalted butter cut into cubes

* 1/4 cup sugar

* 1 cup of finely ground almonds

* 1/2 cup of flour

* 1 Tbsp Amaretto

Filling:

* 3 Tbsp of flour

* 1/2 cup sugar

* dash salt

* 1 cup scalded milk

* 1 ounce UNsweetened chocolate, melted

* 2 egg yolks, slightly beaten

* 1 Tbsp butter

* 1 Tbsp amaretto

Garnish:(fancy word for the whipped cream part)

* 1/2 whipping cream

* 2 Tbsp sugar

* 1 Tbsp Amaretto

* 2 ounces semi-sweetchocolate


Procedure :

* Cream the butter and sugar until smooth.

* Add the nuts and flour - mix well.

* Add amaretto and mix until the dough forms a ball.

* Press the dough evenly into the tart pan.

* Allow the dough to rest in the freezer for 30 mins, or the 'fridge for 1 hour.

* Preheat the oven to 350 degrees. Put the tart shell on a cookie sheet and bake for 20-25 mins. Or until golden.

* Cool for about 5 minutes then remove the rim and cool the shell completely on the rack.

Filling:


* Mix the flour, sugar and salt.

* Gradually add the milk and chocolate and heat over moderate heat until the mixture reaches a boil, stirring constantly.

* Boil for 2 minutes, then remove from heat

* Add the egg yolks, then return to heat for 1 minute, stirring constantly.

* Cool slightly and add butter and liqueur.

* Pour into tart shell and cool


Garnish:

* 1/2 cup of whipping cream

* 2 Tbsp of sugar

* 1 Tbsp. Amaretto

Italian Desert Recipe : Cannoli

Enjoy the Italian Desert Recipe : Cannoli....

Ingredients

• Shells:
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons shortening
• 1 egg
• 1 egg yolk
• 1/2 cup sweet Marsala wine
• 1 tablespoon distilled white vinegar
• 2 tablespoons water
• 1 egg white
• 1 quart oil for frying, or as needed
•  
• Filling:
• 1 (32 ounce) container ricotta cheese
• 1/2 cup confectioners' sugar
• 1 cup chopped candied citron
• 4 ounces semisweet chocolate, chopped (optional)

Directions

1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
4. To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Italian Desert Recipe : Pizzelle

  The pizzelle recipe is one of many traditional Italian cookie recipes.You can easily make it at your home..Lets Enjoy the recipes.....

Ingredients:

* 3 eggs

* 1 3/4 c. flour

* 1/2 tsp. anise seed or extract (optional see substitution ideas below)

* 1/2 c. UNSALTED butter (1/4 lb.)

* 2 tsp. baking powder

* 3/4 c. sugar

* 1 tsp. vanilla extract



Procedure :
* Beat eggs and sugar.

* Add cooled melted butter and vanilla and anise.

* Sift flour and baking powder and add to egg mixture.

* Drop the stiff batter by spoon.

(Batter can be refrigerated and used at a later time)

Italian Desert Recipe : Italian Fig Cookies

Another Italian Desert Recipe for you.Try it for your family members..Fresh figs look like cherries when cooked. They are very sweet but taste NOTHING like the Americanized Fig Newtons we try and pass off as a healthy cookie. Enjoy the Recipe.....

Ingredients :

* 1 cup granulated/white sugar
* 1/2 cup butter
* 1 egg
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves
* 1 cup chopped fresh figs
* 1/2 cup chopped walnuts


Procedure :

Preheat oven to 350 degrees F .

Cream sugar and butter

Beat the egg and add to the butter/sugar mixture.

Sift dry ingredients.

Add the dry ingredients to the mixture.

Fold in the figs.

Fold in the nuts.

Drop cookies by tablespoonfuls onto a greased cookie sheet.

Bake for 15 to 20 minutes.

italian Desert Recipe : The Best Tiramisu

 Enjoy another Italian Desert Recipe.Lets try it at your home for your family members..

Ingredients:

* 6 egg yolks

* 1 1/4 cups white sugar

* 1 1/4 cups mascarpone cheese

* 1 3/4 cups heavy whipping cream

* 2 (3 ounce) packages lady fingers (approx 24 lady fingers total)

* 1/3 cup Kahlua

Topping extras

* 1 teaspoon unsweetened cocoa powder (dust)

* 1 (1 ounce) square semi sweet chocolate (shaved)

Procedure 

***To start I chill the bowl I will be whipping the cream in***

* Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.

* Reduce heat to low.

* Cook for about 10 minutes and don't go anywhere! Stir it constantly.

* Remove the mixture from heat and whip in the yolks until its thick.

* Add the mascarpone to the whipped yolks.

* Beat until combined.

* Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.

* Gently fold into yolk mixture and set aside.

* Split the lady fingers in half.

* Line the bottom and sides of your serving bowl with the lady fingers.

* Brush the lady fingers with the kahlua (see substitutions).

* Spoon half of the cream filling over the lady fingers.

* Now you are going to layer - using lady fingers, kahlua and filling.

* Keep going till you run out of lady fingers.

* The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)

Italian Desert Recipes : Almond Cake

You are enjoying Italian Desert Recipes.Almond Cake is very famous Italian Desert.This almond cake recipe is a one layer cake. It's very moist and dense.Lets enjoy the recipe...

 
Ingredients:

* 3/4 cups of butter

* 1 1/2 cups of sugar

* 2 eggs

* 1/2 teaspoon salt

* 1 teaspoon vanilla

* 1 1/2 teaspoon almond extract

* 1 1/2 cups of flour

Topping:

* 1 Tbsp sugar

* 3/4 cup of SLICED almonds

Procedure
* Preheat the oven to 350 degrees.

* Melt butter.

* Pour melted butter in a bowl and stir in sugar. Stir it.

* Add eggs (see it really is one bowl).

* Stir till creamy.

* Add all other ingredients (but not the topping ingredients!).

* Grease bottom and sides of pan. I use a springform - but you can use a 9 inch also.

* Spread the batter in the pan.

* Sprinkle the almonds over the top and add sprinkle the sugar.

* Bake for 40 mins.