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tips for making the crust • If you don’t have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin. • Lay a piece of plastic wrap over the crumbs as you spread them so they won’t stick to your hands. d e s s e r t s 233
orange-hazelnut olive oil cookies M a k e s a b o u t 6 d o z e n c o o k i e s 2 cups toasted and skinned hazelnuts 10 oz. (21/4 cups) unbleached all-purpose flour 1 tsp. baking powder 1/4 3/4 1/2 tsp. salt cup plus 2 Tbs. sugar cup extra-virgin olive oil 2 large eggs Finely grated zest of 2 medium oranges (about 11/2 packed Tbs.) 1 tsp. pure vanilla extract Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee. 1. Finely grind the hazelnuts in a food processor. In a medium bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, oil, eggs, zest, and vanilla on low speed until the sugar is moistened, about 15 seconds. Increase the speed to high and mix until well combined, about 15 seconds more (the sugar will not be dissolved at this point). Add the dry ingredients and mix on low speed until the dough has just pulled together, 30 to 60 seconds. 2. Divide the dough in half. Pile one-half of the dough onto a piece of parchment. Using the parchment to help shape the dough, form it into a log 11 inches long and 2 inches in diameter. Wrap the parchment around the log and twist the ends to secure. Repeat with the remaining dough. Chill in the freezer until firm, about 1 hour. 3. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 4 cookie sheets with parchment or nonstick baking liners. 4. Unwrap one log of dough at a time and cut the dough into 1/4-inch slices; set them 1 inch apart on the prepared sheets. Bake 2 sheets at a time until light golden on the bottoms and around the edges, about 10 minutes, rotating and swapping the sheets halfway through for even baking. Let cool completely on racks. The cookies will keep in an airtight container at room temperature for up to 1 week. —David Crofton PER SERVING: 60 CALORIES | 1G PROTEIN | 6G CARB | 4G TOTAL FAT | 0G SAT FAT | 3G MONO FAT | 0G POLY FAT | 5MG CHOL | 15MG SODIUM | 0G FIBER 234 d e s s e r t s
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Italian 200 Recipes for Authentic I
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© 2012 by The Taunton Press, Inc.
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cavatelli with arugula and ricotta
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uschetta with grilled eggplant and
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cannellini bean and kale soup with
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Black Bean Soup with pizza Sweet wi
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Cooking Pasta Properly Help your pa
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spicy capellini S e r v e s 6 1/3 c
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orecchiette with caramelized onions
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igatoni with sun-dried tomato and f
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orecchiette with tomatoes, basil &
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gnocchi with brown butter, sage & p
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gemelli with asparagus and carameli
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spinach and ricotta lasagne S e r v
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continued from p. 79 basic cream sa
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spaghetti with garlic, hot pepper &
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orzo with shiitakes, caramelized on
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spaghetti with arugula, tomato & ri
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fettuccine with tomatoes, capers &
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continued from p. 96 ravioli pasta
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campanelle with sausage and leeks S
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gemelli with cauliflower, scallions
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farfalle in a broth of wild mushroo
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spaghetti with green garlic and oli
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Black Bean Soup Pork Scaloppine wit
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chicken piccata with fried capers S
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170 m a i n c o u r s e s
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continued from p. 177 All about Egg
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