Homebaker’s Cookbook: Almond and Sesame Biscuits / Il Ricettario di Homebaker: Biscotti alle mandorle e sesamo

Some time ago I discovered reginelle palermitane, very simple but delicious biscuits. This recipe is simply inspired by the original biscuits, which I thought were the result of a mix between wheat flour and almonds an ingredient in fact missing in the original recipe, as found out after a fairly detailed study, nonetheless I decided to put in the mixture to make my own version for Homebaker’s Cookbook. I chose to use homebaker’s farina 400, a flour specific for biscuit baking. Since I started using it in my recipes for biscuits and crackers I keep a package in the pantry…the difference, compared to biscuits baked with all purpose flour, is tangible and all the baked goods resulting are definitely more crisp! These almond and sesame biscuits are not too sweet and are ideal for both breakfast and a coffee break.
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Homebaker’s Cookbook: Lemon and Vanilla Olive Oil Biscuits / Il Ricettario di Homebaker: Biscotti all’olio di oliva, limone e vaniglia

Once you crunch you can’t stop, don’t you agree with me? Usually I’m more of a crackers and grissini fan, but won’t say no to a crumbly sweet biscuit. And that’s what I propose for today’s Homebaker‘s Cookbook. What’s the secret to achieve such a result? Well with a calculated mixture of durum wheat semolina and cornstarch. In order to have healthier cookies I used olive oil instead of butter, so I suppose they will be lighter on your conscience as well as on your thighs compared to a common cookie! Flavouring is the most classic vanilla and lemon zest combo but I have no doubt that this recipe can be customized with the most disparate additions, from chopped walnuts, to chocolate chips, and spices like cinnamon, cardamom or saffron as well. I can’t wait to do other experiments myself…what are you waiting for? Roll up your sleeves and bake these delicious biscuits, it’s easy peasy!
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Maroggia’s Mill Cookbook: Vegan Rye flour, Almond and Dark Chocolate Cookies / Il Ricettario del Mulino di Maroggia: Biscotti Vegani alla farina di segale, mandorle e cioccolato fondente

Has been quite a long time since the last time I baked cookies for Maroggia’s Mill Cookbook. Taking a look at the past recipes I realized that all of the cookies baked so far contain butter, eggs, milk or cream. Not even one vegan recipe. Surprising, as these vegan cookies have been a staple of my famous brunches! I adapted the original recipe to the use of Maroggia’s Mill rye flour, but you can always replace with any other kind of flour. These cookies are chewy, a word I tried to translate into Italian with not much success. If, just like me you love chewy cookies this recipe is the one you are looking for!

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Maroggia’s Mill Cookbook: Rye Flour and Ginger Biscuits / Il Ricettario del Mulino di Maroggia: Biscotti alla farina di segale e zenzero

This is not the first time that I talk about Maroggia’s Mill rye flour which is sold by Migros Ticino among the Nostrani selection. I used it before to cook pillowy soft blinis and a spiced Babka. An aromatic flour which can be used in sweet preparations (but I will soon develop recipes for pasta and savoury bread). This time around I decided to bake biscuits which are the perfect accompaniment for a moment of pause and chatter while sipping a damn good coffee.

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Maroggia’s Mill Cookbook: Polenta dorata, Lemon, Thyme and Polenta biscuits / Il Ricettario del Mulino di Maroggia: Biscotti al limone, timo e polenta dorata

biscotti polenta timo 1

We’re back with Maroggia’s Mill Cookbook and I present you with my the second recipe with polenta flour.

This time around with a sweet recipe for cookies which are perfect to be dunked in tea. I took inspiration from my recipe for sablés and adapted it to the use of corn meal, combined with dried thyme and lemon zest. This blend make these cookies particularly fresh and tasty, but already I am thinking how gorgeous they would be with the addition of dark chocolate chips and toffee cubes. A basic dough with which you can play and have fun inventing new flavours! Polenta flour and raw cane sugar add a nice rough texture to these cookies, which were very much appreciated by my guinea pigs.

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Maroggia’s Mill Cookbook: Chocolate and Cherry Jam Cookies / Il Ricettario del Mulino di Maroggia: Biscotti con cioccolato fondente e marmellata di ciliegia e anice

biscotti ciliegia 1

Here we go, another Friday and yet again another recipe for Maroggia’s Mill Cookbook. Today with Maroggia’s Mill flours we will prepare together some decadent and indulgent cookies, freckled with dark chocolate and topped with a delicious homemade cherry jam. I am a lucky girl, my father not only has a beautiful garden which delights us all with tasty fruit and vegetables (unfortunately this year I could not pick cherries…the fruits wilted on the tree the days I was in London) but I also have generous friends who, knowing of my love for this summer fruit, had a nice thought for me. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cream Biscuits with Saffron and Raisins / Il Ricettario del Mulino di Maroggia: Biscotti alla panna con zafferano e uvette

biscotti zaff uvette 1

Maroggia’s Mill Cookbook is back, this time with some cookies which in reality are a little of a failed experiment from an aestethic point of view but then such a delightful for the tastebuds I decided to publish them anyway. Let’s call them ugly but tasty cookies!
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Homebaker’s Cookbook: Milanesini Biscuits / Il Ricettario di Homebaker: i Milanesini

The recipe for today’s Homebaker’s Cookbook is a classic swiss Christmas cookie. For those who ignore it every self-respecting Swiss housewife prizes herself for the quantity and quality of biscuits baked preceding Christmas festivities. Tradition wants them to be given as gifts, presented in fancy packs. Here I present you with milanesini. I admit, in 37 years of life I had never tried to make this recipe at home, probably because it is not part of my tradition (at our place during Christmas time we bake one and only recipe: mincepies). So I’m not a biscuit expert, but thanks to homebaker’s 400 flour I managed to bake superlative milanesini! I discovered it relatively recently, or rather I knew it before but not being a biscuit virtuoso I had never tried it out, but the choice of flour is essential when baking biscuits. Farina 400 is the perfect flour for crumbly, crisp and light biscuits. Try it and you won’t bake biscuit without it… trust me!

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Homebaker’s Cookbook: 4 Seeds Crackers / Il Ricettario di Homebaker: Crackers ai 4 semi

 Crispy baked goods have always been an obsession of mine…during the past years I had to face countless disappointments with full trays of grissini and crackers that wouldn’t turn out as crispy as I would have liked them. Stubbornness pays off though, and finally with time I came up for the recipe for perfectly crispy crackers. Ideal for aperitifs or to nibble on during work breaks, especially needed when spending a whole day in front of the computer. A simple and reliable recipe, just top with fresh cheese, two lemon zest, sprinkle with freshly cut chives and you will have a stunning aperitif with zero effort! For today’s Homebaker’s Recipe Book I present you with my tasty 4 seed crackers recipe crackers. Follow me and discover our online shop!
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Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

 

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill CookbookI baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible. Continue reading / Continua a leggere…