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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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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Butternut Squash and Licorice Muffins / Muffins alla zucca butternut e liquirizia

muffin-zucca-e-liquirizia-1

Butternut squash mon amour. I started appreciating pumpkin and butternut squash quite late into my twenties, but since my father grows these vegetables in his garden I now cannot wait for the arrival of the cold season in order to taste sweet and savoury dishes cooked with this versatile ingredient. Its natural sweetness makes it an excellent ingredient for cakes and muffins so why not do a little experiment and combine it with one of my favourite ingredients ever? And here it is…the omnipresent liquorice! Needless to say the pairing is superb, these muffin are soft and sweet (but not too much). You can’t get any better than this!
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Daring Bakers: Venetian Easter Breads / Daring Bakers: Veneziana (Fugassa de Pasqua)

Veneziana 1The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

You can’t imagine my happiness when I read this month’s theme for the Daring Baker’s challenge, Easter Breads! I had just tried out this gorgeous recipe by Fables de Sucre and was so amazed by the perfect result at the first attempt. Continue reading / Continua a leggere…