Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Chocolate-Filled Hazelnut Cookies
Chocolate-Filled Hazelnut Cookies
(Biscotti Al Nocciola e Cioccolato Ripiene)
 
 
Ingredients:
 
3/4 cup hazelnuts, toasted , any loose skins rubbed off in a kitchen towel, and cooled
1 cup confectioners sugar
1 stick (1/2 cup) unsalted butter, well softened
1/4 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 cup cake flour (not self-rising)
3 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped

Parchment paper
 
Directions:
 
Put oven rack in middle position and preheat oven to 350F.

Line 2 or 3 baking sheets with parchment paper.

Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).

Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).

Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets.

Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air.

Snip off 1 bottom corner of bag with scissors to form a small hole.

Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere.

Repeat procedure with remaining cookies. Makes 50 to 60 assembled cookies

Notes: Cookies can be baked and cooled, but not filled, 1 week ahead and kept in an airtight container at room temperature.
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