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Venetian "Saracen" Cornmeal Shortbread recipe
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Date product posted
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0
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5228
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Mon September 17, 2007
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Italian food recipe: Venetian "Saracen" Cornmeal Shortbread recipe
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Keywords:
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cornmeal, shortbread, dessert, recipe
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Introduction:
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Venice is known for its butter cookies. Cornmeal, the basis for polenta, provides these with a delightfully crunchy texture and a rich taste. They are a variation on the Venetian fregolata, a type of shortbread cookie that is cut after it has been baked. In this recipe some buckwheat flour has been added, giving the cookies an earthy flavor. In Italy buckwheat is called grano saraceno, meaning "Saracen grain," but it is not known whether this is because the grain was introduced by the Arabs, or because it is dark. In Treviso fregolata is baked to an extremely hard consistency and broken up at the table with a mallet. These cookies are tender little morsels.
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Ingredients:
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8 ounces (250 g) unsalted butter, softened
¾ cup (125 g) light brown sugar
1 cup (185 g) powdered (icing) sugar
1 cup (150 g) yellow cornmeal, preferably stone-ground
½ cup (60 g) all-purpose (plain) flour
½ cup (60 g) buckwheat flour
½ teaspoon salt
1 cup (125 g) chopped toasted blanched almonds
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Description:
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Beat the butter, brown sugar, and ¾ cup (125 g) powdered sugar together in a large bowl until smooth and light. Stir in the cornmeal, flour, buckwheat flour, and salt and mix until well blended. Mix in the almonds. Roll the dough into 4 logs 1 inch (2.5 cm) in diameter and about 8 inches (20 cm) long. Refrigerate until firm. Preheat the oven to 300°F (150°C).
Line baking sheets with parchment paper. Cut the logs into slices about ½ inch (1.3 cm) thick. Place the slices on the baking sheet and bake about 35 minutes. Until the cookies are golden sift the remaining powdered sugar over the cookies once they have cooled.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Serves ( 4 person is Default ):
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5 dozen
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Italian food recipe: Venetian "Saracen" Cornmeal Shortbread recipe
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