Aren't those cookies gorgeous? How innocent those diamons are?! Close your eyes and try them: do you taste a little Venice in each bite? Lemon zest and cranberry, combined in this recipe with a little polenta, invite you to experience a new taste: fragrant and romantic. I fell in love with this cookies from the recipe in the book, as soon as I read through the ingredients list. One hour later I had a plate of an incredibly delicious gems.
(recipe adapted from the book Dolce Italiano by Gina DePalma)
Ingredients (I made a few substitutions, which are marked in red):
1 ¾ cups All-Purpose Flour
¾ cup dried currants
¼ cup boiling water
1 tsp. salt
1 tsp. baking powder
1 egg yolk
4 oz. (1 stick) sweet, unsalted butter, melted and cooled
Finely grated zest of 1 large lemon
1. Start by pouring 3 tablespoon of brandy over the dried currants. Add boiling water, set aside.
2. In a bowl combine together all dry ingredients (flour, polents, sugar, baking powder, and salt).
3. In another bowl combine "wet" ingredients: lightly bitten egg and eggyolk, butter and lemon zest.
4. Stirr "wet" ingredients into the dry, add currants and form the dough. Don't overwork the dough!
5. Chill the dough in refrigerator for one hour.
6. Preheat the oven to 325 F.
7. Form the dimond shaped cookie and place on cookie sheet with parchment paper.
8. Bake 12-15 minutes until cookies are colden brown.
9. Let cookies to cool for 5 minutes.
10. It's time to make some coffee or tea, and enjoy!
It says that cookies can be stored in the air tight container for up to three days. Ahm, in this family they didn't last even three hours...
My verdict: belissimo! (which in Italian means lovely).
|Cat's verdict... :)|