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.

Maroggia’s Mill Cookbook: Bread Tin Brioche / Il Ricettario del Mulino di Maroggia: Brioche in cassetta

Shall those who do not like to have breakfast with a sweet and pillowy soft bread raise their hands. Well, as expected…no one! For some getting up in the morning is really hard, but I swear this brioche bread I baked for Maroggia’s Mill Cookbook will make your day perfect at the first bite. Maroggia’s Mill AP white flour lends itself perfectly to bake this grumpiness-proof bread. You don’t believe me? Well, there’s nothing left for you but try!

Maroggia’s Mill Cookbook: Bread Bunnies / Il Ricettario del Mulino di Marogggia: Coniglietti di pane

Here comes another appointment with Maroggia’s Mill Cookbook which is also a good opportunity to celebrate. Easter is approaching and what more appropriate than a recipe for festive bread bunnies? The dough is super soft and can be also used to make simple rolls or to be shaped into any kind of animals to make tour children’s snacks more fun!

Maroggia’s Mill Cookbook: Tonka Bean and Tangerine Taralli / Il Ricettario del Mulino di Maroggia: Taralli alla fava tonka e scorza di mandarino

Here we are, with our usual appointment with Maroggia’s Mill and its Cookbook. Today I propose you a very addictive recipe, which I turned into a sweet version…taralli! You can have them as a snack during coffee break rather than offer them as an alternative to popcorn at your next movie night. I assure, there won’t be much left!

MTChallenge: Macarons / Dell’MTChallenge e dei Macarons gemelli diversi: il macaron gnocco e il macaron cesso

I’m quitting. This is the last one, I swear. I have been repeating the same thing for quite a while now. Too much stress, brainstorming, tetris-like scheduling strategies. What about the anxiety, the overwhelming sense of inferiority I feel every time I check out the other contestants’ recipes, every time a picture gets posted onto the group’s facebook page. And then a new month comes along with a new challenge. I can’t help but participate, I can’t resist to the call of the MTChallenge. Even though I felt a shiver down my spine when I read the theme for this month’s challenge. Our dear Ilaria chose one of the most fearsome recipes…the macaron! A few years back I did experiment a bit and produced dragon eggs for a first attempt and got only close to proper macarons with these Luxemburgerli-like sweets (a swiss version of macarons but of a smaller size) on my second attempt. Fear and Loathing in Chiasso. And on top of it all the tap in the kitchen has been out of order for almost a month and I was forced to wash dishes, bowls and kitchen accessories in the bathtub. You can just imagine my state of mind. And what about the firm conviction that both the shells of the macarons had to be flavored, which led me to test and photograph them a second time because the first one I had forgotten to spice up the shells of one of the two recipes I baked for the challenge. The first macarons batch turned out to be perfect (I have pictures to prove it!!!) but I decided not to fill them in order not to waste time and ingredients. And of course the second time around something went wrong with the cardamom macarons. Virtually they came out in the shape of tits. I think the problem lies in the fact that the mix was very thick and maybe I should have work it a little harder in order to break the air bubbles. Or maybe it just needed a little more egg white having added the cardamom powder and poppy seeds. However having no time nor desire to whip up a third batch I decided to participate in any case, with both macarons: the beautiful and the ugly.

Maroggia’s Mill Cookbook: Kanelbullar / Il Ricettario del Mulino di Maroggia: Kanelbullar

I simply love breakfast. Sweet or savoury it makes no difference at all, it’s just one of my favourite meals by virtue of its versatility. I discovered kanelbullar while “bakery hunting” for my morning breakfasts in Copenhagen. Not that i didn’t know well it’s british-american counterpart, the cinnamon bun, but what intrigued me the most was its shape. Braided breads of all sorts have always an effect on me, it must be my aesthetic and artistic inclinations playing a big part in this fascination.

An Easter treat: Colomba / È quasi Pasqua! Colomba Giorilli dei Fables de Sucre

It’s almost April, the time to test your baking skills with difficult doughs, the time for Colomba! I tried this recipe last year and I am very sad not to be able to replicate it this year too, due to a lack of time. This Colomba, the original recipe is by Giorilli and this it the re viewed by Fables de Sucre, is simply perfect. A fragrant cloud with a compact, soft, buttery and well developed dough. Scent of vanilla and citrus, perfectly balanced, blend very nicely with the buttery texture. My guinea pigs loved it! As with all very rich doughs, such as panettone, there are some basic rules.

Ceci n’est pas un macaron: Black Tea “Macarons” / Ceci n’est pas un macaron: “Macarons” al thé nero

Yes I know, I promised myself I wouldn’t be baking sweet treats anymore…but this recipe had been waiting for more than a year to be published only waiting for me to improve my macaronage and piping skills. Since many egg whites have been stored in my freezer since December I thought it might be the right time to give it another shot. And I gave it, actually three shots (two of which turned out ok, one of which turned out too runny to even bake the batch). The result is okay but not quite the thing. As you well know proper macarons look like this. Flat top, nicely raised foot. Mine look like the Swiss famous Luxemburgerli sort of a sweet mini hamburger. But my guinea pigs assured me, they taste good and have the right chewiness to them, so I decided to post the recipe and share it with you.

My first Daring Bakers hosting: Paris-Brest! / Il mio primo Daring Bakers come “ospite”: Paris Brest!

The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.

Almost one year ago I got an email from Jenni, from The Gingered Whisk blog, asking me whether I was up for a Daring Bakers Challenge hosting. I pinched myself once, twice, took a deep breath and said yes without hesitation but already worrying about what to come up to. I have been admiring DB’s challenges since many years…I remember still being in Genoa so we are talking about eight years ago, when Daring Bakers was born. After a lot of thinking my choice fell on a French pastry classic since my favorite challenges are those involving pastry skills, and oh boy a range of skills are needed indeed to pull off a perfect Paris-Brest!

Maroggia’s Mill Cookbook: Walnuts, Aniseed Caramel and Pear Tarts/ Il Ricettario del Mulino di Maroggia: Tartellette alle noci, caramello all’anice e pera

Autumn has set in and I realised it has been a while since I last posted a good sweet recipe for Maroggia’s Mill Cookbook. What better occasion than a bag full of walnuts coming straight from my dad’s garden? The process of nut cracking is long and boring, but there is absolutely no comparison with store bought nuts and the whole process can be done on a cold night in front of a good movie, as I actually did. My sister suggested trying out a Tuorta da Nusch (a walnut and caramel tart typical of Engadina region in Switzerland) which is one of my – many I admit – favourite dessert tarts, but I wanted to do something different.