Dolce ( Desserts )

Lemon, Almond & White Chocolate Biscotti Recipe

June 12, 2020

Okay… Lemon, Almonds, Lemon, White chocolate… and.. did I mention Lemon?? Holy Cannoli these are soooo good! The burst of freshness and tang from the Lemon zest mixed with the sweetness of the White Chocolate and topped off with a super amazing crunch… these Biscotti are LIFE! Perfect for any gathering, holiday or just a good old-fashioned coffee bath! 100% Yummy-in-the-Tummy!! Enjoy!

Lemon, Almond & White Chocolate Biscotti Recipe

Jennifer

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Course Dessert

Cuisine Italian

Ingredients

3 LG eggs
12 oz White Chocolate chips
3 tablespoons Lemon Zest ( freshly grated )
1 1/2 tablespoons Lemon Extract
1/2 cup Almonds ( roughly chopped )
2 cups All- Purpose Flour
3/4 cup Corn Meal
1 1/8 cup white granulated Sugar
1 1/2 teaspoon Baking Powder
1 teaspoon Sea Salt
Canola Oil ( 1 Tbsp )or Canola Oil Cooking Spray

Instructions

Preheat Oven 325 Degrees F

In bowl, combine Flour, Corn Meal, Salt, Baking Powder. Stir.
In another bowl & using a mixer, beat & blend Sugar and Eggs ( mixing in one Egg at a time ).
Add 2 Tbsp Lemon Zest & Lemon Extract, mix.
Add Flour mixture to Egg mixture and mix until just blended.
Stir in Almonds.
Divide dough into 2 equal portions and place on a baking sheet lined with Parchment paper.
As the dough is now sticky, spray a little Canola Oil on your hands before handling it.
Form 2 logs side by side- on baking sheet , about 10 inches long. Make sure the logs are spaced apart from one another.
Bake in oven about 30 minutes or until lightly golden brown.
Remove from oven and let cook about 10 minutes.
Using a serrated knife, diagonally cut the log, creating 2-3 inch thick slices.
Place the Biscotti slices back on to the Parchment lined baking sheet ( cut side down )
Bake again about 20-25 minutes, until golden.
Remove and let cool entirely.
As Biscotti are cooling, fill 1/4 of a pot with water and place on stove. Place a glass bowl on top of the pot to create a Double Boiler.
Pour Chocolate chips and 1Tbsp Lemon Zest into glass bowl and bring water to a simmer. Make sure glass bowl is not touching base of pot or water.
Using a baking spatula, stir as chocolate melts.
Smear White Lemon Zest Chocolate on top of each Biscotti and let cool & harden on a cooling rack.

Enjoy!!!

Buon Appetito e Mangia Bene!

Orange, Almond & Dark Chocolate Biscotti Recipe

June 11, 2020

I have always had a thing for Dark Chocolate and Orange. Something about the combination of these two flavors is just so indulgent and sultry. By adding these flavors to an Almond Biscotti, it takes this cookie from yum to YUM! If you like Orange and you like Dark Chocolate… these Biscotti are for you! Enjoy!

Orange, Almond & Dark Chocolate Biscotti Recipe

Jennifer

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Course Dessert

Cuisine Italian

Ingredients

3 LG eggs
12 oz Dark Chocolate chips
3 tablespoons Orange Zest ( freshly grated ) ( plus extra forgarnish )
1 1/2 tablespoons Orange Extract
1/2 cup Almonds ( roughly chopped )
2 cups All- Purpose Flour
3/4 cup Corn Meal
1 1/8 cup white granulated Sugar
1 1/2 teaspoons Baking Powder
1 teaspoon Sea Salt
Canola Oil ( 1 Tbsp )or Canola Oil Cooking Spray

Instructions

Preheat Oven 325 Degrees F

In bowl, combine Flour, Corn Meal, Salt, Baking Powder. Stir.
In another bowl & using a mixer, beat & blend Sugar and Eggs ( mixing in one Egg at a time ).
Add 2 Tbsp Orange Zest & Orange Extract, mix.
Add Flour mixture to Egg mixture and mix until just blended.
Stir in Almonds.
Divide dough into 2 equal portions and place on a baking sheet lined with Parchment paper.
As the dough is now sticky, spray a little Canola Oil on your hands before handling it.
Form 2 logs side by side- on baking sheet , about 10 inches long. Make sure the logs are spaced apart from one another.
Bake in oven about 30 minutes or until lightly golden brown.
Remove from oven and let cook about 10 minutes.
Using a serrated knife, diagonally cut the log, creating 2-3 inch thick slices.
Place the Biscotti slices back on to the Parchment lined baking sheet ( cut side down )
Bake again about 20-25 minutes, until golden.
Remove and let cool entirely.
As Biscottiare cooling, fill 1/4 of a pot with water and place on stove. Place a glass bowl on top of the pot to create a Double Boiler.
Pour Chocolate chips and 1 Tbsp Orange Zestinto glass bowl and bring water to a simmer. Make sure glass bowl is not touching base of pot or water.
Using a baking spatula, stir as chocolate melts.
Dip each Biscotti into the Dark Orange Zest Chocolate, arrange on cooling rack & top with freshly grated Orange zest.
Allow Biscotti to rest until Chocolate has cooled & hardened.

Enjoy!!!

Buon Appetito e Mangia Bene!

Limoncello Ricotta Cheesecake Bars Recipe

May 29, 2020

Limoncello Ricotta Cheesecake Bars Recipe

Frank LaMark

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Course Dessert

Cuisine Italian

Ingredients

Crust Ingredients

2 cups graham cracker crumbs 10-15 crackers
2 tablespoons sugar
1 stick butter

Filling Ingredients

1/2 cup limoncello
1 1/4 cup sugar
1 1/2 cups whole milk ricotta cheese
16 oz cream cheese
1 teaspoon vanilla extract
1 tablespoon lemon zest
5 LG eggs

Instructions

Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.

Italian Lemon Cookies Recipe

May 23, 2020

Italian Lemon Cookies Recipe

Frank LaMark

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Course Dessert

Cuisine Italian

Servings 50 cookies

Ingredients

Cookie Ingredients

3 LG eggs
1/2 cup milk
2 teaspoons lemon extract
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
8 teaspoons baking powder

Lemon frosting directions

6 cups confectioners sugar
2 teaspoons vanilla extract
1/2 cup water

Instructions

Cookies directions

Preheat oven to 350 deg F
In an electric mix master eat eggs, milk, lemon extract,sugar and oil until well blended
On low speed add flour and baking powder. Mix until just blended. The dough should be soft and sticky.
Lightly dust the dough and your fingers with a little extra flour.
Drop the dough from the spoon onto a lightly greased cookie sheet, spacing the cookies 2 inches apart
Bake for 8-10 minutes immediately after dropping them onto cookie sheet
Remove cookie sheet from oven and remove the cookies and place them on a wire rack.
Frost with Lemon confectioners frosting (see recipe below)

Lemon frosting directions

In an mix master on medium speed beat all ingredients until smooth
On a wire rack and using a metal spatula frost the tops of the cookies. The frosting will drip down the sides and coat the cookies

Cannoli Cake Recipe

May 18, 2020

Cannoli Cake, an easy from scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients including ricotta, mascarpone, orange zest, and mini chocolate chips or change it up to your family’s personal taste!

Cannoli Cake Recipe

Frank LaMark

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Prep Time 1

Cook Time 25

Total Time 1 30

Course Dessert

Cuisine Italian

Ingredients

Cake Batter

2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
3/4 cup butter
1 3/4 cups sugar
3 LG eggs
1 tablespoon fresh orange zest
1 1/2 teaspoons vanilla extract
1 1/4 cup milk

Frosting

1 10 oz tub ricotta cheese drained overnight if needed
1 16 oz tub mascarpone cheese drained overnight if needed
3 cups powdered sugar
1 teaspoon orange juice fresh squeezed
1/4 teaspoon salt
1 10 oz bag mini chocolate chips

Instructions

Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans (or can substitute 8-inch round baking pans).
Mix together flour, baking powder, and salt in medium mixing bowl until well combined.Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy.
Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)
Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.
For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.
To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired. Refrigerate cake until ready to serve.

Keyword cannoli cake recipe

Banana Nutella Wafer Cake Recipe

May 6, 2020

Anything with Banana, Nutella or Hazelnut… count me in! This is an easy no-bake dessert that is sure to please. Extra sweet with a little crunch, and not to mention quite pretty to look at. Enjoy with a cup of hot coffee, scoop of vanilla ice cream, or by it’s cute little self. Here’s to Dessert!

Banana Nutella Wafer Cake Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

4 LG Waffle Wafers
1 Jar Nutella ( 26.5 oz )
5-6 Bananas ( just ripe – but not browning )
1/4 cup Sliced Almonds
Cinnamon powder for dusting

Instructions

Directions:
Layer a cake platter with waxed paper ( to get messy drippings )
Carefully place 1 wafer on platter and spread a layer of Nutella to cover.
Add Thinly sliced Bananas on top of Nutella layer – to cover.
Repeat 2 more times.
On top & final layer, spread Nutella, sprinkle Almonds and dust with Cinnamon.
Carefully remove waxed paper & discard.
Let cake sit about 30-45 minutes before serving ( to soften )

Keyword Nutella

Italian Lemon Ricotta Cake Recipe

May 5, 2020

Super creamy and moist this Italian lemon ricotta cake is hands down a show stopper. Perfect for summertime for its light airy texture isn’t heavy.

by Frank LaMark – PrimoItalians.blog

Italian Lemon Ricotta Cake Recipe

Frank LaMark

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Prep Time 15

Cook Time 1 45

Course Dessert

Cuisine Italian

Servings 16

Equipment

Mix Master

Ingredients

Cake

3/4 cup butter, softened – 1 1/2 sticks
1 1/2 cups sugar
15 oz whole milk ricotta
3 LG eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 LG lemon, zested and juiced
1/2 teaspoon salt
1/4 cup Candied Lemon Peel like Paradise

Lemon Glaze

2 cups powdered sugar
3 tablespoons fresh lemon juice

Instructions

Instructions
Preheat oven to 350 degrees. Butter and flour a spring cake pan and set aside.
In a mixer master,cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time,incorporating well. Mix in the vanilla, lemon juice, and lemon zest.
Whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet in two batches. Fold in the candied lemon peel.
Pour the batter into the prepared pan and smooth as needed. Bake 40-50 minutes, or until the cake is set and a tooth pick inserted comes out clean. Let cool in pan for at least 15 minutes before turning out onto a wire rack.
Make the glaze. Whisk together in a mix master the powdered sugar and lemon juice until smooth. Add more juice or water if needed to achieve desired consistency. Drizzle the lemon glaze over the top of the cake,sprinkle with candied lemon peel, and serve.

Italian Lemon Bundt Cake

April 25, 2020

Lemons Lemons LEMONS!! I love ANYTHING Lemon! Refreshing & light… this lemon bundt cake recipe is LIFE! Perfect for Spring and Summer, holidays & more. Not too sweet, not to tart.. just the perfect balance of … well, PERFECTION! Someone, PLEASE, hide this thing from me! lol Cheers!

Italian Lemon Bundt Cake

Jennifer

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Course Dessert

Cuisine Italian

Ingredients

Lemon Bundt Cake

2 sticks (1 cup) Butter ( softened /room temperature )
2 tablespoons Lemon Zest
4 Eggs
2 cups Granulated Sugar
2 3/4 cups All Purpose Flour
2 teaspoons Baking Powder
3 tablespoons Cornstarch
3/4 teaspoons Sea Salt
1/2 cup Whole Milk
1/4 cup Vanilla Greek Yogurt
1/4 cup fresh Lemon Juice
1 1/2 teaspoons vanilla extract

Icing

2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons Whole Milk
1 teaspoons Lemon Zest

Instructions

For Lemon Bundt Cake:

Preheat Oven 350 degrees F

* Mix /Cream Butter until smooth, about 2 minutes.
* Add Granulated Sugar and LemonZest to the butter and mix.

* Add Eggs, one at a time.

* In a separate bowl, mix AllPurpose Flour, Salt, Baking Powder, and Cornstarch. Set aside.
* In another bowl, mix LemonJuice, Milk and Vanilla Extract.

* Add Flour mixture and Milkmixture to the Butter mixture. Mix well.
* Add in Vanilla Greek Yogurt andmix well.
* Grease your bundt cake pan well( using Butter ) and pour batter
into the Bundt pan. Spreadevenly.
* Bake for 45- 60 minutes( or until a toothpick or knifecomes out clean )

* Remove cake from oven.
* Transfer cake to cooling rack, plate or cakeplatter and allow to completely cool.

For Icing:
Whisk Lemon Juice, Milk, PowderedSugar and Lemon Zest together.
Drizzle over ( cooled )LemonBundt Cake.
Allow the icing to set beforeserving.
Garnish with 3 Lemon Slices (thin sliced )

Enjoy!

Buon Appetito e Mangia Bene!

Keyword lemon bundt cake from cake mix, lemon bundt cake recipe

Italian Ricotta and Rice Pie

April 14, 2020

Easter pie (pastiera) is found all over Italy, but its origins are Neapolitan. Tender pasta frolla pastry pies filled with fresh ricotta cheese and rice, sweetened with sugar, were made in batches, wrapped in clear cellophane, and given away as Easter gifts.

Many variations of this classic have survived; some use wheatberries or orzo (tiny pasta) in place of rice, but my favorite still remains the one from home, made with long-grain rice.

by Frank LaMark – PrimoItalians.blog

Italian Ricotta and Rice Pie by PrimoItalians.com

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Cook Time 40

Course Dessert

Cuisine Italian

Servings 4 people

Ingredients

2 cups Unbleached, All-Purpose Flour
1 cup cake flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 stick cold unsalted butter, cut into bits
1 X-Large egg (slightly beaten) plus 1 egg yolk
5-6 tablespoons ice water
2 tablespoons turbinado or raw sugar
1 cup wheat berries, or 1 cup long-grain rice, or 1 cup Arborio rice
2 cups whole milk
3 inch piece vanilla bean, slit lengthwise
1 pound ricotta cheese, well drained
3 LG eggs
1/4 cup fresh squeezed orange juice
2 tablespoons grated orange zest
1 cups sugar
1 tablespoons vanilla extract
1 1/2 teaspoons cinnamon

Instructions

Lightly spray a 10 1/2 x —1-inch tart pan with removable bottom with butter spray. Set aside.
To prepare the dough, mix the all-purpose and cake flours, salt, and sugar in a food processor or bowl. Add the butter to the flour mixture and pulse to blend if using a food processor, or use a pastry blender or fork to blend the ingredients by hand. Add the whole egg and enough ice water to make a dough that is soft and not dry. Do not overmix or the dough will be tough. Gather the dough into a ball and wrap it tightly in plastic wrap. Chill the dough for 30 minutes.
To prepare the filling, pour the wheat berries or rice and milk into a 1-quart saucepan, scrape the seeds from the vanilla bean into the saucepan with a small knife, cover, and bring to a boil. Lower the heat to medium-low and continue cooking until all the milk is absorbed. This will take about 10 minutes. Let cool.
In a large bowl, beat the ricotta cheese, eggs, orange juice and zest, and sugar until smooth. Stir in the vanilla extract and cinnamon. Fold in the cooled wheat berries or rice. Set the mixture aside.
Preheat the oven to 375ºF.
Divide the dough in half. Roll each half on a lightly floured surface into a 14-inch circle. Line the tart shell with one rolled-out half and trim the edges even with the top sides of the tart pan.
Fill the tart shell with the ricotta filling. There will be a little of the filling left over. This can be baked separately in a small ovenproof dish or in small ramekins.
Carefully roll the second sheet of dough loosely over the rolling pin and unroll it over the top of the filled tart. Trim off the excess dough, making sure the edges are sealed. Use the leftover dough to make a decorative pattern on top of the tart. I use a small rabbit cutter to make cutouts for the top.
Brush the tart with the egg yolk and sprinkle the turbinado sugar evenly over the top.
Bake in the middle of the oven for 40 to 50 minutes or until the top is golden brown and a skewer comes out clean when inserted into the center of the tart.
Cool the tart on a rack, then carefully remove the sides of the tart pan and place the tart on a decorative serving dish. Cut into wedges to serve. Chocolate Chips Optional.

Keyword easter, italian, pie, rice