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This is a classic Italian Crostoli recipe from Nonna Lina’s cooking archives.

6 eggs, free range or organic whisked until light and fluffy,

1/2 – 1/3 cup caster sugar, add to eggs

grate the rind of 2 lemons,

3 lemons juiced,

150 ml Grappa,

1 bag unbleached self raising flour,

Mix in a cup at a time of the self raising flour into the egg mixture,

create a well of flour onto the table, work bench or board of which you will be kneading the dough onto,

put the egg dough mixture into the flour well and start to incorporate the well flour into the egg mixture,

little by little until a non sticky ball of dough has formed, adding flour as you go along. (note: no set amount due to texture effect is the importance rather than amount)

with ball created with enough flour so as not to be sticky, and handling made easy, return the dough back to your starter bowl and cling wrap to place into the fridge for 1 hour resting time.

While waiting for your dough, time to set up your pasta machine, (using a motorized attachment works well if you have one), but if you don’t that’s ok too, you will need a little more hand work that’s all.

Remove dough from the fridge and cut off wedges, flour the work bench or table and roll with a rolling pin if you don’t have a pasta machine, or take a wedge of your dough and flour,

on the largest setting on the pasta machine on flat setting, place through once, then fold and repeat,

then make your setting smaller and repeat the above process, continue with this method until you have reached a thin wide ribbon, remembering to flour all along to keep the dough from getting sticky or  too soft.

You should be able to see your hands shadow through the ribbon of dough, but not so thin that it would break or lose the firm fine texture that it should be.

Place the length from left to right in-front of you on a table cloth or tea towels, so as not to dry out the dough ribbons, working quickly so as not to allow the ribbons to dry out. Cut strips about 2 fingers width, then place a slit into the center of the 2 finger ribbon creating an opening to turn one end of the ribbon in a around a looping twisted fashion.

Once cutting and shapes are done, place on a platter or tray to keep close to you while frying takes place, and do not leave the fryer at any stage. This is a good time to prepare trays and bowl with absorbent paper lining for excess oil drippings. This will allow the crostoli to keep crisp after draining excess oil.

Start the frying process with one crostoli alone first to check how hot the oil is and how much time is needed to achieve that light golden color.

Tip:  Have a pair of tongs for fast turning and a draining scooping utensil.

Drain finally in lined trays and bowls, allow to fully cool.

Before serving, dust the crostoli with confectioners sugar on both sides. Place on your serving plate and enjoy!

A handy tip:  Make a large batch and store the crostoli in an airtight container in your freezer without confectioners sugar, and when needed can be taken out of the freezer at anytime and dusted with sugar prior to serving up. They will taste as fresh as fresh baked. This is a handle way to plan a week or two or three ahead of time for those special occasions to enjoy without time pressure.

Fave Dei Morte – Bones Of The Dead

Traditionally a pastry shaped like a large broad bean.

In old Italian times the bean (Fave), was a common funeral offering (hence the name bones of the dead), and it was said that the souls of the dead were enclosed in it.

This is an interesting and different recipe variation off from the original version.

1/4 pound of blanched and skinned almonds

1/2 cup sugar

2 cups  unbleached plain flour, plus additional flour

2 1/3 tablespoons unsalted butter

1 egg

lemon flavoring or brandy

1 egg yolk, free range or organic preferred

Preheat oven to 180 degrees C,

Pound almonds with sugar in a mortar, until almonds resemble small grains of rice

Place flour in a large bowl and gradually combine in egg and softened butter

Then add almond sugar mix to the flour mix, incorporating the brandy or lemon, mix thoroughly into a stiff dough

Flour your workbench or board, roll out dough onto floured surface

Using a sharp knife, cut dough into thick strips, use your hands to shape strips into broad bean (fave) shape

Place a buttered pastry sheet onto your baking tray, then place your (fave) broad bean cookie shape onto the pastry leaving 2 cm  spaces in between each one, then sprinkle with a little flour

Brush over the top with one beaten egg yolk.

Bake in the oven for 10 mins. or an even golden color. Check after 5 mins.  The bake process is fast, so keep an eye on them.

Wire rack cool. Serve.

My Mother comes from the South of Italy and has always made these cookies since the day I was born, enjoyed as a child with a bowl of cold or warm milk filled with Nona’s Dunking Cookies like a cookie soup. As I got older it progressed into a snack to enjoy any time and any way and now she is a Nona we share this delicious recipe with my children and all of our family and friends with a cup of coffee.

This recipe needed to be shared with the rest of the world and I am happy to post this one out as an all time favorite classic!

6 whole eggs, free range or organic

1 1/2 cups white sugar

2 lemons- rind grated and then juiced

1 cup milk

3/4 cup oil

Enough Self Raising unbleached flour to combine to a dough consistency

Beat together all wet ingredients with sugar until well combined and fluffy,

Then adding flour until dough comes together into a firm dough consistency

Allow to rest in the refrigerator for 15 mins. at least,

Preheat oven to 17o degrees C, grease trays & line with baking paper

Roll cookie dough into thin snakes and shape into cookie swirls & plaits, and or rolling pin 2cm  - 3cm thickness, animal shape cutter work great for kids but any cutter shapes can be used, even organic free-form. Go for it!

Bake for 10 mins. or until lightly golden. Cool on trays on cool rack for 5 mins, then transfer to cool on wire rack without trays.

Store in an airtight container to maintain freshness, if there is any thing left over at all.

These cookies are perfect for dunking, hence their name, but,  have been served up with lemon icing for extra sweetness and to decorate when not being dunked. Enjoy!

This is a traditional Pignoli cookies recipe from the Nth. Italy region. Good gourmet stores & specialty food stockists do have the Pignoli nuts and there is no other way to make these cookies without the almond paste, they are essential ingredients.

This recipe is a favorite cookie to serve at Easter and Christmas festivities, also makes this a perfect gift giving treat.

1 pound of whole Pignoli nuts (Pine Nuts)

225 g almond paste

2 egg whites, slightly beaten

1 teaspoon lemon extract

1/2 cup granulated sugar

1/2 cup confectioners sugar

1/4 cup all purpose flour

pinch of sea salt

Preheat oven to 160 degrees C, lightly grease and line baking tray

Using an electric mixer & medium bowl, blend almond paste until smooth consistency

Add egg whites and lemon extract until well combined and smooth in texture

Sift the 2 sugars together with the flour & salt, then slowly add to almond paste, electric mix on slow speed

Dough will be slightly sticky.

Using your hands, dampen them with water and form walnut sized balls in your palms and flatten into cookie shape

Place your Pignoli nuts in a small bowl, then press dough on one side of your cookie only

Place 1 cm apart on greased cookie tray baking for 20 – 25 mins. or until golden brown.

Remove cookies from oven if nuts appear to be burning so as not to taste bitter.

Cool cookies on cookie racks. Serve.

Store in a tin canister to hold in freshness rather than plastic, but if plastic is all you have than be sure to line first with baking paper and be sure the lid is air tight so the nuts don’t loose their fresh delicious taste. Can also be stored in the fridge.

This traditional Nth. Italian recipe  of Ricotta Cookies is an Easter favorite and a personal favorite of mine.

Ricotta is one of my all time favorite foods so it’s easy to say that I love Ricotta, and in these cookies there is no exception to that rule.

The ricotta makes these cookies deliciously light in texture to taste, even with the richness of the butter. Try them for yourself and serve them up at your next Easter celebration or special occasion. They will soon become one of your favorites too.

1/4 pound of unsalted butter, at room temperature

1/4 cup Ricotta cheese

1 teaspoon vanilla extract

1 cup sugar

1 egg, free range or organic

2 cups sifted plain flour

1/2 teaspoon baking soda, sift together with the flour

1/2 teaspoon sea salt pinched between fingers

Preheat oven to 180 degrees C, grease and paper line baking trays

Mix well together the butter, ricotta and vanilla until creamy

Then gradually adding the sugar until completely dissolved & combined well.

Slowly stir in flour, baking soda & pinch in the sea salt until blended well.

Using a teaspoon, scoop batter from bowl and drop batter on greased lined baking tray

Bake for 10 mins. Place trays on wire cooling rack, allow to cool for 5 min., then using a spatula can be placed directly onto serving dish.

Be sure to store in an air tight container so as to maintain freshness. They will keep for several weeks, and can be kept in the fridge.

This recipe for Almond Ricciarelli Cookies is also known as Crescent Shaped Almond Cookies & Anise Tea Cookies.

This particular recipe was handed down by a lady from Northern Italy and I’m sure you will delight in this delicious recipe.

2 1/2 cups sifted all-purpose flour

1/2 teaspoon sea salt pure

1/4 cup chopped almonds ( other nuts can supplement, such as walnuts & pecans)

1 tablespoon anise flavoring or 1 tablespoon anise seeds

2/3 cup vegetable oil

3 tablespoons orange juice ( pulp free preferred)

2 teaspoons vanilla extract

Preheat oven to 180 degrees C, prepare trays with non stick bake paper – no greasing required.

In a large bowl place flour, salt nuts, anise and oil and combine well with an electric mixer on low

In a small bowl, mix together the juice, confectioners sugar & vanilla to combine, this doesn’t take any time at all

Then add to the large bowl with flour mixture. Beat on low speed until well combined together.

The texture of the mix should be crumbly and dry in appearance, but if mixture is too crumbly just add a little more juice to become manageable but not too moist.

Shape a walnut sized mixture amount in the palm of your hands, squeezing slightly to bring together to shape

Place on ungreased paper lined cookie tray 2 cms apart

Bake for 15 – 20 mins or until lightly browned

Remove from oven and allow to rest on trays to cool for 5 mins., then while still warm roll cookies into confectioners sugar.

Allow to fully cool prior to serving.

This Northern Italian recipe for Sesame Seed cookies has been a generational delight. The only part of the story I have to tell is that a former pastry chef in the village in which he lived, created this recipe and handed it down to a local neighboring villager, and has made it’s way into my hands so as I can forward this delightful recipe to you.

1 cup melted unsalted butter

1 cup sugar

2 eggs, free range or organic – well beaten

2 tablespoons milk, plus additional for coating

1 teaspoon vanilla

3 teaspoons baking powder

3 1/2 – 4 cups unbleached flour

sesame seeds

Preheat oven to 180 degrees C, grease and paper line trays

Melt butter in saucepan on low over cook top, remove from heat to allow to cool

Add butter & sugar to cream with your electric mixer on medium speed

Add in 2 well beaten eggs to butter mixture, then adding milk, vanilla, baking powder to combine well

Add flour a bit at a time until dough is soft and pliable, not sticky

Remove from bowl onto a floured surface and knead gently, adding more flour if needed

Cover and allow to rest for 15 mins.

Prepare a deep dish with milk, and a plate or wide bowl for the sesame seeds.

Taking dough pieces the size of a walnut, using a tablespoon or small scooper

Roll in palm of hands, and slightly flatten to create your cookie shape

Dunk cookie dough into the milk first and then rolling into sesame seed bowl to fully coat generously all over

Circle shaped cookies or wide rectangular look great, placed 1cm apart to bake

Place on center rack in the oven for 15 mins. so as the bottom of the cookies doesn’t burn & until lightly toasted and golden brown.

Allow to cool on cooling racks, then serve.

This traditional Northern Italian Cookies recipe of  Toto Cookies has been said to have many different names, from TooToo’s to Tatto cookies. This made them hard to distinguish where and how to find this recipe at all, but one thing is for sure and that is all the ingredients is readily & easily available & the search is no longer an issue as we clarify this matter up for your baking pleasure.

4 cups sifted plain flour

4 teaspoons baking powder

5 teaspoons unsweetened cocoa powder

1 teaspoon ground cloves

1/2 teaspoon cinnamon

3 eggs, free range or organic

1 cup milk

3/4 cup vegetable oil

1/2 cup granulated white sugar

1/2 cup brown sugar

1 teaspoon orange oil preferred or orange flavoring

1 teaspoon vanilla

1 cup walnuts, chopped coarsely

1/4 cup miniature chocolate chips

1/2 cup maraschino cherries in jar, drained

Preheat oven to 180 degrees C, grease and paper line large baking trays.

Use a large mixing bowl. Combine flour, baking powder, cocoa, clove & cinnamon powder and mix well.

In a separate bowl beat eggs, milk, oils, vanilla, white and brown sugar.

Then incorporate wet ingredients into dry ingredients, combine together well until a thick and sticky consistency.

Add crushed nuts, choc chips and chopped cherries.

Turn dough out onto a floured board to knead, add flour as you go along until a manageable dough is easily handled.

Dust extra flour on hands to commence rolling dough into walnut sized balls, shape into cookies and place 1 cm apart on baking trays.

Bake for 15 – 20 mins or lightly golden.

Cool on trays for 5 mins, then transfer to cooling rack for further cooling.

While cookies are cooling, a frosting can be made to dress them.

Frosting recipe;

2 tablespoons melted unsalted butter

2 cups confectioners’ sugar

1 heaped tablespoon unsweetened cocoa powder

1/2 teaspoon orange oil preferred or orange flavored extract

1 teaspoon vanilla extract

2 tablespoons milk or black espresso coffee

On low heat in a saucepan, melt butter then pour over dry ingredients to combine well until a smooth spreadable consistency forms.

Add milk or coffee if  mixture is too dry, and add more flour if mixture is too soft.

When satisfied with the consistency, spread icing onto cooled Toto Cookies. Allow icing to further cool & set on non stick paper.

Serve and Enjoy!

This traditional Northern Italian Cookie is served as a dessert. This is the perfect desert as preparation is a week prior to consuming, giving you plenty of planning time.

Before commencing to incorporate all ingredients, be sure everything is at room temperature.

1/2 cup unsalted butter

1 1/2 cups firmly packed brown sugar

3 eggs, free range or organic

couple of drops of anise oil

3 cups sifted all – purpose flour

freshly toasted aniseeds, pre prepare by toasting lightly in oven on tray

Preheat oven to 180 degrees C, Prepare cookie trays with grease & baking paper.

Using a food processor on low speed, cream butter and sugar,

Add eggs one at a time to creamed sugar & butter, then anise oil,

Then gradually add 2 cups of flour to batter keeping processor speed on low, then remove bowl from processor and stir in the remaining cup of flour, until combined well.

Ice cream scoop or teaspoon finished dough onto greased paper lined trays & shape if need,

finish cookies with a sprinkling of toasted aniseeds.

Bake for 12 mins. Bottoms will appear golden & tops will seem paler in color.

Allow to tray cool for 5 mins., then wire cooling rack transfer to further cool.

Once completely cooled store in an airtight container, tin is usually best but lining a plastic container with greasing paper and napkin also works well. This allows to flavors to develop, allowing a week before consumption.

These cookies make the perfect gift giving idea for holiday season or any special occasion.

This is a traditional Italian regional recipe found in Sicily.

Served traditionally as a desert with a sweet white desert wine which you dip your cookie into and short black coffee.

125 g unsalted butter

3/4 cup caster sugar

3 free range or organic eggs

2 tablespoons brandy

1 tablespoon grated lemon rind

11/2 cups cups plain flour

3/4 cup self raising flour

1/2 teaspoon salt

125 g blanched almonds

1 tablespoon aniseed

Preheat oven to 160 degrees C, pre-line trays with baking paper,

Cream butter & sugar, then add 1 egg at a time, brandy & salt

Roast almonds until lightly golden then roughly chop

Stir almonds and aniseed into dough and refrigerate for 1 hour.

Split dough into two and roll into logs approx. 30cm – 5cm,

Bake dough logs for approx. 20 mins. or until lightly golden,

Remove to cool on tray, then cut 1 cm thick cookie slices,

arrange cookie round flat back on bake tray and bake a further 25 mins.

until dry and crisp. Cool on wire racks. Makes approx. 40 to serve.

Store in an airtight container.