Tag: canola/olive oil

Pangoccioli tree – Recipes on the fly – Gordon Ramsay’s version

Pangoccioli tree - Recipes on the fly

L'pangoccioli tree is a leavened cake made up of many fluffy rolls rich in chocolate chips, reminiscent of the famous snacks.

They are perfect for a simple and delicious snack, or to be soaked in milk for breakfast. Children will appreciate them very much!

Preparing these sweet rolls is very simple and no great skill is needed. The important thing is to use fresh ingredients, knead the mixture well and let the dough rise in a warm place away from drafts.

To knead, you can use a planetary mixer or any mixer, including the bread machine. Or do it all by hand!

Let's see immediately how to prepare this tasty pangoccioli tree.

Pangoccioli tree before rising

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Original recipe of Vanilla croissants biscuits – Gordon Ramsay’s version

THE Vanillekipferl they are gods treats typical greedy Austrian Christmas tradition, also widespread in Germany, Bohemia, South Tyrol . It is about Vanilla cookies to croissant shape indeed "Kirpfel"Really means"Crescent moon"; made with butter, sugar, eggs, almonds pulverized e vanilla who give a taste And crazy scent! Once baked in the oven they come sprinkled with powdered sugar they assume a so crumbly texture from literally melt in your mouth! A truly unique goodness!

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<p><noscript><img class= Like any traditional recipe they exist different versions and variants! What I give you today is there Original recipe of the Vanillekipferl from Vienna, from my book of Austrian sweets from which I also took the Sacher and the Linzer Cake

It's about a very easy and quick preparation! Theremeal in minutes, with a simple mixer. The time of rest in the fridge and you can form the croissants.

Just like the classic Christmas Cookies, they are great cold when all perfumes have settled, in any time of day: They are ideal for breakfast, snack and dessert; but especially to give as gifts together with gingerbreads, Pepparkakor, Cannalla Biscuits! Yes they also keep 1 month!

Vanillekipferl recipe


Preparation Cooking Total
20 minutes + rest in the fridge 12 minutes 32 minutes


Quantity for 16 pieces

  • 100 grams of flour '00
  • 100 gr of peeled almonds to pulverize or almond flour (it's the same thing!)
  • 50 grams of sugar
  • 80 gr of butter
  • 1 yolk
  • seeds of 1 vanilla bean or extract or vanillin
  • powdered sugar to finish


How to make Vanillekipferl (vanilla cookies)

First of all whisk the butter with sugar and vanilla until you get a frothy mixture

then add the yolk, always whip at high speed.

Finally add the flours and knead by hand to incorporate them for a few seconds.

Finally, put the dough in the fridge and let it rest for 40 minutes.

Then from the dough, pre-tied balls of 10 – 15 g each; stretch them and form croissants:

how to make Vanillekipferl

As you make the half moons, place them in a baking tray lined with parchment paper.

Finally bake in a static oven at 180 ° hot in the central part for about 11 – 12 minutes, the time that they can brown on the surface.

Remove from the oven and leave to cool completely, before sprinkling with icing sugar.

Yours are ready Vanillekipferl

Vanillekipferl vanilla biscuits

They can be kept in a tin or biscuit box for more than 1 month.


the original recipe step by step – Gordon Ramsay’s version

Paste di meliga

The Paste di meliga I'm treats delicious! Cookies typical of Piedmontese pastry, in particular of the Cuneo area . Made based on corn flour, butter, eggs, sugar and lemon peel, in the sac a poche; which are characterized byrough appearance And rustic , one crumbly consistency And melting to the bite it's a taste understood exquisite. A unique goodness it has ancient origins in Piedmont countryside, when in time of famine , the peasants, began to mix with the flour '00 (more expensive and rarer) the very fine corn wheat ; from a need of the moment they gradually became a real cornerstone of the area, also known as melia pastes, in dialect "corn“; much loved today all over Italy! You want prepare them at home? Here is for you Recipe And tricks illustrated step by step to obtain the Best ever corn biscuits! own like them that you buy in the best artisan pastry shops in Piedmont!

Paste di meliga

Like any traditional preparation, there are different versions! What I give you today is there Original recipe from the Paste di meliga, taken from multiple sources compared and designed for a perfect home execution! It's about a easy preparation. The ingredients come simply mounted together, but be careful. The secrets to a great result are: use a very fine corn flour ; this will allow you to get a soft dough that is to say nor too hard (from having difficulty with the sac a poche) nor excessively soft (to miss the typical rustic structure). Follow all the advice and you will see what a result! Perfect for all occasions, from a dessert after dinner to be enjoyed with a good Barolo , liqueur or hot chocolate! To one snack afternoon, at one Breakfast delicious; the pastes of corn are also ideal from wrapping and gifting at Christmas, Yes they keep for a very long time!

Discover also:

I Baci di dama (the original Piedmontese recipe for paired biscuits)

Paste di meliga recipe


Preparation Cooking Total
2 minutes 10 minutes 12 minutes


Quantity for 30 pieces
  • 250 grams of flour '00
  • 130 gr of super fine corn flour
  • 250 gr of high quality butter
  • 1 large egg
  • 1 large yolk
  • 120 grams of sugar
  • grated zest of 1 lemon
  • vanilla
  • a pinch of salt


How to make Paste di meliga (corn biscuits)

First of all, whip the butter with the sugar, vanilla and lemon, until the mixture is frothy and clear.

Then add the eggs one at a time and continue to whisk at high speed until the mixture blends perfectly.

Finally add the flours previously mixed together with a pinch of salt.

Whip for a few more seconds to mix everything well. The mixture must be smooth, soft and free of lumps, but above all workable in sac à poche.

If you feel it too hard, upright a little more with the whips, until you get a soft base:

dough for cornmeal pastes

Finally add the dough into a pastry bag with a 1 cm star nozzle mounted and make your biscuits directly in a lined oven tray: forming circles:

how to make pasta di meliga

Then place the trays in the fridge for 20 minutes before baking, this will allow you to have a perfect shape!

Finally, bake in the oven at 180 ° in the central part for about 15 minutes (be careful, always evaluate according to your oven) if you see that they become too brown, remove them a couple of minutes before! On the contrary, if they are not golden, leave them 1 – 2 minutes more!

Remove from the oven and let cool off the pan for at least 30 minutes.

Yours are ready Paste di meliga

corn paste

You can keep in a cookie jar or tin box for about 1 month!


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