Tag: Recipes with step by step photos

Original Neapolitan recipe of Roccocò (soft or hard) – Gordon Ramsay’s version

THE Roccoco (Roccoco) are gods Christmas sweets typical of Neapolitan tradition . It is big Cookies shaped mashed donut the size of 10 cm; made with a mixture of Flour, water, almonds, a pinch of bitter cocoa and the fragrant pisto; a spice mix based on cinnamon, cloves, star anise, coriander and nutmeg! TO depending on how much they are cooked in the oven may result from two kinds; the classics "toothbreaker" from the rather hard consistency that to soften them they come soak in Vermouth or liqueur; or from softer texture and tender to the bite! Either way, they are exquisite, dal unique flavor And aromatic!

According to tradition are served and given to Christmas And New Year's along with other Campania specialties such as Struffoli, Mostaccioli, Susamielli and a nice slice of Pastiera! You want prepare them at home? Here is La for you Roccocò recipe with all Advice And Secrets illustrated with step by step photo to get gods Rococo Neapolitans like those of pastry!

Like any traditional preparation they exist different version and many small ones zone variants! What I give you today is there Original recipe of the Roccoco that the my Neapolitan family prepare each Immaculate and accompanies us for all Christmas holidays; for as long as I can remember!

It's about a quick and easy preparation! Yup knead by hand without any difficulty. In this case I have chosen to make i soft rocks, cooking them as much as necessary; there I find perfect from every point of view! But nothing prevents you biscuits at low temperature to have gods Roccocò hard! In procedure you will find both versions!

Perfect both from wrapping up for greedy gifts, both serve for the Vigil, the Christmas lunch as far as New Year's together with the other Christmas sweets! Indeed yes they keep a lot for all Christmas holidays! Believe me they will make a great impression!

Discover also:

Panettone (the simple step-by-step recipe to make it soft at home for 15 days with brewer's yeast!)

Roccocò recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes

Ingrediants

Quantity for about 25 pieces
500 grams of flour '00 400 grams of sugar 250 gr of almonds with peel 150 gr of water grated peel of 2 oranges grated zest of 1 lemon 1 teaspoon of unsweetened cocoa powder 2 teaspoons of ready-to-use pisto (or mix together 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise; from this mixture you get 2 teaspoons) 1/2 teaspoon of ammonia for cakes (which you can replace with baking powder) 1 yolk for brushing

Quantity for about 25 pieces

500 grams of flour '00
400 grams of sugar
250 gr of almonds with peel
150 gr of water
grated peel of 2 oranges
grated zest of 1 lemon
1 teaspoon of unsweetened cocoa powder
2 teaspoons of ready-to-use pisto (or mix together 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise; from this mixture you get 2 teaspoons)
1/2 teaspoon of ammonia for cakes (which you can replace with baking powder)
1 yolk for brushing

Method

How to make Roccoco

First of all, mix the flour, pisto, sugar, sifted unsweetened cocoa powder and ammonia in a bowl.

Then add the citrus peel and slightly broken almonds (not chopped completely) and finally the water at room temperature and start mixing starting from the center with a spoon, then proceed by hand until you get a soft and non-sticky dough:

roccocò dough

If necessary, dust your fingers with flour and then the surface of the dough.

Then divide into pieces from 65 gr to a maximum of 75 gr each (mine are 70 g)

First of all make a sausage, helping yourself with a sprinkling of flour, then close it in a tarallo, smoothing the edges well so that you do not see the attacks:

how to make roccoco

Then as you make them, place them in a baking tray lined with parchment paper at a certain distance (in the oven they will increase in volume)

When you have completed all the trays, brush the surface with egg yolk

bake the roccoco

Soft Roccocò

Finally bake in the oven at 180 degrees for about 20 minutes. Remove from the oven and leave to cool on a wire rack for about 1 hour

Yours are ready Roccoco!

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<h4 style= Roccocò hard (Spaccadenti)

After having formed the taralli and brushed the surface with egg Bake at 180 ° for about 20 then lower the temperature to 150 ° and let them bake in the oven for about 15 – 20 more minutes.

In both cases they can be kept perfectly for 1 month and a half closed in a tin or biscuit box

Recipe and Tips for a perfect result! – Gordon Ramsay’s version

THE Cookies with cookie shooters they are gods treats delicious! Made with a soft whipped shortcrust pastry and malleable ideal to enter the machine cookie shooters; that is to say a gun with many interchangeable dies, which allows you to "shoot" the biscuit directly on the pan and give life; depending on the inserted die, many types of biscuits with different shapes using 1 single dough! Here it is for you Recipe And Advice illustrated with step by step photos to prepare gods Cookies with the perfect cookie cutter! both for the taste exquisite, both in the well defined shape which they keep even after cooking ; both like crumbly consistency that ease of execution!

It is in fact one very quick and easy preparation! is realized in few minutes . The secret for a perfect result not only is in the dough! which should not turn out nor too soft, but not too hard! but in making the pastries directly into the pan! so without baking paper that will stick to the cookie! From this basis you can realize white vanilla dough and the one at cocoa. You can choose whether to leave them simple or decorate them with candied cherries, melted chocolate, marmalade, colored sprinkles, dried fruit ! To you the choice! they are amazing in every way!

Perfect for every moment of the day, from the Breakfast at the snack, perhaps accompanied by a delicious hot chocolate or tea! Given their beauty, i cookies with cookie shooters they are also perfect from packaging and gifting to Christmas , Valentine's Day and more special occasions!

Recipe Cookies with cookie shooters

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	12 minutes	32 minutes

Ingrediants

Quantity for about 50 Biscuits
270 g of 00 flour (or to have half white and half chocolate: 135 g of 00 flour white dough – 115 g 100% flour + 20 g unsweetened cocoa powder cocoa dough ) 170 gr of soft butter 85 grams of powdered sugar 1 whole egg grated peel of 1 orange grated zest of 1 lemon 1 sachet of vanillin or 1 berry seeds or 1 tablespoon of extract 1 pinch of salt candied cherries sugared almonds of your choice 100 gr of chocolate of your choice for glazing

Quantity for about 50 Biscuits

270 g of 00 flour (or to have half white and half chocolate: 135 g of 00 flour white dough – 115 g 100% flour + 20 g unsweetened cocoa powder cocoa dough )
170 gr of soft butter
85 grams of powdered sugar
1 whole egg
grated peel of 1 orange
grated zest of 1 lemon
1 sachet of vanillin or 1 berry seeds or 1 tablespoon of extract
1 pinch of salt
candied cherries
sugared almonds of your choice
100 gr of chocolate of your choice for glazing

Method

How to make cookies with a cookie cutter

First of all, whisk the soft butter with sugar, salt, finely grated citrus peel and vanilla with an electric mixer for 2 minutes, until the mixture is soft and fluffy.

Then add the egg and whisk until you get a velvety dough.

Finally add the flour if you want only 1 color.

Otherwise divide the dough in half and into two separate bowls. In one add the flour, in another add the flour + the previously sifted cocoa.

Knead first with the spatula then with your hands. The doughs must be soft and malleable without sticking, if necessary, sprinkle a pinch of flour:

Then assemble your cookie shooter!

In this case I have chosen the BISCOLT Cookie Shooting Machine

simple to use, in non-toxic aluminum, with 14 dies with original shapes!

Depending on the occasion, you can use all the dies you have available or make only 1 – 2 types of biscuits

Then mount the die with the mold of your choice, simply inserting it into the circle that is screwed and unscrewed with a click; keep in mind that you can change the die whenever you want! even if you have the dough in the tool of a different color!

Then separately fill your machine with a sausage of dough:

close it again and "shoot" the biscuit directly into the non-stick pan, without using baking paper !!

Once made, you can choose whether to add decorations before baking such as cherries, sugar pralines or dried fruit.

Finally, let it cool in the fridge 15 minutes before cooking to keep it in perfect shape!

Then bake in a hot oven at 180 ° for about 12 minutes in the middle of the oven! they must be clear and not burnished!

Remove from the oven and let them cool. Only when they are very cold, if you like, can you glaze a part of the biscuits with melted chocolate. In the article Shortcrust biscuits and chocolate you will find all the tips for glazing your biscuits.

Yours are ready Cookies with cookie shooters

They keep for about 1 month in biscuits or tin boxes!

In anticipation of the Christmas Gifts you can make the package yourself, following the tutorial with the downloadable PDF in the article DIY Cookie Box

Prepare the Recipe!
Follow me on Instagram @tavolartegusto and share your creation with the hashtag #tavolartegusto. You will enter my gallery!

Christmas tree with Nutella and puff pastry: the amazing sweet version! – Gordon Ramsay’s version

L'Christmas tree with Nutella it's a Christmas cake greedy and rapid; variant of the salty puff pastry tree! It is realized in 10 minutes with suns 2 ingredients, that is to say: puff pastry And Nutella, which assembled together, give life to one Tree-shaped pastry filled with nutella ; where is it each diner can detach his branch greedy and is immediately party!

For the realization use the rectangular puff pastry, it will be easier to make the shape! for the filling you can use Nutella or any another spread with hazelnuts! The secret for the perfect success is the passage in the freezer for 15 minutes , before carving the branches! I recommend this you will need to have a solid filling that does not come out and of turn the twigs without dirtying everything! In this I have chosen to decorate with many smarties on the surface that simulate just the balls on the Christmas tree! but you can also add nothing, the result will still be amazing!

Together with the classic Panettone, the soft Pandoro, the sweet gingerbreads and the spectacular Christmas cake, theTree with puff pastry and nutella it is perfect to bring to the table like dessert at the end of the meal, parties, parties and Christmas snacks for adults and children! you can realize it well in advance, in the end keep it in the fridge And bake it at the moment!

Discover also:

Christmas sweets (a roundup of traditional and innovative sweets to make for your Christmas holidays!) / P>

Recipe Christmas tree with Nutella

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	20 minutes	30 minutes

Ingrediants

Quantity for 8 – 10 people
2 rolls of rectangular puff pastry a few tablespoons of Nutella smarties and sugared almonds (optional)

Method

How to make the Nutella Christmas tree

First of all, make the shape following the step-by-step steps you find in PASTA PASTA TREE

the filling changes but the realization is identical! The only attention is spreading an even and not too double layer of Nutella and please,

before cutting the branches, place the triangle in the freezer for 15 minutes! Then follow again all the indications of the preparation that you find in the link.

Finally, bake in a static oven at 200 ° in the center of the oven, taking care to add a dripping pan on the surface of the oven that acts as a screen and will prevent the tree from burning or swelling excessively! Cook at 200 ° for the first 10 minutes then lower to 180 ° and continue cooking for another 10 minutes!

Then remove from the oven and let cool, if you like, glue the smarties on the branches with melted chocolate or simply with a hint of Nutella.

Yours is ready Christmas tree with Nutella!

Christmas tree with Nutella

It keeps perfectly 2 days at room temperature, even if it is good to consume it during the day to enjoy all its fragrance!

Instead, you can keep it in the fridge ready to cook for 2 – 3 days!