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Posts Tagged ‘CINNAMONT’


    10 December 2011 // flaviabi

    biscotti alle spezie 005

    350 g. White flour “00”
    100 g. White sugar
    120 g.  butter
    2 eggs
    1 tablespoon  ginger in powder
    1 teaspoon ground cinnamon
    150 gr. hazelnuts
    Wildflower honey

    Soften the butter in a double boiler. Work the flour with the eggs, sugar, spices and add the butter. Work the dough quickly, and put it in the refrigerator in a plastic bag for at least 1 hour. Roll out the dough with a rolling pin and create cookies in the shapes of your choice. Place on a nonstick baking paper and bake the cookies at 180 degrees for 15 minutes. Remove from oven and place a teaspoon of honey and a nut on each cookie. Put in the oven (turned off but still hot) and let cool.


    1 September 2011 // flaviabi


    Ingredients for 4 people:
    5 peaches
    1 lt. Sparkling white wine
    4 tablespoons brown sugar
    Ground cinnamon
    4 / 6 mint leaves
    Carefully wash and peel the peaches. Cut into thin slices and in a large bowl, let it marinate with wine sugar, a pinch of cinnamon, mint leaves. Serve it cold.


    15 July 2011 // flaviabi

    semifreddo all'amaretto 001


    Ingredients for 8 persons:
    4 eggs
    300 ml double cream
    100 gr. Amaretto biscuits
    50 gr. almond- 4 sheets of gelatine
    1 orange
    Two tablespoons of brandy
    60 gr. Brown Sugar
    65 gr. white sugar
    Separate the yolks from the whites. Whisk the egg whites with white sugar and a pinch of salt until the mixture is solid, and store in refrigerator. Whisk the  egg yolks, with brown sugar , a sprinkling of cinnamon and a pinch of salt, to obtain a creamy compost. Dissolve the gelatin in a bowl with two tablespoons of hot water and when completely melted add it to the yolks. Whip the cream with a spoonful of white sugar. When set add them to the foam of egg yolks, being careful to stir the mixture from the bottom to the up. And now also add the whipped egg whites, always making sure to mix from the bottom up. Cut the orange  peel into thin strips and blanch them in very thin water for two or three minutes. Drain and cook  in a pan with a tablespoon of brandy and white sugar. Put in the bottom of the molds, the caramelized orange peel, crushed Amaretti biscuits and almond flakes. Pour the mixture and store in freezer for 6 hours before serving.