Zuccherini ~ Italian Lemon Cookies

Zuccherini are little Italian cookies shaped like wedding rings that are customarily given to guests at weddings in Italy.  They are traditionally given from the bride and groom as gifts for good wishes to everyone, and are displayed in beautiful white baskets lined with white fabric and decorated with fresh flowers.  However, these cookies are now prepared year-round because of their popularity!

I bought a bag of these little sweet, lemon-yellow cookies while up in the mountains of Northern Italy (above) and also found them in many of the shops in Amalfi (below).  They were so delicately flavored with lemon, and not overly sweet.  I just fell in love with them, having enjoyed them from the cucina of my Nonna Stella.  One would have to find an Italian bakery to find these cookies!  My mother really loved these cookies so much that she included the recipe for zuccherini in our the family cookbook' (shown below).  

So along with other recipes that are almost identical from scouring the Web and all of my Italian cookbooks, I'm sharing this delicious recipe for all of us to prepare in our own homes.  Other than my family's cookbook, the 'book' as we often call it, I could only find two other Italian cookbooks where I found the recipe.

From my family's 'humble', non-photo, text-only, finger-smudged cookbook, "Memories of Martina",  is the following recipe for "Zuccherini" (which is misspelled in our cookbook) and which I have reduced in quantity for you in the recipe at the bottom of this post. 

Don't use 'margarine' as stated below in the recipe from my family's cookbook.  At one time it was considered 'modern' to use margarine in American kitchens, but no more.  So prepare this recipe the authentic way with olive oil, the correct way!

Also, the icing in the recipe below is a bit different, so use either recipe for the icing, just remember to add lemon juice/zest for the outstanding flavor that is enjoyed in Italy (in the second recipe below)!  But if that is too much lemon for you, than just mix sugar and water or milk.

My family's recipe below is just a little bit different than those that I found in the other cookbooks, so just compare and see which recipe or a combination is more to your taste preferences.

I also found the recipe in "Italian Holiday Cooking" by Michelle Scicolone and "Bologna Mia" by Loretta Paganini so that we can bake these cookies for Christmas and throughout the year!  

I found out that Zuccherini are some of the oldest of all Italian biscotti.  The beauty and deliciousness of these cookies is in their minimalism and simplicity. . . using only the most basic ingredients of sugar, flour, eggs. olive oil, anise seeds and a little bit of added flavor - - and for this recipe, it is lemon!

These cookies are SO EASY to make too!  You just form a 'well' of your dry ingredients, then add the eggs, olive oil and flavorings in the middle of the 'well' just as you would do to make pasta the 'old' traditional way.  With your hands, slowly incorporate the flour mixture into the eggs/olive oil mixture to make the dough.  Pull off little pieces about the size of an egg and roll them out into ropes, form them into 'rings' and pinch the two ends together where they meet.  Bake, glaze, and that's it!

Now this is super easy deliciousness!

a display of Zuccherini in Amalfi . . . I should have bought more!

the powdered sugar - lemon glaze hardens on the lemon cookies

Lemon Zuccherini

3 - 4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/4 tsp. salt (sea salt is best)
3 large eggs, room temperature
1/4 cup olive oil
1 teaspoon anise seeds
2 teaspoons grated lemon zest

Glaze/Icing

1 cup powdered sugar
2 - 3 Tbsp. lemon juice (depending on how lemony you want your glaze)
Double this if you like more glaze (like I do)!


Sift together the flour, sugar, baking powder and salt onto a large cutting board.
Shape it into the form of a large well.
Into the middle of the 'well', add the eggs, olive oil, anise seeds, and lemon zest.
Incorporate all ingredients together to form a dough; do not overwork.
Place in an oiled bowl, cover with plastic wrap, and let the dough rest for 30 minutes.
Preheat oven to 350 degrees F.
Cut dough into egg-size balls and roll out each one into a long rope of medium thickness.
Optional:  For a more layered cookie, flatten the rope and fold it in half along the entire length of the rope.
Shape each rope into a ring.
Pinch the ends together.
Place cookies onto a well greased and floured, or parchment paper-lined baking sheet.
Bake for 15-20 minutes until lightly golden.
Prepare glaze by mixing together sugar and lemon juice.
Brush each cookie with the lemon glaze while the cookies are still warm.
OR
as my Nonna used to do:
Place the glaze ingredients in a plastic bag, insert the cookies, and SHAKE to cover the cookies with the lemon glaze!

It's OK if these cookies harden; they become perfect for dunking into coffee or wine as Italians love to do.

.........

         THANK YOU SO MUCH DIANE

        for featuring my Zuccerhini post !!!

.

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Italian Thanksgiving Traditions ~ ~ and a Guest Post

"over the river and through the woods, 

to grandmother's house we go"

(a view of the road to my acreage)

the fireplace mantel all decorated for autumn and Thanksgiving

the dining room centerpiece for autumn and Thanksgiving,

minus the place settings

Most Americans would be surprised to know that Italians also have a celebration in honor of giving thanksgiving as do Italian-Americans in the U.S.    The traditional 'La Festa del Ringraziamento' is well known as the 'festival of giving thanks' and similar to many other year-round holidays in Italy that have a religious foundation when Italians honor their patron saints. 

a festival in Praiano, Italy (for the Feast of St. Luke) during my trip in October

Truthfully, any time that Italians can get together to celebrate family, food and tradition is always a time of celebration and thanksgiving.  Italians love their new home country of 'America' and have happily included Thanksgiving in their favorite ways of getting together with family and expressing gratitude for this country.   Although we have the traditional turkey on the table, we always enhance the menu with Italian dishes from our heritage:  Antipasti, a first course (i Primi) of tortellini in brodo soup, Italian stuffing/dressing, mashed potatoes heavily flavored with garlic and herbs, and Italian sweets to finish the meal.  Many Italians, similar to Americans, enjoy their turkeys stuffed with dressing, but my family prefers to bake the stuffing on the side for a more crisp texture.

This week I have the opportunity for introducing another guest poster here on 'la bella vita':  Bridget Sandorford is a freelance writer and researcher for Culinaryschools.org, and is currently a researching culinary arts pastry chef.  Bridget asked me if she could write a post regarding Italian cuisine and I was delighted to oblige!  Below you will find her perfectly timed thoughts regarding how Italians have embraced the American holiday of Thanksgiving in their own unique and delicious way:


Thanksgiving is a quintessentially American holiday!

This holiday celebrates the harvest that the Pilgrims enjoyed with the Native Americans in the New World -- something that is unique to American history.  However, Italians have a tradition that celebrates the harvest, dating back to ancient times in which the gods of the harvest were honored. Remnants of that tradition persist, and some expatriates living in Italy have adapted current Thanksgiving traditions.

Between the two, many Italians celebrate this time of year with a feast as Americans do for Thanksgiving.  Of course, these celebrations are a bit different than the feasts we enjoy on a traditional American Thanksgiving.

Here's what you might expect to see for an Italian "Thanksgiving":

Antipasti ~ ~ Appetizers

While raw veggies and dip make the rounds at an American Thanksgiving, Italians love to enjoy sausage, cheeses, stuffed mushrooms, and assorted olives. Traditional antipasti dishes are on display, including stuffed peppers and artichokes, shrimp, and roasted vegetables in olive oil. Any traditional Italian appetizers can be served.

This year's antipasto platter(s) included:  Imported Italian Gorgonzola and Fontina cheeses, roasted red peppers in olive oil and red pepper flakes, Genoa salami chunks, sliced Prosciutto, and Soprosatta.

marinated fresh mozzarella is always enjoyed!

Garlic-stuffed green olives, pearl onions, pepperoncini, black olives, baby carrots, marinated beets, and baby pickles.

marinated olives are always expected on an antipasto platter

because my children have a bit of Swedish blood from their paternal lineage, 

we always include a huge bowl of extra yummy herring in onions!

artichokes, marinated beans, and prosciutto are mandatory in addition to the cheeses, olives, and red peppers!

figs are still in season, so Gorgonzola stuffed figs wrapped in prosciutto

are stars on an antipasto platter

fresh Italian bread brushed with garlic-butter and herbs 

are a MUST for antipasti to be placed on in order to enjoy 'small bites'

earlier in the day prior to the big dinner.

i Primi ~ ~ First Course

Traditionally, Italians include a soup before the main entree.  It would simply not be Thanksgiving, Christmas, or Easter without this northern Italian specialty:  Homemade Tortellini in homemade brodo (Tortellini in Broth).  This year my mother and I made 1000 of these little navel-shaped stuffed pastas.  That's nothing compared to our usual 3000 when we have all of the family over for a holiday dinner!

one test of how well the tortellini turn out is if to see if any of the little bundles break during and after cooking.  This year, literally none of our little tortellini broke!  The dough that my mother made was absolutely perfect in texture!

My mother and I always try to twist the tortellini as small as possible, as is the tradition in my family in Italy.  What you see sold in the markets is far too large for Italians, and would be known as 'tortelloni' instead.  With the small spoon as a reference above, you can see how tiny tortellini can be when twisted on your pinkie finger!

tortellini floating in the brodo let you know that they are just about finished cooking

but you must taste to know if they are 'al dente' or not; never overcook pasta!

Secondi ~ ~  Entrees

Some Italians may opt for the traditional turkey, infusing it with Italian seasons such as oregano and rosemary. Turkey sausage may be served as an Italian variation on this classic dish. A pomegranate sauce provides a nice twist on the classic cranberry.

Traditional Italian pasta dishes also take center stage, including ravioli and other stuffed pastas. Pumpkin stuffed ravioli or pastas with winter squash and lentils are perfect choices for a Thanksgiving (or harvest) feast.


Contorni ~ ~ Side Dishes

Of course, a hearty salad with greens, fresh vegetables, and oils makes for a hearty and healthy side. Sprinkle on peppers and Parmesan cheese to taste.

sometimes we prepare garlic mashed potatoes for our gravy lovers in the family,

but more often we'll prepare garlic and rosemary roasted potatoes.

these disappear faster than mashed potatoes every time!

Our traditional Italian-seasoned Prosciutto and Pepperoni Stuffing / Dressing

 infused with garlic, rosemary, Italian sausage, onions, 

and a variety of Italian cheeses.

This is probably the next favorite recipe for Thanksgiving, after the tortellini!

another side dish for any holiday consists of fresh, sauteed vegetables, enhanced with roasted red peppers, garlic, and drizzled with olive oil and balsamico vinegar (never, ever cream of mushroom soup)

i Dolci ~ ~ Sweets

There's no dessert that seems out of place at Thanksgiving. Try classic cannoli or tiramisu as the perfect after-dinner treat. Classic Italian pastries and tarts are delicious after any meal.   If you miss your pumpkin pie, try a pumpkin-flavored cannoli or even a pumpkin-flavored custard or ice.

Beverages

There are delicious Italian wines that you can pair with any meal and any course. Select your favorites for both the main meal and your dessert. Try a dry Pinot Grigio with the main course and a hearty port wine for dessert.

While Thanksgiving may be an American holiday, Italians and others who love Italian food have found ways to adapt the tradition to their own culture. The resulting feast is a great way to celebrate the harvest or just good times with family and friends.

most Italians enjoy either a light after dinner wine or 

liqueur such as Amaretto Di Saronno or Limoncello

I hope that you have had a wonderful Thanksgiving holiday in both America and Italy . . . and anywhere around the globe!




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White Chocolate Drizzled Cranberry Pistachio Biscotti

Biscotti (or cantucci which is what my family calls them) have been baked for Christmas in my family for centuries.  As one of our favorite treats, it simply would not be the holidays without these wonderful Italian cookies.  Italian biscotti are long, narrow cookies that are hard and crispy as a result of baking them twice.  Biscotti are ridiculously easy cookies to make!  No one should be intimidated by the process of forming the batter into logs for the first baking, cooling them off a bit and then slicing into shape before baking a second time to become golden brown.  Plus, biscotti/cantucci are easy to store for long time and versatile to experiment with different flavors.

Traditionally, biscotti are dunked into either coffee or wine after dinner or as a mid-day snack.  The hard texture softens in the liquid or you can eat them without dipping.  My mother, grandmothers, and great-grandmothers have always made the traditional anise-flavored biscotti for the holidays.  The cooks in this family rarely sway from traditional recipes when it comes to family recipes.  However, I've been wanting to bake biscotti with white chocolate, cranberries and pistachios for some time!

I just had to take the opportunity to bake up a batch of these distinctive Italian cookies when Pamela Heath from Orandi Ranch ARO Gourmet Pistachios sent me some pistachios from California, that are AHA and Kosher certified, as well as naturally vegan and gluten-free.  These delicious pistachios can be purchased either shelled or unshelled, perfectly roasted and handcrafted with Himalayan Pink Salt.  After receiving them I wrote to Pamela and asked her if I could bake something with the yummy nuts and post the recipe on my blog.  No one asked me to do this, I simply volunteered and I am so glad; these amazing pistachio-based biscotti turned out better than any of our expectations!  If you are a pistachio lover as am I, you really need to check out these specialty pistachios through the link provided above.



Plus the green pistachios and red cranberries are such a beautiful combination for a holiday cookie platter.  With the addition of white chocolate the cookies become more festive and special . . .  creating a balance between the creamy, sweet flavor of the chocolate paired perfectly with the tart, chewy cranberries!  The texture of the hard cookie base combined with the soft, creamy chocolate bits will make your taste buds sing!  For added attractiveness, drizzle or dip the biscotti with melted chocolate.  The extra chocolate melts and adds some creamy chocolatey sweetness to your hot coffee.

These biscotti are so delicious that my family has just been gobbling them down!  My mother even asked me to get them away from her to stop the constant temptation to eat more!  This is one of the highest compliments when a recipe passes the rigorous test of my family and when they declare a new favorite!  Your family will enthusiastically grab them up fast too, I promise!  These are the most fantastic, superior biscotti that we have ever tasted!

This is also a versatile recipe to change ingredients that you may prefer better.  For example, if you are more fond of almonds or other nuts, use those instead.  You may want to use milk chocolate or butterscotch.  Maybe you prefer dried blueberries or other dried fruits instead of cranberries . . . no problem with this recipe.  Or drizzle the cookies with caramel instead of chocolate too.  There are so many possibilities for you to conjure up your own unique yummy flavor combination!

You can also control the level of crispiness/hardness of the cookies by the amount of time you bake them the second time:    If you prefer your biscotti more crispy for the traditional dunking in coffee or wine, the amount of baking time is anywhere from 15 - 20 minutes.  The baking time for more soft cookies (that my husband prefers, since he doesn't dunk them) is 5  - 10 minutes.  Just make sure that the edges of the biscotti do not brown or burn, but rather are golden only.

Enjoy and have a Happy Thanksgiving!

White Chocolate Drizzled Cranberry Pistachio Biscotti

1 cup butter
1-1/2 cup sugar, plus extra for sprinkling on the pre-cooked biscotti
3 eggs for the biscotti mixture, plus 1 egg for brushing on the pre-cooked biscotti
2 tsp. pure vanilla or vanilla extract
4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 cup amaretto liquor
1-1/2 cups dried cranberries
3/4 cup white chocolate chips or 7 squares of white chocolate
1-1/4 cups shelled pistachios
1 - 2 cups of melted white chocolate
Red and Green colored sugar or sprinkles (optional for Christmas)

In a large bowl, blend the butter and sugar well.
Beat in eggs, one at a time.
Add in the vanilla and amaretto liquor.
In a separate bowl combine the four, baking powder, baking soda and salt.
Slowly blend in the flour mixture into the butter-sugar mixture and mix well.
Fold in the cranberries, white chocolate and pistachios; dough will be sticky.
Divide dough into two to three equal sized portions.
On a floured surface or cutting board, shape each portion into a long 2-1/2" wide logs; these expand while baking, so shape the logs according to your preference.
With your hands, gently 'flatten' each of the logs a little bit.
Brush a beaten egg on each log and generously sprinkle sugar on top of each log.
Carefully place logs on an ungreased baking sheet, spaced 3 inches apart.
Bake at 350 degrees (F) for 25 minutes or until firm and lightly brown on the edges.
Cool for 5 minutes.
While warm, yet cool enough to handle with your hands, transfer logs to a cutting board.
With very little pressure, use a serrated knife to cut the logs diagonally into 1" slices.
Allow the knife to do the work for you and do not press down on the biscotti so they don't break.
Place the slices 'cut-side' down on the ungreased baking sheets.
Bake for 10 minutes or until golden brown and remove from the oven to turn each over.
Return the slices to the oven and bake for another 5 minutes.
Remove from oven and set the biscotti on wire racks to cool.
Melt chocolate in the top of a double boiler over simmering water.
Remove chocolate from the heat.
With a fork, drizzle the chocolate over biscotti and/or dip the biscotti into the chocolate on one end of each.
Place the chocolate dipped or drizzled biscotti on wax or parchment paper and allow to set for about 30 minutes.
For Christmas, sprinkle your favorite red and green colored sugar or sprinkles on the warm chocolate.
For Easter or springtime, you can also choose to use pink, yellow, lavender, or green).
Store in an airtight container for up to one month or freeze them for later.

During my trip to Italy, I took these two photos of Italian "cantuccini" with wine.

Many people don't realize that Italians dip biscotti / cantucci in wine as well as coffee!

"Cantucci" (as shown above) is how my family has always called biscotti.

Woo!  This bag of cantucci was priced at 7.60 euros . . . about $10.00 (U.S.)

You can make these at home for so much less . . . and fresher too!

I'm also happily sharing this recipe on:

Roxana's Chocolate Party

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Lemons and Limoncelllo from Italy's Amalfi Coast

Lemons grow in abundance from trees that cling from the cliffs of the spectacularly beautiful Amalfi coast.  It is along this steep and jagged coastline of the Tyrrhenian Sea that huge lemons are harvested three times every year.  Amalfi lemons possess a unique sweetness that results from a combination of the volcanic soil, year-round warm temperatures, and a perfect amount of rain.

In the kitchens (cucine) of every ristorante, trattoria, or home along this divine coast, lemons are a part of the life and cuisine of the locals and used for everything from cooking, to cleaning, to beauty treatments.  As always, nothing is wasted in Italy.

During the last week of my trip in Italy, all of my senses were immersed into the influence that lemons have in Italian cooking.   Mid-week, my mother and I ventured into the dream-like mountainside town of Positano where rainbow-colored buildings appear to be carved out of the rock.  We drove down the spiraling road into the town for a class on how to make limoncello and to learn more about the difference between various olive oils.  It was so interesting and we certainly learned more about lemons and olive oil from Italy.

yes, that is the road at the top of the photo . . . literally, a true cliff-hanger!

a closer view of the nail-biting Amalfi Coast drive that lives up to it's infamous reputation!

just one view of Positano, Italy and the beautiful blue sea

homes are built on top of each other in the very little amount of space in Italy!

Population density of Italy:  514 people per square mile,
a country that is not even as large as the state of California

Population density of the United States:  84 people per square mile!

Space is a premium in Italy and when you include thousands of tourists, Italy is very crowded.

lovely, luscious, limoncello while dining al fresco

road-side lemon stands abound everywhere, as well as in the markets

enormous lemons the size of baseballs!

our first stop on the Amalfi Drive . . . a small market stand of a local woman where we purchased her home-grown and home-made limoncello, olives, olive oil, anchovies, sun-dried tomatoes, and artichokes . . . all delicious!

shops filled with beautifully and creatively designed bottles containing the Italian liquid gold elixir

window displays of limoncello and orange liqueurs  tempt you to stop in and purchase a bottle or two

tempting displays of lemons and limoncello in baskets outside one shop

OK, so where's the recipe for limoncello and step-by-step photos?

They're coming, I just needed to share more of the prevalence of lemons and the color 'yellow' in the landscape!

Lemon-flavored Italian cookies . . . oh these were SO good, not too sweet and oh so lemon-y!

My family LOVES 'torrone' a sweet nougat candy with nuts from Italy!

While at a local festival for St. Luke in Praiano, 

I bought a box of the limoncello-flavored torrone.

I remember my Nonna enjoying this candy every Christmas!

A lemon granita stand at the same festival for St. Luke in the village of Praiano. 

Lemon granita is now one of favorite icey treats, oh so much better than snow cones!

Olive oil that is enhanced with the addition of lemon juice drizzled on bread 

after the cooking class.  The flavor was so refreshing and light!

lemon motifs on Italian ceramiche brighten the walls of an open market in an Amalfi piazza

a ceramic-topped table beautifully hand-painted with lemons that almost came to 

my home, had it not been for the price ($1000.00) and the price of shipping!

But oh how I fell in love with this little table!

In my dreams, huh?

However, I did give in to indulgence and purchased this lemon-colored sink with lemons and blue fig motifs!  

We will certainly enjoy washing our hands in this beautiful creation
and remember the Amalfi Coast every time!

The yellow color of lemons carries over into the beauty of the painted churches, homes, and shops.  This is a church in Sorrento, the furthest southern city on the peninsula where you can take a boat over to the little island of Capri.

this lovely yellow house is located in Montecreto, Emilia-Romagna, Italy

and not on the Amalfi Coast.  Yellow and gold are simply very popular colors everywhere in Italy.

OK, here's the recipe for limoncello plus step-by-step photos

from our cooking class on the Amalfi Coast!

Limoncello

20 large lemons
1 bottle Everclear (pure drinking alcohol)
4 cups of water (or more depending on the strength that you want the Limoncello)
4 cups of sugar (or more for the same reason as above)

Peel very thin slices of the lemon rinds, trying not to slice into the white flesh under the rind.

a perfectly skinned lemon with the white flesh remaining

put the rind slices into a big bowl; as you can see, some of us in the class of four students sliced off too much of the white flesh of the lemons 

. . . other than my mother, we were certainly novices at this!

(The peels with the white pith weren't used, but rather put aside for another use)

get the bottle of super-strong booze

pour the alcohol into a large jar or container in which to age the limoncello

add the lemon peels . . . see none of these have the white pith at all

cover and seal well

every 3 days check on your lemon peel - alcohol mixture 

and swirl the peels around a bit

allow the limoncello to marinate for 30 - 40 days 

(depending on how strong you want your limoncello)

strain the lemon peels from the alcohol and discard the peels

After the days are completed for marinating the lemon peels in the alcohol, proceed to make the sugar water:

measure your sugar 

add equal amounts of water to the sugar in large pan/pot

bring the sugar and water to a high temperature for about 10 minutes

In a large bowl, pour in the strained, aged lemon and alcohol mixture

add the sugar-water to the lemon-alcohol mixture

stir well and pour back into big jars or containers; seal well.

allow the limoncello to 'marry' for an additional 30 - 40 days

Pour into pretty bottles!

my mother and me during our limoncello class

at the end we tasted various flavors of liqueurs:

strawberry-cello, limoncello, anise-cello, and coffee-cello

the limoncello was certainly the best!

after the class we had pasta for lunch in the restaurant

my mother enjoyed this bowl of Gnocchi with Tomato Sauce and Cheese 

I decided on the Cheese-Stuffed Ravioli Caprese

The tomatoes in Southern Italy have a flavor that is so unique and different from those grown in the States . . . more pungent, sharp, and tangy.

And my oh my, is dining out in Italian ristoranti EXPENSIVE!  These three ravioli were $20.00!  We were so glad that we rented a villa and bought groceries from the local market where food was so cheaply priced!  For one week, we only spent $130.00 on food for the three of us and only ate out twice. . . . leaving more euro to spend in the shops!  

And just one more golden shot of the Amalfi Coast from the terrace of our villa in Praiano where we would enjoy brilliant colored sunsets every evening . . . with full tummies comforted a little bit more with Limoncello! 

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