Italian Sesame Cookie Recipe : Ricotta Cheese Cookies Recipe.
Italian Pepper Biscuits
Ingredients: 1 cup warm water 110? F. 1 package Active Dried Yeast (not Instant) ? teaspoon sugar 1 Tablespoon Baking Powder 3 ? teaspoons Kosher or Sea Salt 1 Tablespoon Coarsely Crushed Black Pepper Corns 2 Tablespoons Fennel Seed 1 cup Olive Oil (Virgin is best but do not substitute any other kind of oil, must be Olive Oil) 3 cups All Purpose Flour 1 egg lightly beaten for egg wash Method: Preheat the oven to 375? F. Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper. Pour warm water into bowl and sprinkle with yeast and ? teaspoon sugar. Allow yeast to proof for 5 minutes (will be foamy). Add to yeast mixture: baking powder, salt, crushed black pepper, fennel seed and olive oil. Stir to combine and then add flour a cup at a time to incorporate. Mix until well blended and a dough begins to forms. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 Tablespoon of all-purpose flour at a time, until smooth. Using your hands, pinch off a 2 Tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then criss-cross the pieces until a braid forms. Place 15 biscuits per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely. Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard. Properly stored, they should last up to one month. *Instead of Crushed Black Pepper and Fennel Seed: You may add 1-3 Tablespoons of *Fennel Seed, Anise Seed, Fresh Rosemary, Sun-Dried Tomatoes, Red Pepper Flakes, Poppy Seed, Sesame Seed, Dried Minced Garlic or Onion (just about anything you can imagine and any combination of seeds/herbs.Oh!Macarons!!!
According to legend, the macaroon was invented in an Italian monastery in 1792. Later, two Carmelite nuns, hiding in the town of Nancy during the French Revolution, baked and sold macaroons to cover their expenses. They became known as the "Macaroon Sisters." The cookie recipe was supposedly passed on to the Jewish community in France, who subsequently made it a staple of Passover baking.Macaroon cookies (or "macaroon biscuits") often use egg whites (usually whipped to stiff peaks), chocolate or dates as the binder of a food fabric, such as ground or powdered nuts, coconut, cocoa, potato starch, corn starch, peanut butter, poppy seeds, toasted sesame seed paste, etc. Some recipes use wheat or other types of flour, but this is unusual and macaroons made with flour are arguably not true macaroons. Almost all recipes call for sugar, which caramelizes and provides body and a smooth, moist texture to the macaroon.
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