Archive | Desserts RSS feed for this section
Sweet Fried Ricotta Turnovers:  Cassateddi di Ricotta

Sweet Fried Ricotta Turnovers: Cassateddi di Ricotta

My daughter Amanda and her family came to visit for the weekend.  She lives two hours away – just long enough in distance to qualify for a weekend sleepover.  Which means mom is busy cooking all weekend.  She had been hinting for some time that she has not had her favorite pastries in a while […]

Continue Reading
Sicilian Easter Cookies:  Pupi cu L'ova

Sicilian Easter Cookies: Pupi cu L’ova

Easter is a very important holiday in Sicily.  Local churches hold religious processions.  On Easter morning, the streets are lined with crowds of people waiting to witness and celebrate its culmination with celebrations.  In the town of Castelvetrano, where my mother is from, bearers parade statues of the risen Christ and Madonna.  At the finale, the […]

Continue Reading
Quaresimali Biscotti:  Almond Lenten Biscotti

Quaresimali Biscotti: Almond Lenten Biscotti

Quaresimali are almond cookies that were traditionally made during Lent (Quaresima).  There are many variations of this recipe but they are usually hard cookies that contain no fat and no egg yolks.  Quaresimali in parts of Northern Italy are alphabet shaped chocolate cookies without nuts.  I make these cookies year-round and add just a little […]

Continue Reading
AniseTw

Anise Taralli Cookies

There are two types of Italian taralli; one is a sweet cookie and the other is a rustic savory biscuit.  Taralli are made throughout southern Italy and the recipe variations are numerous.  Depending what area in Italy, they are also served at different times of the year – such as Easter or All Souls Day […]

Continue Reading
Mustazzoli - Sicilian Spice Cookies

Mustazzoli-Sicilian Spice Cookies

Mustazzoli, mustazzoli, or mostaccioli are cookies, not to be confused with mostaccioli pasta.  These cookies are traditionally served at Christmas time throughout southern Italy.  The cookie has Arabic origins and dates to ancient Roman times where mustaceum cakes were made using grape must.  The first step in winemaking is pressing the grapes with skin and all, […]

Continue Reading
Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake

Last month I went to the farmer’s market and purchased several large pumpkins to decorate the front of our house with for the holiday season.  Pumpkins, you may know, are edible and come in a variety of shapes and sizes.  After Halloween and or Thanksgiving most pumpkins usually end up in the trash.  A true […]

Continue Reading
Nonna's Anginetti Cookies

Nonna’s Anginetti Cookies

Anginetti are basic Italian drop cookies made in households throughout southern Italy.  I swear that almost every Italian nonna (grandmother) makes these, including mine.  These soft, cake-like, vanilla cookies have a sugar glaze on top and are usually decorated with colored nonpareils.  This basic cookie can be made in a variety of flavors – anise, […]

Continue Reading
Pasticciotti

Pasticciotti

Pasticciotti, next to cannoli, are one of my favorite Italian pastries.  They are sort of like a small custard pie – a tender crust on the outside and a rich pastry cream on the inside.  They are a staple in Italian bakeries along the east coast but difficult to find elsewhere.  This particular version is filled […]

Continue Reading
Sicilian PIstachio Cookies

Sicilian Pistachio Cookies

The town of Bronte in Sicily is famous for its flavorful and intense green colored pistachio nuts.  Ground Bronte pistachios contain no particles of their papery husks, unlike the domestic pistachio flour (also referred to as ground pistachios) I have purchased.  I use them for special occasions when I want to adorn cakes, pastries, or […]

Continue Reading
Cactus Pear Granita

Cactus Pear Granita

Cactus pears are a popular fruit in Sicily.  These delicious and refreshing succulent fruits are called fichi d’india (Indian fig) or ficurinnia in the dialect.  Next to figs, it’s my second favorite fruit.  Granita is a Sicilian frozen ice dessert similar to sorbet or Italian ice, except the ice crystals are bigger.  Some popular flavors are […]

Continue Reading