Le Marche and Food
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
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Buoni ma brutti – Ugly but Good cookies

Buoni ma brutti – Ugly but Good cookies | Le Marche and Food | Scoop.it

I few days ago I ‘stumbled’ upon a typical Italian cookie: buoni ma brutti (good but ugly). And the recipe is so easy that in a few minutes I got them into the oven and half an hour later they were ready.

Ingredients

  • 150 g almond flour
  • 100 g hazelnut flour
  • 2 egg whites
  • 3 tbsp raw honey
  • 0.5 tsp cinnamon
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Traditional Funghetti di Offida Recipe: anisette cookies Le Marche Style

Traditional Funghetti di Offida Recipe: anisette cookies Le Marche Style | Le Marche and Food | Scoop.it

Ingredients

  • 700g (1 ½ lb) all-purpose flour
  • 600kg (1 ¼ lb) sugar
  • 1 pinch anice seeds
  • water to taste

Directions

Work together the flour, sugar and aniseed with a little water until you have a smooth, uniform dough 2,5cm 1 inch balls and allow them to dry for 2 days. Place the balls into small round molds.

Bake the cookies in a 180°C (350°F) oven for about 30 minutes, or until golden brown.

The heat melts the sugar that fills the spaces between the round molds, taking a nice golden color, while the remaining part inside the circles retains the color white. Remove the anisette cookies from the oven and serve hot.

These Le Marche typical sweets get very hard when cold, so, reheat them before serving.

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Homemade Amaretti

Homemade Amaretti | Le Marche and Food | Scoop.it

Amaretti are those crispy Italian almond cookies that are crumbled and used for cakes, and in fact are not made of almonds but of apricot kernels. The word “amaretti” means “little bitter ones”. The home made variety is in fact made of almonds and it is initially more chewy than brittle. The recipe is easy.
You can make your own almond meal if needed by grinding blanched almonds in the food processor. You could toast them for 10 minutes in the oven at 180ºC/350ºF first to bring out the flavor.

Ingredients - for 25 large amaretti

  • 250 grams (2 1/2 cups) almond meal
  • 250 grams (1 1/4 cup) caster sugar
  • 100 grams egg whites (about 3 large egg whites)
  • 1 tsp almond extract
  • pinch of salt
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Fave dei Morti - Almond Cookies of the Dead

Fave dei Morti - Almond Cookies of the Dead | Le Marche and Food | Scoop.it
Ingredients
  • 100g Almond meal / flour
  • 100g Whole wheat flour (sub your favorite gluten-free flour for a GF version)
  • 50g Potato starch
  • 200 to 250g brown sugar (depending on your sweet tooth)
  • 2 tsp baking powder
  • 2 eggs
  • 80g softened butter, vegetable oil or coconut oil
  • Grated zest of 1 lemon
  • 1 tsp vanilla
  • ¼ to ½ tsp cinnamon

Directions

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Cornflake Cookies - Biscotti ai Cereali

Cornflake Cookies - Biscotti ai Cereali | Le Marche and Food | Scoop.it

Snickerdoodles, Peanut Butter, Oatmeal Raisin, Classic Chocolate Chip and...Cornflakes?! Cornflake cookies are an easy to make, not too sweet dessert, perfect not only for the Holidays but any of time year! I had never seen/eaten these before we moved to Italy, though after a quick recipe search they are found all over from the States to Australia.
Cornflake Cookies Biscotti di cereali
Ingredients - makes 30 cookies

  • 250 grams of flour
  • 2 eggs
  • 100 grams of sugar
  • 100 grams of butter
  • 4-6 tablespoons of raisins
  • tablespoon of vanilla extract
  • 16 grams of ‘lieveto per dolci’ or baking powder
  • (handful of toasted pine nuts optional)
  • Corn Flakes
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"Mostaccioli", Cookies to be served with "Vino Cotto"

"Mostaccioli", Cookies to be served with "Vino Cotto" | Le Marche and Food | Scoop.it

[...]Delicious cookies [...] that combines high-quality ingredients such as almonds, honey, mosto cotto (cooked grape must) and extravirgin oliveoil. It’s not a simple recipe but I suggest that you give it a go as a way of finding out about two Italian ingredients – vino cotto and mosto cotto – that have ancient traditions. [...] Perfect as a dessert, especially if you serve them with vino cotto.

INGREDIENTS FOR ABOUT 60 MOSTACCIOLI

  • 700 grams of organic flour
  • 175 grams of sugar
  • 3 eggs
  • 100 grams of honey
  • 200 grams of almonds, toasted and chopped
  • 75 grams of (bitter) cocoa powder
  • 100 grams of mosto cotto
  • 60 grams of extra-virgin olive oil
  • 90 ml of cold coffee
  • Grated zest of one orange
  • 3 grams of cinnamon powder
  • 25 grams of baking powder for cakes
  • 650 g of dark chocolate to cover the cookies.

PREPARATION:

In a large bowl, whisk the eggs with the sugar, then mix in all the other ingredients one by one, finishing with the flour and the baking powder. Put the dough on a flat surface with a little flour, then knead it with your hands for few minutes to form a ball. Cut a piece and roll it up. Flatten the roll with a rolling pin until it becomes a strip about 5 cm high. Cut the strip at an angle, to form diamond shapes. Put the cookies on a baking tray with greaseproof paper.

Preheat oven to 200 ° C and bake at this temperature for 5 minutes. The cookies will appear puffy and soft.

Let the cookies cool down. Melt dark chocolate in a bain marie. Dip the cookies in the chocolate and place them on foil using tongs or a spoon. If necessary, remove the chocolate edges once the cookies are cool. [...]

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Kevin Morrice's curator insight, March 6, 2013 10:20 AM

The perfect Italian cookie.