Fresh oregano

 

 

 

 

Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Chocolate-Filled Hazelnut Cookies
Chocolate-Filled Hazelnut Cookies
(Biscotti Al Nocciola e Cioccolato Ripiene)
 
 
Ingredients:
 
3/4 cup hazelnuts, toasted , any loose skins rubbed off in a kitchen towel, and cooled
1 cup confectioners sugar
1 stick (1/2 cup) unsalted butter, well softened
1/4 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 cup cake flour (not self-rising)
3 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped

Parchment paper
 
Directions:
 
Put oven rack in middle position and preheat oven to 350°F.

Line 2 or 3 baking sheets with parchment paper.

Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).

Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).

Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets.

Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air.

Snip off 1 bottom corner of bag with scissors to form a small hole.

Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere.

Repeat procedure with remaining cookies. Makes 50 to 60 assembled cookies

Notes: Cookies can be baked and cooled, but not filled, 1 week ahead and kept in an airtight container at room temperature.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex