Pistachio Macaroons with Chamomile & Candied Orange Zest

Pistachio and orange are one of my favorite flavor combinations, and adding some dried chamomile makes these chewy macaroons next-level delicious. I use my homemade candied orange peel, but you could also use store-bought, or even freshly-grated orange zest. These macaroons are perfect with a cup of tea or coffee as an afternoon pick-me-up.

Makes 24 cookies

INGREDIENTS

200 grams pistachios, plus more for garnish
100 grams almonds or almond flour
225 grams granulated sugar
25 grams candied orange peel strips, roughly chopped
1 tablespoon dried chamomile, plus about 1 teaspoon more for sprinkling
1 teaspoon orange blossom water
2 large egg whites
Powdered sugar, for rolling

PROCEDURE

1. Preheat oven to 350°F.

2. Combine the pistachios, almond, and sugar in the food processor and blitz until blended and the pistachios are ground into a fine meal.

3. Add in the orange peel, chamomile, orange blossom water, and egg whites, and pulse until combined/homogenous.

4. Using a small ice cream dasher, scoop out balls of the dough and roll between your hands to shape into balls. Roll the balls in powdered sugar and arrange on parchment lined baking sheets.

5. Press a pistachio into each ball and sprinkle with some additional dried chamomile.

6. Bake for 17 minutes or until lightly golden.

7. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Once fully cooled, store in an airtight container for up to a week, or freeze.

Buckweat Almond Sandies with Candied Orange

Makes approximately 24 cookies

Sandies, or sablé, are basically shortbread cookies studded with chopped roasted nuts. The classic is pecan, but here I use almonds. I love working with buckwheat flour, and especially in baked goods (though I like to make the Valtellina classic buckwheat pizzocheri too!). I used a locally grown and stone-milled buckwheat flour from Next Step Produce in Newburgh, Maryland, where I had the pleasure of spending a day with farmer Heinz and his wife Gabrielle. It’s a beautiful, almost white flour, because it is hulled into whole groats to remove its papery black hull. Buckwheat flour that has not had the hull removed would be equally delicious!

I love the addition of cardamom and vanilla in this cookie, but I don’t like to use too much as it can overpower the nutty flavor of the buckwheat and toasted almonds that should truly shine. This recipe is gluten free!

INGREDIENTS

2 1/2 oz whole almonds (skin on)
1/2 cup buckwheat flour
1/4 tsp sea salt
1/4 cup granulated sugar
1/4 tsp ground cardamom
1 oz candied orange peel, rough chopped
7 TB unsalted butter, chilled
1 egg yolk
1/8 tsp vanilla extract (just a few drops!)

PROCEDURE

• Heat the oven to 350. Place the almonds on a baking sheet, and toast them in the oven just until golden and fragrant. Allow them to cool completely.

• In a food processor, pulse the almonds until coarsely chopped (you want to see some chunks of almond, so don’t pulse too finely. Alternatively, you can chop with a knife for a more rustic look). Add the buckwheat flour, salt, sugar, cardamom, and pulse. Add the chilled butter and orange peel, and pulse.

• Then add the yok and vanilla, and pulse just until the dough starts to come together.

• Place the dough on a large sheet of parchment paper or wax paper. Roll the dough into a log approximately 1 3/4 - 2 inches in diameter, Roll one end of the paper up and over the dough, and then twist the ends to seal. Place the roll in the fridge to chill and firm up for a few hours, preferably overnight. The dough can also be frozen and stored for 3 months.

• When ready to bake, remove the log from the paper, and cut into 1/4 in slices. Arrange the slices at least 1 inch apart on a baking sheet lined with parchment or a silpat. You may need to divide among two baking sheets.

• Bake for approximately 15 minutes, or until the cookies turn golden, rotating the sheets halfway through the cooking time. Remove from the oven and allow them to cool completely on the baking sheet before removing to an airtight container.

Sicilian Regina Cookies

These delightful and sophisticated cookies are just barely sweet, with a hint of cinnamon and lemon, and studded with delicately nutty sesame seeds. This recipe is based on one developed by Mona Talbott for the Rome Sustainable Food Project at the American Academy in Rome with a few modifications inspired by Carol Field, Mary Taylor Simeti, and Anna Tasca Lanza. Regina Cookies were originally made with rendered pork lard. This recipe uses butter instead, reflecting the aristocratic influence of the French-trained monsú during the Bourbon rule of Sicily (and also because because my boyfriend is a vegetarian). I enjoy them with tea or coffee in the morning, or after dinner with a sweet wine or an espresso.

Makes approximately 40 cookies

INGREDIENTS

1 cup plus 2 tablespoons 00 flour
1/4 cup plus 2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
3 tablespoons plus 2 teaspoons butter, room temperature
1 tablespoon plus 1 teaspoon milk
1 large egg yolk
1/2 teaspoon grated lemon zest
1/2 cup raw sesame seeds

PROCEDURE

• Combine the flour, sugar, cinnamon, and baking soda in a stand mixer with the paddle attachment.

• Add the butter, milk, egg yolk, and lemon zest all at once to the flour mixture, and mix it on low, just until the dough comes together. Wrap the dough in plastic or place in a ziplock bag, and refrigerate for one hour.

• Preheat the oven to 400°F. 

• Remove the dough from the refrigerator and form it into 1/4 oz balls.

• Place the sesame seeds in a small mixing bowl. Place a bit of cold water in another small bowl. 

• Dip the balls in the cold water, then gently press in the seeds, reshaping the ball into a rectangle/finger shape, approximately 1 ½ inches long. Make sure each cookies is well covered with a layer of seeds. Place them on a baking sheet lined with parchment paper, spacing the cookies approximately 1-inch apart on the sheet. 

• Bake for approximately 18-20 minutes, or until the cookies are nicely browned and just crisp.

Ricotta Ravioli

Antonia Repice Botta’s Ricotta Ravioli

My paternal grandmother’s family hailed from Villa San Giovanni, a town just north of Reggio Calabria at the tip of the boot along the Strait of Messina.

These ravioli were always on the table for every special occasion and holiday when I was growing up, no matter what else was on the menu. My favorite part of this recipe is the use of celery leaves in the filling. This is *the* pasta of my childhood.

Makes about 150 ravioli

INGREDIENTS

For the Pasta

2 lbs all purpose flour, approx. 7 cups
4-5 eggs, depending on size
½ cup olive oil
1 tsp salt
Warm water, as needed

For the Filling

3 lb ricotta cheese (drained overnight in a sieve)
4-5 eggs
½ cup chopped celery leaves, a mix of the light green and tender yellow ones
1 TB chopped Italian flat leaf parsley 
Large handful of grated pecorino romano
Large handful of grated parmigiano
Salt and pepper, to taste

PROCEDURE

• Keep about 1 cup of warm water to the side, and use as necessary for the right consistency. Knead 100 count, or more. Let sit 1 hour before rolling out the dough, then fill and shape the ravioli.

• Traditionally these are square ravioli, but I also like to make them in rounds. The filling is also good for cannelloni, stuffed shells, or lasagne.

Serving suggestions: In my family this pasta was always served as a primo with a tomato gravy slow-simmered with pork ribs, pork sausages, and meatballs. The meats were removed and served later as a secondo.