Biscotti | Kitchen on the Cliff with Giovanna Bellia LaMarca
ฝัง
- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Enjoy two family heirloom cookie recipes with a hot cup of tea or coffee! Buon Appetito!
Ingredients
Joe Contento's Biscotti
Joe Contento was our beloved cousin with whom we shared a love of Classical Music and Opera as well as a passion for cooking. He was a member of The Collegiate Choral in New York City.
1 3/4 cups self rising flour or flour + 3 teaspoons baking powder
1 cup sugar
4 eggs
1/2 cup vegetable oil or extra virgin olive oil
1 teaspoon vanilla or Fior di Sicilia
1/2 cup candied cherries
1/2 cup pine nuts
The biscotti are baked in disposable aluminum pans made for small toaster ovens and are usually available in packages of 4 of which you only use 3. They can be washed and re-used.
Nina's Crescent Cookies
Nina Biazzo Cohen was a painter and eventually a great cook. This cherished cousin, then a teenager, took me under her wing when I arrived in the U.S. as a 10 year old Immigrant from Italy and introduced me to Art Galleries and Museums.
3 1/2 cups self rising flour or flour + 3 teaspoons baking powder
1 cup sugar
1/3 cup extra virgin olive oil
1 tsp anise oil or 1 tablespoon anise extract
4 eggs, beaten
Glaze
1 cup Confectioners Sugar
2 tablespoons water or lemon juice
a few drops of anise oil
Italian Sprinkles
Anise oil and Fior di Sicilia flavoring are available through King Arthur Flour online.
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
www.epidemicsound.com/track/E...
What a lovely lady. They don't make them like her anymore. May God bless you for a very long time.
My Mom made these at the holidays. She made anisette cookies in shape of knots. Then we would dip the tops in the glaze and top with sprinkle. They dried and dripped on a rack over a cookie sheet. The biscotti we also flavored with almond or anise extract. Then one end was dipped in melted chocolate, then topped with finely chopped roasted chestnuts or castagne. Incredible memories that make me smile and miss my Momma. Thank you!
We make our anise cookies in 'S' shapes.
@@shelleym6308We did too 🌟
I LOVE UNCLE!!!!!!!!!!!!!!!!!!!!!!! HE IS SO CUTE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I just found your channel today and have already made the delicious hot chocolate drink! It’s so lovely to see and hear you cook delicious Italian recipes. And then, when you are sitting at such a beautifully set table with your husband, to partake of the food that you have so carefully prepared, this makes me remember about what makes life worth living. Molto grazie!
It’s great to see you again Giovanna! I appreciate the phonetic breakdown of biscotti 👍🏽
Yay! Giovanna is back! ❤ you inspired me to cook again.
Me too!
My mother, used, to make annis cookies. Brings, back wonderful, memories.
I remember as a child baking these with my mother. I believe she used butter and not olive oil, and I remember the dough was so good to eat raw but had to sneak it! I like the idea of the self rising flour, will give that a try. I’ve had these cookies on my mind to make so this is just the inspiration I needed to get going. Thank you 🌟
These look delicious! Looking forward to baking them! Thank you for sharing ❤😍
Giovanna, you are fantastic! What a wonderful channel, I'm so glad I found you.
Bravissima Nuccia
Mancano ormai le parole per dirti quante magnifiche idee riesci a realizzare con grande semplicità e competenza.
Come sempre, ci lasci con l'acquolina in bocca!
Grazie a te e alla regista Francesca e all'assaggiatore Howard
I'm so happy for watching your work 😍
Thank you so much my dear friend for choosing the level recipe 🌹💯👏
Beautiful in every way! Been enjoying your videos for few weeks now!! Thank you and God bless you Nonna Giovanna!! 🕯🕊✨
You and TH-camr,,Caterina Romano’s kitchen,,are my favorite ❤
Love this channel. Cooking lesson and Italian language all in one. Your kitchen must smell amazing ❤😊
I have never made my own biscotti, but this doesn’t look as complicated as I though. I will definitely try it! Grazie!
I thought biscotti would be really difficult, but this looked like something I could make. It’s so easy and so good!
Thank you, Giovanna, for the recipe of biscotti and cakes. They are looking very delicious. 👌💐
Grazie tanto nona! I have dipped one side of the biscottis in melted chocolate and let it dry. Yum!
Wonderful wonderful wonderful! Thank you for sharing these beautiful family recipes!!
Oh my. They looked devine! Will def enjoy cooking with my lovely sister!!
I love this so much! Will definitely make these cookies. Thank you for your recipes! ❤️❤️
Thanks Giovanna for this and all the others recipes ! And the winner is : " Premiata Forneria La Marca"❗Evviva🍾 and Happy Holidays
Thank you!
Lovely to watch your videos and listen to you speak🪻🌺🌷
Love the little Italian language lesson!! I just adore your content!!!
Yay! Thank you! ❤️
I love this channel, your love of cooking and sharing recipes with us is so sweet and endearing. I hope I'm able to bake this as good as you!
I will do it as soon as possible. It looks practical and delicious. I visited Rome Bari in Italy and Agrigento in Sicily. We stayed in Agrigento for 5 days. They have very warm and lovely people. I would like to visit again. Best regards from Ankara, the capital of Türkiye
I hope you had a wonderful time in Italy! Thank you for your kind words. 🤩❤️
Signora Giovanna, Ti sei una cuoca fantastica e una persona incredibile. Saluti da Ungheria!
Grazie Amica mia! Abbiamo visitato la bellissima città di Budapest durante una Crociera del Danubio!
Che fantastico! ❤
I will definitely try biscotti ❤
Thank you Giovanna for the biscotti and crescent cookies! They look delicious.
I liked the way you baked them in the small pans. I normally make them free form but my dough is thicker and can stand up. Yours come out totally evenly sized. Mine are very good too but larger as I cut them on the bias. Plus my husband gets to eat the small ends. Are the recipes available to us? I'd love to try them with self rising flour.
My family is from the Frosinone Lazio area. But I have spent time in Sicily and love it.
Thanks for all of your videos. Xxoo
Oh I love Biscotti, my sister used to make this so well!❤
Dear Signora Giovanna, I hope this finds you well. My name is Louie Spalla, I am from Chicago, I'm so happy to have found you/ your videos on youtube. Just by watching, and listening to you explain your method and theories of cooking (as well as your stories) I'm learning a lot. I love to cook, it's my passion as well as my therapy lol. It pleases me to cook for my family and friends when I can. I have made your Sicilian pizza, and received so many compliments on it, I did however give you the recognition for your recipe, I can't wait to make more of your recipes, the next is Melanzana Ncaciata. Thank you and God Bless you. Boun Natale to you and your family.
Just subbed to your lovely channel. Having good memories with family 💞 that you share is wonderful 💞
Thank you for the video Giovanna and Francesca!! Much love from Colorado!! ❤️😍❤️
Hello Giovanna my wife is from Aix en Provence and I'm from Barcelona. Your way of cooking is so very similar to ours. I wish you the best my friend 🤗
Looks delicious. I'll steal the recipe.
Biscotto/i comes from the Medieval Latin Biscoctum, Bis (twice) coctum (baked). Then time came.
You two are so adorable! I love everything about your videos. ❤️❤️❤️
I make my cousin Phyllis' biscotti recipe every week in the cafe I work in. My version is very similar to yours but I do Lemon Zest, Almonds. and Anise/Fennel seed mix. Your trick of the small pans is what I've never known I needed. So difficult to get them all the same width as the batter spreads on cookie sheets. I thank you. My mother thanks you and my customers thank you!
Hi there Giovanna! I’ve never made biscotti before but you have inspired me to try. I have my grocery list ready and am about to head out the door. Wish me luck! Happy holidays to you and Howard. NHW/Star Island misses you both!
Seasons Greetings Beautiful Nana❤.Hope you are well.Watching from Canberra,Australia
I just found your channel and I am in love with it!!! Thank you for sharing!
Thank you for introducing me to fiore di sicilia. Your recipes are the best. I made your eggplant fritatta and now the biscotti. Thank you thank you for sharing.
I love Fior di Sicilia, and I use it often instead of the flavor suggested in the recipe!
Yum!!😋
so cute. and a beautiful house
Thank you for sharing your recipes. I love to watch them you remind me of my mom happy holidays.
Thank you Tony, and Buone Feste to you!
Well perfectly made, looks yummy and very delicious
Love your videos young lady, I must say I've never seen fruit in the biscotti it looks scrumptious.
Thanks for sharing your recipe, it looks very delicious. Will be trying it out.
Glad I found you, very enjoyable video
Awesome can't wait to make theses too ..
Thank u very much ❤️
Grazie mille per le ricette, sono le mie preferite in termini di biscotti. Sei una nonna molto dolce e gentile! 🥰
I love the purity of these videos. You just want to teach others and i love it. Please be my new nonna :D.
Thank you so very much for sharing this - I have hopes of making these with my daughters and granddaughter
Very nice I always wanted to make those.
7:17-SpongeBob….I subbed immediately and I’ll be watching for life
Num num!
Hi, Giovanna and Howard! I know what I'll be making for the holidays! Just back from Italy, and I must say, that looks better than what I generally saw around Bologna. Looking forward to the aroma...
Da poco che ho scoperto il Suo canale Donna Giovanna. È sempre un gran piacere vedere come si fa le ricette. Tanti cari saluti dall'Australia 🇦🇺 Adrian
Good Morning Giovanna: These two cookies look wonderful. And easy to make. Can you recommend a shop for Sicilian pantry/grocery items on Arthur Ave in the Bronx? I will be going up there shortly. Thanks so much. Eddie from Long Island.
Dear Mrs Bellia LaMarca, I am really thankful to have found your entertaining channel. Living Germany I visit Italy every summer and enjoy the regional kitchen. I had problems to find "Fior di Sicilia" in Germany, so I ordered it from the UK. I am not sure if it is the same good quality you have used in your recipe, because it is from another brand (Fiori di Sicilia from "Bakery Bits"). So I started to make your Biscotti recipe 3 times so far, to test it out and to bring it to my office for christmas. Because there are collegues with gluten sensitivity I had to change the flour. My first question is 1. you describe the biscotti as crisp and dry. Is it normal that they are breaking very easily and are very crumbly ? If not, it must have been caused by the different amounts of flour (oat flour and whole grain spelled flour) I have used. I also reduced the sugar a bit. BUT the point I wanted to tell you is, that my co-workers absolutely enjoyed the version when I used 1 cup of oat flour and 3/4 cups of spelled flour. The fact that the biscotti were crumbly doesnt seem to matter. Do you have a tip how I could make them hold together a bit better (maybe one egg yolk more ?). Thank you !
Adorabile signora, amo le ricette di famiglia.
Thank you for these wonderful recipes💖
Thank you for all your wonderful recipes. I make biscotti with raisins or dried cranberry but I will make your version next time. I made the Tomassini for our card game, everyone loved them. 😊👏❤️
My grandma used to make a cookie called Springerle and it had anise in them.
New Subscriber 🇨🇦 ❤😊
Excellent! But here's the thing.... My nonna would often make the glaze with latte (as you said you could do) but in my opinion, it is much better to use water or lemon juice instead because you can leave the biscotti out for a few days whereas if you use milk, they can become rancid unless you refrigerate or freeze them right away.
What a wonderful chanel you have! Auguri!
Thank you nona
So yummy
Delicious
Thank you so much for these recipes. I made the biscotti and it’s so easy and so good!
These look beautiful. So delicious, I can't wait to make them
omg i love it so much. I'm excited to make these two wonderful recipes 💌
It looks delicious 😋 How do you make chocolate biscotti?
I made these right away today and the crumb is so delicate and tender, I've never had a biscotti like it! I did notice mine came out rather thin without much rise at all. Could it be the size of the pan, or should I look out for something else?
😋😋😋im making this
I made your biscottis over the holidays...they were amazing! I love the idea of preparing them in the aluminum pans, I normally free form them on a baking sheet. I wasn't able to find pans like yours, but I did find some comparable. I would appreciate if you could please give me the exact dimensions of the aluminum pans so I can search to purchase them. Great channel and Thank you!
Dear Alysa, I used to use disposable Toaster Oven pans which come three to a package, then I found several old aluminum Ice cube trays, and I use them to bake the biscotti after removing the insides!
Interested in the use of olive oil vs butter? My recipe is the same except for this.... olive oil is so much more economical. Thanks!
Grazie tanto
Prego!
Mmm ❤
😋
I just finished 400 crescents as I learned from
My GreatGrandmother. The families Christmas gifts will be Crescents, Pignolli, and Pop’s wine! Sorry family, no Italian sausage this year. Maybe by New Years - IF helpers are available!
I am curious about what stainless steel pans you use?
How long do you bake the crescent cookies
Recipe looks delicious…but do you have to bake them in this pan?
Giovanna, can you please tell me exactly what are the small pans you used for the first baking of the biscotti? Where/how can I get them? That is a great idea. Thank you. 🙏🏻
😊😊😊😊
Dearest Nonna,will it be possible for you to use "farina di grano saraceno"or others whole wheat flour for those of many of us who have diabetics?Grazie mille.
Is your first cookbook still available? I camt seem to find it as a hardcover anywhere!😢
love your house outside ,the big kitchen the red mixer and u. Can we see the view?
I am looking for sugar free biscotti. I like low fat , no sugar cookies. powdered sugarvfor frostingv,dry will have to do
lastbones I madecwerecspice n craisen,dried pineapple. cardamom I love. .
Is it an old episode? The appliances are the old ones?
Yes it is!
Question:
I didn’t notice any sugar in the crescent cookies …did I miss that…?
one cup
How much is your cook book?
How much flour ?
You didn’t say how much flour you use for anise cookies
Are your crescent cookies the same recipe as S cookies?
If not, can you please share your recipe?
Your recipes always look amazing!
Thank you!
❤️
Where are you living now??
you can always tell a real Italian when they pronounce biscotti and ricotta correctly
I dont know what the fuck this is but it isnt biscotti - biscotti arent a batter cookie