Glass cookies ( Biscotti di vetro).

from lascimmiacruda.info

Hi everyone!

I'm still here, hanging around my blogs: little time to post but I don't want to give up, really!

The pregnancy is going on very well but I still feel sickness even if I passed the first three months: it's a little trouble compared to the happyness of the event but it still could be a big trouble if you manage a kitchen blog. ;)

This recipe is easy as one two three, you just need shortcrust pastry to make cookies, cookie cutters and hard candies, the colours and the flavours you prefer.

Now spread pastry about 1/4 inch and cut the shapes you like.

Inside the shape cut another hole, the same shape but little or rounded, it depends only on your creativity.

Crush hard candies on a chopping board and with candy's crumbles fill the hole in the centre of the cookie.

Cook in preheated oven for about 15 minutes at 345 F°, the crumbles will melt and create a nice "glass" panel inside your cookie.

They're so beautiful you can use them to decorate your Christmas' tree...

They would be nice in heart shaped and red for Valentine's day!

Tenerina cake (Torta tenerina)

It's Valentine's day period, everyone is looking for presents, flowers, chocolate.

I read everywhere of women and girls in search of chocolate treats for their men so I decidet to post the recipe of a very particoular cake, Tenerina cake.

It's a typical dessert from Ferrara city (not far from Bologna, I've got there my uncles and cousins, it's a little and quiet city, perfect for a slow kind of life, for bicycles, famous for the ferrarese bread).

This cake remains very short, humid: it's normal, it's quite a sort of brownie to tell the truth.

You need:

1/2 cup sugar

1/2 cup butter

1/3 cup all purpose flour

8 oz. dark chocolate

1 1/2 oz. milk

3 eggs

salt (a sprinkle)

Chop chocolate then melt it with milk "bagnomaria" (in a double saucepan).

In a bowl mix butter and sugar untill you obtain a cream then add 3 egg yolks and flour.

Let the chocolate getting warm then add to the cream mixing.

In a bowl apart whip the egg whites up with a sprinkle of salt (the egg whites should be at room temperature) then add them to the chocolate mixture mixing carefully and slowly.

Pour it in a buttered cake tin and cook for about 25 minutes at 300 F°.

When the cake is cold sprinkle with icing sugar, you can also make or buy a heart-shaped stencil and use it to decor the cake with sugar; you can serve it with whipped cream aside.