Cindy's Favorites

Great Italian Desserts, Nick Malgieri

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 sticks unsalted butter
  • 3/4 cups currants or dark raisins
  • 3/4 cup pistachios
  • 2 large eggs
  • Grated zest of 1 lemon
  • 2 teaspoons vanilla extract

In a bowl fitted with a paddle attachment on low speed blend together the dry ingredients. Cut the butter into the dry ingredients until the mixture is powdery. Mix in the currants or raisins and pistachios. Beat the eggs with the lemon zest and vanilla extract. 

Pour the eggs into dry mixture and blend until combined. Transfer the dough onto a lightly floured work surface and cut the dough in half. Roll the dough into 1" cylinders. Lightly flatten the cylinders and cut into diamond shapes with a sharp knife.

Transfer the cookies onto a prepared sheet pan and bake in a 350°F oven for 15 minutes or until firm to the touch.

When cool sprinkle with confectioner's sugar.

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Savoring Rhode Island‚ Johnston, RI 02919


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