Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup hazelnuts, toasted
1 egg mixed with 1 tablespoon milk
Preheat the oven to 350 degrees F. Grease one large cookie sheet.
Sift together the flour, baking powder, soda, and salt. Set aside.
In a large bowl, combine the eggs, sugar, vanilla and almond extract. Stir in the flour mixture, then add the hazelnuts. Form the dough into a ball and chill for 1 hour.
Divide the dough in half. Form each dough into a log about 12 inches long and place both on cookie sheet. Press down on log to make cookie about 1/2 inch thick. Brush cookies with egg-milk mixture. Bake for about 25 minutes. Cookies should be golden. Remove to a rack and let cool. Reduce oven to 325 degrees F.
When cool, cut cookies into 1/2-inch slices, cutting at a diagonal. Place cookies upright on the cookie sheet and return to the oven for 15 more minutes. Cookies should be completely dry. Store in sealable bags or tins.
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
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This page modified January 2007
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