Solaraze Gel Is It For Pain

Cantucci and Truffle au Chocolat

A wish from my heart to you all: the hope that the New Year filled with great joy and serenity and may surprise us with new adventures!

After spending the last few weeks to study the menu, searching for the right ingredients, after the races made in supermarkets, the market stalls of fruit and vegetables from our trusted fishmonger, having set up and decorated the tables party in the first green and then red and finally ... after spending hours in the kitchen and around my hot White Island: my kitchen ...

I am to you a little 'tired but happy to give you some pictures of cakes that have softened the inevitable and always close our lunches and dinner parties.

Cantucci

A classic cookie with dried pasta, the Cantucci with their whole almonds give off a delicate scent of vanilla ...

Dedicated to Patty, and beloved supporter luscious's corner.

The jar has lost very quickly ... its sweet content

Sift 250 gr. flour on pastry board, add a pinch of salt, 150 gr. of sugar and a sachet of vanilla, mix well, form a fountain in the center and pour 2 large eggs, lightly beaten; Work the mixture well with your hands, then built 100 gr. whole almonds and a teaspoon of yeast and worked for a few minutes if necessary to sprinkle the work surface with flour. When the dough is very compact and dry it is ready. Divide the dough in half and formed two lines of about 3 cm. wide; arrange well apart on a baking sheet lined with parchment paper. Bake at 160 ° around until the strands are not golden (about 15 minutes). Remove the plate from the oven strands and cut into slices 1 cm wide diagonally, thus giving the shape of the corner. Arrange all the slices still on the baking sheet and bake for about 10 minutes (until golden). Let cool.

Excellent with Vin Santo dessert wine or with liqueur.

can be prepared well in advance, since they keep for 2 weeks in tightly sealed tins.

Truffle au Chocolat

Work 175 gr. of butter in a bowl with 3 tablespoons of sugar until soft and creamy and smooth. Melt in a water bath 250 gr. chopped dark chocolate together with 1 teaspoon of fresh cream. Pour the chocolate cream butter and stir gently adding 2 teaspoons of coffee liqueur or strong coffee. Place the bowl in the refrigerator until the mixture is not solidified. Pour plenty of cocoa on a plate. Remove from the refrigerator and the mixture of cocoa made with hands covered with chocolate truffles many small and irregular. Place them in a cool logo up currently serving.

This can 'be a basic recipe that can be customized by adding a heart to each of hazelnut truffle, or sprinkle with chopped almonds, white chocolate ... pistachio coconut ... ... ...