Quick Recipes and Easy

8 Favorite Chocolate Cookie Recipes From Around the World – Part 1: Italy and Vienna

Cookies were originally test “small cakes” that the Dutch used to test oven temperatures. These cookies were called “koekje” in Dutch, with its history said to have really come from Persia as far back as the 7th Century.

Today, cookies, or biscuits (as termed in England and Australia), have evolved and developed throughout the world.

Since the introduction of chocolates in desserts, there has been numerous of recipe testing and inventing worldwide.

Part 1 – “Favorite Chocolate Cookie Recipes” from Italy and Vienna…

Many fantastic biscuit or cookie recipes originate in Italy and Vienna and has influenced the French and European chefs in last few hundreds of years. Here are two simple and all-time classic recipes…

“Chocolate Biscotti”

Biscotti is the term for cookie in Italy.

Makes: about 40 biscotti

1 1/2 cups plain flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp ground cinnamon
1 cup sugar
1 1/2 cup whole almonds
3 eggs, lightly beaten
1 1/2 tsp vanilla extract

1. Toast whole almonds and chop coarsely.
2. Preheat oven to 180ºC.
3. Combine dry ingredients and mix well.
4. Whisk eggs and vanilla together and add to the dry ingredients mix. Use your hands to knead together until dough forms.
5. Divide the dough into three even-sized pieces. Roll each dough onto a lightly floured surface into a long log. Place on greased baking tray.
6. Bake for 30 minutes, or until firm.
7. Remove from oven. Reduce heat to 160ºC. Once the logs are cooled down (leave on tray), bake for 15 minutes.
8. Remove logs to a chopping board and cut with a sharp teethed-knife about 1/2 inch, or about 1 cm, slices.
9. Place the biscotti slices back onto tray and bake for further 20 minutes until crisp.
10. Remove from oven and cool before serving.

Store in air-tight container for up to one month.

“Viennese Chocolate Cookies”

Makes: about 2 dozens

2 cups butter
1/4 cup sugar
2 cups flour
1 cup of chopped pecan nuts
1 cup melted chocolate chips
1/4 tsp vanilla essence
A pinch of salt

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together until a light consistency.

3. Add half of the flour to the butter and mix together.
4. Add rest of ingredients and mix thoroughly.
5. Pipe the cookie batter with a broad star tip onto baking tray to about 10 cm long and 3 cm wide.
6. Sprinkle the pecans over.
7. Bake for about 15 minutes.
8. Cool. Drizzle melted chocolate over each cookie.
9. Allow chocolate to set before serving.

Store in air-tight container for 2 weeks. Refrigerate for warmer climates.

In our “Favorite Chocolate Cookie Recipes from Around the World” series we still have Mexico, United States, India, China, Germany and France to come.

Be sure to look out for all four series.

These recipes make fantastic party favors, theme gifts or treats.

Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her largest traits. What’s her trick? Simple, she takes something that sounds hard and makes it simple and fun. Follow Janlia’s advice and you’ll be busy baking treats for the entire family. Visit BakingHugs.com BakingHugs.com.

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