I need this Italian cookie recipe
- little bit Aug 9, 2005 03:00 PM
I am looking for a cookie recipe--haven't had much luck getting info on it. The original bakers in my neighborhood have closed the store and retired. Such a great cookie and a shame to lose.
The sandwich cookie I'm researching is sold in the bakeries here in the New York area, but I'm looking to create a variation of this somewhat dry cookie.
We in Brooklyn call this a "ladyfinger", but it is not saviordi. It is a butter-based, jelly-filled sandwich cookie. It is shaped like the traditional ladyfinger, and filled with apricot or raspberry jelly, sometimes one end of the cookie is dipped in chocolate or it can be sprinkled with powdered sugar.
The ingredients I think are in it are eggs, butter, flour, vanilla, possibly some almond paste and baking powder.
This is a soft, chewy cookie; not crumbly like a shortbread. It is 2-3" long, piped out of a bag most likely with a star tip, and baked to a golden color.
Thanks to all
Ladyfingers!! I'd forgotten about those (and you can imagine my confusion the first time I went to a Chicago Italian restaurant and saw tiramisu described as "ladyfinger cookies layered with espresso cream", since we in NJ also differ between ladyfingers and savoiardi).
The Italian name is pasticcioti, or sometimes pasticcioti casalinghi. Not very helpful recipe-wise, though, because "pasticcioti" just means "little confections".
I found something that looks similar to what I remember Nonna making, only she piped hers through a star tip, as you said.
Das Ubergeek comes from a medley of lineage -- the one that passed down the name happens to be Russian Jewish, but we also have Danish Lutheran, Italian Catholic and chucked-headfirst-out-of-England-about-three-hundred-years-ago. In short, I'm not so much descended as plummeted :)
I can't vouch at all for the recipe, I merely Googled for the term and that's what came back. I agree -- even for 40 cookies (you do press two together around the filling) that is a lot of flour. I suspect that makes 200 cookies and they've inadvertently left off a zero.
I've been making them every Christmas since the 70s, we call them Linda Cookies because my friend Linda gave me the recipe, which she got from her aunt who worked in an Italian bakery.
LINDA (BAKERY) COOKIES
1 lb butter
1/2 cup sugar
4 cups flour
You also need apricot (or other) preserves, 8 z jar
6 z (or a little more)chocolate bits
Mix first 3 ingredients, some people I know add some egg too, mine are sort of shortbread-y. Do 2 cups of flour first, then the other 2.
Shape dough to match the top half of your index finger, put on cookie sheet and press with a floured fork to flatten.
Bake at 350, 10 to 15 minutes, you don't want to really brown them.
Let cool and sandwich with preserves (I microwave quickly to make the preserves more spreadable).
Dip one end in melted chocolate and spread sprinkles over before it hardens.
It's one of my easiest Xmas cookie recipes!