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Dec 10, 2008 10:49 AM

Italian appetizer or cookies like grandmother made...

I'm taking an Italian class and we're having an end of the year party. It's after lunch so just a few munchies. I'm the only one in the class who didn't grow up w/ an italian grandmother who cooked and passed on recipes. I've found so many recipes online but thought I'd see what ideas/recipes you all had for real italian cookies or appetizers. I could put together my americanized versions of italian food but would rather have something more authentic, plus hints on getting it right. It has to be served room temperature, no heating or cooling, and simple to serve. And the only drink will be espresso. Thanks!

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  1. Mario Batali has a cookbook "Holiday Food". There is a recipe for Mustacioli (Iced Diamond Cookies) which is a traditional recipe from Napoli.
    3 C. all purpose flour, 1 1/4 C. granulated sugar, 1/2 C. water, 1 t. baking powder, 1/2 t. baking soda, 1/4 t. each of ground cloves, ground cinnamon, and nutmeg, zest and juice of 1 lemon, 1/2 t. vanilla extract. Icing: 3 lg. egg whites, 1 lb. box confectioners' sugar, pinch salt, 3 T. cocoa powder, 2 T. warm water. Preheat oven 350 degrees. Stir together flour, sugar, water, baking powder and soda, spices, lemon juince and zest and vanilla. Mix till just comes together. Knead on lightly floured surfact till smooth (2 min about), wrap in towel and refrigerate for 20 min. Roll out on floured surface to 1/3 inch thick. Cut on diagonal into 1" wide strips and again on the diagonal to form squat diamond shapes. Place diamonds on oiled cookie sheet, brush each with water, bake 14 min. till light golden brown. Cool on rack. Make icing: Beat in electric mixer egg whites with con. sugar till sugar is fully moistened (1 min.) Increase speed to med. high and beat for 2 mins till glossy and smooth. Divide mix into two bowls. Add cocoa to one of the bowls with warm water, mix well, set aside. Using tongs. dip half of cookie in white icing and let drip back into bowl. When all are dipped in the white icing and dried on a rack, do the same for other side with chocolate icing just up to the white icing and dry on rack again. May be stored up to one week in a parchment-lined cookie tin in a cool place. Hope you like this one--it's authentic for sure.

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