Strike a biscotti pose….Here’s a festive version of my amaretti, biscotti and pizzele. What do you think? The recipes are in my book Breaking Bread in L’Aquila.
Step aside, amaretti showing off with pastel almond confetti (sugar coated almonds). Sulmona (in the province of L’Aquila) is the city that these famous hard candies are produced. I added the confetti when I removed the amaretti from the oven.
I shaped the pizzelle with festive Easter designs: butterflies, eggs and baby lambs. When you remove the hot pizzelle from the press, stamp the cookies right away before they get hard. A great way to be creative during the Holiday! I drizzled powder sugar and sugar crystals.
White chocolate dip for the biscotti and sprinkles of mint green sugar crystals! I made the biscotti bite size minis!
You can see me on CHCH TV 11 on Friday, April 22nd @ 8:20am. for my segment “What’s cooking in your Easter Basket”.
a presto,
Maria
