Who doesn’t love cookies? In this video I’m making two types of Italian cookies. The first one you see are ‘Brutti ma Buoni’, which means: ugly but delicious. They’re made from eggwhite, almondflour and vanilla. The second cookies are Calabresi, made with almondflour and lemon.
Scroll down to find the recipe!
#cooking #quiet #asmr #sortof #MarcellaHazan #nomusic #novoice #dessert #silent #baking #cookies #italian #italy
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No voice over, no bouncy music, no unnecessary commentary, just cooking. Enjoy the sounds of knives cutting an onion, the beating of egg yolks and chocolate bars hitting the bowl. And the occasional car or ambulance passing the busy street i live at.
If you like this video, let me know in the comments and be sure to like the video and subscribe to my channel for the upcoming videos. Upload every Thursday.
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The recipes are from Marcella Hazan’s cookbook ‘The Classic Italian Kitchen’. This is a very thick book full of delicious classic Italian recipes.
The recipes below make A LOT of cookies (like, 40-60 cookies), in the video I used either a quarter of the recipe or half. I’ll write down the full recipe for you.
Cookie #1: Brutti ma buoni
You need
325 grams of almond flour
275 grams of fine sugar
4 eggwhites
some salt
1 teaspoon of vanilla extract
Heat the oven up to 150 C
1.’Beat the eggwhites untill you get stiff peaks
2. Mix the almond and the sugar, add the vanilla
3. Use a spatula to fold in the eggwhites
4. Keep folding, you’ll get a paste-like batter in the end
5. With two spoons, make little piles of batter on a parchment ligned baking sheet
6. Bake for 30 minutes.
Cookie #2: Calabresi
You need:
125 grams of almond flour
125 grams of fine sugar
2 eggyolks
250 grams of flour
salt
the zest of one lemon
4 tablespoons of lemonjuice
1 egg, beaten up with water to brush the cookies
Heat the oven up to 200C
1. Mix all the ingredients except for the final egg. The mixture can be a little dry. I had very small eggs so I added an extra eggyolk for the dough to stick better together. I also added a little splash of milk.
2. Make the batter in to a ball, dust your counter with flour and roll out the dough, 0,5 cm thick
3. Make cookies with either cookie cutters or a glass.
4. Brush the cookies down with the eggwash and bake the cookies for 10 minutes.
Both cookies can be stored for a long time in an airtight container. Enjoy!