Monday, January 17, 2011

Italian Raspberry Sandwich Cookies


I love Italian cookies, all kinds.  I think it began when we were in Italy during the summer of 2001.  Pastry shops were as abundant as the gelato stands, Pasticceria Marchini at Ponte S. Maurizio in Venice was the most memorable.  A convenient, delightful refuge, we bought a beautifully wrapped bag of square, powdered-sugar-coated fruit jelly candies, a chocolate dipped clementine (Sinful!), and a “cookie” that Jim could not resist that was the size of a bagel.  It turned out to be a wonderful almond pastry with a ribbon of date filling running through.  I moaned with pleasure when I bit into this  The selection at this lovely shop was incredible and unlike anything I’d ever seen.  Every available space was covered with one kind of confection or other.  I was particularly taken with the chocolates molded to look like carnival masks. It was at this precise moment that I vowed to learn to make Italian cookies as soon as we returned home.

I've been collecting recipes ever since.  Each time I try one I think of that pastry shop in Venice.  This recipe is a favorite of mine, not just for its taste and appearance, but also for the ease of preparation.

Italian Raspberry Sandwich Cookies

1/2 pou unsalted butter

3 3/4 cups all-purpose flour
1 cup sugar
Pinch of baking of salt
1/8 teaspoon baking powder
2 large eggs
2 egg yolks
1/2 cup milk
3/4 cup raspberry preserves
Confectioners' sugar, for dusting

Preheat the oven to 325°F.

In a small saucepan, melt the butter over low heat. Set aside.  In an electric mixer fitted with a whisk attachment, combine the flour, sugar, baking pow­der, and salt. Mix at low speed until ingredients are well blended.  With the mixer running at low, add the melted butter gradually, and continue beating for 2 minutes.

Add the eggs and yolks, one at a time, until all the ingredients are combined; beat for 1 minute. Add milk and continue beating at a higher speed until the dough is smooth and pliable.

Fit a pastry bag with a 1/2-inch diameter open-star tip and fill two-thirds full with dough. (I like to use the clear disposable pastry bags available at Michael's.)  Pipe onto parchment paper, creating logs approximately 3 x 1-1/2 inches.

Bake on the middle rack of the oven for 20 minutes. Remove to wire racks to cool.

When the cookies are cool enough to handle, spread each one with a thin layer of raspberry preserves. Press together two cookies, creating a sandwich. Dust with confectioner’s sugar before serving.

For more delicious Italian cookie recipes, I recommend this book.

Sweet Maria's Italian Cookie Tray: A Cookbook

This post is linked to Sweets for a Saturday.


Diann said...

Oh these looks so yummy like they would just melt in your mouth!

Lynn said...

These look amazing! Sooooo wishing I had one right now:@)

pup said...

Hi, I came across your cookies on Lisa's Sweets for Saturday link up!!

Your cookies look delicious.. and as I continued to read the post and saw your book recommendation.. I just had to give you the thumbs up, I have that book too and love it!! Try their recipe for the pizelles, I made them this year for Christmas and they are just like my grandma use to make (only I make vanilla instead of anise)!

Amy said...

These look delicious! The cookies seem so buttery! I love it. Thanks for sharing! :)

I'm having the very first GIVEAWAY on my blog. Please stop by to submit an entry. Good Luck.

Lisa said...

These remind me of those delicious Milano cookies but a raspberry filling sounds even better. Thanks so much for linking this up with Sweets for a Saturday. I truly appreciate your support. Hope to see you again next week. By then, I'll have a cute button that you can grab and add to your post.

Anonymous said...

I just made these cookes and i was surprised how easy they were to pipe. I was looking for a more crumbly cookie. If i were to use cake flour instead of ap do you know how to convert the measurement? The cookie taste amazing, i am giving them to my mom for mothers day!

Pattie @ Olla-Podrida said...

To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Glad you liked them! Hope the substitution works out for you.

Anonymous said...

Hi! I've been looking for this recipe forever! Thanks!
Also, I enjoyed your anecdote about the patisserie in Venice. I think that was the one I was looking for on my visit this past spring, but the Ponte wasn't shown on my map, and well, try asking a Venetian for directions! I tromped in circles for several hours, then gave up and made it back to my hotel in time for afternoon prosecco, so no heartbreak there *grin*. Grazie mille!