Earl Grey Bocca Di Nonna Recipes

EARL GREY BOCCA DI NONNA COOKIES

Steps:

• In small bowl, stir together flour and cocoa powder; set aside.
• In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover; chill dough about 1 hour or until easy to handle.
• Preheat oven to 350. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly.
• Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of Earl Grey Ganache on the flat side of each of half of the cookies. Top with remaining cookies, flat sides down.
• To make Earl Grey Ganache: In a small saucepan, bring 1/3 C whipping cream to boiling. Remove from heat.
• Add tea bags or tea ball, cover and let stand for 15 minutes.
• Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in ball with the back of a spoon to release any liquid.
• Return cream to boiling and then remove from heat.
• Immediately add 4 ounces finely chopped milk chocolate and stir until chocolate melts and mixture is shiny and smooth.
• Cool mixture to room temperature before using.

PANDORO DI VERONA

Steps:

• Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
• Cover and let stand in a warm place for 20 minutes.
• In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
• Mix together a little, and add the yeast mixture.
• Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
• Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little.
• Add yeast dough and work well with hands (knead) for 10 minutes.
• Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
• Make a ball of the dough and let it rise in a warm place for 3 hours.
• Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
• Fold dough over 3 times (like a business letter) and roll out as before.
• Let dough stand (rest) for 20 minutes.
• Fold dough over 3 times again, and roll flat and let stand 20 minutes.
• Repeat the procedure (folding, rolling and resting) one more time.
• Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
• Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
• Bake in a 400°F oven for 15 minutes, lower heat to 350°F and bake 30 minutes longer, or until toothpick inserted in center comes out clean.
• Turn cake over on a rack and cool.
• Sprinkle with confectioner's sugar.
• NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep.
• Here is a picture of one: [img]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img].

EARL GREY PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over half-and-half; let stand 1 minute. Stir in sugar and salt. Heat and stir over low heat until gelatin and sugar are completely dissolved. Remove from heat. Add tea bags; steep, covered, 10-15 minutes according to taste. Discard tea bags., Pour into six 4-oz. ramekins or custard cups coated with cooking spray. Refrigerate, covered, until set, about 5 hours. Unmold panna cotta onto plates.