Italian pastry Italian pastry Biscotti (plural of Italian biscotto) are crisp Italian cookies traditionally flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting them into half inch thick pieces, and reheating them to dry them out. A basic recipe is a mix two parts flour for one part sugar with enough eggs to create a batter. To the mixture baking powder and flavourings such as anise, chocolate, or nuts, are added. The slabs are baked once for some twenty five minutes. They are then cut up into individual cookies and cooked a second time for a shorter period of time. The longer the second period, the harder the cookies. Originally the cookies were twice-baked so they could be stored for long periods of time. ...more on Wikipedia about "Biscotti"
A calzone, sometimes referred to as a stuffed pizza, is an Italian turnover made of pizza dough and stuffed with mozzarella cheese, and sometimes also ricotta cheese, or even monterey jack cheese, meat, vegetables, etc. The dough is folded over, sealed along one edge and baked in an oven and often served with marinara sauce (a sauce similar to tomato sauce). Roughly sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat standing up or while walking. ...more on Wikipedia about "Calzone"
Pandoro, as well as its counterpart Panettone, is a traditional Italian sweet yeast bread, most popular around Christmas and other special occasions, but eaten all year round. Pandoro has a typical is shaped like a frustum with a star section. ...more on Wikipedia about "Pandoro"
Sfogliatelle (pronounced sfo-lyah-TEL-e) are Italian filled pastries that are shaped like shells or cones. The word "sfogliatelle" means "many leaves/layers", and this describes the dessert fairly well. ...more on Wikipedia about "Sfogliatelle"
Torta caprese is a traditional Italian chocolate and almond pie with a touch of Strega liqueur. The name refers to the island of Capri. ...more on Wikipedia about "Torta caprese"
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