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Caffe Cali – where it all began

The Cali` family has been making almond biscuits (pasta di mandorla) for 60+ years in their patisseries in Sicily and Brisbane. Let us help you become a Sicilian pastry chef in your own home! How they’re made at Caffe Cali, Sicily.

Wattleseed Almond Cookies

– submitted by Kitchen Angel   Ingredients 1 kg Pasta di Mandorla mix 4 egg whites (jumbo eggs) 500 g icing sugar 4 tblspn ground wattleseed (we used Herbies)   Method Preheat your oven to 190oC.  Line a tray with baking paper. Combine the Pasta di Mandorla dough with egg whites.  Add the wattleseed and mix well. Sift icing sugar and spread onto your bench or in a tray and turn the dough onto this surface.  Cut dough into 4 equal-sized pieces.  Using your hands, gently roll each piece out to form a log about 3cm wide.   Cut each log into 3-4 cm-long pieces.  Roll each ball into the icing sugar and pinch at each end, to form a dent in the back of each one.  Place biscuits on tray and bake at 190oC for approximately 15 minutes, until golden.

Lavender Biscuits

  – by Kitchen Angel   Method Mix Mandorla Delicata dough with egg whites by hand.  Add a handful of culinary lavender.  Shape as desired using a piping bag and medium sized nozzle on a baking paper lined tray.  Bake in an oven set at 190oC for approximately 10 minutes, until golden brown.   Melt white chocolate in a microwave.  Add one drop of blue and two of red food colouring and mix until the chocolate becomes lilac in colour.   When the biscuits have cooled, dip them into the white chocolate and place in a cool spot to set.  These biscuits are a real treat with an early grey or your favourite herbal tea.  

Choc Hazelnut Gnocchetti

– by Kitchen Angel   Method Mix Bacio d’Alassio dough with egg whites using a spatula or by hand.  Shape as you would when making gnocchi and place on a tray lined with baking paper.  Bake in an oven set at 190oC for approximately 10 minutes, until hard on the outside and soft in the centre.   When biscuits have cooled, dust with icing sugar.  These taste like a choc hazelnut brownie and literally take only 30 minutes to make from start to finish!!    

Chocolate Chip Balls

– by Kitchen Angel Ingredients 400 gram Kitchen Angela Pasta di Mandorla mix 2 egg whites 2 handfuls of chocolate chips Method Mix Pasta di Mandorla dough with egg whites using a spatula or by hand.  Add chocolate chips and mix well.  Shape mix into balls and place into small foiled or silicone cupcake liners in a small muffin tin.  Bake in an oven set at 190oC for approximately 15 minutes, until golden.