Omgh Mary Ann Esposito!! Ciao Italia!! I grew up watching your cooking show on PBS channel 13 here in NYC. Learned so much from watching your show.
@gigitrue636 жыл бұрын
Pretty close to our family recipe, except we put chocolate in the fig mixture, and dates , not raisins with the figs. Also a little clove with the cinnamon. SO arromatic!
@marijoheitman25776 жыл бұрын
We always rehydrated our rasins and figs in Brandy or whiskey.
@taurusnbr1
4 жыл бұрын
Good idea. I always make X cookies(an x shaped italian fig cookie) with rum and candied orange peel.
@bellesbedtimestories6676
4 жыл бұрын
Yes, the same, we use amaretto though and we use 4 kinds of nuts, fresh dates, whole oranges and no jam- sorry marmalade. Half we put little chocolate in half we use as is. And no log... there actual filled biscotto
@taurusnbr14 жыл бұрын
I love Ann's trick of grating the butter first. People do that when making biscuits too. Before watching this i did the same thing except i mixed the dry ing. w my hands in a separate bowl, THEN i added it to the processor, that way there was less pulsing and the butter was already fully incorporated. Also the fig mix recipe i follow has semi sweet chocolate, apricot jam,1/4 cup of rum, candied orange peel and no black pepper, although that seems like an interesting addition. I think i like the filling nice and moist, make sure to rehydrate the dried fruits and taste the figs after doing so. I bought cheap Turkish figs at the market and after rehydrating in water, i realized they tasted like chemicals, was horrible, i discarded them and will buy California, or calimyrna of a higher quality.
@dag1187 ай бұрын
Our family recipe similar, but uses lard instead of butter and cloves and cinnamon
@piapadmore430 Жыл бұрын
I have never ever seen anyone try to spread the fig filling. I have only seen it piped. So, are these cucidati or no?
@lostinmyspace49106 жыл бұрын
That's another way to make fig cookies, and they look delicious. But in Mary Ann's book Ciao Italia I've been making her crescent fig cookies, that look like ravioli, and three slits on one side shaped like a crescent moon.
@valjalava19513 жыл бұрын
Looks delious where can I get recipe from thanks for great video
@Nonna7253 жыл бұрын
How much butter and what's that white liquid milk?
@MdIbrahim-yo2dm6 жыл бұрын
😀
@michaeldencarnacao48846 жыл бұрын
it's easy.
@maryburt31147 жыл бұрын
sure wish you gave better measurements.
@taurusnbr1
4 жыл бұрын
Theres a very similar recipe to this that you can find online. Its nick malgieri X cookies. The filling is actually much better in my opinion.
@Loulou-sr3tk5 жыл бұрын
She should change her wig
@oneitalia2312
5 жыл бұрын
LOL! That's actually not a wig!
@kathyoverstreet16394 жыл бұрын
Ok lady...How much flour are you using??? Why do you not tell us?????? ?My Sicilian granmother made these. I'm sure hers were a lot better. She never wrote the recipe down. So don't be so sneaky and assume we don't know what Your're doing
Пікірлер: 21
I miss her so much she was the best GODBLESS
It looks like some of us roll, others fill.
Omgh Mary Ann Esposito!! Ciao Italia!! I grew up watching your cooking show on PBS channel 13 here in NYC. Learned so much from watching your show.
Pretty close to our family recipe, except we put chocolate in the fig mixture, and dates , not raisins with the figs. Also a little clove with the cinnamon. SO arromatic!
We always rehydrated our rasins and figs in Brandy or whiskey.
@taurusnbr1
4 жыл бұрын
Good idea. I always make X cookies(an x shaped italian fig cookie) with rum and candied orange peel.
@bellesbedtimestories6676
4 жыл бұрын
Yes, the same, we use amaretto though and we use 4 kinds of nuts, fresh dates, whole oranges and no jam- sorry marmalade. Half we put little chocolate in half we use as is. And no log... there actual filled biscotto
I love Ann's trick of grating the butter first. People do that when making biscuits too. Before watching this i did the same thing except i mixed the dry ing. w my hands in a separate bowl, THEN i added it to the processor, that way there was less pulsing and the butter was already fully incorporated. Also the fig mix recipe i follow has semi sweet chocolate, apricot jam,1/4 cup of rum, candied orange peel and no black pepper, although that seems like an interesting addition. I think i like the filling nice and moist, make sure to rehydrate the dried fruits and taste the figs after doing so. I bought cheap Turkish figs at the market and after rehydrating in water, i realized they tasted like chemicals, was horrible, i discarded them and will buy California, or calimyrna of a higher quality.
Our family recipe similar, but uses lard instead of butter and cloves and cinnamon
I have never ever seen anyone try to spread the fig filling. I have only seen it piped. So, are these cucidati or no?
That's another way to make fig cookies, and they look delicious. But in Mary Ann's book Ciao Italia I've been making her crescent fig cookies, that look like ravioli, and three slits on one side shaped like a crescent moon.
Looks delious where can I get recipe from thanks for great video
How much butter and what's that white liquid milk?
😀
it's easy.
sure wish you gave better measurements.
@taurusnbr1
4 жыл бұрын
Theres a very similar recipe to this that you can find online. Its nick malgieri X cookies. The filling is actually much better in my opinion.
She should change her wig
@oneitalia2312
5 жыл бұрын
LOL! That's actually not a wig!
Ok lady...How much flour are you using??? Why do you not tell us?????? ?My Sicilian granmother made these. I'm sure hers were a lot better. She never wrote the recipe down. So don't be so sneaky and assume we don't know what Your're doing