Ingredients for the cream:
·1 1/2 c. (355ml) whole milk
·3 large egg yolks
·1/2 c. (120g) granulated sugar
·1/3 c. (50g) cornstarch
·1 tsp. (5ml) Strega or Limoncello liqueur
·1 tsp. (5ml) pure vanilla extract
Ingredients for the cookies:
·3 large eggs at room temperature
·1 c. (200g) granulated sugar
·1/2 c. (120g) unsalted, melted, cooled butter
·1/2 c. (120ml) whole milk at room temperature
·zest of 1/2 lemon
·1 tsp. (5ml) pure vanilla extract
·1/8 tsp. (a pinch) salt
·2 tsp. (10g) baking powder
·4 c. (575g) all-purpose flour, sifted (for best results weigh)
Coating:
·1c. (200g) granulated sugar
·1/4 c. (65ml) Peach Schnapps for yellow food coloring
·1/4 c. (65ml) Peach Schnapps for red food coloring
You may substitute the Peach Schnapps with Alkermes liqueur OR apple or peach juice if children will be enjoying this dessert.
·3 to 4 drops of yellow food coloring
·3 to 4 drops of red food coloring
*Strega liqueur to sprinkle the inside of the cookies (you can use Limoncello if you don’t have Strega)
Procedure:
1. Place a medium size bowl inside your freezer.
2. Prepare the cream.
Pour milk in a small saucepan. Turn the heat on medium. Heat the milk until it gets very hot. You do not want it to boil.
3. In another medium saucepan, add the eggs, sugar and cornstarch. Whisk until creamy and pale yellow (about 2 minutes).
4. Remove the milk from the burner once it is steaming hot. Add the Strega or Limoncello liqueur and the vanilla extract.
5. Gradually add the hot milk into the yolk mixture while whisking. Once all the milk has been added, place the saucepan on your burner and cook over medium heat, whisking continuously. The mixture will bubble on the surface. Once the bubbles disappear the cream will thicken. This will take about five minutes. Remove the cream from the heat and transfer into the frozen bowl. Whisk vigorously for one minute. Whisking will cool off the cream and it will make it glossy and smooth. Cover with plastic wrap; the plastic touching the cream to prevent a skin from forming on the surface. Place inside the refrigerator to chill.
In the meantime, make the cookies.
*You can mix the ingredients using a hand mixer or a stand mixer fitted with the paddle attachment.
6. In a large bowl, add the eggs and sugar. Beat on medium-high speed until pale yellow (5 minutes).
Add the melted butter, milk, lemon zest and vanilla extract. Mix for 2 minutes to combine. Add the flour in gradually while mixing. Beat on medium-low speed. Add the salt once you have added half of the flour. Mix to combine, then add the baking powder. Continue mixing and adding the flour gradually. Remove the beaters once the batter begins to thicken. Continue adding the flour gradually and mixing with a rubber spatula. Mix with your hand once the batter becomes thicker.
7. Add the remaining flour on your work surface and transfer the dough. Knead the dough until it is soft and smooth (about 10 minutes).
8. Shape into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
9. After 30 minutes, unwrap the dough and divide it in four parts. Take one piece and cover the other three pieces with the plastic wrap to prevent the dough from drying up.
10. Line a large tray with parchment paper.
11. Shape the first piece of dough into a 16-inch long rope. Cut small pieces and roll between your palms to form smooth balls, the size of a walnut (each piece should weigh .9 oz. (25g). Place the balls on the baking tray. Repeat this process for the remaining three parts of dough. Line another small tray with parchment paper. Shape remaining balls of dough and place them on the tray.
12. Preheat your oven to 350F (177C). Bake one tray at a time. Bake the cookies for 20 minutes.
When the cookies are baked they will be pale in colour and the bottom will be a light golden.
13. Use a sharp knife to remove the crumb. You can enjoy the crumbs with milk or coffee:)))
14. Sprinkle the inside of the cookies with Strega.
15. Place the cream in a piping bag fitted with a round tip. Pipe the cream inside each cookie. Close two cookies together.
16. Add 3 to 4 drops of yellow and red food coloring in the bowls with the Peach Schnapps. Stir.
Dip the cookies in each bowl and then set them on the lined tray for about 10 minutes to absorb the liqueur before coating with sugar. The liqueur will soften the cookie.
17. Place paper muffin cups on a clean tray.
18. Roll the cookies in the sugar and then place them in the muffin cups.
19. Decorate with mint leaves.
20. Refrigerate for 2 hours before serving.
This dessert can be refrigerated in an airtight container for 3 days and can be frozen for 1 month.
I hope you like this recipe! Thanks for watching and please subscribe to my channel for more recipes!
I’ll see you in my next video! Bye for now!
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#desserts #pastries #italianpastries
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Music in this video:
Artist: Chris Haugen
Title: Si Señorita
Si Señorita · Chris Haugen Si Señorita
℗ KZread Audio Library