Pumpkin Spice Canistrelli
Pumpkin Spice Canistrelli are delightful Italian cookies that combine the warm flavors of pumpkin and spices, perfect for enjoying with a cup of tea during the Halloween season. These crunchy, twice-baked biscuits are not only delicious but also make a lovely homemade gift or festive treat that pairs beautifully with the crisp fall air.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | ¼ teaspoon |
| Pumpkin puree | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Olive oil | ¼ cup |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, eggs, vanilla extract, and olive oil until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Fold in the chopped walnuts if using.
- Shape the dough into a log about 2 inches wide and place it on the prepared baking sheet.
- Bake for 25-30 minutes until golden and firm. Remove from the oven and let it cool for 10 minutes.
- Slice the log into ½ inch thick pieces and place them back on the baking sheet.
- Bake for an additional 10-15 minutes until crispy. Cool completely before serving with tea. Enjoy!
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Spooky Chocolate-Dipped Canistrelli
Spooky Chocolate-Dipped Canistrelli are delightful Halloween-themed Italian cookies that offer a perfect balance of crunch and decadence. These twice-baked biscuits are infused with the rich flavor of cocoa, then dipped in luscious chocolate, adding a festive touch that makes them ideal for sharing with friends and family over a hot cup of tea to celebrate the spooky season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Unsweetened cocoa powder | ¾ cup |
| Salt | ¼ teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Olive oil | ¼ cup |
| Dark chocolate chips | 1 cup |
| Sprinkles (for decoration) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, cocoa powder, and salt.
- In another bowl, whisk together the eggs, vanilla extract, and olive oil until smooth.
- Combine the wet and dry ingredients until a dough forms.
- Shape the dough into a log about 2 inches wide and place on the baking sheet.
- Bake for 25-30 minutes until firm. Let cool for 10 minutes, then slice into ½ inch thick pieces.
- Bake the slices again for 10-15 minutes until crispy, then cool completely.
- Melt dark chocolate chips and dip each piece halfway, then allow to set on parchment paper. Add sprinkles for decoration if desired. Enjoy with tea!
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Ghostly Vanilla Almond Canistrelli
Ghostly Vanilla Almond Canistrelli are enchanting Halloween-inspired Italian cookies that charm with their light, crispy texture and delicate flavors of vanilla and almond. These twice-baked biscuits are perfect for tea time, adorned with a hint of ghostly white icing to celebrate the spooky season. They make a delightful treat that pairs beautifully with a warm cup of tea, making them ideal for gatherings or cozy evenings at home.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Olive oil | ¼ cup |
| Slivered almonds | ½ cup |
| Powdered sugar (for icing) | 1 cup |
| Milk (for icing) | 2-3 tablespoons |
| Almond slivers (for decoration) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, vanilla extract, almond extract, and olive oil, and mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and fold in slivered almonds to form a dough.
- Shape the dough into a log about 2 inches wide and place it on the baking sheet.
- Bake for 25-30 minutes until firm. Allow to cool for 10 minutes, then slice into ½ inch thick pieces.
- Bake the slices again for 10-15 minutes until golden and crispy, then let cool completely.
- For the icing, mix powdered sugar with milk to achieve a thick, pourable consistency. Drizzle over the cooled cookies and decorate with almond slivers for a ghostly effect. Enjoy with tea!
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Caramel Apple Canistrelli
Caramel Apple Canistrelli are a delightful twist on the classic Italian biscuits, perfectly capturing the flavors of the fall season. These crispy twice-baked cookies are infused with the sweet, rich taste of caramel and fresh apples, making them an ideal companion for tea during Halloween celebrations. Their crunchy texture and autumnal flavors will have everyone reaching for another.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Olive oil | ¼ cup |
| Finely chopped apples | 1 cup |
| Caramel sauce | ⅓ cup (plus extra for drizzling) |
| Chopped pecans (optional decoration) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, vanilla extract, and olive oil until smooth.
- Add the wet ingredients to the dry mix, folding in the chopped apples and caramel sauce until well combined.
- Shape the dough into a log about 2 inches wide and place it on the baking sheet.
- Bake for 25-30 minutes until firm. Cool for 10 minutes, then slice into ½ inch thick pieces.
- Bake the slices again for 10-15 minutes until golden and crisp. Allow to cool completely.
- Drizzle with additional caramel sauce and sprinkle with chopped pecans before serving. Enjoy with tea!
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Witch’s Brew Matcha Canistrelli
Witch’s Brew Matcha Canistrelli are a whimsical and festive variation of the traditional Italian biscuits, inspired by the enchanting essence of Halloween. Infused with vibrant green matcha powder, these twice-baked cookies not only deliver a unique flavor profile but also a beautiful, eye-catching color. Perfect for pairing with a warm cup of tea, these canistrelli are sure to cast a spell on your Halloween gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Olive oil | ¼ cup |
| Matcha green tea powder | 2 tablespoons |
| White chocolate chips (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder.
- In another bowl, mix the eggs, vanilla extract, and olive oil until fully combined.
- Combine the wet ingredients with the dry mix, folding in the white chocolate chips if using.
- Shape the dough into a log about 2 inches wide and place it on the prepared baking sheet.
- Bake for 25-30 minutes until firm. Let cool for 10 minutes, then slice into ½ inch thick pieces.
- Bake the slices again for 10-15 minutes until they are golden and crisp. Allow to cool completely before serving. Enjoy with tea!
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Cinnamon Sugar Skeleton Canistrelli
Cinnamon Sugar Skeleton Canistrelli are delightful Italian biscuits that add a spooky twist to your Halloween festivities. Infused with warm cinnamon flavor and coated in sweet sugar, these twice-baked cookies are not only delicious but also perfect for celebrating the Halloween spirit. Pair them with your favorite tea for a comforting autumn treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | 1 tablespoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Olive oil | ¼ cup |
| Extra granulated sugar (for coating) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In another bowl, mix the eggs, vanilla extract, and olive oil until combined.
- Combine the wet ingredients with the dry mixture until a dough forms.
- Shape the dough into a log about 2 inches wide and place it on the prepared baking sheet.
- Bake for 25-30 minutes until firm. Let cool for 10 minutes, then slice into ½ inch thick pieces.
- Bake the slices again for 10-15 minutes until golden and crisp. Allow to cool slightly before rolling in extra sugar. Enjoy with tea!
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Autumn Spice Pecan Canistrelli
Autumn Spice Pecan Canistrelli are a warm and inviting twist on traditional Italian biscuits that perfectly capture the essence of fall. These twice-baked cookies are packed with the rich flavors of toasted pecans, cinnamon, and nutmeg, making them an ideal accompaniment to your favorite tea on a chilly autumn day. The crunchy texture and nutty aroma blend beautifully with a hot cup of tea, adding to the cozy ambiance of the season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Olive oil | ¼ cup |
| Chopped pecans | 1 cup |
| Extra granulated sugar (for coating) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
- In another bowl, mix the eggs, vanilla extract, and olive oil until combined.
- Combine the wet ingredients with the dry mixture, then fold in the chopped pecans until well distributed.
- Shape the dough into a log about 2 inches wide and place it on the prepared baking sheet.
- Bake for 25-30 minutes until firm. Let cool for 10 minutes, then slice into ½ inch thick pieces.
- Bake the slices again for 10-15 minutes until golden and crisp. Allow to cool slightly before rolling in extra sugar. Serve with your favorite tea and enjoy!
