Introduction
Do you enjoy Italian desserts but lack the skill or know-how to create them at home? Are you eager to learn from experts how to craft authentic and delectable Italian treats? Well, look no further, because I have exactly the solution for you.
Hello! My name is Joseph J. Rowe, and I am here from Dream Team Promos as the food niche writer to share some amazing recipes and techniques from America’s Test Kitchen and Cook’s Illustrated on how to create Italian sweets at home.
If you’re unfamiliar with America’s Test Kitchen from Cook’s Illustrated, let me introduce them as quickly as possible. They are an elite team of passionate chefs, editors, and testers working collaboratively to develop foolproof recipes, impartial equipment reviews, and helpful cooking tips for home cooks. America’s Test Kitchen features popular TV shows, magazine subscriptions, website access, and cookbooks that cover an extensive array of cuisines and dishes.
One of America’s Test Kitchen from Cook’s Illustrated’s recent episodes focused on Italian sweets and featured three delectable desserts you can easily make at home: sruffoli, pistachio-spice biscotti, and single origin chocolate. I will demonstrate how to make these Italian treats using their recipes and tips from America’s Test Kitchen from Cook’s Illustrated, as well as why these special and delectable sweets deserve special mention.
Are you ready to discover how to make Italian sweets at home and impress family and friends with your baking abilities? Read on!
Struffoli: A Traditional Neapolitan Dessert
The first Italian sweet that I want to share with you is Struffoli, a traditional Neapolitan dessert that is usually served during Christmas and Easter. Struffoli are small balls of deep-fried dough that are coated in honey and sprinkles and arranged in a wreath or pyramid shape. They are crunchy on the outside, soft on the inside, and sweet and sticky all over. They are also fun and easy to make, and you can customize them with your favorite toppings.
To make Struffoli, you will need the following ingredients:
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Eggs
- Vegetable oil
- Honey
- Sprinkles
You will also need the following equipment:
- A stand mixer with a dough hook attachment
- A pastry bag with a 1/2-inch plain tip
- A candy thermometer
- A large pot or deep-fryer
- A slotted spoon
- A large platter or cake stand
The recipe for Struffoli is from America’s Test Kitchen from Cook’s Illustrated, and you can find it here. It is very simple and straightforward, and it only takes about an hour to make. Here are the key steps and tips to achieve the best results:
- Create the dough using a stand mixer. Combine flour, sugar, salt, baking powder, eggs, and oil until a uniform and elastic dough forms; it should be soft yet not sticky and should pull away from the sides of your bowl when pulled gently.
- Return the dough to a lightly floured surface and divide into eight equal pieces. Roll each into 12-inch-long ropes, cutting them into 1/2-inch sections until you have approximately 400 pieces.
- Fill a pastry bag with dough pieces and pipe them directly into hot oil, using small batches (about 25 pieces at a time). Fry until golden-brown and puffy; the oil temperature should range from 350°F to 375°F; you can use a candy thermometer to monitor this.
- Use a slotted spoon to transfer fried dough balls onto a paper towel-lined baking sheet and allow them to drain fully before moving on with more. Continue until all the remaining dough pieces have been fried successfully.
- Warm the honey over low heat until it becomes thin and runny; do not boil or overheat the honey, as this will destroy its flavor and aroma.
- Mix fried dough balls in a large bowl with warm honey until they are completely covered; optionally add lemon or orange zest for additional flavoring.
- Arrange honey-coated dough balls on a large platter or cake stand in a wreath or pyramid formation and decorate with chopped nuts, candied fruit, or chocolate chips as desired.
And that’s it! You have just made Struffoli at home using the recipe from America’s Test Kitchen from Cook’s Illustrated Italian Sweets episode. You can serve them warm or at room temperature and enjoy them with your family and friends. They are perfect for any occasion, especially during the holidays.
Struffoli are not only delicious but also festive and fun. They are a great way to celebrate Italian culture and tradition and to bring some sweetness into your life. I hope you will give them a try and let me know how they turn out.
If you want to watch how America’s Test Kitchen from Cook’s Illustrated makes Struffoli, you can check out their episode on Italian Sweets here. You can also find more recipes and tips from America’s Test Kitchen in Cook’s Illustrated on their website here. Stay tuned for more articles on how to make Italian sweets at home using their recipes and tips! 😊
Pistachio-Spice Biscotti: A Crunchy Italian Cookie
Pistachio-Spice Biscotti is another Italian treat I want to introduce you to. This crunchy Italian cookie features flavors such as pistachios, cardamom, and orange zest for an irresistibly tasty bite! Once baked twice for maximum freshness and crisp texture, they are ideal for dunking into coffee, tea, or hot chocolate drinks or enjoying them on their own as a tasty snack!
To make Pistachio-Spice Biscotti, you will need the following ingredients:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Cardamom
- Orange zest
- Pistachios
You will also need the following equipment:
- A food processor
- A stand mixer with a paddle attachment
- A baking sheet
- A serrated knife
- A wire rack
The recipe for Pistachio-Spice Biscotti is from America’s Test Kitchen in Cook’s Illustrated, and you can find it here. It is very easy and quick, and it only takes about 45 minutes to make. Here are the benefits of using a food processor and baking the cookies twice:
- Use the food processor to chop pistachios and combine the dough. You should pulse them until coarsely chopped and transfer them to a bowl before adding flour, baking powder, salt, cardamom, and orange zest to the food processor and pulsing until combined. Next, add butter and sugar; process until the mixture resembles wet sand; finally, mix in eggs and vanilla to form a sticky dough that comes together nicely.
- Return the dough to a lightly floured surface and knead until smooth. Divide it in two equal parts and form each into an 11-inch-long log shape; transfer to baking sheets and flatten slightly before scattering pistachio pieces over them and pressing gently into them.
- Oven at 350°F for 25 minutes until golden-brown and firm. Let them cool slightly before moving them to a cutting board. Using a serrated knife, slice each log diagonally into 1/2″-thick slices; you should have approximately 36 slices total.
- Arrange the slices, cut side down, on the same baking sheet and bake them again for 10 minutes, flipping halfway through to ensure both sides become crisp and dry. Allow it to cool on a wire rack.
And that’s it! You have just made Pistachio-Spice Biscotti at home using the recipe from America’s Test Kitchen from Cook’s Illustrated Italian Sweets episode. You can store them in an airtight container for up to two weeks or freeze them for up to two months. You can enjoy them anytime you want, with your favorite hot drink or by themselves.
Pistachio-spice biscotti are not only tasty but also healthy and satisfying. They are packed with protein and fiber from the pistachios and have a subtle spice and citrus flavor from the cardamom and orange zest. They are a great way to treat yourself and your loved ones to something homemade and delicious.
I hope you will try them out and let me know how they turn out.
If you want to watch how America’s Test Kitchen from Cook’s Illustrated makes Pistachio-Spice Biscotti, you can check out their episode on Italian Sweets here. You can also find more recipes and tips from America’s Test Kitchen in Cook’s Illustrated on their website here. Stay tuned for more articles on how to make Italian sweets at home using their recipes and tips! 😊
Single Origin Chocolate: A Type of Chocolate with Distinctive Flavors and Aromas
Single Origin Chocolate is my final Italian treat to share, coming from one region or country and boasting distinctive flavors and aromas. This type of chocolate stands apart from regular varieties by being pure and natural, reflecting all of its unique characteristics, such as the variety, origin, fermentation, roasting, and conching processes of the cocoa beans used to craft it.
For an optimal single-origin chocolate tasting experience, one must properly observe and evaluate its color, scent, texture, and flavor nuances. Comparing various single-origin chocolates against each other allows one to discover which ones they like the best—something America’s Test Kitchen from Cook’s Illustrated did in their episode on Italian Sweets by conducting head-to-head tastings of Ecuador, Madagascar, Peru, Tanzania, and single-origin chocolates on a 1–10 scale depending on appearance, aroma, snap, melt, flavor, and aftertaste.
Results were surprising and engaging: Ecuadorian chocolate boasted a dark brown hue, floral-fruity aroma, crisp snap, smooth melt, and rich and complex flavor with a long-lasting aftertaste. It earned 9 out of 10 points. Madagascar chocolate had a reddish-brown hue and citrusy, acidic aroma; a hard snap and grainy melt texture; a tangy flavor profile with a short aftertaste; and scored 6 out of 10. Peruvian chocolate had a light brown hue, an earthy aroma, a soft snap and creamy melt texture, and mild sweet flavors with medium aftertastes, scoring 7 out of 10. Tanzanian chocolate had dark brown tones with a woody aroma, a crisp snap and smooth melt texture, bitter burnt flavor profiles with a long aftertaste, as well as a long bitter aftertaste; it scored 5 out of 10.
Ecuadorian chocolate was the clear winner, boasting the most balanced and satisfying profile among all the single-origin chocolates tested. All testers agreed it was their favorite single-origin chocolate ever tasted, also learning that quality and taste may vary widely depending on the source and processing of cacao beans.
If you want to try single-origin chocolate at home, you can find it online or in specialty stores. You can also watch how America’s Test Kitchen from Cook’s Illustrated tastes single-origin chocolate here. You can also find more recipes and tips from America’s Test Kitchen in Cook’s Illustrated on their website here. Stay tuned for more articles on how to make Italian sweets at home using their recipes and tips! 😊
Conclusion
In this article, I have shown you how to make three Italian sweets at home using the recipes and tips from America’s Test Kitchen from Cook’s Illustrated: Struffoli, Pistachio-Spice Biscotti, and Single Origin Chocolate. These delicious Italian desserts are easy to make at home using basic ingredients and equipment, making them the perfect way to celebrate Italian culture and tradition, share them with family and friends, or just for sweet enjoyment!
I hope you have enjoyed reading this article and learned something useful from it. Perhaps even try making these Italian sweets yourself at home and let me know the results. I am certain you’ll fall in love with them as much as I do.
If you want to watch the episode of America’s Test Kitchen from Cook’s Illustrated on Italian Sweets, you can find it here. You can also find more recipes and tips from America’s Test Kitchen in Cook’s Illustrated on their website here. They have a lot of amazing content on cooking, baking, and more.
And if you want to read more articles from me on various topics, such as foods, recipes, and general cooking tips, you can check out Dream Team Promos here. It is a great platform where you can find informative and engaging articles in different niches.
Thank you for reading this article, and stay tuned for more! 😊
