Tag Archives: cookies

baking, Malta Links

Ottijiet ~ Figure Eight Cookies

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Ottijiet
Ottijiet

I have to tell you that today’s recipe goes against everything I believe in  and that is using boxed cake mixes in baking.  I have used them maybe twice in my life and it was only because my kids begged me to.  Does that make me a cake snob I wonder…

Even though they have a nice light and moist texture and they keep for such a long time unlike most home baked cakes, I find them to be very artificial.  If I do come across a recipe, and one of the ingredients says “one boxed yellow cake mix”, I run as fast as I can.

So when my friend Mary offered me some of her home made biscotti with my tea, my eyes lit up until she said those dreaded words!!

“It was such an easy recipe Georgina!  It calls for one boxed cake mix…….” and everything started fading after that.  My ears shut out the rest of the recipe, and my nose wrinkled and I just nodded and smiled as though everything was ok in the world.

Original Recipe
Original Recipe

But I felt I owed it to Mary to try them out because she did make them especially for me…and was prepared to politely say something like…

“Mmm, nice Mary”…
…but instead found myself actually saying…
“OMG…these biscotti remind me of the Ottijiet we used to have in Malta growing up…please please share the recipe”

So now I am a snob no more and you will find at least three boxed cake mixes at any given time in my kitchen.

Today was a rather cool day and I really felt the need for something sweet with my nice cuppa tea. Something to dunk…whatever it was, it had to be strong enough to withstand a three second dunk in my hot beverage and not fall apart before it makes its way to my mouth.

Ottijiet, which translated means the figure eights are perfect for such a deed.  They are hard and crunchy Maltese type cookies and can be dunked with success every time.   I used to make these Ottijiet using the Figolli dough  but have since converted to using this recipe.  The original recipe is used to make biscotti but I’ve adapted the recipe to make these lovely dunkers.

Ottijiet

1 package yellow cake mix
2 large eggs
1 egg yolk
8 tbsp cooled melted butter
1 cup all purpose flour
zest of half a lemon
sesame seeds optional

Preheat oven to 350 degrees
Form the dough by putting all the ingredients together and forming into a ball.
Let rest for half an hour.
Cut the dough in half.
Form into 2 equal rolls.
Cut into two inch sections.
Form each section into a foot long thin rope.
If using sesame seeds, sprinkle some on the cutting board and roll the dough over them so they will stick and not fall off.
Form into the figure 8
Bake for about 18 minutes until golden in colour
Makes 2 dozen 8’s

baking

Pastini Di Mandorla ~ Almond Cookies

11 Comments
Pastini Di Mandorla
Pastini Di Mandorla

Aaron once asked me if almonds were a national source of income in Malta.  I wondered how he’d come to that conclusion until he pointed out that the desserts I tend to make always have some kind of  almonds or marzipan in them.  It is quite true that I do do that, but I think the reason why I love working with almonds so much is because they are so darn good.

Blanched Almonds
Blanched Almonds

Pastini Di Mandorla means Almond Cookie and it is another recipe I love to make from the book by Edward Calleja Success Bil-Helu 2, the other one being Pastini Bic-Cirasa…not only because they are super delicious, but also because they are a cinch to make.  

They require only one egg white, which means, you’re not left wondering what to do with so many  left over egg yolks.  Even better,  if you use liquid egg whites, then you’re left with no egg yolks at all!!

Also, as opposed to other almond cookies, these require no drying time at all…so if you fancy these cookies at 2pm, you can be happily eating them by 3pm.

Ingredients

Pastini Di Mandorla
Pastini Di Mandorla

200g pure ground almond
200g powdered sugar
zest of a lemon
one egg
one tsp almond essence
one egg white beaten for dipping
about 3/4 slivered almonds to use as topping
rice paper (optional if you use a silpat)

Method

Preheat the oven to 350 degrees

Place the rice paper if using, on the baking dish.

Mix all the ingredients except for the slivered almonds together in a bowl to form a ball.  Do not be tempted to add more liquid as this is supposed to be on a dry side. If you add more liquid, the cookies will flatten and you don’t want that.  If you see that the result is too sticky, add more ground almonds.

Cut the mixture into four equal pieces. Roll into four long ropes.  Cut into two inch pieces.

Form into crescents.

Beat the egg white in a small bowl.  Place the slivered almonds in a flat plate.

Dip the crescents in the egg white, then again in the slivered almonds and then place on the prepared baking dish.

Bake for 15 mins until just golden.

Cool on wire tray and sprinkle some powdered sugar for presentation.

Pastini Di Mandorla

Next time I see Aaron, I’ll be making these for him!

baking, Malta Links

Cherry On Top ~ Pastini biċ-Ċirasa

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Pastini biċ-Ċirasa

My mum knows me more than I know myself and lucky for me, she takes what I say with a grain of salt.

IMG_9985
Success Bil-Helu 2
By Edward Calleja

She had been telling me about this Maltese Recipe Book  for months and just how good the recipes were. We’d be sharing a cup o’ coffee together over skype when I’d catch a glimpse of a tray of cookies she’d just made and every time she would say that she had followed  a recipe from Edward’s  Book!  And every time she’d say that she’ll send it to me, and every time I tell her not to.  It was a game we played quite often, with me having the last word of course!

Or so I thought because she sent it to me anyway…knowing fully well that she’d get told off for it but also that I’d love it and sure enough, my mum was right as she always is.

This book is fast becoming my go to book for Maltese Baking.  I have had excellent results with all the recipes I’ve tried so far and I thought I’d share this one with you.  These are my favourite traditional Almond Cookies.  They are a staple at weddings and baptisms and  Cafes any time of the year!

Almond Cookies
Almond Cookies

So for those of us who can’t just pop into a cafe and order a dozen or two to take home, this is a simple recipe that will definitely satisfy your craving.  One thing you have to remember is that you need to start these the night before as they need to dry overnight or from 6-8 hours!

Another thing is that even though these are easy to make, you do need a bit of muscle as the consistency of the dough does not pipe easily. So consider yourselves warned!!

 

 

The recipe makes about 3 dozen and is adapted from Suċċess Bil-Helu by Edward Calleja.

Ingredients

250g pure ground almond

250g powdered sugar

3/8 cup egg whites or the whites of 3 eggs

rind of half a lemon

1tsp almond essence

rice paper optional

cherries for decoration

Place the dry ingredients together in a bowl.

Beat egg whites in a separate bowl.

Slowly pour egg whites in with the almonds and sugar and stir until you see it’s well mixed.  The mixture should not be too soft.

Put rice paper in the pan.

Scoop the mixture and put in a 16-18 inch piping bag with a Wilton 1M tip. Pipe the mixture on top of rice paper or silpat as shown about an inch apart.

Place a quarter cherry on top.

Let dry overnight.

IMG_0001
Let them dry overnight

Next morning preheat oven at 375 degrees and bake for about 10-12 mins until light golden colour depending on your oven.

Cherry On Top
Cherry On Top