​It’s unfortunate that these delicious cookies have a rather unappealing name, but Brutti ma Buoni, or Ugly but Good are delicious Italian cookies made in northern Italy and enjoyed as after dinner treats, or an afternoon snack with a cup of espresso. The name comes from their somewhat, shall we say, less than striking beautiful outward appearance. Being a meringue cookie, mixed in with chopped nuts, results in an end product that is somewhat rough, unstructured and a bit out of shape. These treats are gluten free, and have no butter or oil in them, so these may be ideal for folks following a restricted diet. They are a 2-step cookie, in that the batter gets cooked on the stovetop before being shaped and baked in the oven, see step 6 below, this is done to remove some of the moisture from the batter, resulting in a cookie that holds its shape a bit better. Should you decide to skip this step, (doable but not recommended), your end result would be a flatter cookie. Enjoy these during your upcoming holiday gatherings, or anything during the year! 
 
Brutti Ma Buoni Cookies
Ugly But Good 
Yields 22 – 24 cookies  
 
Ingredients 
4 egg whites
Pinch of salt
1teaspoon vanilla extract pure
1 cup sugar granulated
2¾ cups toasted hazelnuts or almonds or a combination of the two (toasted and skinned)
Confectioner’s sugar – optional 
 
Instructions 
1.    Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2.    Add nuts to a food processor and pulse until nuts are coarsely ground. (You can also chop nuts by hand with a large knife.) Set aside. 
3.    In a large mixing bowl, beat the egg whites on low-medium speed until they start to foam. (Use the whisk attachment or they will not beat properly.) Add a pinch of salt and the vanilla extract.
4.    Slowly add the sugar and continue whisking until stiff peaks form.
5.    Using a rubber spatula, add the nuts and mix gently. 
6.    Transfer the mixture a Dutch oven or other sauce pan and cook mixture over low heat for about 5 – 6 minutes, stirring constantly but gently so the mixture does not stick to the pan. The mixture will deflate slightly and darken.
7.    Using a cookie scoop or 2 spoons, shape the cookies and add them to the prepared baking sheet. Bake for about 25 - 30 minutes or until slightly darkened in color. Dust with confectioner’s sugar, if desired. 

It’s that time of year, the time where pumpkin is everywhere, and not just in the kitchen. It’s pumpkin-scented hand soap, pumpkin-scented candles, pumpkin-scented hand lotion. And who can forget the lattes. While I love the scent, there is such a thing as too much! 
 
I do love cooking, especially baking with pumpkin, and what’s more classic than a good old fashion pumpkin roll? I love the look of it, the smell as it bakes in the oven, and how well it pairs with a great homemade cappuccino. No need for a pumpkin latte for me, coffee should taste like coffee, but that’s just me. 
 
While traditionally pumpkin rolls are filled with cream cheese frosting or cream, I much prefer an Italian spin and filling it with a deliciously sweet mascarpone filling. It’s less tangy than the traditional filling, sweeter and for me, a whole lot more delicious than the traditional filling. If you’re new to preparing rolls, take your time in the preparation, as it does take some skill. Don’t be discouraged if it breaks or cracks, practice makes perfect so you might have to make a few now, before showcasing one on your Thanksgiving table. Having to eat the less perfect ones is no sacrifice at all. Be sure to generously dust your cotton towel with the powdered sugar, as that will prevent it from sticking as it cools off.  
 
Pumpkin Roll with Mascarpone Cream Filling 
Yields 1 roll, serves 8 – 10
 
Ingredients
1/4 cup powdered sugar (to be sprinkled on towel while cooling)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon mixed spices (cinnamon, cloves, nutmeg, pumpkin pie spice mix)
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (100% canned pumpkin, do not use pie mix.) 
8 oz mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
½ cup heavy cream
1/3 cup powdered sugar
 
Instructions

1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. For easier removal of the roll, spray the parchment paper lightly with cooking spray. Set aside. 
2. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar. (Be sure the kitchen towel is cotton, as the traditional terry-cloth towels will not work well.) Set aside. 
3. Sift together the flour, baking powder, baking soda, spices and salt in small bowl and set aside.  
4. Beat eggs and sugar together in large mixing bowl for 2 – 3 minutes. Add in the pumpkin. Stir in flour mixture and mix just until combined. 
5. Spread evenly into prepared pan and bake for 13 to 15 minutes.
6. Immediately loosen and turn the cake onto prepared towel that has been sprinkled with the sugar. Slowly peel off the parchment paper. Tightly roll up cake and towel together, and cool for 30 – 45 minutes. This will shape the roll. As the cake cools, prepare the filling.
7. Using an electric mixer on low speed, beat mascarpone and vanilla in a large bowl. With the mixer still on low, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
8. Carefully unroll cake. Spread mascarpone filling over the cake and reroll cake. Add to serving platter and sprinkle with additional powdered sugar before serving. 

It’s that time of year again, time to start thinking about the holiday, or the holiday menu, that is. Once October first rolls around, it seems time is on fast forward and before we know it, one of the most beloved US holiday is here, Thanksgiving, with Christmas immediately following. 
 
If, like me, you’re looking to add something new to the table every year, to keep it interesting, than you will love these pistachio amaretti cookies. Amaretti are one of Italy’s most beloved cookie, and for good reasons, naturally gluten free, these nutty, chewy and very sweet cookies are the perfect ending to any meal. Traditional amaretti are made with almond flour or almond meal. This version uses a combination of almond and pistachio meal for a unique flavor, different from the original, but in no way less tasty! Light green, making them that much more festive, these treats are beautiful on their own, or decorated with a half maraschino cherry, to really make them festive. 
 
You will find the recipe below to be exceptionally easy. Perfect for the novice baker, or the experienced baker who likes to mix things up, add these to your Thanksgiving or Christmas dessert table this year! As a bonus, these ship really well, and last up to several weeks in airtight cookie tins, making them the perfect cookie for gift giving to friends who live outside your area.
 
If you want to add to their green color, you can of course, add just a tiny drop of green food coloring. But don’t go overboard with this as it’s easy to go from pale green, to psychedelic green! 
 
Pistachio Amaretti Cookies
Yields 40 + Cookies
 
3 cups almonds, ground to flour consistency
 3 cups shelled pistachios, ground to flour consistency 
1 cup granulated sugar
4 large egg whites
1 tablespoon pure almond extract
Approximately 1 cup powdered sugar
 
Instructions

1. In a large mixing bowl add the ground nuts and sugar and mix well using a fork or clean fingers. Mix so that the sugar blends well with the flour and is almost unnoticeable in the mix.
2. In another large bowl, beat the egg whites with a hand-held whisk. Whisk until bubbles form and whites are very airy. 
3. Add the almond extract and continue mixing until whites are fully infused with the extract.
4. Add the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon.
5. Once it’s starting to bind, use your hands to combine everything even further until everything mixes really well together. Let dough rest for 1 hour in the fridge or the counter. Preheat the oven to 350 degrees.
6. Using a cookie scoop or two spoons, make small round balls, roll between your hands to assure they are all perfectly round. Drop the cookies in the powdered sugar and coat in sugar.  Place cookies on a cookie sheet that has been lined with parchment paper.
7. Slightly flatten the balls with your hands. Bake for about 17 minutes, but check at around the 15-minute mark as oven vary. 
8. Optional: Decorate the cookies with 1 whole almond or half maraschino cherry on top prior to baking. 

Do you love the Bacio Perugina chocolates as much as I do? It is my all-time favorite Italian chocolate! The flavor of dark chocolate, paired together with my favorite nut, the hazelnut, what could possibly be better? 
 
How about taking that flavor and turning it into the perfect Italian treat for coffee? Pizzelle are a specialty of the Abruzzo region and traditionally made with anise extract or anise seeds. But in the kitchen, it’s fun to experiment and play on classics, and with that in mind, how about preparing some chocolate hazelnut pizzelle? These taste like the cookie version of the Bacio. They’re chocolaty, not at all overly sweet, and have a nice crunch from the ground nuts. While they’re perfect with coffee, tea or hot chocolate, they also go great with a class of wine! 
 
I want to offer you a few tips I’ve learned over the years of baking pizzelle: 

• Always store pizzelle in a traditional aluminum cookie tin. They turn soft if stored in a plastic container. 
• Never store pizzelle in the same tin as other cookies, they will draw in their moisture and turn your pizzelle soft and pliable. 
• Baking powder – more baking powder means a fluffier pizzelle, use less if you want a crisp pizzelle.
• Always make sure your machine is heated fully before dropping your dough. 
• Spray your machine with a little cooking spray for the first pizzelle only, you don’t need to spray it every time.
• If you’re batter is too thin, it will stick to your machine. Add a few more tablespoons of flour, if needed.
• Butter should be slightly cooled so as not to risk scrambling your eggs. 

 
Bacio Perugina Pizzelle
Yields Approximately 32 – 34 Pizzelle
 
Ingredients 
2 cups all-purpose flour
¼ cup cocoa powder 
¼ teaspoon salt
1 ½ - 2 teaspoons baking powder
4 large eggs
1 teaspoon vanilla 
1 cup sugar
8 tablespoons (1 stick) unsalted butter, melted 
¾ cup hazelnuts, ground 
Non-stick cooking spray 
 
Optional topping: 
Powdered sugar for dusting
 
Instructions
1. Sift together the flour, cocoa powder, salt and baking powder and set aside.
2. In a stand mixer, or using a hand-held mixer, whisk together the eggs, vanilla and sugar until lighter in color, about 2 – 3 minutes. 
3. With the mixer on low, add in the melted butter and whisk until combined.  
4. With the mixer still on low, add the flour mixture and mix until combined. 
5. Turn the mixer off and add in the ground hazelnuts and with a spatula or wooden spoon mix to combine.
6. Heat the pizzelle iron according to instructions. Lightly spray the press with non-stick cooking spray and wipe off. Add about 1rounded teaspoon of batter on each imprint. Press the iron and bake for about 30 – 45 seconds, depending on your press. Remove from press and place on clean towel or cookie cooling rack to cool. They will crisp up as they cool off. 
7. Optional: Dust with powdered sugar, if desired.