I haven’t been doing a lot of baking as of late and I miss it. I realized that I’m the only person in this household that actually eats any of the baked goods. I have a cookie each and every morning with my cappuccino and the rest go into the freezer and my freezer is packed. Want some cookies?
I mentioned to J. that I really missed baking and he said then just go ahead and bake! I’ve been pouring over two cookbooks-The Italian Farmer’s Table and the Southern Italian Farmer’s Table-looking for dinner ideas when I was drawn to this cookie recipe. Jam crostatas are served all over Italy and these biscotti are a bite size version. Take a look at Emiko’s recipe here and while you’re on her website and be sure to click on the link for her upcoming cookbook (I was happy to do some recipe testing for it).
What I love about these biscotti is that they aren’t too sweet and the crust is somewhat crispy. Feel free to use whatever jam you have on hand. I was lucky to have a jar of homemade blackberry preserves (made by a friend) in the cupboard. I think these are perfect with a cup of tea or coffee. Next time I might just go ahead and make a whole crostata.
Biscotti Ripieni di Marmellata (Jam Filled Cookies)
1/2 cup (1 stick) unsalted butter, softened
1/3 cup superfine sugar
1 large egg
1-3/4 cups all-purpose flour
Pinch of table salt
1/2 tablespoon grated lemon zest
1 teaspoon vanilla
1/2 cup fruit jam
In a stand mixer with a paddle attachment mix together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and mix until combined. Reduce the speed to low and mix in flour, salt, lemon zest and vanilla until the dough forms. Turn the dough onto a work surface dusted lightly with flour and knead until smooth. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat the oven to 350 degrees.
On a lightly floured work surface roll the dough out into a large circle 1/8″ thick. With a 3″ round cookie cutter (preferably fluted) cut out disks of dough. You can gather the scraps and reroll the dough. Put 1 teaspoon jam in the center of each round, fold one side into the center and bring the opposite side into the center. Arrange on a parchment lined baking sheet and refrigerate for 30 minutes.
Bake until the cookies are golden brown and set, about 15 to 20 minutes. Transfer to a wire rack and cool completely. Yield: 22 cookies
Recipe from the Southern Italian Farmer’s Table