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Rosa’s Biscuits

Rosa’s Biscuits

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Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”


  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1½ teaspoons kosher salt, plus more
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces; plus 6 Tbsp. (¾ stick), melted

Recipe Preparation

  • Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1½ tsp. salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.

  • Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).

  • Pinch off pieces of dough and gently roll into 1” balls; place on 2 parchment-lined baking sheets, spacing 2” apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15–20 minutes.

  • Bake biscuits until golden brown, 25–30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.

Recipe by Rosa Pacheco, Del Posto, NYC,

Nutritional Content

Calories (kcal) 170 Fat (g) 11 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 17 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 180

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Reviews SectionThese are super buttery and sweet, and have a great texture. I used 1/2 cup sugar and it was still a little too sweet for my taste.The texture of these biscuits was fantastic, but they were way too sweet. I made them for a baby shower and a coworker went so far as to say she'd hardly consider them biscuits. I'll definitely make them again, but maybe with only 1/3 of the sugar, if that.

Rosa’s Biscuits - Recipes

“ZIMTSTERNE“ or "cinnamon star cookies" are well spread in Switzerland, Austria and Germany where they are also known as “Erstesstern” meaning “first star” (the German Jewish communities bake them for Yom Kippur, the "Day of Atonement"). Although we share similar recipes with those countries, in Switzerland, some say that the “ZIMTSTERNE” originate from Chur in Grisons…

Those nut meringues are absolutely yummy and aromatic to please. “ZIMTSTERNE” are crunchy on the outside, but deliciously mellow in their center. It’s a classic Christmas biscuit that will enchant everybody with it's interesting spiciness. “ZIMTSTERNE” also make an ideal gift. But, be careful, the only little problem about "ZIMTSTERNE" is that they are quite messy to make so you are warned.

Makes around 40-50 biscuits

A pinch of salt
300g Powder sugar
1 1/2 - 1 3/4 Tbp Cinnamon powder
1 - 1 1/2 Tbs Kirsch
350g Finely ground almonds
20g Candied orange peels, chopped (optional) or 3/4 Tbs Lemon zest
A bit of plain flour

1. In a bowl, whisk the egg whites with the salt until stiff and standing up in well-defined peaks.
2. Sieve the sugar and progressively incorporate it in the egg whites while continuesly beating.
3. Set aside 1dl of this mixture for the icing (at the end).
4. Add the cinnamon and kirsch to the leftover egg mixture.
5. Delicately incorporate the almonds and candied oranges to the mixture and "knead" very lightly.
6. Roll the pastry (8-10mm thickness) on a floured surface.
7. Cut out stars using a cookie cutter.
8. Place the cut out shapes on a baking tray lined with baking paper.
9. Brush with the leftover 1dl icing mixture (see point 3) and refrigerate.
10. Cook in a preheated oven 250°C (500°F) for 3-5 minutes.
11. Detach delicately with a spatula.

Always work the pastry very delicately.
If you can’t roll out the dough with a pinroll, then do it with your hands without heating it too much.
If you don’t have kirsch, you can either use another type of distilled alcohol (Cognac, Rum, Brandy, etc…), otherwise use the same quantity of lemon juice.

Serving suggestions:
Eat the “ZIMTSTERNE” with a cup of tea, hot chocolate or a fine cup of coffee.

Creating a Blurb Book | Resolution is Key

The book is only going to be as good as the photos and scans you have to work with, so it’s very important to check the resolution. If the picture/scan isn’t large enough, it will be pixelated and won’t look very professional or sharp. The software I used would warn me if the resolution was too low and would resize the photo or scan so it would be clear.

When scanning photos or documents for a book, scan them as a high-resolution 300-600 dpi, JPG file. Most of the files I had to work with were PDFs and you can’t upload them into the book layout software. I had to convert them to JPGs and the quality wasn’t as high as the ones that were scanned as high-resolution JPGs. The good news is that even the PDF-to-JPG files turned out fine. I just couldn’t use them as a full-page photo.

Doesn’t my great-grandfather look a little like Ernest Shackleton?

Rosa’s Biscuits - Recipes

A few days ago, Zarpandit at "Cikolota & Istanbul" from Turkey kindla sent me a packet with lots of wonderful gifts from Turkey . I received loukoumi (Turkish delight), two daint y coffee cup s, a traditional coffee pot (cevze), some Turkish coffee a nd a spice called mahlep (or mahleb). It really made my day and filled me with joy. What great items.Thanks so much dear friend!

So, as I had been dy ing to try mahlep since a long while, I thought that it would be a good idea if I baked something with that special spice. I was really eager to try it out and wanted to make cookies for Christmas so I baked a batch of "Koulou rak ia" cookies ( pronounced: koo-loo-RAHK-yah).

Those traditional sesame topped Greek cookies are genera lly made at Easter time. Mostly shaped like a twisted rope, these cookies are also often shaped int o figure eights, braids or twisted wreaths. T hey are a kind of shortbread, a bit crunchy, buttery but not too sweet.

" Koulourakia " are maybe simple cookies, b ut they taste h eavenly nonetheless. The mahlep spice which is made from black cherry kernels somewhat tastes like cherri es and almonds. It adds a very unique, distinctive and delicate flavor that is uncomparable, thus making those cookies irresistible.

Recipe found on th e blog "World In Our Oven" (India).

1/2 Cup (120g) Unsalted butter
1/2 Cup (105g) Caster sugar
3 Egg yolks
1/4 Cup (60g) Half and half (light cream/see remarks)
2 1/4 Cup (287g) All purpose flour
1 Tsp Baking powder
1/4 Tsp Sea salt
1 Tsp Ground mahlep
2 to 3 Tbsp Sesame seeds

Method :
1. In a large bowl of an electric mixer, beat butter and sugar till c reamy.
2. Beat in 2 of the egg yolks, one at a time.
3. Mix in 3 tbsps of the half and half.

I you have any half and half, whisk together half cream (25% fat) and half milk (3% fat).
You can leave out the ground mahlep if you want.
You can also roll those cookies and cut them out with cookie cu tters.

Serving suggestions:
Serve with a cup of Turkish coffee.

More festive recipes over here .

Recette trouvée sur le blog "World In Our Oven" (Inde).

Pour environ 30 biscuits.

120g de Beurre non-salé
105g de Sucre cristallisé
3 Jaunes d'oeufs
60g de Crème à café (voir remarques)
287g de Farine blanche
1 CC de Poudre à lever
1/4 se CC de Sel marin
1 CC de Mahleb en poudre
2 à 3 CS de Graines de sésame

Méthode :
1. A l'aide d'un mixer, battre le beurre avec le sucre afin d'obtenir un mélange mousseux.
2. Incorporer 2 jaunes d'oeufs, l'un après l'au tre.
3. Incorporer 3 CS de crème à café.

4. Dans un autre bol mélanger ensemble le farine, la poudre à lever, le sel et le mahleb, puis ajouter au mélange au beurre. Bien incorporer afin d'obtenir une pâte.
5. Former des boules de la taille d'une noix, puis confectionner de minces lanières de 18cm de longueur . Pliez chaque lanière en deux et tournez les pour former une torsade.
6. Mettre sur une plaque recouverte de papier sulurisé en laissant un espace entre chaque biscuit.
7. Battre le jaune d'oeuf restant avec le reste de crème à café et badigeonner les biscuits avec ce mélange. Saupoudrer avec les graines de sésame.
8. Cuire à 180° C pendant 15 minutes jusqu'à ce que les biscuits soient dorés.
9. Mettre les biscuits sur une grille afin qu'ils refroidissent.
10. Conserver dans des boites en métal.

Si vous n'avez pas de crème à café, alors mélanger une moitié de lait avec une moitié de crème à 25%.
Le mahlep n'est pas obligatoire dans cett e recette.
Ces cookies peuvent être découpés à l'aide d'emporte-pièces une fois la pâte étalée.

Idées de présentation:
Servir ces biscuits aved du café turc.

Pour plus de recettes festives, suivez le lien , merci.

Saturday, July 21, 2012

Secret Russian Tea Biscuits

Russian Tea Biscuits freeze well and are a wonderful treat to bake in cool weather to enjoy anytime. A single recipe makes containers full of wonderful treats to share with family and friends. I like to keep some on hand in the freezer for special company or for those occasions when it is too hot too bake as this summer of 2012. Luckily, I baked a load of the raspberry treats in the early spring. Since I don't bake them as often as I would like, my biggest problem is to remember how much filling to put on each biscuit before I roll it up.

The secret to great tea biscuits is to buy the best filling products, such as the best raspberry jam you can find, as it will be worth the wonderful aroma these biscuits have even after months in the freezer!

My husband prefers pecans to walnuts, thus, I use pecans but walnuts work fine too. I use Smucker's raspberry preserves as preserves are easier to spread than jam and don't try to use jelly, the pastry dough is too delicate!

Turn off your phone and prepare to spend some time making the most wonderful Russian Tea Biscuits. You will not regret it. The dough comes out perfect every time and does not stick to your rolling pin or break as you role up the cinnamon, raspberry preserves, raisins and chopped nuts. I have used orange juice or lemon juice in the dough and both work great!

For those dairy allergic or following Kosher dietary rules for a Parve desert, use a margarine that does not include dairy products. I have used Fleishman's and Mother's margarine for an excellent product. Per its healthful benefits, I prefer using canola oil which tastes great in baked goods.

Here is the recipe and the next time I take some out of the freezer, I will post a picture, enjoy!

4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt (optional)
3/4 cup sugar, note: (you will also need a few tablespoons of extra sugar for the biscuit tops)

Make a well and add the liquid ingredients:
1/2 cup canola oil
1/4 cup margarine melted
1/4 cup orange juice
1 teaspoon vanilla
3 whole eggs plus, note: you will need an extra egg white as a dip for the rolled biscuit dough.

Mix the above and knead for ten minutes until the dough forms a soft ball. Divide into quarters if making the normal size biscuits. Roll each quarter of the dough out to 1/4 inch thickness and add filing of red raspberry preserves, raisins, nuts and cinnamon. Try not to over stuff the roll with filling but you can use as much or as little as you like. Please note that if you use too much raspberry, the roll might leak yummy juice in the oven. Roll up the stuffed roll like a jelly roll.

Sopapillas Recipe

Sopapillas are one of many foods that New Mexico can call it’s own – The New Mexican Quick Bread. People call them little pillows, but the name really means “holding soup.” Their history is over 200 years old, originating in the Albuquerque, New Mexico area. It is often as much a staple of many New Mexican meals as the tortilla.

Both sopapillas and tortillas are used as “sop” breads, either soaking up the liquids in a dish, or stuffing them with the foods so they can be eaten without the use of knife and fork. The recipe for both the tortilla and the sopapillas are virtually the same, the difference is in the cooking method. Like tortillas, I learned this recipe from watching friends and relatives make them. So it is hard to say these are the exact measurements, as everyone I watched simply shook out some flour into a bowl and began adding the other ingredients just by putting them in their hands. They would make alterations based on the way the dough felt to them, much the same way as many people measure ingredients for biscuits after they had made them for many years. In fact, you will mix these much the way you do biscuits.

This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.

What is Mango Tiramisu?

What do I do with lots of mango?

Mangomisu or Mango Tiramisu is a combination of classic Italian dessert, but instead of using chocolate, tropical fruit like mango slices are added.

I would say a tropical twist to the classical tiramisu.

Furthermore, this is "Kids friendly dessert"!!
This is an eggless, alcohol free dessert.

Another Lost Product: Stella d’Oro egg biscuits

I’ve written before and copiously about Sara Lee Frozen All-Butter Brownies. But for a long time I’ve been craving these lost little treats from Stella d’Oro, flower-shaped biscuits that I used to get at my nonna’s house in New York when I was young.

Not soft, not crunchy, but with a unique texture all thier own. And they appear to have vanished forever. I have written to Stella d’Oro and begged for a resurrection of this product, as I know many others have done, but thus far our pleas have fallen on deaf ears.

Someone suggested that Clementi’s original taralli are as close as you can get:

Taralli (foreground) and other yummy things from Clementi

And I’d try some in a heartbeat but you have to order them by the case. Other websites sell them by the pack, but at double the price plus shipping, so I’ll have to wait until I can get down to Hackensack to pick up a bag and see for myself, which thing I will not fail to do.

Speaking of taralli, let me introduce you to Graziella. The photo and text below are from The Italians, Face of a Nation by John Phillips, published in 1965 by McGraw-Hill.

“When Graziella was born in 1864, Lincoln was President of the United States of America, Napoleon III was Emperor of France, Bismarck was Chancellor of Prussia, Victoria was Queen of England, and Victor Emmanuel II was the first ruler of the new kingdom of Italy. Thirty-nine months before, an ancient civilization had finally become a young nation. though France maintained the sovereignty of the Papacy over Rome, while Austria retained the Italian-speaking provinces of Mantua, Venice and Trento. Graziella was two when Victor Emmanuel took advantage of the Austro-Prussian war to annex Mantua and Venice. On her seventh birthday, after Napoleon fell, her monarch got a special present: Rome.
Graziella never did learn to read. Her sovereign was more interested in colonial annexation than in the literacy rate of his people. At eighteen, the cheerful illiterate married a Neapolitan diver. That was the year Italy took her first dip into colonialism and came up with Assab, on the Red Sea. During Graziella’s first pregnancy, Italy signed her first international agreement and joined the Triple Alliance. This pact favored Austria, the hereditary enemy, and benefited Germany, but it did gratify the Italian national pride.
The first of Graziella’s nine children was born the same year that a blacksmith’s wife had a son whose name was Benito Mussolini. The birth of Graziella’s second child coincided with the conquest of Eritrea. Then came Teresa in 1892, the year the Italian socialists held their first congress. By the time Assunta was born, two years later, the socialist party had been dissolved. In 1895 Graziella had her fifth child in the midst of national rejoicing – Ethiopia had been conquered, Graziella mourned the death of her sixth child in the midst of national grief over being driven out of Ethiopia. Rosa’s birth preceded the tumultuous riots of 1898, which led to reprisals against the workers who had participated in them. Peppino was born the year Umberto l was assassinated in reprisal for the 1898 reprisals. Graziella’s last child celebrated her tenth birthday the year Italy conquered Libya and Cyrenaica.
A year later, in 1913, Graziella went to work to supplement her husband’s earnings. She had been selling fried peppers and eggplant for a year when the socialist firebrand Benito Mussolini tried to start a revolution at the outbreak of World War 1. Mussolini was against nationalism and war. The spring of 1915, Graziella moved her stand next to Zi Teresa, a restaurant on Naples’ waterfront, as Italy switched partners and declared war on her former allies of the Triple Alliance – in the name of “Holy Egoism.” In return, Italy received Trento, Alto Adige, Venezia Giulia, Trieste, and the Istrian Peninsula. Graziella was 58 when Mussolini became a nationalist, and 71 at the time he attacked Ethiopia. She was 75 the year the Duce blustered into World War II, and 80 when he could be seen dangling head down at a gas station in Milan.
Graziella became a widow the year the monarchy was abolished in 1946. Since then, too old to fry peppers and eggplant, she sells taralli. You can find her along Santa Lucia any day the weather is fair.”

What an incredible life it reflects a century of Italian history. I lived in Naples in 1969, and I swear I saw Graziella there I suspect, however, that I’m just combining my own memories with the images and words from this lovely book, because by that time Graziella would have been 105. At any rate, thinking of taralli always makes me think of her you can see the massive ones she sold in the picture above.

If you want to try some of your own, I found a likely recipe at Lidia’s Italy.


Isn’t it funny how small the world is, I too have my mother-in-laws jello recipe that has been passed down to me along with the bowl! I have never seen this jello recipe anywhere else, and it to must be made twice a year! Aren’t families great? Happy Holidays

share yours? I love jello recipes! especially the ‘g’mas’

The fruit salad sounds wonderful. Will have to make a 1/2 batch to see how it goes over.
As much as I enjoy your blog, I do hope that you do not post on Christmas! Take a day or two (or three) off for a well-deserved rest with your family. We, your readers, will live. And, absence makes the heart grow fonder, so when you do post again, it will be like a late and much-anticipated Christmas gift.
Merry Christmas to you and your family, Marian and, to Kriste and hers!

Marian you look just like your great grandmother! Have a wonderful Merry Christmas!

Thank you for sharing this! These sorts of recipes are just so special, and I love how they are passed down and on. Some of my most treasured recipes are those that my Nana and Mom made year after year, the recipe cards faded and covered in splatters. Thank you for sharing this special one with us. Merry Christmas to you and yours!

Who doesn’t love a good ole fruit salad? and most especially one that has endured over time. I will try this out and maybe it will become part of my family’s traditions. Thanks for sharing.

Happiest Christmas to you and yours. I enjoy your blog very much.

I make this fruit salad often for family, but no gelatin. Usually bananas, oranges and maraschino cherries with a little maraschino juice. No sugar. My grandkids love it, and it’s easy.

It is great having recipes from our families handed down. I too thank you look like your grandmother. Have a very Merry Christmas with your family and make memories to cherish.

You are so kind to share your family recipe Marian. I can’t wait to make it for my family! I agree, you should take a day or two off from posting. I enjoy reading all your posts and appreciate all you have taught me over the years. One day…I will get to Luckett’s and say hi. Merry Christmas to you and yours!

Merry Christmas to you and yours! I agree with B Folk above. We love to hear from you, but we want you to enjoy your holidays and take care of yourself. All the best…

Your resemblance to Rosa is quite apparent! Thanks for sharing this recipe and your memories. I’ve been meaning to put my mom’s recipes together to share with my siblings and this makes me realize they truly would enjoy receiving them. Happy Hoiidays!

Marian, I was excited to read your fruit salad recipe, then very surprised to see that it is identical, except for one aspect, to a beloved, handed-down recipe in my husband’s family. My mother-in-law made this at each holiday and it was eagerly awaited by everyone. The difference? The fruit was cut into small pieces and everything was frozen in a 9 x 13 pan. At serving time it was cut into squares, placed in a small bowl, with 7-Up poured over. One poked at it woth a spoon until it was slushy and wonderful to eat. It was called Slush. Such wonderful memories are connected to the sharing of food!

I just finished making Jell-O surprise for our dinner tomorrow. It was my mother in laws favorite recipe and I always make it for state occasion. Strawberry jello,crushed pineapple, 3 bananas,
and one container of sliced strawberries blended.. I fill half of a Tupperware mold with the jello surprise then spoon sour cream in a ring. Then add the rest of the jello. It never had a name until a
future son in law came for dinner and said that Jello surprise sure is good.

My mother used to make ambrosia which was cut up oranges bananas and coconut with a
spash of grand manier liquor. My aunt used to make Millionaires Salad which was nothing more than fruit cocktail,marshmallows, and cool whip. Too sweet for me today.

I will definitely try your Nana’s jello and it might be a new jello surprise in our house!
Enjoy the day with your family, Marian. You propably don’t realize that these are the best
years of your life with these little ones as they grow up way too fast and on to other things.

You look so much like your great grandmother. I see in reading some of the comments that others see the similarities as well. Thanks for sharing I am going to try this recipe it sounds wonderful. My favorite recipe from the holidays is my mother’s cranberry and orange relish it is yummy, tangy and sweet.

Can any of you lovely ladies tell me if I am supposed to take all the membrane off of the fruit? I peeled them, but am I supposed to just get the “meat” out of them? I am trying to make this today and I got confused.
Thanks, Raven

Raven, It looks like all of the membrane is removed and sliced and diced. Mary

My Mum’s friend Patricia makes a very similar fruit salad and it is always a ‘hit’ – so refreshing and tasty! She’s passed on the recipe and I’ve made it a few times – when the grapefruit are at their peak it just lovely! Thanks for reminding me of this old family favorite!

I just made this delicious fruit salad and the gelatin didn’t set. I’m not sure why, but it is still yummy! Thanks Marion!

This sounds Delicious. May i say …. you look just like your Great Grandmother!! Oh my goodness….. Beautiful picture. What a wonderful heritage.

How wonderful that you are able to make and share your Oma’s recipes all these years later. I, also, use some of my Oma’s recipes, kitchen utensils and spoons she used. I wanted to be an Oma but my mother is still living –just turned 94– and she is the Oma in our family. I have to admit that I’m a little jealous that my cousin is the Oma in her family. So glad you shared this. A link to the past is a good thing.

thank you, I am making this, and using sugar free most everything, and Splenda. Both diabetics. Merry Christmas, and many blessings to all of you.

Watch the video: Rosas de Biscuit Passo a Passo. Faça as Suas!