Pumpkin/butternut squash cookies/biscuits

During a Hands on Cooking Class in person here at Toscana Mia in Chianti we have been talking about pumpkin or butternut squash recipes.These ones are not so common in Chianti but there are many recipes from North of Italy where the best ones come from .Next to the recipe for Pumpkin Bread(see recipe) I named also these cookies/biscuits and now I’m describing it. Enjoy them.

Ingredients for 4-6 people:

 600 g = 21 ounces pumpkin/butternut squash pulp

 320 g= 2 1/2 cups flour 00

 250 g = 1 1/4 cup sugar

120 g= 0,27 ounces butter

3 cloves

 4 tbsp. EVOO

1 tsp. Cinnamon powder

 3 eggs

 3 cardamom seeds

16 gr.= 4 tsp. of baking powder

1 pinch=1/2 tsp. fine Salt

Preparation:

 Turn on the oven at 180°C/350°F

 Cut the pumpkin into slices about 2 cm = 1 inch thick and put them on an oven tray covered with baking sheet

 Bake the pumpkin at 160°/320°for 15 minutes, until the pumpkin is softened

 Pass the pumpkin in the potato masher/ricer

 Chop the cloves, cardamom seeds .Best if you can reduce them in powder using a mortar and pestle

 mix with the flour, add a pinch of salt, cinnamon and baking powder

Melt the butter in a saucepan

 Beat the eggs, add the pumpkin puree, the sugar, oil and melted butter

 Combine the flour little by little with the aromas you had already prepared before

 Let the mixture rest for at least an hour in the refrigerator

 Put the mixture in piles on an oven tray covered with baking sheet

Let the pastries bake for 15 minutes in a preheated oven at 180°C/350 °

 Take them out of the oven and let them cook before serving.

Suggestion:

 add  100 gr.=3.5 ounces racins /sultanas. Let them in water for half an hour, dry them and add them  together with the pumpkin puree.

These cookies/biscuits are prefect for Halloween just adding a little decoration

Ingredienti per 4-6 persone:

  • 600 g di polpa di zucca
  • 320 g di farina 00
  • 250 g di zucchero
  • 120 g di burro
  • 3 chiodi di garofano
  • 4 cucchiai di olio extravergine d’ oliva
  •  1 cucchiaino Cannella in polvere
  • 3 uova
  • 3 semi di cardamomo
  • 16 gr. di lievito per dolci

Un pizzico di Sale

Preparazione:

Accendi il forno a 180°C

Taglia la zucca a fette di 2 cm circa di spessore e mettile in una teglia ricoperta di carta da forno

Metti la teglia in forno per 15 minuti, finché la zucca si sarà ammorbidita a160°

Trita i chiodi di garofano, i semi di cardamomo e mescola a 300 g di ,meglio se li riduci in polvere con il mortaio e pesto

Aggiungi la farina, un pizzico di sale, di cannella e il lievito

Sforna la zucca e passala nello schiacciapatate

Fai sciogliere il burro in un pentolino

Sbatti le uova, aggiungi la zucca passata, lo zucchero, l’olio e il burro fuso

Unisci poco alla volta la farina con gli aromi che avevi già preparato prima

Fai riposare il composto per almeno un’ora in frigorifero

Metti il composto a mucchietti su una placca infarinata

Lascia cuocere i pasticcini per 15 minuti a forno già caldo a 180°C/350°

Sfornali e lasciali raffreddare prima di servirli

Suggerimento:

 aggiungere 100 gr uva passa / sultanina. Lasciatela in acqua per mezz’ora, asciugata aggiungetela insieme alla purea di zucca.

Questi biscotti sono perfetti per Halloween solo aggiungendo una piccola decorazione.

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