| Type | Pastry |
|---|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Main ingredients | Almonds, ricotta or mascarpone [1] |
Ciarduna is a type of Italian pastry.
Ciarduna siciliana is a sweet pastry from the province of Agrigento, in Sicily. It consists of an almond cookie shell filled with a ricotta filling. [2]
Traditional ingredients are flour, sugar, strutto, vanilla, active yeast, ammonia baking powder (ammonium bicarbonate), homogenized milk, crushed almonds, cinnamon, and icing sugar (when decorating the tops of the ciarduna's).
A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, throughout Sicily its consistency varies. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Torta caprese is a flourless Italian cake made with chocolate and either almonds or hazelnuts. Named for the island of Capri from which it originates, the cake is widely known and especially popular in nearby Naples, Italy.
| region = | creator = Pierre Desfontaines or Claude Gerbet | course = | type = Confectionery | served = | main_ingredient = Cookie: egg white, icing sugar, granulated sugar, almond powder, food colouring
Filling: buttercream or clotted cream, ganache, or jam | variations = | calories = | other = }}
Dariole is a French term meaning a small culinary mold in the shape of a truncated cone. The word also refers to the dessert that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry, but an early 20th century recipe replaces the traditional custard with liquor-laced frangipane.
Torta de Santiago or Tarta de Santiago, literally meaning cake of St. James, is an almond cake or pie from Galicia with its origin in the Middle Ages and the Camino de Santiago. The ingredients mainly consist of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.
Bethmännchen is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt.
Zuccotto is an Italian dessert of Florentine origin. It is a semi-frozen, chilled dessert made with alchermes, cake, and ice cream. This dessert can be frozen, then thawed before serving. Zuccotto is traditionally made in a special pumpkin-shaped mould. It is widely believed to have been inspired by the dome of Florence's duomo. Others allude to its shape as closely resembling a cardinal's skullcap or zucchetto.
Remonce is a cake-filling paste used in various traditional Danish pastries. It is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon, cardamom, custard, marzipan, or almond paste. Remonce is always baked along with the pastry.
Normandy tart is a shortcrust pastry-based variant of the apple tart made in Normandy filled with apples, sliced almonds and sugar, topped with creamy egg custard and baked until the topping is slightly caramelised. It is also known in French as la Tarte Normande.
A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat.
Quesito is a cream cheese-filled pastry twist from Puerto Rico.
Bruttiboni, also known as mandorlati di San Clemente and brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in Prato, Tuscany, and many other cities. These biscuits are made by incorporating meringue, which is an egg white and sugar mixture, with roasted chopped nuts. The biscuits are crunchy on the outside with a soft texture in the middle. As with many other Italian biscuits, their origin is disputed, but they have been made since at least the mid-1800s.
Qurabiya also ghraybe, ghorayeba, ghoriba, ghribia, ghraïba, gurabija, ghriyyaba, or kourabiedes and numerous other spellings and pronunciations, is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.
The crocetta di Caltanissetta is a traditional Italian sweet pastry that was produced in Caltanissetta, Sicily, until the end of 1908, then forgotten about, and which has recently been rediscovered. The crocetta di Caltanissetta and the spina sacra are two pastry dishes that were traditionally prepared for the feast of the Most Holy Crucifix by the Sisters of the Benedictine Monastery. This monastery was located next to the Church of Santa Croce, from which these sweet pastries take their name.
The Dutch letter is a type of pastry that is typically prepared using a mixture of flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with sugar and shaped in an "S" or other letter shape. Marzipan, an almond paste prepared with almond meal and honey or sugar, is sometimes used as the filling. The Dutch letter has a porous or airy and flaky texture.
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