Pineapple cookies: the recipe for soft cakes with a delicious filling

Pineapple cookies are soft and delicious sweets, excellent for a delicious breakfast or snack, to be accompanied with a cup of tea or fruit juice. To make the dough you will only need flour, butter, powdered sugar and egg yolks, while for the filling you will need the pineapple in small pieces. The end result will be fragrant and delicious balls to eat in a single bite. Here’s how to prepare these simple and delicious cookies in no time.

Ready in: 30 minutes + REST TIMES
FOR 6 PEOPLE

Nutrition Facts

Calories 1949
% Daily Value*
Total Fat 115.1g 148%, Saturated Fat 66.5g 333%, Cholesterol 846mg 282%, Sodium 146mg 6%, Total Carbohydrate 197.7g 72%, Dietary Fiber 4.6g 16%, Total Sugars 20.8g, Protein 31.1g, Vitamin D 52mcg 259%, Calcium 151mg 12%, Iron 18mg 102%, Potassium 445mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

INGREDIENTS

FLOUR (type 00) 220 grams • 750 kcal
BUTTER 120 grams • 380 kcal
PINEAPPLE IN SYRUP IN PIECES 100 gram
YOLK 2 • 63 kcal
FROSTED SUGAR 1 tablespoon • 380 kcal
SALT UP 1 pinch • 21 kcal
EGGS 1 for brushing • 15 kcal
The calories refer to 100 grams of the product

How to make pineapple cookies

Mix together the soft butter into small pieces with the icing sugar, salt and egg yolks (1). Add the flour and mix all the ingredients well (2) until the mass is compact. Let the mixture rest for 1 hour (3).

Meanwhile, cut the slices of pineapple in syrup into small pieces. After the necessary time, form balls with the dough (4), mash them and put the pineapple filling in the centre (5). Close the balls (6).

Place them on a mould lined with parchment paper and brush them with a beaten egg (7). Bake in the oven at 180 ° C for 20 minutes or until golden brown (8). Once ready, let them cool. Your pineapple cookies are ready to be enjoyed (9).

Advice

In our recipe we used pineapple in syrup, but you can also use fresh pineapple, according to your availability.

You can sprinkle the biscuits with coconut flour after brushing them with egg to make them even tastier and fragrant. Alternatively, you can pass the balls in icing sugar before baking.

storage

You can keep pineapple cookies for 3-4 days in an airtight container.

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You may be interested to read about the lasagna with zucchini recipe/ pumpkin cake recipe/ avocado and apple smoothie recipe/ Coconut and grapefruit cake recipe.

Cavallucci cookies: the recipe for spicy and fragrant Siena cookies

The cavallucci cookies of Siena are biscuits spiced tasty and fragrant typical of the beautiful city of Palio: an ancient recipe, from generation to generation handed down, made with a mixture of flour, nuts, honey, sugar, candied orange, anise and spices, without eggs. Of Christmas sweets widespread since the times of Lorenzo the Magnificent, with the name of Biriquocoli, prepared to be stored for long periods.

Later they took the name of Cavallucci (little horses), as they were offered to horse drivers who stopped in the country inns. Once ready, the cavallucci are usually consumed tipped in Vin Santo, Marsala, Passito di Pantelleria or Moscato, like the famous Tuscan cantucci, but they are also excellent to taste for a greedy moment. Here’s how to prepare them.

INGREDIENTS

FLOUR TYPE 00 300 gr • 36 kcal
SUGAR 250 gr • 750 kcal
CHOPPED WALNUT KERNELS 100 gr
CANDIED ORANGE IN CUBES 70 gr
ACACIA’S HONEY 50 gr • 304 kcal
WATER 50 gr • 0 kcal
GROUND CINNAMON 1 tsp
CRUSHED ANISE SEEDS 1 tsp
BAKING SODA 1/2 tsp
The calories refer to 100 grams of the product

How to prepare cavallucci cookies

Put the flour in a bowl (1), add the aniseed, candied fruit, chopped walnut kernels (2), ground cinnamon and baking soda, mixing well. Put the sugar in a saucepan with the honey and simmer until syrup is made. Pour it into the bowl with the rest of the ingredients and mix everything with a spoon until the mixture is sticky (3).

Shape the dough into balls (4) and lightly mash them with floured hands. Arrange the balls of dough on a baking sheet lined with parchment paper and sprinkle them with flour (5). Bake in a preheated oven at 160 ° C for about 20 minutes. Once ready, let them cool. Your cavallucci are ready to be tasted (6).

Advice

The cavallucci dough must be sticky: if it is too hard, add a little hot water and continue kneading.

You can also enrich the dough with nutmeg , coriander powder and chopped candied citron , in order to make the cavallucci even more spicy.

Also prepare ricciarelli, typical Siena biscuits made with a mixture of almonds, flour and herbs, or panforte, a Sienese spicy dessert typical of the Christmas holidays.

storage

You can keep the cavallucci cookies (Siena cookies) for a week in a tin box or airtight container.

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You may be interested to read Spongata cake recipe/ Orange Poke Cake Recipe/ Pumpkin and almond cake recipe/ Beans and sardines recipe.

CHESTNUT COOKIES

Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
FOR COOKIES-30

INGREDIENTS

200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.

2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.

We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.

Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

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Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.

Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.

We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

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Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

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Our chestnuts are ready to be tasted! They are very good!

You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.

CHESTNUT COOKIES

Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
FOR COOKIES-30

INGREDIENTS

200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.

2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.

We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.

Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

• 

• 

Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.

Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.

We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

• 

• 

Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

• 

• 

Our chestnuts are ready to be tasted! They are very good!

You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.

ICE CREAM BISCUIT VANILLA AND CHOCOLATE

Ice cream biscuit vanilla and chocolate. Quick and easy recipe.

The vanilla and chocolate biscuit ice creams are prepared in a few minutes, without the need for an ice cream maker! A few simple ingredients will be needed to make these biscuit ice creams in two different flavours: vanilla and chocolate!
A genuine recipe, simple and quick to prepare, perfect on hot summer days!
A fresh and delicious dessert, ideal for a snack for adults and children, who will love homemade ice cream, prepare the ice creams with them and you will see that they will have a lot of fun making them.
Now let’s see together how to prepare the vanilla and chocolate ice cream biscuit!

Preparation time: 15 min
Rest time in the refrigerator: 4 hours
Ready in: 15 min

INGREDIENTS
500 ml of whipped cream already sweetened
125 gr of icing sugar
2 eggs
1 teaspoon of vanilla extract
2 tablespoons of bitter cocoa
Biscuits
Milk

Preparation of ICE CREAM BISCUIT VANILLA AND CHOCOLATE

In a large bowl, whip the cream already sweetened with the electric whisk and add the icing sugar.

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We incorporate the whipped cream with the sugar, the eggs and mix with the electric whisk.

We divide the cream obtained into two equal parts. In one we add a teaspoon of vanilla extract and mix with the whisk. In the other we add the bitter cocoa mixing it with the whips until obtaining a chocolate cream.

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We take the dry biscuits and just bathe them with milk, then arrange them precisely in two containers suitable for the freezer.

We pour and arrange the creams on the biscuit bases. In a baking tray, we pour the vanilla cream and in the other the cocoa cream. We level well with a spatula and cover with other dry biscuits, soaked in milk.

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We close the containers with ice cream and leave in the freezer for at least 4 hours.

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After the necessary time, we cut with a knife and shape the ice creams. The vanilla and chocolate ice creams biscuit is ready to be enjoyed!

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Read also Parmesan roll of pastry recipe / SPAGHETTI BUTTER, ANCHOVIES AND CRISP BREAD recipe.