FOR YOU ..... Ormai le feste sono alle porte, mi prendo un po' di riposo, ma prima di partire per le vacanze voglio ringraziare tutti. Il mio primo pensiero è per mia figlia che, con incredibile pazienza, mi ha introdotto in questo "mondo". Se pensate che il computer I used it just to play .. And the second is for you all, for those who come regularly to visit, for those passing through, and for those who pass by here in the coming days. Thank you all. Spend all a Merry Christmas and New Year will bring each of you that want more. Many greetings
Tiziana
Kisses Coconut Biscuits 
... Biscuits ... , but they're very fast to do!
INGREDIENTS: 2 egg whites
100 grams of sugar
200 grams of flour di cocco
1 fialetta al limone (o il succo di 1/2 limone)
particole
Sbattete a bagnomaria gli albumi, lo zucchero e il succo di limone fino ad ottenere un composto spumoso. Aggiungete i fiocchi di cocco e mescolate bene. Formate dei piccoli mucchietti di pasta, poneteli sopra le particole e cuoceteli in forno a bassa temperatura, 150° circa, finché saranno leggermente dorati e il gioco è fatto!!
Spitzbuben 
..Ancora biscotti natalizi...
INGREDIENTI:
500gr di farina
350gr di burro
180gr di zucchero
3 tuorli
1 bustina di zucchero vanigliato
scorza di limone grattata
marmellata di almeno due tipi
Setacciate la farina, formate la fontana e metteteci i tuorli, lo zucchero semolato e quello vanigliato. Aggiungete il burro a pezzettini, impastate velocemente fino ad otterrete un impasto liscio. Avvolgetelo in un foglio di alluminio e lasciatelo riposare in frigo per un'ora e mezza. Dividete l'impasto in porzioni e lavoratele, stendetele sulla spianatoia infarinata quindi, aiutandovi con una forma rotonda, fate dei dischetti la metà dei quali dovrà essere forata al centro. Infornate per 10 minuti circa a 180°. Lasciate cool, brush with jam disks full and comparable to that previously punctured. If you wish, you can sprinkle with powdered sugar.
the hussars 
And we are ready for the holidays! For years I have done nothing but be a little 'time I started this custom. When I was young Christmas was celebrated at the home of my aunt, a month before you start making cakes and biscuits was the period of my favorite molds, molds, grains and various decorations ... my cousin was a sorceress of sweets ! I am not able to redo all the delicacies, but in my small qualcosa mi riesce. Ho lavorato tutto il fine settimana e sono pronta a postare un po' di ricette, per cui buon lavoro a chi ha voglia di fare biscotti!
INGREDIENTI:
150gr di burro
150gr di zucchero
1 bustina di zucchero vanigliato
1 presa di sale
2 uova
370gr di farina
mandorle o nocciole sbucciate e tritate
marmellata rossa
1 tuorlo
Lavorate a crema il burro con i due tipi di zucchero, il sale e le uova intere. Unite la farina poco per volta e lavorate il composto con le mani fino ad ottenere una pasta liscia. Formate un rotolo, dividetelo in tanti pezzi uguali e ricavatene altrettante palline. Con il manico bagnato di un mestolo make a dent in each ball, brush them with egg and roll in chopped almonds or hazelnuts. Fill the hollow with red jam and bake at 190 degrees for about 20 minutes.
Bignè coffee 
Turning to the blog I found the initiative to Francesca: Waiting for Christmas and I decided to join the group. This recipe seems complicated, but I assure you that you will lose no more than an hour for preparation and in the end you'll have a good feedback from your guests.
INGREDIENTS for 4: 20
2 egg puffs
20gr flour 280gr sugar
2.5 cups milk 1 bag and 1 / 2 of instant coffee 1 vanilla bean
a pinch of salt
In a saucepan put the milk to boil with the vanilla pod Incidentally, the salt and 40g of sugar. Then melt the coffee and remove from heat. Prepare the cream: whip the egg yolks, add 40g of sugar, flour and milk little by little. Cook until the cream thickens remembering to mix well. When the cream is warm put it in a pastry bag and then fill the cream puffs. Caramelized sugar left with a dl of water over medium heat, remember not to mix. Remove from heat and place the pan in a bowl of cold water to stop cooking. With the help of a clamp partially immerse the cream puffs in the caramel and arrange them in a pyramid on a plate of sweets. Dip a fork in the caramel left and lifting it, made of wire with which you are going to wrap the pyramid of cream puffs. Movements must be quick because it tends to solidify rapidly. Continue the process until you get the desired effect. If the caramel is hard to warm it slightly if it is too liquid wait a moment before. I recommend you serve the cake within an hour because the caramel tends to melt at room temperature.
Marmalade Lemon Marmalade Orange 
INGREDIENTS for 4 or 5 vessels:
lemon 500g sugar 500g
1 / 2 liters of water
Wash lemons well, pat dry, cut very thin slices and remove the seeds. In a large pot boil water and then throw in the lemon, simmer for 5 minutes. Drain the slices of lemon, pass under running water and let drain well. In a saucepan mix sugar with 1 / 2 liter of water and boil slowly until the sugar has dissolved. Transfer the sliced \u200b\u200blemons in a saucepan, pour over the syrup and simmer for 1 hour and a half. Pour into jars, close them and leave them upside down to cool.
I started to do some 'jams with the fruits of the season, this jam is not only good for those who do not like sweet flavors, but can the second type also accompany roast pork or poultry. Remember that in addition to the cooking time must be added 24 hours of maceration.
INGREDIENTS for 4 or 5 vessels:
6
ripe oranges 1 kilogram sugar 1 lemon
nutmeg 1 small piece of cinnamon
1 liter of water
Take 5 oranges and wash, then cut into thin slices leaving the skin and discard the seeds. Apart from squeezing the orange and lemon remained. In a bowl Joined sliced \u200b\u200boranges, juice, cinnamon, a bit 'of nutmeg and 1 liter of water. Mix well and let stand for 24 hours. Pour the mixture into a saucepan and add sugar. After mixing well bring slowly to a boil, cook over low heat for 1 hour and a half. Pour into jars, close them and let cool upside down.
