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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Hazelnut Squares
by Wen Zientek-Sico

One of my favorite cookies to make and eat, these cookies have a decadent buttery-hazelnut flavor that is divine. With only four ingredients and very little active preparation time they make wonderful last-minute cookies when you need something elegant in a hurry. They are very common in Tuscany and epitomize the essence of simple Tuscan cuisine.

Praslin Island, Seychelles
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Hazelnut Squares

One of my favorite cookies to make and eat, these cookies have a decadent buttery-hazelnut flavor that is divine. With only four ingredients and very little active preparation time they make wonderful last-minute cookies when you need something elegant in a hurry. They are very common in Tuscany and epitomize the essence of simple Tuscan cuisine. They are excellent plain, but I have also gotten raves by drizzling melted bittersweet or white chocolate over the squares. Another great combination is Frangelico liqueur flavored glaze or a bit of instant espresso added to the bittersweet chocolate before drizzling. Butter must be used - do not substitute margarine or shortening.

3 cups hazelnuts
5 cups flour
2 1/2 cups sugar
1 pound melted and cooled butter

Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet and toast them for 8 minutes, or until fragrant. Cool the nuts and then chop them finely. Set aside. Whisk together the flour and sugar. Add the melted butter and mix until smooth. Add the nuts and mix until incorporated. Spread the dough into a greased baking sheet. Bake for 22-25 minutes or until golden brown. Cool slightly and then cut into small squares or diamonds. Store in an airtight container.

Makes about 50 squares.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes


Related Products


Tuscany, the Beautiful Cookbook : Authentic Recipes from the Provinces of TuscanyTuscany, the Beautiful Cookbook : Authentic Recipes from the Provinces of Tuscany
by Lorenza De'Medici Stucchi
One of the most beautiful books ever written about Tuscany, this book is overflowing with stunning photographs and marvelous recipes. A truly marvelous way to steep yourself in the flavors of Tuscany and really be able to create authentic Tuscan dishes in your own kitchen. A must-own for anyone who loves Tuscany or Tuscan cuisine.