Best 3 Italian Fudge Filled Cookies Recipes
Indulge in the delectable symphony of flavors presented by Italian Fudge-Filled Cookies, a delightful confection that seamlessly blends the richness of chocolate fudge with the delicate texture of melt-in-your-mouth cookies. These handcrafted treats elevate the classic chocolate chip cookie experience, transforming them into an extraordinary culinary journey.
The article unveils two enticing recipes, each offering a unique twist on this beloved dessert. The first recipe presents the timeless charm of traditional Italian Fudge-Filled Cookies, where homemade fudge is lovingly sandwiched between two layers of crisp, golden cookies. The second recipe introduces a delightful variation, Chocolate Caramel Fudge-Filled Cookies, where a luscious caramel center adds an extra layer of sweetness and complexity.
These cookies are not merely a dessert; they are an expression of culinary artistry. The detailed instructions and helpful tips provided in the article ensure that bakers of all skill levels can successfully recreate these masterpieces.
So, embark on a delightful culinary adventure and let the tantalizing aroma of freshly baked Italian Fudge-Filled Cookies fill your kitchen. With each bite, you'll discover a harmonious balance of textures and flavors that will leave you craving more.
FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
- Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
- Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
- Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
- For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
FUDGE-FILLED DESSERT STRIPS
This family favorite was handed down to me by my mother, and everyone who tastes the flaky chocolate-filled strips asks for the recipe. They're delicious! -Kimberly Santoro, Palm City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. , Turn onto lightly floured surface; knead until smooth, about 3 minutes. Divide dough into fourths; cover and refrigerate for 1-2 hours or until easy to handle. , In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in walnuts. Cool to room temperature. , Roll out each portion of dough onto an ungreased baking sheet into an 11x6-1/2-in. rectangle. Spread 3/4 cup chocolate filling down the center of each rectangle. Fold long sides to the center; press to seal all edges. Turn over so the seam sides are down., Bake at 350° for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into 1/2-in. slices. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 214 calories, Fat 15g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN SANDWICH COOKIES
This bakery staple is not authentically from Italy, but rather a variation on the classic spritz cookie invented by immigrants. You'd be hard-pressed to find an Italian cookie tray in America that didn't include these after-dinner favorites.
Provided by Food Network
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
- Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
- Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
- Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
- Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
- Use high-quality ingredients: The better the ingredients you use, the better your cookies will taste. Look for high-quality chocolate, butter, and sugar.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the right temperature: The temperature of your oven will affect the way the cookies bake. Be sure to preheat your oven to the correct temperature before baking.
- Don't overbake the cookies: Overbaking the cookies will make them dry and crumbly. Bake them just until they are set.
Conclusion:
These Italian fudge-filled cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and creamy fudge filling, they're sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, give these cookies a try!
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