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Archive for October, 2020

I’m excited to finally announce the relaunch of my website FlavorsofFriuli.com! I’ve been working hard on it for the past two months, and it does seem appropriate to be redesigning the site around the time of my book’s 10-year anniversary. Something I’ve been wanting to do for ages is integrate this blog into FlavorsofFriuli.com, so now everything can be accessed at one URL.

I’m relaunching the site on a new platform, so if you would like to continue receiving email notifications of my posts, please head over to the new site using the above link and enter your email address in the subscription box.

My new site now features an e-commerce page where you can purchase both of my books, Flavors of Friuli and Balance on the Ball. To celebrate the relaunch, I’m offering this 40% off coupon, valid through the end of October. (At the moment, the site is only set up to ship within the U.S. For international orders, please email me at either info[at]FlavorsofFriuli.com or EquilibrioPublishing[at]gmail.com.)

To order, visit FlavorsofFriuli.com/order and use the code LAUNCHBL40 at checkout. Thanks for shopping!

 

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For this month’s recipe, I have chosen Fave dei Morti. Translated literally as “beans of the dead,” these colorful almond cookies are typically prepared during the months of October and November to celebrate All Saints’ Day. While variations are found in regions throughout Italy, the cookies are especially popular in Trieste.

Ingredients:
1 pound (about 4 cups) blanched slivered almonds
2-1/2 cups sugar, divided, plus extra as needed
1 egg
1 tablespoon rum
1 tablespoon unsweetened cocoa powder
1 tablespoon Maraschino liqueur
1 teaspoon rose water
Pinch powdered red food color

  1. Finely grind the almonds in a food processor. Transfer to a large bowl, along with 2-1/4 cups sugar and the egg; mix until the dough forms a solid mass.
  2. Divide the dough equally among three medium bowls. Mix the rum and cocoa powder into the first batch of dough, the Maraschino liqueur into the second, and the rose water and a pinch of red food color into the third.
  3. Preheat oven to 300°F. Spread the remaining 1/4 cup sugar on a plate. Roll half-teaspoonfuls of dough into small balls; roll in sugar to coat, adding extra sugar to the plate as needed. Place on baking sheets lined with parchment paper. Bake until the cookies are dry and crisp but not yet brown on the bottom, about 12 minutes.

Makes about 7 to 8 dozen of each flavor.

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