Italianshortbreadwithalmondsandjam Recipes

ITALIAN SHORTBREAD WITH ALMONDS AND JAM

Steps:

• Preheat oven to 350°F and set the rack in the middle of the oven.
• Have ready a 9-inch ungreased springform pan.
• Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
• Add the almond extract and beat on medium speed for 30 more seconds to blend.
• In a small bowl whisk together the flour and salt.
• Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
• Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
• Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
• Spread the jam evenly over the dough to within an inch of the edge.
• Retrieve the remaining dough from the freezer and crumble it over the jam.
• Sprinkle the almonds evenly over the top.
• Bake the shortbread for 40-50 minutes, or until golden brown.
• Remove from the oven and let cool completely on a rack before removing from pan.
• Cut the shortbread into serving size triangles.
• Freezes well.

ITALIAN SHORTBREAD WITH ALMONDS AND JAM

Steps:

• 1. Preheat oven to 350 and set a rack in middle level. Have ready a 9 inch ungreased fluted springform pan or if you don't have one, you can use a nine inch pie pan.
• 2. Beat butter and sugar on medium speed in stand mixer or with hand held mixer. It will take a little longer with handheld mixer. Beat for 3 to 4 minutes or til very light, scraping down sides of bowl and paddle from time to time. Add almond extract and bean on medium peed for 30 seconds more to blend well.
• 3. In small bowl, whisk flour and salt together. Add to the butter mixture and beat on low speed, just til dough is stiff. Remove 1/2 cup of the dough and spread on small plate in thin layer. Place in freezer.
• 4. Press remaining dough evenly into the pan. It can be a little higher at the edge but the center shouldn't be elevated. Spread jam evenly over dough to within an inch of the edge. Retrieve the remaining dough from freezer and crumble it over the jam, allowing some of the jam to peek through. Sprinkle the almonds evenly over to top
• 5. Bake for 40 to 50 minutes or til golden brown. Remove from oven and let cool completely on wire rack. Stand the pan on a heavy can to remove the sides. The rim will just fall away. Transfer shortbread, still on the pan bottom to a platter or use a spatula to remove it form pan. to serve,dust with powdered sugar, if desired and either break into serving pieces or let your guests break off pieces as they like. Note: You can make the shortbread, unbaked up to 1 month ahead. Wrap it twice in plastic wrap and freeze it on a flat surface. To bake the shortbread, unwrap it and set it frozen in the oven. Allow a few extra minutes of baking time. If you like, you can you can omit the jam. Just press all the dough into the pan and top it with the almonds. You might want to add the grated zest of a lemon (I'd try an orange, too) to the dough along with the almond extract.

ITALIAN BEEF SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
• Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
• The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

ITALIAN CHOPPED SALAD

Steps:

• Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.
• Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar; shake vinaigrette well.
• Add 2/3 of the vinaigrette to the salad and toss; taste salad before adding more. Plate and serve.