What could be heartier than packing some homemade cookies and a nice bowl of zabaione, perhaps on a winter afternoon.
Here's traditional zabaione and cookies like Danish shortbread, so, for a little change, instead of the usual flat cookies or ladyfingers.
Ingredients:
Zabaione
3 egg yolks
40-60 g / 3 ¼ - 4 ¾ tbsp sugar
40 ml Marsala or passito
Orange zest (optional)
How to make it:
This is a super easy recipe!
Put all the ingredients in a small saucepan. Place the saucepan in a larger saucepan with about 2 inches of boiling water, creating a bain-marie. Stir vigorously and continuously until the eggs are light and frothy and reach a temperature of over 70°C. This will take about 7 minutes.
Allow to cool, although it is delicious warm. Serve with biscuits or as an accompaniment to a slice of cake.
Ingredients:
Cookies
120 g / 4.23 oz butter
60 g / 4 ¾ powder sugar
1 yolk
140 g / ¾ cup flour
a pinch of salt
Vanilla aroma
1 tbsp water as needed
How to make it:
Soften the butter until it is creamy. To speed it up, cut it into cubes and let it sit at room temperature for an hour. Place the butter in a bowl, add the sugar and mix until incorporated. Add the flour, egg yolks, a pinch of salt and vanilla and mix with a spatula. Avoid using your hands to avoid making a mess.
The dough should be soft and slightly sticky. If it is too dry, add a tablespoon of cold water. Meanwhile, preheat the oven to 180°C / 350°F .
Transfer the dough to a pastry bag with the largest tip you have. On a baking sheet lined with parchment paper, make small round cookies, like taralli, or draw lines about 4 cm long. Decorate with colored sprinkles if you like.
Bake at 180°C / 350°F for 12 minutes in a fan oven with the baking sheet in the middle of the oven.
Once baked, let the cookies cool before removing them from the pan, as they are very delicate.
Now you can enjoy your butter cookies, perhaps accompanied by eggnog. Sure, it's a high-calorie treat, but don't overdo it: few but good!
