Canestrelli
Canestrelli are simple, yet tasty Italian butter biscuits of ancient heritage; they have been manufactured since the Middle Ages and are frequently given as gifts at weddings and religious feasts. The origin of the term is unknown, however it may derive from the word canestro, which refers to the straw basket in which they were placed after baking to cool.
The cookies are created throughout Italy using vastly various recipes, but they are most usually linked with Liguria, where the most distinctive variant is produced: the pale, flower-shaped shortbread cookie with a hole in the centre. Other popular types include firm, waffle-shaped canestrelli that are traditionally created across Piedmont, as well as those from Biella, which are comprised of two thin chocolate wafers sandwiching chocolate hazelnut cream.
Pitha
Pitha refers to a variety of breads and pastries that are popular in Bangladesh and India. Rice flour is the most popular ingredient for pitha, though wheat or corn flour can also be used. The majority of pitha variations are cooked as miniature cookies or dumplings stuffed with spices, nuts, or other vegetables, in either sweet or savoury forms.
The simplest kinds of pitha are typically packed with jaggery and coconut, while the more complicated versions typically contain cheese, lentils, and veggies. Pithas are often saved for special occasions in Bangladesh, including family gatherings, marriages, and harvest festivals such as Nabanna and Poush Parban.
Torunskie Pierniki
Despite being commonly referred to be Toru gingerbread cookies, pierniki take their name from the Polish word for pepper, pieprz. Traditional ingredients include wheat or rye flour, honey, and a mixture of spices including cinnamon, nutmeg, black pepper, and cloves.
In the past, pierniki were typically formed using elaborate wooden moulds, although today the dough is frequently cut into heart or club forms. Modern pierniki are frequently covered with chocolate or sugar and filled with fruit preserves, chocolate, or marzipan in various forms.
Nurnberger Lebkuchen
The history of Nuremberg’s gingerbread is inextricably linked to the city’s position as a crossroads of various European trade routes, a position that provided the city with exotic spices. Typically, Nürnberger Lebkuchen are large, round gingerbread wafers with icing that might be chocolate-coated (schokoliert) or uncoated (ungeschokoladet) (natural).
Typically, almonds and candied lemon peel are used to embellish these gingerbread pastries. Nuremberg Lebkuchen are baked by practically all of the city’s bakeries. The cookies must include at least 25% almonds, hazelnuts, or walnuts and no more than 10% flour or starch, and they must be produced solely inside the Nuremberg city limits.
Anzac Biscuits
The ingredients for Anzac biscuits include flour, oats, golden syrup, butter, sugar, coconut, and soda bicarbonate. Although the origins of these cookies are unclear, both Australia and New Zealand claim to have created the modern Anzac biscuits.
Although early 1900s cookbooks have similar recipes, the earliest known recipe for Anzac cookies is substantially different from the present one. The cookies are associated with Anzac Day, which commemorates the landing of the Australian and New Zealand Army Corps (ANZAC) at Gallipoli, since some believe they were supplied to Anzac soldiers during the battle.
Sequilhos
Sequilhos are Brazilian cookies made using cornflour, baking powder, butter, sweetened condensed milk, eggs, vanilla, and a touch of salt. As soon as the dough gets firm, it is rolled into balls and slightly flattened with a fork to create a decorative design.
After baking, these light cookies can be eaten on their own or coupled with fruit, custard, or ice cream.
Cantuccini Toscani
These almond biscuits resemble tiny slices of bread, or cantellus in Latin, hence their name cantuccini, however they are also known as biscotti, which literally translates to “twice-baked.” Cantuccini are said to have originated in the 16th century in the Tuscan city of Prato, and they were served at the Medici court.
However, according to historical documents, they did not contain almonds, since they were comparable to the already-famous Pisa and Genoa cookies. At the end of the 19th century, almonds were added to the recipe, following which Tuscan bakers began using butter and leavening agents to give the cantuccini a longer shelf life and make them export-friendly.
Ricciarelli Di Siena
Soft almond cookies with origins dating back to the 14th century, ricciarelli di Siena are a classic delicacy of Sienese cuisine. According to a popular narrative, they were called after the Sienese lord Ricciardetto Della Gherardesca, who, upon his return from the Crusades, brought identical lozenge-shaped Arab sweets to Siena.
In the past, these cookies were also known as marzapanetti alla Senese or morzelletti, and they were reserved for the opulent banquets and feasts of Tuscan royalty, as almond paste or marzipan was a rare and expensive ingredient supplied exclusively in Renaissance apothecaries with the most exotic spices.
Bizcochito
New Mexico’s official state cookie is the Bizcochito. It was created by the early Spanish colonists of New Mexico as a method to convey the local culture, traditions, and flavours through cuisine. These cookies are made with butter or lard, sugar, milk, flour, baking powder, and spices including cinnamon and anise.
As more immigrants arrived in New Mexico, they contributed their own recipes, resulting in a range of bizcochitos, with the two most popular kinds originating in southern and northern New Mexico, respectively. During festive occasions and celebrations, such as Christmas and weddings, the cookies are very popular.
Baci Di Dama
Baci di dama, often known as lady’s kisses, are traditional hazelnut butter cookies sandwiched with a layer of chocolate-hazelnut spread. In the second half of the nineteenth century, they emerged in Tortona, Piedmont (renowned for its hazelnuts), in pastry shops.
The name of these cookies refers to their visual resemblance to two kissing mouths or the mouth of a woman (since it was once considered impolite for women to kiss with their mouths open). Baci di dama are frequently used as Christmas cookies, and are sometimes referred to be the Italian equivalent of the popular Oreo cookie.
Palmier
Palmier is a delightful cookie created from sugar-dusted puff pastry that has been rolled and sliced. Due to its shape, palmier has a variety of nicknames, including pig’s ear, elephant ear, spectacles, and palm leaves.
This simple cookie is frequently served with coffee or tea, and it can be enhanced by the addition of sweet or savoury spices and fillings.
Peanut Butter Chocolate Chip Cookie
The dough for peanut butter cookies is rolled by hand and then flattened with fork tines to create the characteristic waffle pattern. It is claimed that the dough is marked to assist cookies bake more evenly, but some assert that it might also serve as a warning sign for individuals with peanut allergies.
Typically, the dough includes butter, peanut butter, eggs, milk, flour, sugar, and salt. Today, the cookies are so famous that June 12 is designated as National Peanut Butter Cookie Day.
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