In my last blog post I shared how disappointed I was that I couldn’t go visit my sister this spring. I must tell you as much as I so wanted to see my sister there was one other thing that I was so looking forward to. I have been dreaming about it! I am drooling right now as I think about it. No! It’s not Italian men!
It’s the coffee! Some of you know that I went to Italy this past fall. For some reason I became obsessed with the espresso. Every morning I had a cappuccino. In the afternoon I had an espresso after lunch. In the late afternoon I had a macchiato. By late afternoon I became very fluent with my Italian or so I thought as I hysterically waved and greeted every person I came across. I need to admit to you all that I have a caffeine problem. For some reason it makes me talk nonstop. My daughter always knows. When I go into a fast-long-winded story, she scolds me as I am panting out of breath, “You had coffee. Didn’t you?”
But! OMG! The coffee that was enjoying every day while I was in Ischia was delicious! It wasn’t acidic or burnt tasting. It was so smoooooth and creammmmy! And I am not talking about the cappuccino. Just plain espresso is thick and creamy. They only fill those little espresso cups half-way. That’s why at the coffee bars in Italy there are no seats.
- People go in.
- Stand at the bar with no stools.
- Order un’caffe.
- Down the espresso.
- Share a greeting with the barista and fellow coffee drinkers.
- Out the door they go!
The morning is the only time the cappuccino is enjoyed by Italians. They won’t drink it after 11. If you order a cappuccino during the day, they will exclaim, “Pffttt Americano!”. I was very careful not to order one because I wanted to be inconspicuous ( yeah right, as I hysterically wave and greet)! But I did order a macchiato. The macchiato was heaven! There was a little but more in the cup than espresso with a thick foamy caramel colored top. Not like a cappuccino at all. The cappuccino is served in a large cup with a 3/ 4 filled cup of white foam. The macchiato is served in an espresso cup with ¼ of the cup filled with a dark caramel colored foam. Such a thick and creamy espresso drink. If I had my way I would have asked for a triple. I don’t think my sister, her husband and the rest of the people in the bar would have been happy with me.
Ever since I got back from Italy, I keep searching for the perfect espresso drink. I tried all the chains from low end to high end. I went directly to coffee roasters to try their espresso, restaurants that tout their espresso drinks, and bakeries. I even bought high end coffee beans and would grind them myself. I just can’t replicate that delicious taste. I started researching and reading. Some say it’s the way they roast the coffee bean. They said that in the US we over roast the coffee bean to get the bean extra dark which is a mistake. Others say it’s the water.
As I sit here with my cup of espresso made with my moka pot, dunking an S shaped Italian cookie into the espresso, I pretend I am gazing at the Mediterranean Sea alongside my sister. I really do miss her so. Maybe it wasn’t the espresso. I think it was my sister’s company!
Italian S Cookies
Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1/4 tsp salt
2 eggs
1/2 cup granulated sugar
1/3 cup extra virgin olive oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Egg Wash
1 egg yolk
1 teaspoon milk
2 teaspoons demerara sugar for sprinkling on egg wash
Directions:
- Preheat the oven to 350℉.
- Line a large baking sheet with parchment paper.
- In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Continue to whisk until well combined and slightly thickened (about 2 minutes).
- Add the oil, extract, and the zest. Combine well.
- Add the sifted dry ingredients and mix with wooden spoon until well combined, dough will be soft.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface (about 2 tablespoons).
- Roll out each piece in a 4-5 inch strand about 1/2 inch in diameter.
- Place on parchment-lined cookie sheet and form into an S shape.
- Brush tops of cookies with egg yolk mixture.
- Sprinkle with demerara sugar
- Bake for 15-17 minutes or until bottoms are lightly browned (this is a pale cookie).
- Transfer cookies to wire rack to cool.
