Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
How to Make Italian Cookies
Culinary Expert Amy Riolo demonstrates how to make Italian Cookies.
This expert: 4,491,409 views
How to Make Italian Cookies
Calabrian Sesame Cookies/ Biscotti di Regina:
2 1/4 cups unbleached all-purpose flour, plus extra for work surface
1/3 cups sugar
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup canola oil, placed in freezer for 20 minutes before using - or 6 tablespoons unsalted butter
1/3 cup milk
2 teaspoons vanilla extract
3/4 cup sesame seeds, untoasted
Dried Cherry, White Chocolate, and Pistachio Biscotti:
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 large eggs
2 tablespoons vegetable oil
2 teaspoons almond extract
1 teaspoon vanilla extract
3/4 cup raw unsalted pistachios, shelled
1 cup dried cranberries
1/2 cup white chocolate chips
3 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon anise extract
1/2 cup unsalted butter - 1 stick
1 3/4 cup all purpose flour
2 tsp baking powder
Powdered sugar, for dusting (optional)
Amy Riolo: Hi! I am Amy Riolo, today I am working in the kitchen at Sur La Table in Arlington, Virginia and we are going to be making Italian cookies. We are going to make three different kinds of cookies, one of them is a Pistachio, Dried Cherry and White Chocolate Biscotti. We are also going to be making Calabrian sesame cookies and we are going to be making Pizzelle.
We will be going over the ingredients in each of the different videos and we will be using pretty much standard kitchen equipment, but there are a few pieces which you may not have that we will be using. The first one is a KitchenAid standing mixer, if you don't have a KitchenAid, you don't need it you can just use a regular bowl or a hand mixer or a spoon at home.
Then to make the Pizzelles, we will need a Pizzelle baker and you can get them, they come in different varieties. This is one that Sur La Table has and this is another variety and inside of them they have different designs. So this is what you will need if you are making the Pizzelles, you can't do it without the Pizzelle baker. Then we will have a cookie sheet that's lined with a Silpat. If you don't have a Silpat you can use parchment paper, but it's nice to line them because then you can get a better finish on the bottom of the cookie.
Safety is always important and when you are working in the kitchen, especially if there are children around, it's important to be careful and watch them around hot temperatures, we are working with the oven today and also with the Pizzelle bakers that have their chords. The ovens do get very, very hot and we want to make sure that the chords are out of the reach of children so that they aren't able to burn themselves.
Before we begin, let me tell you a little bit about myself. I a cookbook author, cooking instructor and restaurant and culinary consultant. I specialize in Mediterranean and Middle Eastern cuisine and the recipes which we are going to be making today are some of the recipes from my family that we have been enjoying for many years. I hope that you'll also enjoy them.