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August 4, 2020
Have a Sweet, Sweet Summer with Classic Italian Desserts
We often talk about iconic Italian dishes, such as the holy trinity of starches or some of our summer favorites, like Italian salad or fried zucchini blossoms. But enough of the hearty meals – it’s time to make summer sweet with some Italian treats. Let’s check out some of the best Italian desserts to make this season!
Anginetti, more commonly known as Italian lemon drop cookies, are the perfect summer treat. The cookies themselves are quite simple – it’s the icing that is the showstopper. Their refreshing lemony flavor will make them a family favorite for years to come. To make them, you need:
- 1/2 cup of vegetable or canola oil
- 1/2 cup of sugar
- 1/2 cup of milk
- 3 large eggs
- 2 teaspoons of lemon extract
- 1 tablespoon of baking powder
- 3 cups of flour
In a bowl, mix the oil, sugar, milk, eggs, and extract. Then whisk the baking powder and flour together and add to the bowl. Combine everything before scooping the dough into small balls. Place onto a greased cookie sheet and bake at 350° for 8-10 minutes.
While they are cooling, make the famous icing – be sure to taste test to make sure it’s delicious. For the icing, gather and mix the following:
- 1/4 cup of butter, melted
- 2 cups of powdered sugar
- 3 tablespoons of heavy cream
- 1 teaspoon of lemon extract
- Yellow food coloring
- Zest from half a lemon, for garnish
Once your icing is complete and your cookies have cooled, frost them and let the icing harden before serving!
Chocolate Hazelnut Gelato – Classic Italian Desserts
While lemon drop cookies are refreshing, nothing cools you off better than some gelato on a hot summer afternoon. To make your treat even more amazing, we’re not sharing any Plain Jane gelato recipe – we’re sharing our favorite: chocolate hazelnut! To begin, you’ll need:
- 2 cups of whole milk
- 1 cup of heavy cream
- 1/2 cup of sugar, plus 1/4 cup
- 4 egg yolks
- 1/2 teaspoon of teaspoon vanilla extract
- 1/2 cup of chocolate-hazelnut spread (recommended: Nutella)
- 1/2 cup of toasted hazelnuts, crushed, for garnish
*For this recipe, you will also need an ice cream maker.
Start by combining the milk, cream, and half cup of sugar in a saucepan over medium heat. Once the sugar has dissolved, set aside. In a bowl, whip the egg yolks and remaining sugar together with a mixer until the mixture is thick and pale yellow. Then add 1/2 cup of your milk and cream mixture to the bowl and combine. Scoop the contents of the bowl back into the saucepan and be sure to turn the heat to low. Cook while stirring until the mixture is thick.
Once everything is finished cooking, strain and add the vanilla and hazelnut spread until dissolved. Chill before utilizing the ice cream maker. If you do not have an ice cream maker, there are a few options that you can try. Once the gelato is finished, top with hazelnuts and serve!
Summer Dinners at Grico’s
Well, it looks like you have your summer desserts planned, but what about your summer dinners? Let Grico’s take care of it. Make a reservation today. We can’t wait to serve you our authentic Italian cuisine!
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