Niqui Bakes
baking menu
On this page you will find a menu of my current bakes along with a description of each.
This list will likely keep expanding as I tweak and perfect more recipes from
my old repertoire as well as new ones.
Cookies
SHORTBREAD COOKIES
I like my shortbread cookies to have a tender bite and interesting flavor combinations.
They are usually 2-inch round and 1/4 inch thick.
Though I have more planned, these are the ones I currently have on the menu.
LEMON LAVENDER SBC
LEMON & THYME SBC
ROSE PETALS & WHITE CHOCOLATE SBC
LIME & WHITE CHOCOLATE SBC
ORANGE & CARDAMOM SBC
ORANGE & CHOCOLATE SBC
ITALIAN & EUROPEAN COOKIES
Given that I was born and raised in Italy, where I also lived most of my life, as well as had my
restaurant, a lot of my recipes are original from there, cookies included.
I have also lived in Düsseldorf, Germany for five years, where the baking culture runs deep, especially at Christmas.
While there, I collected a number of cookie recipes, painstakingly translating them from German. By and by
I will tweak and update my many recipes and share the end products here.
MARGHERITINE DI STRESA
(Little Daisies from Stresa)
These cookies are a specialty from Stresa, a small town on the shores of Lake Maggiore in Northern Italy.
These delicate cookies are deceptively simple, as they are truly melt-in-your-mouth bites of Heaven.
They are also one of my top four favorite cookies.
I like to keep my little Daisies little, so about 2-inches round.
PESCHE (Peaches)
CLASSIC & LEMON
These are more of a dessert than a cookie, and so divinely good. You will find them in many regions of Italy, with slight variations.
Essentially they are two tender cookies hollowed and filled with chocolate pastry cream, then united and dipped in an imported Italian liqueur called Alkermes, then rolled in sugar.
The lemon version are filled with lemon curd and dipped in the Italian liqueur Limoncello.
They are a bit smaller than a tennis ball.
AMARETTI MORBIDI
(Tender Almond Cookies)
Amaretti are a specialty made with slight variations in various regions of Italy. My favorite ones are the tender ones, like these, which are crisp on the outside and have a tender, chewy core.
If you love almonds, and the Amaretto flavor, you will love these.
These cookies are gluten-free by default, as they contain no flour.
I use a 2 TBSP scoop for these, so they are 2 & 1/2 inch and quite thick.
FROLLA MONTATA
(also known as Viennese)
These are buttery cookies made with a whipped shortcrust and piped out in different shapes.
Though with a satisfying crumbly texture, they hold their shape well and are therefore good for dunking in tea or coffee.
I often like to finish them with chocolate and pistachios.
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WEEKEND OF 29 SEPTEMBER
This will be a cookie weekend, as I have received a special request for this particular cookie assortment
for a girl's (tea) birthday party. Therefore I will be making extra to share.
ASSORTED BOXES WITH ALL 3 COOKIES: $14 per box
6 Daisies + 4 Melting Moments + 4 Lemon Crinkle
To reserve, contact me at niquibakes@lifeoutofbounds.com
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