{"id":260,"date":"2011-06-11T03:59:49","date_gmt":"2011-06-10T17:59:49","guid":{"rendered":"http:\/\/vinocotto.com.au\/wpblog\/?p=260"},"modified":"2020-06-30T16:16:53","modified_gmt":"2020-06-30T06:16:53","slug":"stomatico-biscuits","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/traditional-biscuits-cakes\/stomatico-biscuits\/","title":{"rendered":"Stomatico Biscuits &#8211; Burnt sugar biscuits"},"content":{"rendered":"<p><span style=\"color: #800000;\"><strong>Stomatico Biscuits &#8211; Burnt sugar biscuits<\/strong><\/span><\/p>\n<p>A dry semi-sweet toffee\/ginger like biscuit that the Italians serve to be dunk into coffee or sweet liqueur. You can\u2019t beat these home-made biscuits that have<a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-853\" title=\"Burnt sugar biscuits with Vino Cotto\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto-300x225.jpg\" alt=\"Burnt sugar biscuits with Vino Cotto\" width=\"300\" height=\"225\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto-300x225.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto-600x450.jpg 600w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto-150x112.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto-400x300.jpg 400w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/Burnt-sugar-biscuits-with-Vino-Cotto.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a> been passed down from generations and unavailable at Italian Patisseries. So box them up and they make a terrific gift.<\/p>\n<p>The word Stomatico translates to <em>\u2018good for the stomach<\/em>\u2019 as they are traditionally served after a meal to assist with digestion.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>3 cups of sugar<br \/>1 cup of espresso coffee, sweetened to your liking<br \/>\u00bd cup Vino Cotto<br \/>\u00bd cup honey<br \/>1 cup olive oil<br \/>1 teaspoon cinnamon<br \/>1 teaspoon cloves, ground<br \/>2 tablespoons Tia Maria, Amaretto or preferred liqueur<br \/>\u00bd cup sweet drinking chocolate powder<br \/>\u00bd cup warm water<br \/>1kg self raising flour, extra maybe needed<br \/>rind of 1 lemon and orange<br \/>3 eggs<br \/>2 tablespoons slivered almonds<\/p>\n<p><strong>Method<\/strong><\/p>\n<p><em>It\u2019s important that you work quickly with the dough to maintain it\u2019s warm temperature which will ensure ease of spreading in baking tray.<\/em><\/p>\n<p>Preheat oven to 180C degrees.<br \/>In a small bowl, add the drinking chocolate and warm water and stir to dissolve chocolate. Set aside.<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-833\" title=\"stomatico_carmalising_1\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_carmalising_1-150x150.jpg\" alt=\"stomatico_caramlising_1\" width=\"150\" height=\"150\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_carmalising_1-150x150.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_carmalising_1-300x300.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_carmalising_1-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>Make the caramel<br \/>Add 2 cups of sugar to a large heavy based pot over a low heat. Using a wooden spoon, stir gently until the sugar and dissolves and caramelizes. Continue to cook the caramel a little more until almost at burning point and it turns to a reddish-brown colour. Remove from heat.<\/p>\n<p>Being careful not to burn yourself, slowly add the espresso coffee, vino cotto, honey, oil, cinnamon, cloves, dissolved drinking chocolate, liqueur and the remaining 1 cup of sugar to the pot. Stir gently for at least 2 minutes until the sugar has dissolved. There should be enough heat in the caramel to dissolve the sugar. Set aside.<a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_burnt_sugar.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-834\" title=\"stomatico_burnt_sugar\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_burnt_sugar-150x150.jpg\" alt=\"stomatico_burnt_sugar\" width=\"150\" height=\"150\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_burnt_sugar-150x150.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_burnt_sugar-300x300.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_burnt_sugar-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Using a large bowl, sift the flour and add the rinds. Mix to combine. Make a well in the centre of the bowl.<br \/>Lightly beat the eggs in a separate bowl.<\/p>\n<p>Gently pour the warm caramel from the pot and eggs into the flour and using a fork gradually work the flour into the wet ingredients. Stir to combine mixture until you get a soft and sticky mixture. May need to add extra flour to get the right consistency of a biscuit dough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-836\" title=\"stomatico_mixture\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_mixture-150x150.jpg\" alt=\"stomatico_mixture\" width=\"150\" height=\"150\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_mixture-150x150.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_mixture-300x300.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_mixture-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>Lightly flour a work surface and gently knead to a soft and smooth dough. May need to oil hands whilst kneading. Cover with plastic wrap.<\/p>\n<p>Line three baking trays with baking paper.<br \/>Divide dough into three.<\/p>\n<p>Using a rolling pin spread the dough whilst it is still warm into baking trays about 1 inch thick. Smooth the surface with hands. Using a sharp knife, slight score the surface of the dough mixture into diagonals about 3.5cm apart, creating diamond shapes. Place an almond onto each diamond and brush surface with milk.<a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_roll.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-837\" title=\"stomatico_roll\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_roll-150x150.jpg\" alt=\"stomatico_rolling_into_trays\" width=\"150\" height=\"150\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_roll-150x150.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_roll-300x300.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_roll-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Bake for 25-30 minutes or until cooked through.<\/p>\n<p>Lower the oven to 50C degrees.<\/p>\n<p>Using a sharp knife, cut along the diagonals and place biscuits into oven again to dry out for another 10 minutes. The biscuits will harden as they cool.<a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_raw.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-838\" title=\"stomatico_raw_with_almonds\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_raw-150x150.jpg\" alt=\"stomatico_raw_with_almonds\" width=\"150\" height=\"150\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_raw-150x150.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_raw-300x300.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/06\/stomatico_raw-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Serve with tea or coffee. Traditionally served to dunk into coffees.<\/p>\n<p>Note: Biscuits will keep in an air tight container for up to 1 month.<\/p>\n<p>Enjoy!<\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n\n<!-- wp:themify-builder\/canvas \/-->","protected":false},"excerpt":{"rendered":"<p>Stomatico Biscuits &#8211; Burnt sugar biscuits A dry semi-sweet toffee\/ginger like biscuit that the Italians serve to be dunk into coffee or sweet liqueur. You can\u2019t beat these home-made biscuits that have been passed down from generations and unavailable at Italian Patisseries. So box them up and they make a terrific gift. The word Stomatico [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[231,230,92,90,91,89,4,3],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-biscuits-cakes","tag-burnt-caramel-biscuits","tag-burnt-sugar-biscuits","tag-calabrian-biscuit","tag-italian","tag-stomatico","tag-traditonal-biscuits","tag-vincotto","tag-vino-cotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stomatico Biscuits - Burnt sugar biscuits - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/traditional-biscuits-cakes\/stomatico-biscuits\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stomatico Biscuits - Burnt sugar biscuits - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"Stomatico Biscuits &#8211; Burnt sugar biscuits A dry semi-sweet toffee\/ginger like biscuit that the Italians serve to be dunk into coffee or sweet liqueur. 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