360 West February 2014 : Page 97

WhatADish DeVivo Bros. Eatery Italian Wedding Cookies By June Naylor Photo by Ralph Lauer t DeVivo Bros. Eatery in Keller, there’s plenty of love to go around — love for family and for Italian food so comforting that it makes you feel as if you’ve been hugged by someone dear. Perhaps someone as dear as the grandmother of John DeVivo, one of the brothers who run the sunny cafe, who fondly recalls the Italian wedding cookies Carmella DeVivo served at special Sunday dinners. A native of Naples, Italy, she made the rich cookie in the traditionally tiny bite size, but John says, “Like many other things here, they are now ‘DeVivo size.’“ Similar to Russian tea cakes or Mexican wedding cookies, these treats incorporate heaping amounts of butter and ground nuts, finished in a generous coating of powdered sugar. Whether served at a special wedding dinner, for a Valentine’s tryst or with an afternoon cup of espresso, they’re as easy to bake as they are to love. Italian Wedding Cookies Makes 2 to 3 dozen cookies • 1½ cups unsalted butter, room temperature • ¾ cup confectioners’ sugar, plus extra for dusting cookies • ¾ teaspoon salt • 1½ cups finely ground slivered almonds • 5 teaspoons vanilla extract • 3 cups sifted all-purpose flour Heat oven to 325 degrees. Cream butter in a bowl. Gradually add ¾ cup confectioners’ sugar and salt. Beat until light and fluffy. Add almonds and vanilla, mixing well. Gradually blend in flour until mixed well. Using a tablespoon, scoop a generous amount of dough into your hands, rolling into a ball about 1 inch in diameter. Repeat with all the dough, placing balls about 2 inches apart on ungreased cookie sheet lined with parchment paper. (See note.) Press down with back of spoon to flatten somewhat. Bake for 15 to 20 minutes but do not brown. Cool slightly, then remove to baking racks and dust liberally with reserved confectioners’ sugar. Note If you prefer, shape the dough into crescents or horns (V shape). THE DETAILS DeVivo Bros. Eatery The cookies are $4 each and are offered frequently but not daily. Call ahead to find out when they’re available. 750 S. Main St., Suite 165, Keller; 817-431-6890 or devivobroseatery.com. www.360westmagazine.com February 2014 97

What A Dish

June Naylor

Italian Wedding Cookies

At DeVivo Bros. Eatery in Keller, there’s plenty of love to go around — love for family and for Italian food so comforting that it makes you feel as if you’ve been hugged by someone dear. Perhaps someone as dear as the grandmother of John DeVivo, one of the brothers who run the sunny cafe, who fondly recalls the Italian wedding cookies Carmella DeVivo served at special Sunday dinners. A native of Naples, Italy, she made the rich cookie in the traditionally tiny bite size, but John says, “Like many other things here, they are now ‘DeVivo size.’“ Similar to Russian tea cakes or Mexican wedding cookies, these treats incorporate heaping amounts of butter and ground nuts, finished in a generous coating of powdered sugar. Whether served at a special wedding dinner, for a Valentine’s tryst or with an afternoon cup of espresso, they’re as easy to bake as they are to love.

Italian Wedding Cookies

Makes 2 to 3 dozen cookies

• 1½ cups unsalted butter, room temperature

• ¾ cup confectioners’ sugar, plus extra for dusting cookies

• ¾ teaspoon salt

• 1½ cups finely ground slivered almonds

• 5 teaspoons vanilla extract

• 3 cups sifted all-purpose flour

Heat oven to 325 degrees. Cream butter in a bowl. Gradually add ¾ cup confectioners’ sugar and salt. Beat until light and fluffy. Add almonds and vanilla, mixing well. Gradually blend in flour until mixed well. Using a tablespoon, scoop a generous amount of dough into your hands, rolling into a ball about 1 inch in diameter. Repeat with all the dough, placing balls about 2 inches apart on ungreased cookie sheet lined with parchment paper. (See note.) Press down with back of spoon to flatten somewhat. Bake for 15 to 20 minutes but do not brown. Cool slightly, then remove to baking racks and dust liberally with reserved confectioners’ sugar.

Read the full article at http://www.bluetoad.com/article/What+A+Dish/1620430/193967/article.html.

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