Happy Father’s Day

This week’s biscotti/cookie box is Della Nonna, Croccantini, and Rum Raisin Biscotti.

Croccantini means little chocolate cookie and it’s that and more. Walnuts give croccantini a crunch while the chocolate meringue part gives it a soft, melt-in-your-mouth texture.

Our biscotti this week lives up to its name (bis-cotti: twice cooked). Its texture is very crisp and it is loaded with raisins that are soaked in rum. Cinnamon is an aromatic flavor partner to the raisins.

The sesame coated Della Nonna were a favorite of my dad’s. He was a big dunker and these are easy to submerge in a hot cup of coffee!

This week there’s a mini cake instead of a tart. A moist and flavorful cake I wait all year to make with fresh cherries. Our orange and cherry cake with sliced almonds is just sweet enough, combining the sweetness of fresh Northwest cherries with a citrus tang and light crunch of sliced almonds. If you’re a cherry fan you’ll want to get in on this one. Larger cakes are available on request.

Remember, ordering is 24 hours in advance, with no same-day orders. Send me a message if you have a special request, a suggestion, or a question. I’m always happy to hear from my customers!

Ciao!!

Working out the kinks

It’s my second week of baking and things are going great! Thanks to all of you who ordered the first week. It was a nice way to re-start my business—seeing dedicated fans of my products. We are aware of the bumps that remain in the ordering system, and we will be ironing them out shortly.

Generally, here’s the way it operates:

Every Sunday the new menu comes out for the week. Orders can be made from Sunday morning until Friday at 10 am for pickups on Thursday, Friday and Saturday. All orders must come in 24 hours in advance to ensure availability. Currently, with my kitchen time availability, the ordering process requires the shop feature to be shut down from Fridays at 10 am until Sunday at 8 am.

This week’s special biscotti/cookies are Anise, Amaretti, Della Nonna and Zaletti. Amaretti are a wheat-free and gluten-free cookie made with almond flour. They are often ground up and used in a lot of desserts as a crunchy topping.

Della Nonna are named “grandma’s cookie” because it’s a favorite recipe passed down in many families. A butter cookie covered in sesame seeds, Della Nonna are baked to a golden brown so they have a lot of caramelized flavor and a crumbly texture.

Our Anise Biscotti are well-loved and just firm enough to take a dunking. I adjusted the recipe from my previous one to include anise seeds for an additional textural bite.

Zaletti are made with cornmeal and sweet currants. It has a gentle crunch and gets sweetness from its currants.

The tart of the week is a walnut liquour Pasta Croce—made with ricotta custard. “Pasta” in this context means dough, and “croce” means cross. It’s named for the cross of dough on the top of the tart.

Send me a message if you have a special request, a suggestion, or a question. I’m always happy to hear from my customers! Remember ordering is 24 hours in advance, with no same-day orders.

Ciao!!

 

I couldn’t stay away!

Welcome to the DiPrima Dolci website! After three years of being closed, we are excited to announce our reopening with a new business model. We are baking the same great, authentic Italian, quality products at a neighborhood kitchen. You can order our pastries and cookies online and pick them up at The Arrow Coffee Shop, 4943 NE MLK, Jr Blvd and N Alberta St on a Thursday, Friday or Saturday between 7 am and 6 pm.

I have heard from so many of you who have missed DiPrima Dolci products. It has been very gratifying to know how much you appreciated and loved our store, and I’m thrilled to be once again offering the products I so love making and sharing.

The people at The Arrow Coffee Shop have been a great support, so please enjoy their sandwiches and coffee, too!

DiPrima Dolci is up and running, so see the order box, make your selections and we’ll have it waiting for you at The Arrow Coffee Shop, 4943 NE MLK, Jr. Blvd and N Alberta St on a Thursday, Friday or Saturday between 7 am and 6 pm.

I’ll update you about our progress and growth in future posts. Thank you for your support and enjoy our products!

Yours truly,

Pat DiPrima