Hello everybody. Welcome back to uh Firmity Brothers Facebook Live. Uh I’m here with Nick, Tony, and Vinnie. Same characters as every week. Um it’s a little warm back here today, so they’re all kind of opening up the swarms this afternoon. Maybe break some of the humidity. Um, so what we’re doing here is we’re going to take you through the process of how we make our Amoretta cookies and our canoli cookies. Uh, which are Germany brothers favorites, you know, over the past hundred and some years. Um, the thing that’s special about our our pioli and amorda cookies is that we make our mixes from scratch uh using uh almond pure almond paste, brown sugar, egg whites, and uh regular granular sugar. Um, each batch is mixed. It has to be mixed 24 hours in advance because once it comes off the machine, it’s a little bit soft. So, it needs to kind of settle for 24 hours. Uh, from that point, we then go through the process of hand piping them on your hands and hand dipping them in our biol nuts and our granulated sugar. So, as you can see here, Nick, he’s a uh many things, but one thing Nick is for sure, he’s a professional, and you can see the uniformity of his cookies. Nick, you could say hello, man. You could look up. Well, hello everybody. You know what I mean? Like, how are you? Welcome to my pioli cooking 101. I feel this is very stiff. This can’t be like a stiff thing. This is supposed to be entertaining. I am not stiff. You know what I mean? Like, this isn’t a tough job here. just piping cookies onto the pan. All right. So, uh what Nick is going to continue to do here is pipe these. And the more uniform Nick is, the better off the cookie will become because the spacing is very important uh when it goes into the oven. If they’re too close, not like that, but if they’re too close, then what happens is they don’t bake properly. They’re a little bit more raw. If they’re too far apart, then they tend to burn. So the spacing is very very important. Okay. So Nick finished his first pan. He’s going to start on the second pan here. And now what I’m going to do is I am going to dip these in the pan. Now as awesome as as Nick’s job is and as difficult as it is and Tony and as well, this is what makes the pioli good. These pinoli nuts. So, these canoli nuts are either Spanish or Portuguese, and they are very, very, very expensive. How expensive, you may, you may ask. Well, we just spent over $33,000 on just these nuts. My brother could probably get into that a little bit more. Um, but that’s how important these nuts are to the finished product. And it’s very unique to Terminity Brothers because most places use Chinese pinoli nuts and they’re much different. Um, this is the premium. This is the Cadillac. This is what most places can’t really afford in terms of vanilla. And you can see that they use them very uh liberally. Okay. So, they’re dipped. They’re pressed down. And then we shake the can nuts off, but then we have to fix. Good. Then we have to fix them if they moved a little bit just to keep that that spacing proper. Very, very important. So these these pioli cookies are part of our assorted uh our Tony Brothers assortment that we use for our gift boxes, our signature assortments. But if we just people really reach for these when they open that box. You see a lot of pioli out there. You’ll see pinoli that are used that are uh sourced from China and different parts of the world, but nothing compares to the Spanish and the Portuguese times. These are long and they don’t burn as as much as the Chinese or um or the other brands that are out the other fores that are out there. And we use um this is a combination of nuts. So we have certain nuts that after we bake our cookies, we have certain nuts that fall off. So some of these pine nuts are toasted. They’ve gone through the oven already and we blend them with fresh nuts. That’s why you have an array of different shades of of brown on here. We bought 24 boxes of these a couple weeks ago. And with freight and everything at $50 a pound about $33,000. So we know uh everybody buys them out there how expensive they are. And we think it’s very important that you see why they are the people who love these this cookie. You’ve never had it before. The people who have had it before, they’ll tell you it’s worth every penny. I might have got a little aggressive here with these. So the ones that fall off, they just get more nuts. Now they have nuts underneath. Um, okay. So that’s the pioli. Now I’m going to show you how we do our Amarette, which is a very similar uh production process. So these are ones that Nick just just piped out. And then we actually dip these in sugar. Make sure they’re coated really well. And that’s it. That’s the Amoretta cookie. So the same base for the cookies. Same base for for both of them. Yes. Yes. So, these uh these cookies will now go into the oven. And um um and these these cookies will now go into the oven. Rob is behind us. He’s uh he’s prepping for New York cheese. If you want to get a glimpse of the New York cheese, say hi, Rob. Hey, guys. And uh New York cheese. in between the New York cheese and the cookies. Rob’s very busy there by the oven. So, this is what the New York cheese is going to end up being. Make our own uh crumbs for the inside of the Okay. So, we’re going to do a couple more here. You can see I’m I’m uh deciding what’s sugar and what is pinoli because of the size of the cookie. So if they’re a little bit bigger, we go sugar. They’re a little bit smaller, we go panoli just because when you pat down the pole, not so tense to spread the cookies. Once these cookies are baked, they are then um hand hand packed into clear containers for all of our retail stores and our mail order shipping department to uh use as they need. So, how many are we making today? That’s a good question. Uh we’re going to be doing this for about 2 hours. Four of us will be doing this for about 2 hours. And uh whatever we get from it is what we get from it. Typically, it’d be around two racks, maybe a rack and a half each. Uh, at Christmas time, which is when we were absolutely buried, we’re making these all day, all day, every day, just to fulfill our online shoot. Uh, so you could imagine we’re all pretty strong by the end of the Christmas holiday. We all kind of look like Popeyes. Yeah. So that’s our pinoli and amorda production. Um, one of the one of the best things about this is this is God’s it’s almost like God’s special cookie because without you know these very special nuts. Uh, you know, not going to say the cookie is not special because we make the mix by scratch and we actually do all the hand work that’s put into it. But the flavor is so tied to the quality of the nuts. So the next time you get pani nuts from somebody or you get pani cookies from somebody, pay attention to the nuts and how they look. And the almond paste. So we use almond paste as the base of the cookie itself. which is like in the baking world it’s super premium product and over the years as you can imagine like everything else has gotten absorbent things but say why don’t you go grab one yeah I’m going to grab one for you just so we can break it to I honestly want to eat Yeah man I want to eat one like I’m a crazy person if you had access eating these all day, wouldn’t you? So, because because of the almond paste, does that mean that it’s glutenfree? So, technically, it is gluten-free. We don’t put any flour in this mix. We don’t dust the pans with flour. Um, but people who inquire about that, we tell them, um, it’s an open air bakery, so can’t make any guarantees against crosscontamination. However, This particular cookie, the amora and the pioli cookie, people do go to it if they are gluten-free. I bought a couple extra in case any other fat bastards want to eat. You’re doing a good job here, buddy. Come on. Got to break that in half. Show them the texture, you know. I mean, come on. We’re doing This has got to be something like fun, man. Look at how how moist it is. Look at how big it is. It’s a good experience. Beautiful, right? Yum. Cheers. Thank you. Enjoy. Likes the amor. But this the pioli cookie is that is the cookie. That is the one that All right. Yeah. So, uh just so everybody knows, we have start we have been starting to get some questions online. Um, and starting with our next Facebook live shoot, we are going to start answering some of those questions. Um, if you have any questions in regards to anything involving Germany Brothers at all, uh, you know, feel free to email them to us and we’d be happy to, you know, mention your name and answer whatever question you may have. Freaking good. So, yeah. Pretty good. Did I say $33,000? I said pretty good. I don’t want to miss that part. It’s freaking good. And just so you see again, I always like to show our other productions. Robert is actually filling these New York cheesecakes. They’re going to go in the oven pretty soon, which is another whole handmade process. Maybe we’ll do that next. See what you guys think. All right. So, I hope you enjoyed it. This is uh Tony Brothers Facebook Live and uh we’ll see you in a couple weeks. Everybody, keep your eye out for the reels coming out next week. Every Tuesday, we put a reel out of our production on Facebook Live. So, thanks for tuning in and we’ll see you in a couple weeks.
Dining and Cooking