I started baking for the holidays, hoping to participate with my friend Cata on a blogging event, but life got in the way and I couldn’t arrange for us to actually meet to hand-over some gingerbread dough for the blog event, aggiunge un Blogger a Tavola, so decided to just post the recipes I try as I go along!
I just returned from Sicily, so had to recreate my favorite cookies from the trip, using the red sesame seeds I bought at the market. They melt in the mouth– and should, as they are made with lard is the main ingredient! I hope you try these!
I adore these cookies, they are fabulous alone or served with a nice cup of tea.
I first had these cookies in Palermo. I am not sure if they are regional or all of Sicily makes them.
The other idea I had was to make a Gingerbread cookie box, with an assortment of cookies and sweets inside, including gingerbread ornaments to hang on the tree. I used the gingerbread recipe from Elise of SimplyRecipes. In Italy, one has to buy special flour, called Manitoba, to make American recipes.
Simply Recipes Gingerbread Cookies
Here is a close up of some of the shapes I only used the round ones to hang as you can see here.
I have been eating kilo’s of clementines and am candying the rind, to then dip in chocolate.
I just made some of David Lebovitz’s fabulous Matzoh Crunch, this year with pistacchio “dust” I bought in Sicily. When they cool, I cut them into small pieces as they are rather rich for the Italian palate as well as mine! Less is more.
I will continue to post Christmas Sweets as I have time to make them.
Probably one of the most looked at recipe on the blog, is for the Ricciarelli cookie from Siena.
I make mine using ground almond flour and it is a favorite all year long, not just at Christmas!
I will also be making my Hot Italian Kisses, chocolate truffles with a kick of chili.
Stay tuned- 2011 is time for big changes for me- news coming soon!!!
I am thrilled!
Celebrate!
If you are interested in giving my cookbook for Christmas- I have just sent a shipment to California- so they will arrive in time!
Looking forward to more baking recipes like this one.
I love the look of those reginelle cookies…so unique!
@lakeviewer- I began my culinary life as a pastry chef— and still adore making desserts- but it is hard for me to write the recipes here– as I have Italian ingredients and the recipes here use a different kind of flour– and are mostly done by weight ….
oh god, now I really need a chocolate fix!
Wishing the sweets were here instead of there. Love the matzoh crunch – have never used matzoh in baking – just scarf it down bite by bite.
Merry christmas 2011 more info visit :::finger food brisbane party event…….
Your Sicilian Sesame Cookie looks like the ones I used to make with my Grandmother…but she used anise in hers. My Grandmother wasn’t Sicilian, but I’m starting to wonder about that…she made a lot of the same cookies.