WELCOME TO ITALIAN CHRISTMAS COOKIES 2023
with Domenica Cooks

In this class, we will make three types of Italian Christmas cookies: Chocolate-Dipped Coconut Biscotti, Fig Jamaretti, and Hazelnut Shortbread Stars and Moons. This year’s cookie selections deliberately veer (slightly) from tradition, but they are very much Italian in spirit and in flavor.

Please note that, while all of these cookies call for nuts in some form (chopped, ground, or paste), you can make the shortbread plain by omitting the ground hazelnuts in the recipe and subbing in a little extra flour.

Also note that this class may run over the two-hour mark, since some of the cookie dough has to rest/chill before baking. So plan on a little extra time if you can.

C LASS PREPARATION

Here are a few things you can do to get ready for class:

Refer to the ingredients and equipment lists below to make sure you have everything you need well before the class date. Links are provided for less common ingredients and for ingredients/brands I like and use. But of course feel free to use your own preferred sources for ingredients.
Print out and read the full recipes (linked below) to familiarize yourself with them.
Have your ingredients gathered and, if possible, measured out before class. This will keep things flowing smoothly. If possible, please toast any nuts ahead of time. This will save precious minutes! (See the recipes for Chocolate-Dipped Toasted Coconut Biscotti and Hazelnut Shortbread Moons and Stars for details.)
Please use the link below to join the class on Zoom at the appointed date and time. I will be sending out a couple of email reminders, including one the day before class that will also include the Zoom link.
This class is designed to be fun and flexible! You can make ALL of the cookies, or choose just one or two. Or, if you prefer, you can simply watch and then bake later at your leisure.

ZOOM LINK FOR CLASS

Please click on the link above to join the class at the appointed date and time.

INGREDIENTS LISTS

For Chocolate-Dipped Toasted Coconut Biscotti:

3/4 cup (50 g) unsweetened coconut flakes, such as these (available at most grocery stores)
1/2 cup (50 g) honey-roasted sliced almonds, such as these from Trader Joe’s; or plain sliced almonds (not slivered)
2 1/4 cups (300 g) unbleached all-purpose flour
3/4 cup (150 g) sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
5 tablespoons (70 g) unsalted butter
2 large eggs
4 ounces (115 g) bittersweet chocolate (may substitute white chocolate)
1 1/2 teaspoons neutral oil, such as sunflower or canola

For Fig Jamaretti

2 1/4 cups (300 g) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
4 ounces (115 g) almond paste (not marzipan), such as Odense brand (I buy mine at my local Safeway)
1 teaspoon fresh orange zest
3/4 cup (150 g) sugar
1/2 cup (1 stick; 115 g) unsalted butter
2 large eggs
1/2 teaspoon pure almond extract
2/3 cup best quality fig jam, or your favorite jam