WELCOME TO ITALIAN CHRISTMAS TREATS 2022
with Domenica Cooks

 
 

In this class, we will make two festive holiday cookies: Occhi di Bue (jam sandwich cookies), and Chocolate Amaretti. We will also be making traditional Panforte di Siena, a dense, spiced fruit and nut Christmas cake from Tuscany.


ZOOM LINK FOR CLASS

PLEASE FOLLOW THE ABOVE LINK TO JOIN THE CLASS AT THE APPOINTED DATE AND TIME.

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 before the class date.

  • Read through the printable recipes (linked below) to familiarize yourself with them.

  • .Have your ingredients gathered, prepped and measured. If you have time, toast the nuts for the panforte and the chocolate amaretti (see individual recipes for details) so that we can get right to the fun part ~ baking!

  • The Zoom link to attend class is above, but I will send it out again as a reminder the day before class.



INGREDIENTS LIST

for Occhi di Bue (jam sandwich cookies):

  • Unbleached all-purpose flour: 2 cups (250 g)

  • Confectioners’ sugar: 1/2 to 2/3 cup (

  • Baking powder: 1 tsp

  • Ground cinnamon: 1/2 tsp

  • Fine salt: 1/4 tsp

  • Zest of 1 lemon

  • Unsalted butter: 1 stick + 1 Tbsp (129 g)

  • Large eggs: 1 whole + 1 yolk

  • Pure vanilla extract: 1/2 tsp

  • Jam: 1 jar, or a mix of of jams and spreads such as Nutella


for Chocolate Amaretti

  • Blanched almonds: 2 cups (260 g)

  • Granulated sugar: 1 cup (200 g)

  • Fine salt: 1/8 tsp

  • Unsweetened cocoa powder 3 Tbsp (20 g)

  • Egg whites from 2 large eggs

  • Freshly squeezed lemon juice: 1/4 tsp

  • Pure almond extract: 1/4 to 1/2 tsp

  • Confectioners’ sugar, for dusting


for Panforte di Siena

  • Butter, for greasing the pan

  • Unbleached all-purpose flour: 3/4 cup (90 g)

  • Unsweetened cocoa powder: 1 Tbsp (7 g)

  • Fine salt: 1/4 tsp

  • Ground cinnamon: 1 tsp

  • Ground ginger: 1/2 tsp

  • Ground coriander: 1/2 tsp

  • Ground allspice: 1/4 tsp

  • Ground cloves: 1/8 tsp

  • Whole almonds: 1 cup (140 g)

  • Walnuts: 1/2 cup (70 g)

  • Hazelnuts: 1/2 cup (70 g)

  • Dried cranberries: 3/4 cup (100 g)

  • Dried apricots: 1/2 cup (70 g)

  • Dried mission figs: 1/2 cup (70 g)

  • Dried raisins: 1/2 cup (70 g)

  • Dried Sultanas (golden raisins: 1/2 cup (70 g)

  • Candied orange peel: 1/4 cup (35 g)

  • Candied citron : 1/4 cup (35 g) (optional)

  • Granulated sugar: 3/4 cup (150 g)

  • Honey: 3/4 cup (22g g)

  • Water: 1/4 cup (60 ml)

  • Confectioners’ sugar, for coating


EQUIPMENT

  • 2 rimmed baking sheets

  • Parchment paper

  • Food processor

  • Stand mixer or hand mixer

  • Rolling pin

  • 2-inch round cookie cutter + 3/4-inch cookie cutter

  • Small angled metal spatula (optional)

  • Large mixing bowl

  • 8- or 9-inch springform cake pan

  • Small saucepan

  • Candy thermometer

  • Cooling racks


PRINTABLE RECIPES