December kick off to cookies-Italian style!

This time of year always brings wonderful aromas in the kitchen and holiday baking for me, is where it begins! Remembering my grandmother, mother, aunts, cousins and family friends who created so many delicious Italian treats during the holiday season and their recipes continue on so we can celebrate the holidays and share with friends and family. I hope you enjoy this little collection of treats from Per La Famiglia. I also included a fab shortbread recipe that I made (Italian style) with Nutella! A classic ingredient we love in my family and with the toasted hazelnuts in the shortbread it is a perfect match. You can find the Deluxe Shortbread Bar recipe here but also more holiday sweets in Best of Bridge Everyday Celebrations. Let's start baking!

Pizzelle Cookies (Tie-plates)

From my Nonna, to aunts and cousins this recipe has been played around with and made in massive quantities to fulfill the needs of the holiday season. I adjusted this recipe to make a moderate quantity. So, if you’re trying them out it won’t be as intimidating. You will need an electric pizzelle maker which looks like a waffle iron except much flatter.

 

5 large eggs

3/4 cup (175 mL) granulated sugar

1/2 cup (125 mL) canola or vegetable oil

1 tsp (5 mL) anise or vanilla extract

1 3/4 cups (425 mL) all-purpose flour (approx)

2 tsp (10 mL) baking powder

 

In a large bowl, whisk eggs until frothy. Whisk in sugar until dissolved. Whisk in oil and extract. Stir together flour and baking powder and whisk in 1 cup (250 mL) of the mixture. Stir in remaining flour mixture until smooth and sticky dough forms. (It will be thick and pasty, if needed add more flour to reach consistency 1 tbsp (15 mL) at a time.)

 

Heat your pizzelle iron and spray with cooking spray or brush with oil or butter.

 

Drop 1 tbsp (15 mL) of the batter in centre of each pizzelle shape. Close lid and seal with latch. Let cook for about 1 minute or until very light golden. Remove from plates and lie flat on top of each other. Repeat with remaining batter. Enjoy warm or cold. They will crisp as they cool.

 

Makes about 3 dozen pizzelle cookies.

 

Tip: If you want to shape the pizzelle remove them quickly from the plate and roll them into a cone shape or place them into a small bowl to create a cup shape. To fill them with Kit Kat, break the bar into the 4 segments and place one in hot pizzelle and then roll up with it and place seam side down to cool.

 

Storage: Once cooled you can store them in an airtight container or resealable bag for at least 2 weeks. I don’t put them in the freezer because they are so thin they will shatter and break apart.

 

 

 

 

  

 

 

Amaretti Cookies

These are great little crunchy cookies that are ideal for dunking into coffee although they are just as good for munching on their own. They are a wonderful addition to a table of sweets.

 

2 cups (500 mL) raw whole almonds

2 large egg whites

1 cup (250 mL) granulated sugar

2 tbsp (30 mL) all-purpose flour

1 tbsp (15 mL) almond extract

1 tsp (5 mL) baking powder

1 tsp (5 mL) icing sugar (optional)

 

Line baking sheets with parchment paper; set aside.

 

In a food processor, chop almonds until in small pieces with some powdery granules. Set aside.

 

In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, until ribbons fall from beaters when lifted. Stir in almonds, flour, almond extract and baking powder.

 

Preheat oven to 350°F (180°C).

 

Drop tablespoons of batter, about 2-inches (5 cm) apart on prepared baking sheets

 

Bake in centre of oven for about 10 minutes or until cookies are very light brown and crisp on top. Set pans on a cooling rack and let cool for 2 minutes. Transfer cookies to rack and let cool completely. Sprinkle with icing sugar, if desired.

 

Makes 40 cookies.

 

Tips: Can be stored at room temperature for about 2 weeks or frozen for up to 1 month.

 

Try dipping them in melted chocolate for a new twist on these crisp bites.

 

Do not use dark baking sheets for these cookies as they cause overbrowning.

 

 

 

  

 

 

Chocolate Mostaccioli

These cookies are delicious during the Christmas holiday season filled with the holiday spices we recognize but with an Italian twist!

 

1 1/2 cups (375 mL) blanched whole almonds

1/2 cup (125 mL) liquid honey

3/4 cup (175 mL) unsweetened cocoa

2/3 cup (150 mL) granulated sugar

2 tsp (10 mL) orange zest

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) ground cloves

1/4 cup (60 mL) brewed espresso coffee, cold

3/4 cup (190 mL) all-purpose flour (approx.)

 

Line baking sheet with parchment paper; set aside. Preheat oven to 375°F (190°C).

 

Place almonds in a food processor and grind until a fine powder. Add honey, cocoa, sugar, orange zest, cinnamon, cloves and espresso and pulse to combine. Add flour 1/4 cup (60 mL) at a time, until dough forms a ball. Remove to floured surface and knead dough, adding up to 1/4 cup (60 mL) more flour until a smooth dough forms; the dough should not be sticky.

 

Divide dough in half and roll out each half to a 12 × 12-inch (30 × 30 cm) square and cut into about 2-inch (5 cm) squares. Place cookies on prepared baking sheet.

 

Bake in oven for about 9 minutes or until set. Repeat with remaining dough.

 

Makes about 4 dozen cookies.

 

 

 

 

 

 

 

 

 

 

Deluxe Hazelnut Shortbread Bars

Chocolate goodness of Nutella combined with the traditional buttery flavour of shortbread makes these bars deluxe.

 

1 cup (250 mL) hazelnuts

1 cup (250 mL) butter, softened

2 tsp (10 mL) vanilla

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) icing sugar

Pinch salt

1 cup (250 mL) chocolate hazelnut spread (such as Nutella) or jam

 

Toast hazelnuts on baking sheet in 350ºF oven for about 10 minutes or until fragrant. Chop finely in food processor or by hand; set aside.

In large bowl, beat butter until light and fluffy; beat in vanilla. In another bowl, stir together flour, chopped hazelnuts, icing sugar and salt. Beat in flour mixture half at at time until crumbly dough forms and clumps when squeezed. Reserve 1 cup (250 mL) for the topping.

Press remaining dough in 13 x 9 inch (3 L) greased and parchment paper lined baking pan. Spread Nutella over crust and sprinkle with reserved dough.

Bake in 350ºF (180ºC) oven for about 25 minutes or until top is set and edges are light golden brown. Let cool completely in pan on rack. Cut into bars.

Makes about 32 bars.

 

Freezer Friendly: Cut into bars and place in airtight container for up to 1 month.