Recipe | Amaretti
Recipe | Struffoli
Italian Holiday Recipes Around the Web
traditional Christmas bread originated in Milan, but has become
a world wide favorite. The stories of the origin of the light,
fruity dough are as delightful as the bread itself.
has a young baker giving credit to his love's father in order
to win her hand. The father's name was Toni - so the bread
became Toniís bread" or "pan ad Toni."
has Toni as a not very energetic baker whose sugar and raisins
fell into the bread dough. Rather than starting again he just
baked the dough with the spillage included and ended his lazy
days when the crowds came back to get more of Toni's bread.
true origins are more likely rooted in the symbolism of the
pound sweet (unsalted) butter,
3 egg yolks
3 1/2 cups flour
1/2 cup milk
1 cup sugar
1/2 cup currants, soaked 1 hour in warm water and drained
Zest of 2 oranges
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
oven to 425 degrees. Butter and flour an 8-inch tall round
(panettone) cake pan. Many creative cooks use an empty large
coffee can to get the roundness and height expected in a traditional
panettone. Cream butter with eggs and yolks for about 3 to
4 minutes until the mixture is a pale yellow color. If you
are using a mixer that has a dough hook, place it on the mixer
and slowly mix in half of the flour. If you are going the
traditional route, add the flour slowly while you hand mix
the dough. The important thing is to mix the flour as you
add it and not dump it at once into the mix. You won't get
the right texture that way. Add half the milk and mix well.
Add the remaining flour followed by the remainder of the milk
and all of the sugar and mix until the batter is elastic -
it should be slightly stringy. Spread out on to floured surface
and sprinkle with currants, orange zest, cream of tartar and
baking soda and knead for about 5 to 10 minutes. Place into
the prepared pan and bake for 35 to 45 minutes, or until a
toothpick inserted comes out dry. Remove from oven, invert
on to a rack and allow to cool.
served at Christmas time in Italy these are very light meringue
cookies. The hint to successful amaretti is not to beat the
egg whites too much. The mixture should have body but still
1/4 teaspoon salt
1 cup sugar
1 cup chopped blanched almonds
3/4 teaspoon almond extract
salt to egg whites and beat until a peak holds it's shape
when you remove the beater. Add sugar gradually, beating until
mixture is stiff but not dry. Gently fold in the almonds and
almond extract. Drop almond mixture on buttered and floured
baking sheet by the teaspoon. Shape into small peaks, leaving
room between them. Let the prepared dough stand 2 hours. Bake
in a preheated oven at 375 degrees for 10 - 12 minutes or
until they are a very light brown.
is the recipe we follow at our house. The dough can be prepared
early and frozen. The children love helping to make the snakes
and the little balls of dough. There are more elaborate recipes,
but we prefer this simple one that is a family tradition.
4 egg yolks
2 egg whites
4 tablespoons sugar
4 tablespoons corn oil
1 tablespoons white vinegar
3 tablespoons rye whiskey
1 teaspoon vanilla
2 cups flour
ľ teaspoon salt
1 teaspoon baking powder
1 pint vegetable oil for deep frying
1 cup honey
together egg yolks, whites, sugar, oil, vinegar, whiskey and
vanilla. Add flour, salt and baking powder, mixing to form
a soft dough. Knead dough for a few minutes on a lightly-floured
board. Take handfuls of dough and roll into snakes, about
the thickness of a chickpea. Cut to make uniform chickpea
pieces. Heat several inches of oil in a pan. Cook pieces of
dough until golden brown, then drain on paper towel. Heat
honey in a pot and add struffoli, coating well. Mound up on
plate and add sprinkles.
wrap the plates of struffoli in colored Saran Wrap and top
them with a bow to bring to the family Christmas Eve Dinner.
Everyone gets a plate to bring home.
Buon Anno a tutti!
see -> Feast
of the Seven Fishes
from the Italian Middle Ages
about Italian holiday foods around the Web:
Recipes, Menus, Cookies, Desserts