December 4: Italian Christmas Cookies

Christmas is full of traditions and feelings of nostalgia which is why this year, being far apart from my family, I wanted to share a Christmas ritual in the Savino household. My father prepares a huge feast weeks before the big day with excel sheets and way too much food (and stress!). Of course this year it is looking different for us all but I thought these recipes could be a nice gift for people who can’t be with you on the holidays. 

Our family is Italian American with Abbruzzese and Pugliese roots. Many of my father’s recipes were inspired by his Nonna Lucia which eventually led him to work in the food business his whole life. Maybe it is just because he is my dad, but I think he is the greatest “chef” out there! In this post, I am sharing his famous biscotti (or Cantucci) with almonds and anise that has taken him years to perfect. We can't forget about the Pizzelle which are simple Italian cookies that I know many of Italo-Americans make for the holidays! We will be doing a live FB stream to show you Ken Savino in action on Dec. 11th so check the advent calendar for details.

SAVINO BISCOTTI – half portion – 3 logs – approx. 70 cookies

1 Cup Sugar

¼ lb (1 cube) Butter (soften in microwave, close to full melt)

1 Cup Almonds (toast raw almonds in 350 degree oven-cool & break up)

*may want to add 2=3 tsp of Almond flavoring for added nut flavor

2 Teaspoon Anise Seeds

2 Teaspoon Bourbon or Brandy

2 Teaspoon Anisette Liquor or equivalent in anise flavoring

1 Teaspoon Water

Stir to combine above ingredients, then mix in:

3 Eggs

Continue mixing and add:

2 ¾ Cups Flour

½ Teaspoon Baking powder

Mix very well, cover and refrigerate overnight. 

Next day:  Put dough on board and knead a little. Use flour to handle. Divide i 6 parts. Roll out like giant gnocchi. Form into 2 ½” – 3” wide by ½” high strips (tapered edges)

Grease & lightly flour cookies sheets or 1/2 sheet pans. Space two or three loaves on each pan. Space to allow expanding. Pre-heat oven to 350 degrees.  Place two sheets in oven for total of 25-30 minutes. At 14 minute point, rotate trays to ensure even baking (keep an eye on them, as ovens vary). Remove from oven & carefully remove from pans. Place on cutting board and cut in even widths ( 1/2” – ¾”)  may look nice to cut just a hint on an angle (a serrated knife may work best) Place cut side down back in oven for four minutes, then flip and another four minutes. Pull and let cool. 

SAVINO PIZZELLE

You will need a special pizzelle machine similar to a waffle maker.

1 ½ Cups                 Flour

1 1/3 Teaspoons       Baking Powder 

Pinch                          Salt

3                                 Eggs, beaten

¾      Cup                  Sugar

½     Cup (1 stick) Softened unsalted butter

3      Teaspoons       Anise extract or equivalent strength of anise oil

1       Teaspoon     Vanilla extract

Some people will add anise seeds and some replace anise extract with almond, chocolate or more vanilla. It is very versatile.

Mix sugar, salt and butter in bowl. Add beaten egg, anise and vanilla. Mix thoroughly and flour a little at a time until fully incorporated. Cover and place in refrigerator for at least 20 minutes to firm up batter a bit.

As a precaution, very lightly wipe iron face with veg oil or oil spray. Only once at start. Use two teaspoons to portion batter on grill. One to scoop the other to help transfer to iron. I place batter slightly above center. Lightly close top of iron. It will sizzle and steam at first. Experiment with time, but I find about twenty seconds to be about right. My timing routine is to say the Hail Mary prayer!

Open and it should be very pale brown, but experiment to your liking. Use a fork and transfer to a cooling rack. Do not stack. You want the moisture to escape. Once fully cooled, best to store in airtight container, like Tupperware.

Should keep for three weeks. Happy baking.