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2019 Cookie swap – All the cookies and a video to make ricciarelli

In just a couple of days, we bought the gifts that were missing and we simply decorated the house with my little seven year old juniper tree, a few baubles, stings of lights and a nativity scene. It’s incredible how quickly a few lights and the smell of a juniper tree can dress the house in a Christmas attire. Before jumping into a massive cappellacci production – as yes, we chose our first course: it will be ricotta cappellacci with a white pork sauce -, I wanted to share with you the links I received from the Cookie Swap.

This year, 230 other people from all over the world joined the Christmas Cookie Swap: mainly from Italy, but also from Argentina, Australia, Canada, France, Germany, Greece, Hungary, Luxembourg, Holland, Poland, Spain, Switzerland, Taiwan, UK and USA. You completely understood the magic of the Swap: sending parcels of cookies all over the world to complete strangers, often along with little surprises, sharing recipes and memories, sprinkling the days toward Christmas with expectation and generosity. Oh the power of eggs, butter and flour!


What we baked

We baked the panforte from Siena. I know, it was about cookies, but this year I perfected the recipe and was so excited about the results that we decided to send a piece of panforte, using almonds from a small producer from Puglia, toasted hazelnuts from a producer in Piedmont, local honey and home made candied citron and orange peels.

After all, it could be cut into 12 bites, as I did a few years ago, and individually wrapped to look like bonbons. You can find the updated recipe here.

What you baked

 These are just some of the biscotti that have been shared through these weeks. If you still have to send the link to a post in your blog, just share it in the comments and I’ll upload the post. 


The last surprises before Christmas

We have another video recipe for you, to get into a Tuscan Christmas mood. Learn how to make the festive ricciarelli, the almond cookies from Siena. I’ve baked them countless times this year, first for the photos, then for the video, finally to share them with family and friends. Now I am very happy with the recipe, the one used for the video, which I have updated in the old post. Read the recipe here

We filmed the video in Siena, at the wonderful Manganelli shop, and in our Studio, with Alessandro Semplici, our friend and filmmaker from Siena. You can read more about Manganelli in our Siena Foodie guide.

And, last but not least, the Christmas episode of our podcast, Cooking with an Italian Accent, which you might want to listen while cooking or wrapping the last gifts. Listen to the new episode here.

Ascolta “EP28 – Have yourself a very Tuscan Christmas!” su Spreaker.

Merry Christmas and Happy New Year from Tommaso and me! We’ll be back with the new year!

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This Post Has 8 Comments

  1. Please post the actual ricciarelli recipe in written form. I watched the video, but would love to Pin the actual recipe. Thanks!

  2. Loved your video clip and that you keep authentic recipes for people to learn. It was so nice to see Siena in Winter. My favorite time to come to Italy is winter when the tourists are gone, even though I am a tourist. My friend In Sarteano shared your post with me. I am an American Italian, but love to help people Plan their vacations & help with their dreams to experience Italy. I am pleased to be able to now refer people to you, but if you guests need more help I am here.

  3. Hello and merry Christmas,
    What a lovely video!
    I always made this by whisking the egg whites with the mixer, thus creating white peaks – was I wrong? should this be done by hand and with no white peaks?

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