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.
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.
- Kasia – Piernikowe biscotti
- Netherton Foundry – Mincemeat and marzipan cookies
- Sarah – Blueberry, Oatmeal&Lemon Cookies
- D&D in Cucina – Dolci moca al cocco
- I biscotti della zia – Biscotti di Natale al cacao e spezia (vegani) e Cantucci toscani alle nocciole
- Le cuoche spaesate – Biscotti morbidi arancia e cannella e Biscotti integrali alle nocciole con cuore di cioccolato bianco
- Vania – Biscotti speziati alla cannella
- Burro e Ansia – Zuccherini montanari
- La Dolce Peonia – Biscottini Lintzer
- Lilli nel Paese della Stoviglie – Ferri di cavallo
- Ricette di Felicità – Biscotti al panettone
- Make and Bake – Chocolate Chip Cookies
- Andante con gusto – Biscotti alle nocciole di Iginio Massari
- Eat it Milano – Brutti e buoni
- Federica – Biscotti Sablé
- Fabiola – Neole e Bocconotti
- Fabiana – Ciambelline al vino
- Kitchen Serf – Gingersnaps
- Cucina Serena – ‘mbriachelle, ciambelline al vino bianco
- Il bosco di Alici – Cavallucci senesi
- MidEast to MidWest – Hershey Bars, Biscotti/Mandle Bread and Macadamia White chocolate Chips Cookies
- Cook di Gusto – Zaeti e Frollini speziati
- Robisinwonderland – Biscotti speziati
- Cooking with Marika – Stelle Zenzero e Cacao
- VperVioletta – Cantucci rivisitati
- Elisabetta – Milanesini
- Nicole – Biscotti di Prato
- Laura – Ciambelline
- Valentina – Zaleti
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.
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.