Here’s a secret (in fact anymore) and special recipe about some really delicious Christmas cookies…I think the best I never eaten and my favourites at all.
It’s not a fast recipe at all, that’s why is a bit difficult to realize it during our Private Cooking Classes in Tuscany. Our cooking lessons last in fact 3 hours and often people ask to prepare a full Tuscan Menu. Anyway we served these cookies during our Cooking at Home and Private Dinners in Tuscany as well and everyone, yes everyone asked for the recipe.
Anyway it’s not fast because of the “decorations”, so you can prepare the dough the day before and cooking and decorating the day after. You can also make the dough many days before, in fact I often freeze it.
I think that you’ve to be relaxed while decorating…so no problem if it takes a while, or not?
These cookies brought me luck:
- 3 years ago I was honored to write a guest post on Tuscanycious (the Tuscany Region official blog concerning regional food and wine) just about these cookies: Befanini.
- the picture of the “star-shaped” cookie won last year the “One Day Challenge” on Instagram about EXPO EXPRESS (MILANO EXPO 2015)
Now, by popular demand I’m going to post the whole article here, Christmas is coming and you’ve definitely to to try these; make them for your kids, parents, lovers, friends…everyone’ll love these special cookies and…above all will love you.
A few years ago, thanks to my mom, I met an elderly Tuscan lady who made me taste these delicious cookies. She lived near a forest, in a small village near my hometown, Grosseto. She gave me the cookies in a beautiful glass jar.
- The first thing that hits you is the look of these cookies.
They are of a brown that tends to red hot, warm the heart and at the same time, they bring joy with their silver beads, sugar and colored stars.
At my home, every year at Christmas, these cookies are a must and my girls are starting to request them since a month before Christmas. I can not blame them: they know that they will not eat them again until next year!
In fact this morning I woke up at 6.00; couldn’t wait o prepare “befanini” and the opportunity for a guest post has particularly inspired me.
So I give you these cookies, as someone did with me, inside an old biscuit tin glass that recalls the smells and tastes of grandmother’s larders.
2. The second thing that will impress you is the taste: intense and regenerating as a glass of mulled wine!
Once tasted you will not leave them anymore, my word.
Well my friend, Merry Christmas! And may you shine like the beads on these cookies!
- 4½ oz (1 coffee cup) Honey
- 7 oz (200 gr) brown sugar
- 5 oz (150gr) no salted butter
- 4 tbsp milk
- ½ tsp almond oil
- 14 oz (400gr) 00 flour or all purpose
- 4 oz (100gr) potato starch
- 2 tbsp bitter cocoa
- 1 tbsp cinnamon powder
- ½ tsp nutmeg powder
- ½ tsp ginger powder
- 2 tsp baking powder
- 5 oz (150gr) icing sugar
- 2 tbsp lemon juice
- Slowly melt honey, sugar, butter and milk. Let cool.
- Add almond oil, cinnamon, nutmeg, ginger, potato starch, flour, cocoa and lastly, baking powder; thoroughly mix to obtain a homogeneous mixture.
- Put in the fridge for about an hour.
- Roll out the dough over a well-floured surface and try to obtain a thickness of about half cm.
- Have fun with the molds for cookies (hearts, stars, Christmas trees, etc.).
- You can sprinkle the cookies with ginger (if you like), before cooking them.
- Put in oven at 400 ° F for about 15 minutes.
- Remove the cookies from the oven and place them on a surface where circulates a little air.
- Wait for they to cool down and then start the work of decoration.
- To decorate: smarties, sugar starlets, silver beads, momperiglia, pine nuts, candies...
- To fix: melt vanilla sugar with lemon juice (1 tsp at a time), stir well until you get the consistency of a glue.
Do you have a Christmas recipe that you particularly love?
Please, share it with us! You cand send us an email with pictures or just write it down the comments form. We’ll really appreciate it and publish it on our Blog!