There are some people who get creative with decorations using frosting and chocolate, and others who flavor them with ginger or cinnamon. And then there are those who bake them to use as Christmas decorations. This year, more than ever before, everyone seems to be crazy about Christmas cookies. From semi-professional cooks to company executives, it seems that nobody can resist the temptation of making their own Christmas cookies at home. But what is the secret for perfect cookies? Barbara Torresan, one of our food bloggers, is ready to reveal everything, and she has even written a book on the subject. It’s called “Biscotti di Natale” (Christmas Cookies) and it’s just been released in bookshops, published by Guido Tommasi Editore, in a package that includes all the tools of the trade: from cookie cutters to tins to keep them in when they’re ready. «They range from really traditional recipes, such as gingerbread men, which can also be hung on Christmas trees, to more original cookies with different aromas and textures, such as cardamom amaretti cookies, and also really simple butter cookies. If you want to add Amarenas, the ideal cookie is one made with almond dough». So, page after page, the magic of Christmas will come to life.
Here is Barbara’s special Christmas gift for us – one of her favorite recipes, for Amarena Fabbri Madeleines.
150g 00 flour
150g caster sugar
Milk, as required
1 teaspoon baking powder
Fabbri Amarenas, as required
Beat the eggs together with the sugar until the mixture is soft and foamy, and then gradually mix in the flour, baking powder, butter and, if necessary, some milk. Mix continuously so that there are no lumps. Brush the molds with butter, pour in the mixture and place an Amarena in the centre of each Madeleine. Place in the refrigerator for at least 30 minutes. In the meantime, heat the oven to 220°C. Take the Madeleines out of the refrigerator and put them in the oven. After 5 minutes, lower the temperature to 180°C and leave to bake for about ten more minutes. Turn out the molds and leave the Madeleines to cool on a baking rack. Keep them in a tin.