Traditional European Holiday Baking: Italy

Learn about the traditions of Italian holiday baking and make Almond Biscotti and Ricciarelli di Sienna with us
About this Event

Anna will be back at the bakehouse again this winter to teach some of her favorite Italian confection recipes, including traditional Almond Biscotti (or Cantucci, as they're known in Italy) and Ricciarelli di Sienna, a softer and chewier cousin to Amaretti. She will share stories, the history, and techniques around those wonderful holiday traditions.

A perfect class to get into the baking spirit for the wintry holiday season with some of the most beloved and delicious specialties of Italy.

Everything can be baked at home and will compliment our holiday gift box in the most elegant way. All baking levels welcome!

The class will cover:

- An overview of traditional Italian holiday specialties and their history

- How to bake perfect classic Biscotti, including festive variations dipped in chocolate and with additions of dried fruit and nuts

- Learning to use the technique of "double baking" to make a crunchy finished biscuit that travels well, stores almost indefinitely, and soaks up espresso beautifully

- Learning about the diverse family of chewy Italian almond confections that includes Amaretti, Macron and Ricciarelli

- The secrets for creating deep almond flavor and shaping airy Ricciarelli

Recipes and an equipment list will be emailed ahead of time so you can bake along with some of the recipes or just watch the class to be inspired and learn about the techniques and come back to the recording later to bake at your leisure.

Can't be there in person? No worries, the recording of the class will be available after 24 hours and accessible for 1 year.

About the Instructor:

Anna Mays is the head culinary teacher at Brot Bakehouse School and Kitchen. An anthropologist by training, she enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School in London and enjoys baking and cooking for seasonal festivals and holidays. Having lived in the Piedmont region of Northern Italy, Anna loves to teach about the regional desserts she remembers so fondly from holidays and family gatherings in Italy.

Please read more about our classes and upcoming workshops on our website