Natale Italiano

Many Italian families celebrate Christmas Eve with the Seven Fishes, however I celebrate Christmas day with the Italian side of my family.

Nonetheless, I still stick with baking my nonna’s papilli and pizzelles every year. For Christmas dinner, we typically have ravioli, sausage and meatballs. This year, I made a batch of my gnocchi to have, as well. I was very excited for my family to taste one of my favorite recipes!

This year, I also made two new additions to the Italian recipe stash, both of which turned out delicious! Being an incredibly proud Sicilian, I was ampt to bake these!

I attribute both recipes to Giada, and tweaked her recipes. Mmmm I could not get enough of these treats. The first is a perfect mid morning snack to have with your coffee. The colors of the pistachios and cranberries mimic the colors of Christmas, and the white chocolate adds just the right amount of sweet to offset the tart berry. I love the mild hint of lemon in the biscotti, too!

Natale Biscotti

makes 24 biscottiWP_004987

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup granulated Splenda
  • 6 Tbsp light buttery spread, like Blue Bonnet Light
  • 2 Tbsp unsweetened applesauce
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/2 cup liquid egg substitute
  • 3/4 cup pistachios, in shell, roasted and salted
  • 2/3 cup dried cranberries
  • 1/4 cup white chocolate chips
  • 1 Tbsp flax milk

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Beat the Splenda, buttery spread, applesauce, lemon zest, and salt in a large bowl. Beat in the liquid eggs, slowly incorporating. Add the flours and baking powder in.

WP_004961While the dough is combining and forming, remove the nuts from there shells. Coarsely chop the bear pistachios  and set aside. Now, roughly chop the dried cranberries. While the mixer is still blending the dough, toss in the pistachios and cranberries and mix until evenly disbursed.

Transfer the dough onto the lined baking sheet and form the dough into a 13-inch long, 3-inch wide log. (This part gets your hands sticky and doughy).  Bake for 40 minutes, remove from the oven and cool for 30 minutes.

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Once cooled, transfer the log to the cutting board, and using a sharp serrated knife, cut the log into 24 slices. Arrange the biscotti, cut side down, back on the lined baking sheet and return to the oven at 350 F for an additional 15 minutes. Transfer the biscotti to a rack and cool completely.

In the meantime, create a double boiler with a pot of boiling water and a glass bowl placed over the pot. Stir the chocolate and milk in the bowl until the chocolate melts. Using a brush, paint the chocolate over the cooled biscotti. Refrigerate until the chocolate dries, about 35 minutes, then enjoy!

Giada Note: “The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.”

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Fun Fact: “Bi”- “Scotti” translates into “twice baked.” Get it?

Funny Story: When I was younger, dad and I would take nonna food shopping. I can still picture this in my mind. We were in the aisle of Pathmark and I asked if she wanted “biscotti” (pronounced bi-scott-E). “You’re Italian… its “biscotti” (pronounce bish-kot). From that point on, the “E” sound never  left my mouth again when referring to this cookie.

The second recipe is perfect for after dinner. Its like a Fig Newton for Guidos. I am a huge fan of figs. I remember my nonna’s neighbor had a fig trees in the back yard, and every year, I would get to pick some off the bush. Mmm there’s nothing like a fresh fig. I just loved how beautiful these little crescent pastries were and how stuffed they were with the goods! The mild and seedy figs pair perfectly with sweet raisins. I am also a fan of the slight citrus notes from the lemon zest and orange juice!

Sicilian Fig and Walnut Christmas Crescents

makes about 4 1/2 dozen

Pastry Dough:

  • 1/2 cup liquid egg substituteWP_004992
  • 1 1/2 teaspoon vanilla extract
  • 2  cups all-purpose flour
  • 2/3 cup whole wheat pastry flour
  • 2/3 cup Splenda, granulated
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 2 Tbsp unsweetened applesauce
  • 10 Tbsp light buttery spread, like Blue Bonnet Light

Filling and Cookies:

  • 8 ounces dried Mission figlets, stems discarded
  • 1/2 cup raisins
  • 3/4 cup sugar free syrup
  • 1/3 cup orange juice, Trop 50 preferred
  • 1 tablespoon ground cinnamon
  • zest of 1 lemon
  • 1 cup walnuts, shelled
  • about 3 Tbsp all-purpose flour, for dusting
  • 2 Tbsp liquid egg substitute (egg wash)

For the pastry dough:

Mix the flours, Splenda, lemon zest, and salt in a large bowl. Add the applesauce and butter to the dry ingredients and incorporate the wet ingredients with your fingers until incorporated.

Whisk the liquid eggs and vanilla in a small bowl. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball and divide the dough in 2. Place each ball dough on plastic wrap, flatten into a disk and wrap the dough disks. Refrigerate for 1 hour.

For the filling and cookies:

In a food processor, pulse the walnuts until finely, yet roughly chopped. Set aside. combine the figlets, raisins, lemon zest, and cinnamon in the food processor, while incorporating the syrup and orange juice until fully blended. Scrape the fig mixture into a medium bowl and stir in the walnuts. Set aside.

Preheat the oven to 350 degrees F and line 2  baking sheets with parchment paper.

Roll out 1 cold disk of dough on a lightly floured work surface to 1/8 inch thickness. Using a 2 1/2-inch diameter biscuit cutter (I used a cup with similar dimensions), cut out dough rounds. Gather the dough scraps into a ball, flatten, wrap, and re-refrigerate disk while assembling the cookies.

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Spoon 1/2 heaping Tablespoon of the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies, lightly, with egg wash. Bake the cookies for 18 minutes, while repeating the process and assembling the remaining dough and filling into more crescents.

Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack.

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I actually ended up having excess filling… I can’t wait to do something with it!

Buon Appetito!

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One thought on “Natale Italiano

  1. Pingback: Merry Christmas, Darlings! | Be Well Bundo

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