Ricciarelli with a pistachio version - and my orange Christmas tree

Ricciarelli are delicious Italian (Tuscan) almond sweets, apparently originated in the XIV century.
Making them in New Zealand is quite special, as they really give Xmas an Italian flair. Bitter almonds are one of the ingredients though, and I have not found them here, so I add just a few apricot kernels (be careful, they are poisonous so you just need a tiny amount, and they MUST be blanched). Of course this is optional, you will get great results just with regular almonds. PLUS, this year I also made up a pistachio version - not ’traditional’ really, but they taste so good that I had to share the recipe (for both!)

200 gr of almonds
about 6 to 10 apricot kernels (optional)
200 gr of sugar
2 egg whites
zest of an orange or a tbsp of candied mix citrus peels
THEN
About 50g of ground almond for the traditional type, and 50 g of ground pistachio for the pistacchio version.
plenty of icing sugar to roll and dust

Blanch the almond and the apricot kernels separately in hot water and remove the skin.
Place them in the food processor with the sugar and grind to a powder. Do this in two lots, on pulse, making sure that the mixture doesn't heat or becomes a paste.

Lightly whip the egg whites, just gently, they don't have to be stiff like for a meringue, just starting to be white. Add the ground almonds and the orange zest or candid citrus peels. Mix well, divide into two and add the ground almond to one lot and the ground pistachio to the other, If it feels too soft add a little ground nuts. Cover and place in the fridge overnight.

The day after flour a board or working surface with icing sugar and roll the paste into thin rolls, about 2-3 cm thick. Cut and shape into biscuits, about 1.5-2 cm high. the traditional shape is like a grain of wheat, with two pointed ends.

Place on a oven tray lined with baking paper and sprinkle with more icing sugar. Bake at 150C for 15 minutes or until the edges start to be golden. Ricciarelli should not be overcooked! Let them cool down completely before removing them from the baking tray.

2023 Christmas tree was orange themed, in fact it was orange, sugar and spice (with sried orange slices, sugar and cinnamon decorations). 

Photos and Recipes by Alessandra Zecchini ©

 

Ricciarelli di Siena, and homemade/recycled Christmas decorations

Ricciarelli are delicious Italian (Tuscan) almond sweets, apparently originated in the XIV century.

Making them in New Zealand is quite special, as they really give Xmas an Italian flair. Bitter almonds are one of the ingredients though, and I have not found them here, so I added just a few apricot kernels (be careful, they are poisonous so you just need a tiny amount, and they MUST be blanched). Of course this is optional, you will get great results just with regular almonds.

200 gr of almonds

about 6 to 10 apricot kernels

200 gr of sugar

2 egg whites

zest of an orange or a tbsp of candied mix citrus peels

Possibly some more ground almond if the mixture is too wet

plenty of icing sugar to roll and dust

Blanch the almond and the apricot kernels separately in hot water and remove the skin. 

Place them in the food processor with the sugar and grind to a powder. Do this in two lots, on pulse, making sure that the mixture doesn't heat or becomes a paste.

Lightly whip the egg whites, just gently, they don't have to be stiff like for a meringue, just starting to be white. Add the ground almonds and the orange zest or candied citrus peels. Mix well, if it feels too soft add a little ground almond. Cover and place in the fridge overnight.

The day after flour a board or working surface with icing sugar and roll the paste into thin rolls, about 2-3 cm thick. Cut and shape into biscuits, about 1.5-2 cm high. the traditional shape is like a grain of wheat, with two pointed ends. 

Place on a oven tray lined with baking paper and sprinkle with more icing sugar. Bake at 150C for 15 minutes or until the edges start to be golden. Ricciarelli should not be overcooked! Let them cool down completely before removing them from the baking tray. They keep well for a couple of weeks in a biscuits tin. 

All the decoration on this Xmas tree are homemade or recycled.

I recycled small bottles fro Italian fruit juices and crochet around them to make lights. I used recycled old wool for the crochet, and also made a few balls and little doilies. I foraged and painted the pine cones, and also spray painted some dried hydrangeas flowers. And then my usual sugar decorations, made with fondant, all white this year! Finally I recycled the crystal drops from a broken chandelier, they look classy on the tree!

 Photos and Recipes by Alessandra Zecchini ©

Munich, Bavarian Christmas Markets and the best vegan meal in Germany so far

 

We truly enjoyed a couple of nights in Munich, checking out this beautiful city and all the Christmas markets. 

If you love traditional Christmas things this is the place for you! Every corner of the city seems to have a Xmas market, and they are beautiful by day and even more by night! The atmosphere is festive,  with tourists and locals mingle with mugs of mulled wine (buy the mugs or return them for a refund after drinking).

Hot chocolate and cake break at Woerner's Café  for the best view or Marienplatz. The hot chocolate is a kind of 'mix-your-own': you get a glass of hot frothy milk and the chocolate of your choice on the side, to pour in.

Another interesting place to eat in Marienplatz is Ratskeller, a large cellar restaurant possibly not so good with food but quite cool for ambience. There are a few veggie choices too.

The shops are as cool as the markets for Xmas decorations and cute souvenirs. For food and sweet things I was really impressed with Dallmayr , where we bought our Stollen, and I could have spent hours looking at their amazing Xmas trees in the windows! One tree was all about bubbly, one about coffee, one about sweet things and one about seafood (and even if I don't eat seafood I found the idea really cool and could think of one all about vegetarian food ;-) !!)

The best Vegan meal I had so far in Germany (albeit, I have been in the country only a few times) was at Max Pett - beautiful and juicy vegan 'cheese burger' for Max and tasty vegan Schnitzel for me and Peter with perfect chips (Peter had potato salad instead) and all the trimmings. Big portions, plus a good selection of non alcoholic wines and beers. 

Back to the Christmas markets and shops, and creating memories!

Photos by Alessandra Zecchini ©

White Christmas in the mountains in Italy

This year we spent Christmas in Italy, in my old village in the Appennines, we arrived on 11 December and after a few days we were blessed by snow. I loved looking out of the window and seeing snowdrops, animal footprints on the ground and little birds coming to the window for a break.

 My village is Sestola, in the province of Modena, looking good with a white mantle.

Preparing the Christmas Tree

 Sestola at night

Winter delights

The best thing was skiing on Christmas Day, up in Passo del Lupo. Glorious day and good snow. 

I also did a few walks around the Lago della Ninfa, next to Passo del Lupo.

A view of the Cimone Mountain, the second highest mountain in the Apennines.

Near home there are also a few lovely places where to walk and enjoy the winter 'wonderland'. A great end to 2017, and a lovely experience for the family.

Photos by Alessandra Zecchini ©