Three layers of cookie with apricot jam, cherry jam, marzipan and chocolate. These rainbow cookies have a strong marzipan flavour due to the marzipan between each layer. They take a while to make as they need to be compressed overnight then you need to set the chocolate before cutting them up. Most recipes say to mix in the grated marzipan with the dough, but I grated it instead gave the cookies a more distinct almond flavour.
Biscotti are pretty hard to screw up and infinitely adaptable. I’ve tried gingerbread biscotti, chocolate biscotti and Christmas biscotti. This time I used up a pack of hazelnuts and the last of my NAKD orange raisins and threw some rainbow sprinkles in too because… I love rainbow sprinkles.
Italy has some of the best Christmas cakes and biscuits, and I love Gingerbread. This gingerbread biscotti has three types of ginger (chunks of crystalized ginger, fresh ginger and ground ginger) and serves around 10.
Italian “mustaches” filled with almonds and chocolate. These are a type of Christmas pastry – something different to try around Christmas and unusual in their use of honey dough.
Really easy to make, my only improvement would be more sprinkles next time.
These are an Italian pastry, similar to Greek Baklava but without filo pastry. Sfratti means Sticks in Italian, so they could be filled with another type of nut or anything else.
A crunchy biscuit with nuts and chocolate. The type of nuts and chocolate can be swapped to match taste.