Traditional Holiday Baking: Italian Specialties

Do you love Italian traditions? Perhaps missing the holiday treats of your childhood, or things you discovered in your travels? 
Or perhaps you are just curious to try something new this holiday season?  Then this class is for you! Get into the holiday baking spirit with some of the most beloved specialties of Italy.

Anna Mays is back at Brot 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.

Everything demo'd and shared in the online classes can be baked at home and will compliment your 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.