Much to the disappointment of my family, I am not a baker by nature. I am not a precise person when it comes to cooking, and so following a recipe down to the last 1/4 teaspoon is not usually my idea of fun. A simple crostata is my go to kind of dessert. Easy to make and hard to screw up, it’s immensely forgiving to the forgetful cook (although there was that one time I grabbed salt instead of sugar…)
Which means that this time of year I am mostly an observer of the holiday cooking baking frenzy that seems to take over people’s lives. I just step back and watch. Sadly, I don’t really have any of these frenzied cooking baking friends in my immediate vicinity, so no one is giving me any either.
But this article from my friend Susan made me want to push myself. Talk about aspirational baking. I mean really, no wonder they gave her the centerfold of the cooking section of the NYTimes. Susan’s cookies are like little works of art. And I’m sure they taste as good as they look. While I may fantasize about marbling dark and light tahini, or mixing icing to hues that rival Ellsworth Kelly, I am realistic in knowing I will probably frantically bake off a few dozen of my much easier biscotti the night day before our holiday party.
If you are as talented as Susan, then go for it! But if you are more like me, then here are a few of my favorite biscotti recipes. None are specifically Christmas cookies, but they are mostly combinations of nuts, sugar, butter and flour. And so perfectly acceptable holiday time cookie fare. None of them are difficult. All of them are delicious.
These Chocolate Hazelnut Biscotti from my most recent book are crunchy, chocolatey and darkly elegant.
The cookie version of my crostata is here.
I love both of these hazelnut biscotti recipes from my friend Mona’s classic book Biscotti.
Although these almond cookies make me think more Easter than Christmas, they are easy, delicious and if you put a candied cherry on top, very festive.
And if are looking for more cookie inspiration, then do what I do and visit David or Dorrie‘s websites. Or better yet, buy their books.
If you are looking for more entertaining inspiration and recipes make sure you have my book The Italian Table: Creating Festive Meals for Family and Friends.
Elizabeth, no wonder I like you so much. We have the same philosophy regarding baking. The big difference is that I have hosted a Dessert Party at Christmas for over 30 years. Get all the baking done in one season of madness.
We are so looking forward to our “off season” 5 weeks in Rome and Puglia in less than a month.
Regards,
Maria Baker
Austin, TX
Absolutely not a baker either but forever in debt for your delicious Eugenie Citrus Almond Cake. What happened to cooked fruit deserts? Don’t see them on menus anymore. Poached Pears, Baked Apples were once like parsley on restaurant tables here in Rome. I suppose they’ve gone the way of the table laden with antipasti. So if you know of a really simple poached pear recipe …… I love the simplicity with which you execute your very good recipes.
There is a poached pear recipe in my newest book The Italian Table!