What’s on the Menu: Ricciarelli (Sienese Almond Cookies) Panforte Margherita What’s your plan for holiday baking this year? If you need new ideas, look no further than guest chef Maria Capdevielle, who is here to transport you to Tuscany—no flights required. At this Small-Group Workshop, you’ll learn to make two hyper-regional Italian treats that are so good, you’re sure to find yourself making them far beyond the holiday season. First up are ricciarelli, a dense, chewy cookie that use almonds three ways: paste, slivered and extract. Naturally gluten-free, these cookies are subtly sweet, making them a perfect partner to an afternoon tea or post-dinner coffee. Then, we’re introducing you to the Italian take on fruitcake. Now, we can’t blame you if you hear “fruitcake” and think of rock-hard, inedible creations that are best used as the butt of holiday jokes. But panforte, a confection native to Siena, is going to change your mind. Rather than a bland cake with the occasional blob of fruit, panforte is a dense combination of almonds, candied orange peels, raisins and apricots held together in a batter rich with the flavor of caramelized honey. Maria will show you how to achieve that caramelized honey, which requires a bit of candy-maker’s know-how. She’ll give you ideas on how to personalize your panforte to feature your own favorite combinations of fruit and nuts. And she’ll give you tips on make-ahead techniques and storage for both of your newfound favorite treats.
