Holiday Foodie Gift

This traditional recipe from Germany is a favorite in my hometown of Bressanone, Italy. I offer a healthy twist on the tradition by omitting powdered sugar and using maple syrup instead of refined cane sugar.

This delightful bread makes a lovely holiday gift and ships well, too!

STOLLEN

First, combine:

• 1/2 cup golden raisins

• 1/2 cup raisins

• 1 orange, peeled and diced

• 1/4 cup boiling water

• Let stand for 1/2 hour.

• In a large bowl, mix together:

• 2 cups flour (spelt for wheat-free or millet & rice for gluten-free)

• pinch salt

• 1/2 teaspoon each: cinnamon, ginger

• 1/4 teaspoon each: cloves, nutmeg,

• 1/2 teaspoon each: baking powder & baking soda

Set aside.

In a saucepan, combine & heat gently:

• 1/4 cup maple syrup

• 1/2 cup milk (either almond or cow milk)

• 1/3 cup butter or coconut oil (vegan), softened

• 1 Tablespoon grated lemon peel

Add this mixture to dry ingredients & stir to incorporate.

Then, mix in:

• 2 eggs, beaten or 2 Tablespoons flaxseed meal (vegan)

• 3 teaspoons lemon juice 

• Half of the soaked raisin/orange mixture (save the other half for glaze)

Stir in enough flour to make a soft dough (about 1 cup).

Preheat oven to 375 degrees.

On a lightly floured surface, roll dough into an 8-by-12-inch oval. Fold dough in half lengthwise to within 1/2½inch of the opposite side; press closed.

Transfer to a greased baking sheet.

Mix 2 Tablespoons olive oil into the other half of the soaked raisin/orange mixture. Pour and spread over the stollen as glaze.

Bake at 375 for 35 minutes, or until nicely browned. Cool on a wire rack.

HONEY ALMOND CANTUCCI

These delicious Italian tea and coffee cookies are a wonderful way to celebrate the holidays.

You will need:

• 1 cup flour (sorghum or spelt)

• 1 cup almond flour

• a pinch of salt

• 1/4 teaspoon each: cinnamon and nutmeg

• 1/4 cup honey

• 1 teaspoon baking powder

• 1/2 teaspoon almond extract

• 2 eggs

• 1/3 cup raw unpeeled almonds

Preheat the oven to 350 degrees.

In a large bowl, combine the dry ingredients.

Add the eggs, honey, almonds and almond extract and mix all the ingredients.

Transfer the dough on a lightly floured surface and roll it into two rolls that are approximately 12 inches long and 2 inches wide.

Place the rolls on a greased cookie sheet.

Bake for 20 minutes, until golden brown.

Remove the rolls from the oven and let them cool for at least 15 minutes before slicing.

Place each roll on a cutting board. Using a sharp knife, cut into half inch slices.

Place the cantucci back on the cookie sheet.

Turn off the oven, place the cookie sheet inside, and leave them in there for about 30 minutes.

Allow them to cool completely before packaging them.