Featured Cookbook

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1. Almond Brittle (Croccante)

2. Struffoli (Tiny Honey-Covered Fritters)

3. Zeppole (Italian Doughnuts)

Book Description

With the infectious enthusiasm of a kid on Christmas morning, Mario Batali--who presides over a culinary empire that includes the popular Food Network television show Molto Mario, four acclaimed New York restaurants, and a wine store--presents four complete menus for the holidays and captures all the fun and festivity that epitomize Italian celebrations.

... (more)

Mario Batali Holiday Food

Authors: MARIO BATALI

Date: October 2000

ISBN: 060960774X

Publisher: Clarkson Potter

Hardcover

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This hard and sweet brittle should be the next big thing imported from Italy, although it is so easy to make that there's no excuse for buying it. At the fancy pastry shops in Napoli it's often formed into little rafts or baskets and filled with tiny marzipan fruits or traditional Christmas cookies. Once made, Croccante lasts indefinitely in an airtight cookie tin.

Makes: 1 pound

• 1/4 cup almond oil

• 4 cups blanched and sliced almonds

• 3 cups sugar

• 1/4 cup water

1. Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes. Set aside.

2. In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush th sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as sool as it is the desired color, as the sugar can burn quickly.

3. Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spread lng quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.

More From This Book:

1. Almond Brittle (Croccante)

2. Struffoli (Tiny Honey-Covered Fritters)

3. Zeppole (Italian Doughnuts)

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