Mealtime Magic - Bombardino and Ricciarelli di Siena: Traditional Holiday Recipes from Tuscan Women Cook

 

Tuscan Women Cook, the immersive culinary program set in the heart of Tuscany, celebrates the holiday season by sharing the rich tapestry of food traditions observed in throughout Italy this time of year. As December light settles over the village’s Piazza Dionisia Cinughi—softly illuminating limestone walls and signaling festive preparations—the spirit of community, gratitude, and togetherness takes center stage.

 

With Christmas, Hanukkah, Kwanzaa, New Year’s, and Epiphany converging, the season invites reflection and connection. Whether anticipating visits from Babbo Natale and La Befana, or lighting candles to mark meaningful holidays, Tuscan Women Cook extends heartfelt wishes for joy, abundance, and peace to all who celebrate.

 

As the program looks ahead to its 26th season, founder and host Coleen Kirnan expresses her deep appreciation for the guests and supporters who make Tuscan Women Cook feel like “Paradise” year after year. “It is our honor to share Montefollonico with you. I cannot wait to welcome returning friends and new travelers for another remarkable year of cooking with our beloved Tuscan nonne.”

 

In the spirit of the holidays, Tuscan Women Cook is offering two favorite seasonal recipes perfect for festive tables everywhere. Guests and home cooks can savor Ricciarelli, the soft, almond-based Tuscan cookie enjoyed throughout Italy during Christmas, and warm up with a bombardino, the classic Italian après-ski drink that brings comfort on winter’s chilliest days.

 

With gratitude and love from the Tuscan Women Cook family to yours, may this holiday season be filled with warmth, wonder, and the joy of shared meals.

 

Ricciarelli di Siena

Servings: 16

 

A delectable diamond-shaped almond cookie, Ricciardelli symbolize the golden age of Siena. Their origin dates to the 14th century when legend has it that knight Ricciardetto della Gherardesca brough the cookies back from the crusades. Today, Tuscans enjoy them at festive occasions, especially Natale when Ricciarelli are savored with a glass of Vin Santo. Like marzipan and other medieval Mediterranean sweets, Ricciarelli are made from finely ground almonds and only require a few ingredients, the nuts, egg whites, and sugar. The bright flavor of orange zest is their only flavoring although a splash of almond extract may be added.

 

Use finely ground almond flour when making these cookies. And be careful not to overbake them. Chewy cookies, Ricciarelli are only lightly golden on the outside and tender on the inside. If your oven runs hot, reduce the oven temperature to 275°F.

Ingredients

2 cups (7 ounces) finally ground almond flour

1 ¾ cups (7 ounces) powdered sugar, sifted, plus more for dusting

½ teaspoon baking powder

2 egg whites

1 teaspoon vanilla extract

grated zest of 1 orange

½ teaspoon almond extract, optional

2 tablespoons flour combined with 2 tablespoons powdered sugar

 

Instructions

Combine the almond flour, powdered sugar, and baking powder in a large bowl. Whisk to combine. Add the egg whites, vanilla, and orange zest, and almond extract, if using. Fold together with a spatula to make a stiff dough.

 

Line a baking sheet with parchment paper. Dust it with powdered sugar.

 

Dust your work surface with the flour and sugar mixture. Gather up the dough into a ball and roll it out into a log about 1 inch in diameter.

 

Cut the log into 1 ¼- to 1 ½ -inch pieces. Roll each piece into a ball then flatten it to about a half an inch thick. Taper the ends so that you have a diamond shape. Place each piece of shaped dough on the prepared pan. Dust the tops of the cookies with more powdered sugar. Let the formed dough sit for six hours to overnight at room temperature to dry out slightly before baking.

 

When ready to bake, preheat the oven to 300°F. Bake the cookies for 25 - 30 minutes until they are slightly firm and lightly golden, but not cooked through. Cool the cookies on a wire rack. Store them sealed in an airtight container.

 

 

Bombardino

Servings: 2

When a winter’s chill threatens to overtake you after a day skiing Cortina or Livigno, consider a Bombardino. It’s the Italian Alpine delight that warms the fingers and restores your energy. This rich, boozy winter drink, part cocktail, part dessert, was invented in 1972 by Aldo Del Bò. He was a ski-lift operator in Livigno who mixed the hot egg custard, zabaione, with whiskey to revive a frostbitten skier. “Accidenti, è una bomba!” the skier reportedly exclaimed. “Accident, it’s a bomb!” and a legend was born.

 

While most bartenders prepare a bombardino with one of these bottled liqueurs, our version relies on ingredients you can easily find at home.  We warm rich eggnog, add a generous splash of brandy, and top it with soft whipped cream. It’s simple, warming, and indulgent—exactly what you want after a freezing day outside whether on the slopes or walking the dog.

Ingredients

½ cup eggnog

3 ounces brandy such as Vecchia Romagna, Etichetta Nera or Gran Gala orange liqueur

whipped cream

ground cinnamon

 

Instructions

Gently heat the eggnog over medium heat until barely simmering. Divide it between two glass mugs. Add 1 ½ ounce of brandy to each glass. Top with whipped cream and a few sprinkles of ground cinnamon. Serve immediately.

 

Recipes and photos reprinted with permission of www.TuscanWomenCook.com

ABOUT TUSCAN WOMEN COOK

Tuscan Women Cook, the premier culinary immersion program in a beautiful corner of Tuscany, is celebrating its 26th season and welcoming visitors from around the world to experience Tuscany’s rich traditions of cooking and hospitality.  Guests learn to cook traditional Tuscan dishes taught by local women and nonne (“grandmothers”) who pass down cherished family recipes.

 

Tuscan Women Cook continues to unite travelers through culinary and cultural experiences, guiding guests through Tuscany’s breathtaking landscapes, historic sites, medieval villages and vibrant food markets, while celebrating the richness of Italian food traditions.

 

After time cooking together, Tuscan Women Cook guests dine at family-owned trattorias and savor wines from celebrated Tuscan vineyards, making every moment a true taste of the Italian way of life.

 

To honor their silver anniversary, Tuscan Women Cook has introduced exclusive additions to their renowned program. In addition to signature classes and excursions, guests can enjoy day cooking classes year-round and exclusive adventures designed to deepen their connection to Tuscany’s rich heritage and flavors—all while preserving the personal, intimate touch that makes Tuscan Women Cook truly unique.

 

Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. Spaces for the 2026 and 2027 seasons are filling quickly but spots are still available. For more information or to make a reservation, visit www.tuscanwomencook.com.