Carletta’s Christmas Tree and more

Dessert

Carletta’s Christmas Tree

Recommended Trak: W.A. Mozart – Marcia alla Turca

Ingredients

• 115 g puffed rice
• 60 g butter
• 3 Mars bars (whit chocolate, caramel and nougat)
• Sugar sprinkles and candied cherries for decoration

• Melt the butter slightly in a saucepan (preferably with high sides), then add the chopped Mars bars. Let everything melt without letting it “fry.”
• Remove from the heat and add the puffed rice, stirring vigorously with a spatula.

• Once the puffed rice has fully absorbed the mixture, transfer it into a mold, pressing it down firmly with a spoon to compact it.

• Let it set for about 20 minutes at room temperature. Avoid refrigerating it, as this might make it difficult to remove from the mold.
• Decorate as you like, letting your creativity shine.
• We used a Christmas tree mold, but you can use any type of mold, even a simple baking dish.

Carluccini Almond Biscuits

Ingredients:

• 200 g fine spelt flour (or white flour)
• 50 g potato starch
• 180–200 g sugar (depending on your preferred sweetness level)
• 4 g baking powder
• 1 packet of vanilla powder
• 180 g unpeeled almonds
• 2 eggs + a splash of white wine or milk (total liquids = 130 g)

• Toast the almonds: place them in a baking tray inside a cold oven, then set the oven to 180°C (350°F). By the time the oven reaches temperature, the almonds should be perfectly toasted (check, as times may vary depending on the oven). Allow them to cool before continuing.
• Combine the almonds, flour, potato starch, baking powder, sugar, and vanilla in a bowl. Gradually add the liquids (eggs and white wine or milk, totaling 130 g) while stirring with a fork.
• When the mixture starts to come together, knead it with your hands, checking the consistency. If it feels too soft, add a bit more flour; if it’s crumbly, add a touch more wine or milk (adjust depending on the type of flour used).

• Transfer the dough to a floured work surface and shape it into a log. Divide the log in half, then into four smaller logs.
• Roll each log into a rounded shape, flatten it slightly, and dust it with flour. Place the logs on a baking tray lined with floured parchment paper.
• Bake the logs in a preheated oven at 180°C (350°F) for about 25–30 minutes. They should not be fully cooked, as these biscuits require a double bake (hence the name biscotti, meaning “twice-cooked”).

• Remove the logs from the oven and slice each one into pieces about 0.5 cm thick. Return the slices to the tray and bake again until toasted to your liking (another 7–10 minutes)

• Once cooled, package your carluccini and share them with loved ones!
• Tips:
• You can replace the almonds with an equal weight of chocolate chips.
• You can substitute the eggs and wine/milk with almond milk for a dairy-free option.