Christmas

From the innovative kitchen of the American Academy in Rome come fifty authentic, simple recipes for Italian bite-sized cookies, or biscotti. They are divided into five categories—Milk and Wine; Nuts; Honey, Citrus, and Spice; Meringue; and Chocolate. Some are dry and not too sweet—traditional Italian biscotti that are eaten for breakfast with caffè latte or dipped into a glass of vino dolce—others recall medieval and Renaissance kitchens and the influence of the spice trade. Whether chocolate, lemon, pistachio, or simply butter, flour, and sugar, each memorable cookie is infused with the history and conviviality of la cucina romana, Chez Panisse, American childhoods, and international friendships. Learn More

As sinfully rich as their name suggests, these cookies achieve that perfect balance between crunchy and chewy with their biscotti-like texture. With just a hint of espresso, this double chocolate walnut cookie can be enjoyed with a cappuccino, or for real decadence, try heating in the microwave for 10 seconds and serve with vanilla bean ice cream. These cookies contain walnuts. Learn More

Same recipe as our every popular cranberry conserve, in a large jar (23oz) We love this condiment year round as a pantry staple. It is a thick and rich blend of apples, cranberries, walnuts, red wine and spices. Learn More

A sweet yet tangy pantry essential, Cranberry Conserve is a year round condiment for roasted pork, steak or glazed chicken. Add to mayonnaise for a tart turkey sandwich spread, or bake in our recipe for almond muffins or cranberry upside down cake. Learn More

The finest Belgian chocolate with freshly roasted hazelnut paste, and a hint of espresso for that decadent Italian flavor. Heat sauce gently and serve on cakes, cookies, and ice cream with chopped hazelnuts and fresh mascarpone whipped cream. Learn More

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