Italian Cookie Class: Pistachio Biscotti and Viennois-Spritz
Sunday, October 30, 2022, 12:30 pm – 3:00 pm Pacific time. $40 (on Zoom).
These two Italian cookies are simple, elegant, and classic. The biscotti, which means, “twice baked,” is perfect for dunking in coffee or alongside a dish of gelato. For this version, we will flavor the cookie with pistachio and anise extract.
For the chocolate Viennois-Spritz, you will need a pastry bag and a star tip to make the signature shape.
The Viennois-Spritz are called “sable” cookies due to their buttery, sandy texture. These cookies are made all over Italy and are a staple in many household breakfasts.
Viennois-Spritz are called “sable” cookies due to their buttery, sandy texture. These cookies are made all over Italy and are a staple in many household breakfasts.
Both the biscotti and Viennois-Spritz use eggs, butter, and all-purpose flour. The biscotti uses pistachios (or substitute almonds or hazelnuts). The Viennois-Spritz uses cocoa powder.
This class will be face-paced so you can experience making both types of cookies. Each cookie has its own special method, so I think you will learn some general baking tips that can be applied to other recipes. Both of these cookies store well in the freezer for a month, so they can be made in advance for the holiday season or summer parties.
After you submit your payment, I will send you an email with the recipe, ingredients and equipment list, and the Zoom link. Can’t wait!!
Almond Biscotti and Viennois-Spritz
You will see payment details and place your order. (You will be able to review your order first).
Questions? Please fill out the form and I will get right back to you!