A Vintage Italian Christmas: La Befana, Almond Paste Cookies & Style 🇮🇹✨

Buone Feste from  Larella!

As the Christmas lights go up and the carols begin to play, my mind travels back in time and across the ocean—back to the 1970's, Italy.

Growing up, the holidays felt different than they do today. It wasn't about the commercial rush. In fact, when I was a little girl, Santa Claus (Babbo Natale) wasn't really "a thing" yet for Italian girls and boys. We didn’t look for a red sleigh on December 24th.

Instead, we waited with bated breath for the Epiphany on January 6th. We looked forward to the arrival of La Befana—the old woman who flies on a broomstick in search of baby Jesus, leaving candies and small gifts for good children (and coal for the naughty ones!) in her wake. In fact, it's a tradition I have continued with my daughter (in addition to the joy of Santa Claus on Christmas morniing). 

Faith, Family, and The Feast

For us, Christmas was deeply rooted in three things: The Family, The Food, and The Faith.

It was the smell of incense at Midnight Mass and the beauty of the Presepe (the Nativity scene) set up in the town square. It was the noise of cousins laughing around a table that seemed to stretch for miles. It was the marathon of eating—from the seafood feast on Christmas Eve (La Vigilia) to the endless trays of pastries (Cannoli's YUM!)  and Italian Christmas cookies the next day. Noone in the world could make a meal on Christmas Eve like my mother.  She perfected it and made it look easy.  A tradition we are so desperately trying to recreate every year but somehow, I feel, falls short. (But that's for another blog).

It was a time when we paused to appreciate the blessings of being together.

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The Art of "La Bella Figura"

In Italy, how you present yourself is a sign of respect—respect for the occasion, for your host, and for yourself. We call this La Bella Figura.

Even as a child, I remember the care my mother took in dressing us for church or Christmas lunch. She would have the town tailor make us custom dresses for these special occasions.  I still remember the joy of the new dress and matching with my sister. That tradition lives on at Larella.

Whether you are heading to a candlelight service or hosting a dinner for your loved ones, we have curated a collection that honors that timeless elegance.

• For the Christmas Eve Dinner: Look for our classic and chic pieces that allow for comfort while eating, without sacrificing style. Here is one option.

• For Midnight Mass: We have sophisticated, modest cuts that look stunning under a winter coat.

• For New Year’s Eve: Add a touch of sparkle to ring in the new year with hope.

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A Taste of Home: Chewy Almond Paste Cookies (Pasta di Mandorla)

I couldn't write this newsletter without sharing a piece of my childhood (and adulthood) with you. These almond cookies are gluten-free, simple to make, and smell exactly like an Italian Christmas kitchen.

Let's be real though.  I haven't perfected this recipe.  As simple as it looks, it's a hard one to master.  These are delicate (and every oven is a little different).  I would say, try it and perfect it on your own.  This is how it's done in Italy and every Italian-American household.  Eventually, the recipe will be yours. Just make sure you keep notes so it doesn't end up being a one and done when you finally get it right. (Trust me, I'm guilty of this)!

Ingredients:

• 2 egg whites

• 8 oz almond paste (NOT Almond filling)

• 2/3 cup granulated sugar

• 1 1/2 tsp salt

• 1 1/2 tsp vanilla extract

• 1/4 cup almond flour

• sliced almonds or candied cherries

Instructions:

1. Beat: 2 egg whites until frothy.
2. Mix: I like to use a hand mixer for this.  Break up almond paste in smaller chunks and add to the beaten egg whites with sugar, salt and vanilla extract. Beat until well combined. Mix in the almond flour.  (without the almond flour, the dough will be very runny).
3. Shape: Use a small cookie scoop to portion out 1 inch balls, placing on baking sheets. I like to use parchment paper on the bottom of my pans for baking.  
4. Coat: Roll each ball in sliced almonds or place a half cherry in the middle. 
5. Indent: Place on a parchment-lined baking sheet. Press a whole almond or candied cherry into the center of each cookie slightly.Rest: Crucial Step! Let the cookies sit on the counter for about 30 minutes to dry out slightly (this ensures a chewy center).
6. Bake: Bake at 350°F (175°C) for about 12–15 minutes. They should still be soft and slightly browned; not too pale!
7. Enjoy: Let them cool completely before serving with an espresso.

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From my Italian heart to your home, I wish you a season filled with peace, love, and beautiful memories.

Buon Natale e Felice Anno Nuovo,

Lina, Founder, La Rella

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