Savory Gingerbread and Holiday Spritz

Name: Savory Gingerbread and Holiday Spritz
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Parmigiano Reggiano PDO cheese 3.5 oz; Type 00 flour 1 cup; Butter cold 7 tbsp; Whole milk &frac18; cup; Fine salt to taste; Black pepper to taste; Powdered ginger 1 tsp; Cumin ½ tsp; Nutmeg to taste; Rosemary to taste; Egg yolks for brushing 1; Whole milk for brushing 1 spoonful; Water ¾ cup; Sugar 0.4 cup; Orange peel 1; Fresh ginger 1; Rosemary 1 sprig; Cinnamon sticks 2; Ground black pepper to taste; Star anise 3; Orange juice ¾ cup; Aperol 1 cup; Prosecco 2.67 glasses

it fr es de br

639

Calories per serving

Vegetarian

Energy Kcal 639
Carbohydrates g 58.8
of which sugars g 31.7
Protein g 14.3
Fats g 30.6
of which saturated fat g 17.8
Fiber g 363
Cholesterol mg 3.2
Sodium mg 153

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low
Note plus resting times

PRESENTATION

Savory gingerbread cookies are a real treat on Northern Italian holiday tables. I mean, they’re a surprise, offering a fresh twist on the usual sweet treats. You’ve got Parmigiano cheese, cumin, nutmeg, and ginger—pretty much a flavor bomb, really. Each bite has that rich kick. They look like classic gingerbread but, trust me, that cheesy, herby flavor is crispy and inviting. Folks from Lombardy and Veneto—especially there—love bringing these to card nights or bingo parties during the festive season. And look, it’s no wonder savory gingerbread recipes are getting so, so popular. Mixing traditional spices with Italian cheese? Yeah, it’s a unique taste that keeps everyone reaching for more.

Now, pair these intriguing snacks with a drink that’s equally bright. Enter the festive spritz—a Northern Italian favorite that’s holiday-ready. It’s got orange slices, cinnamon and star anise. This drink is tangy and aromatic, and it totally complements the spiced notes in the cookies, inviting guests to hang out by the snack table. Plus, these holiday baking ideas aren’t just about new flavors—they’re about sparking conversations and sharing laughs. For sure. Whether it’s discussing family recipes or decorating gingerbread men with cheese shavings, these treats bring a fun, different vibe to Christmas gatherings. Known as festive spritz cookies or gingerbread appetizers, this Northern Italian combo adds a special touch to holiday get-togethers. Makes the night feel really, really special.

INGREDIENTS

639

Calories per serving

Ingredients for 24 gingerbread: Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Type 00 flour 1 cup (130 g); Butter 7 tbsp (100 g) - cold; Whole milk ⅛ cup (30 g); Fine salt to taste; Black pepper to taste; Powdered ginger 1 tsp; Cumin ½ tsp; Nutmeg to taste; Rosemary to taste; Egg yolks 1 - for brushing; Whole milk 1 spoonful - for brushing

for 4 spritz: Water ¾ cup (200 g); Sugar 0.4 cup (80 g); Orange peel 1; Fresh ginger 1; Rosemary 1 sprig; Cinnamon sticks 2; Ground black pepper to taste; Star anise 3; Orange juice ¾ cup (200 g); Aperol 1 cup (280 g); Prosecco 2.67 glasses (400 g)

Preparation

How to prepare Savory Gingerbread and Holiday Spritz

To prepare the savory gingerbread and holiday spritz, start with the cookies by making the savory shortcrust pastry: in the bowl of a food processor with blades, add flour and diced cold butter 1 and pulse briefly to achieve a crumbly texture 2. Then add the Parmesan 3,

chopped rosemary, cumin, ginger powder 4, black pepper, nutmeg 5, salt, and finally the milk 6.

Pulse again until the dough comes together without overheating 7. Transfer it to the work surface, shape it into a flat disk 8, wrap it in plastic wrap 9, and refrigerate for half an hour to firm up.

Meanwhile, prepare the syrup for the spritz by first slicing the ginger thinly 10. In a small saucepan, pour the sugar and water 11, add the ginger, and the peeled orange zest 12,

the star anise 13, cinnamon sticks 14, rosemary, and finally the peppercorns 14.

Bring to just below a boil 16 and let it simmer very gently for about half an hour 17. Once done, let it cool, then strain the syrup 18 but keep the candied orange peels, cinnamon, and a few ginger slices for garnishing the glasses.

Retrieve the firmed-up dough and place it on a lightly floured surface 19; roll it out with a rolling pin on a lightly floured board to a thickness of about 1/5 inch. Use a gingerbread man cutter to shape your gingerbread cookies (20-21)

and arrange them on a baking sheet lined with parchment paper. Brush with beaten egg yolk mixed with a little milk (22-23) and bake in a static oven at 392°F on the middle-lower rack for about 15 minutes. Once out of the oven, the cookies will be golden but soft: let them cool completely before moving them 24.

For the spritz, distribute the syrup into 4 glasses (with ice if desired) 25 and in each, add 1/4 cup of orange juice 26, 1/4 cup of Aperol 27,

1/3 cup of Prosecco 28 and stir. Finish with the orange, ginger, and candied cinnamon you set aside 29 and serve your holiday spritz immediately, accompanied by the savory gingerbread 30.

Storage

The savory cookies can be stored in a tin box or an airtight bag for a week. The raw dough can be frozen. The syrup keeps for a few days in the fridge, but once the spritz is assembled, it should be consumed immediately.

Tip

A splash of dark rum can be added to the cocktail.

The cookies can be decorated with creamy cheese placed in a piping bag as if it were icing, but in that case, they should be consumed within a few hours and should not be stacked.

For the translation of some texts, artificial intelligence tools may have been used.