Merry Christmas!

Christmas Day: Cannoli

We're finishing Termini's 25 Days of Christmas with our most popular and beloved item, the cannoli!  Each one is made from scratch and created with the original tools used by the founders. The cannoli production process entails ten stages, involving at least ten different bakers. Each cannoli is hand wrapped around a maple dowel and fried in pure vegetable shortening. Cannoli fillings include Ricotta cheese, vanilla Italian cream, and Chocolate Italian cream.

Christmas Eve: Musticiolli Cookies

One of Giuseppe’s original recipes brought over from Enna, Sicily. Our 'Christmas cookie' goes through ten separate steps until it is a finished product. The filling inside each cookie consists of apple butter, mixed dried fruit, ground cake crumbs, and a few special natural flavors. The cookie filling needs to age at least six months prior to use. The musticiolli cookie is so popular during our Christmas time; we dubbed it the Christmas Cookie.

Christmas is almost here!

Ready for pistachios!

Day Twenty-Three: Italian Cream Cake

The Italian Cream cake is one of Termini Bros most time honored traditions. Each sponge cake is mixed from scratch and trimmed by hand.  Once baked, each layer of sponge is hand soaked with our own rum simple syrup and layered with our handmade vanilla and chocolate Italian cream. The chocolate Italian cream is then used to coat the sides of the cake prior to having cashew pieces placed all around. The final step is spreading and decorating the top with our original vanilla butter cream. Our Italian cream cake is the perfect way to celebrate any occasion or to simply enjoy with a great cup of coffee.

Only Three Days until Christmas!!!

Day Twenty-Two: Amaretti Cookies

The amaretti cookie is the most basic and traditional of our cookie assortment. Each cookie has a Kernal paste base and is the base of our Almond Amaretti. Every pan must be hand dipped into a tub of granulated sugar so the hardened sugar forms a sweet crust around a soft center.

Right before they are about to be dipped in chocolate

All done!

Only four days until Christmas!
Day Twenty-One: Almond Horns
The almond horn is one of our most popular pastries. A sweet and dense base of mainly kernel paste is mixed and hand rolled in sliced almonds and then formed into horn shaped pieces. Once baked, each pastry is hand dipped in dark chocolate to give the almond horn the perfect balance of bitter and sweet flavors

So Flaky!

Day Twenty: Sfogliatelle

This Old Italian favorite is an original recipe brought over from Naples by Guiseppe Termini. Each batch of Sfogliatelli is mixed, rolled, and filled by hand. This pastry consists of very thin layer of crisp dough filled with a mixture of ricotta cheese and an assortment of secret ingredients. It might be hard to pronounce, but not to eat!

Day Nineteen: New York Cheese Cake

Our New York cheese cake is known for its dense and creamy texture. Homemade crumbs coat the inside of each pan before being filled with our handmade filling. Our filling which is also made from scratch, is made by using a combination of cream cheese and heavy cream. Once this is done, each cake is baked in pans containing water to protect the outside of each cake from baking too quickly. There are many variations of our New York cheese cake including chocolate, pumpkin, marble, and tropical versions. Which is your favorite?

Final Product

Day Eighteen: Imbutitti

Another of Termini Brothers original recipe brought over by Giuseppe from Anna, Sicily. The filling inside each cookie consists of apple butter, mixed dried fruit, ground cake crumbs, and a few special natural flavors. Ten separate steps are required for a finished product in which the cookie filling needs to age at least six months prior to use. Once completed, the outer dough casing is a simple cookie dough with a hint of vanilla bean. In production, thin cylinders are rolled, washed with fresh egg, topped with ground almonds, hand cut to size, and hand placed on baking sheets.

The final product

Day Seventeen: Quorasemali Cookies

This Termini Brothers original recipe was brought over by Giuseppe from his hometown in Enna, Sicily. Our biggest mixer is needed to mix extra-large batches, on average weighing over 400 lbs. Our ‘chocolate bar’ includes whole almonds, whole cashews, mixed dried fruit, almond paste, egg whites, and cocoa. Once mixed, small 2 lb. pieces are cut and rolled into cylinders, washed with fresh eggs, and baked. When cooled, the cylinders are hand cut into bite sized cookies.

Ready for the Oven!

Taralli Gift Tin

Day Sixteen: Taralli Biscotti

Our crisp Taralli biscotti are an original recipe brought over from Enna, Sicily by Giuseppe Termini. The Taralli is one of our most basic and beloved items. It consists of lemon oil and is hand rolled in the shape of small rings. The shape and flavor of this item has not changed for over 90 years.

 

 

Day Fourteen: Scumetti Cookies

This cookie is sometimes called ‘Brutti ma Buono’ which translates in English as ‘Ugly but Good’.  Crunchy and nutty with a hint of citrus, large batches of dough are mixed cut into smaller pieces, hand rolled into long thin cylinders, then cut and hand placed on baking sheets. Over 100 lbs. of imported cashews are used in every batch of cookies.

Freshly Cut

Day Thirteen: Chocolate Cherry Biscotti

Each batch is mixed with dark cocoa and dried cherries. It is then mixed, cut into smaller pieces, rolled out by hand, and baked. Once baked, each strip must be hand cut into individual biscotti, then toasted for crispness. These biscotti can be best described as rich and dense. Now all it needs is a cup of coffee.



Macaroons being hand piped

Ready to be shipped out to a lucky customer

Day Twelve: Coconut Macaroons

Each batch of coconut macaroons must be hand piped onto baking sheets to get the outer rigid ripple effect.  Density of coconut macaroons can differ from one bakery to another, but we prefer ours to be moist. The secret to our delicious coconut macaroons is imported coconut from the Philippine Islands. After being baked, each cookie must be hand placed in bins to maintain the integrity of the outer toasted ridges. From October through December at least one batch of coconut macaroons need to be made each day.

Ready to be cut and served

Day Eleven: Fruit Crustatta

Fresh and sweet pieces of blueberries, kiwi, pineapple, strawberries and raspberries are hand placed atop a dollop of diplomat cream which is all cradled by flaky dough. Each pastry is then cut by hand and placed in its own individual sleave for all to enjoy--buon appetito!

Fresh Pizzelles right out of the press!

Day Ten: Pizzelles

This tradtional Italian waffle cookie is still handmade on the original irons and flavored with anise. Once cooled they are cut into perfect circles. The pizzelle is one of our most beloved products.