The Ultimate Gift Box Recipe

Prepare oven and dry ingredients

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Whisk together the all-purpose flour, baking powder, and fine sea salt in a large bowl.

Cut in butter and add sugar

Using a pastry cutter or your fingers, cut the cold cubed butter into the dry ingredients until mixture resembles coarse crumbs. Stir in granulated sugar.

Form dough

Beat the eggs lightly in a small bowl. Add the eggs to the flour-butter mixture and stir until a shaggy dough forms. Fold in the grated Parmesan, chopped rosemary, toasted sliced almonds, and freshly ground black pepper until evenly distributed. If the dough is too dry, add 1 teaspoon of water at a time just until it holds together.

Shape and first bake

Turn the dough onto a lightly floured surface and divide in half. Shape each half into a log about 10 inches long and 2 inches wide. Place on the prepared baking sheet, flattening slightly. Brush tops lightly with a bit of beaten egg if a glossy finish is desired. Bake for 25–28 minutes until golden and set.

Slice and second bake

Remove logs from oven and let cool 10 minutes. Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice the logs on the diagonal into 1/2-inch-thick slices. Arrange slices cut side up on the baking sheet and return to oven for 10–12 minutes, flipping once halfway, until crisp and golden. Cool completely on a wire rack before packaging.

Prepare and cream

Preheat oven to 325°F (160°C). Line two baking sheets with parchment. In a mixer fitted with the paddle or by hand, cream the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. Mix in vanilla extract.

Add dry ingredients and mix-ins

Sift together the all-purpose flour, cornstarch, and fine salt. Gradually add the dry mixture to the creamed butter and mix on low until a soft dough forms. Fold in the chopped candied orange peel and crystallized ginger until evenly distributed.

Portion and bake

Scoop tablespoon-sized portions of dough and roll into smooth balls. Place 2 inches apart on prepared baking sheets. Gently press each ball with the bottom of a glass to flatten slightly. Bake for 12–14 minutes, until edges are lightly golden but centers remain pale. Let rest on pans 5 minutes, then transfer to wire racks to cool completely.

Finish

Once cooled, dust generously with confectioners' sugar. Package in cellophane bags for the gift box.

Heat cream and make ganache

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer (do not boil). Pour the hot cream over the chocolate and let sit for 1–2 minutes to soften the chocolate.

Emulsify and add butter

Gently stir the cream and chocolate together in small circles, beginning in the center to emulsify until glossy and smooth. Stir in the room-temperature butter until fully incorporated. If desired, stir in a pinch of sea salt flakes to taste.

Chill and portion

Cover the ganache and refrigerate 2 hours, until firm enough to scoop. Once chilled, use a small scoop or spoon to portion about 1 tablespoon of ganache per truffle into each small glass jar. Smooth the top with the back of a spoon.

Finish and dust

Sift unsweetened cocoa powder over the surface of each jarred truffle or place a small bowl of cocoa for recipients to dip. Seal jars and keep refrigerated until gift assembly; truffles will hold for 1–2 weeks refrigerated.

Toast nuts

Preheat oven to 350°F (175°C). Spread the almonds, cashews, and halved hazelnuts on a baking sheet in a single layer. Toast for 8–10 minutes, stirring once, until fragrant and lightly golden. Remove and cool slightly.

Coat with honey-herb glaze

In a medium skillet, melt the unsalted butter over medium-low heat. Stir in the honey, fresh thyme leaves, smoked paprika, and fine sea salt. Cook gently 1–2 minutes to marry flavors, stirring constantly. Add the toasted nuts and toss to coat evenly.

Cool and package

Spread the glazed nuts on parchment and allow to cool completely so the glaze sets. Once cool, transfer to airtight tins. These will keep at room temperature for up to 2 weeks.

Assemble the gift box

Choose a sturdy gift box and line it with tissue paper. Place the truffle jars upright, then add cellophane-wrapped biscotti and tea cookies. Fill small airtight tins with the nut mix and tuck them in. Add extra padding with tissue paper so items do not shift.

Finish with extras

Seal biscotti and cookies in cellophane and tie with ribbon and a gift tag listing ingredients/allergens (nuts, dairy, eggs, gluten). Close the box and finish with a ribbon or bow. Keep refrigerated if including truffles that require cold storage, otherwise indicate refrigeration on the tag.