Gifting homemade treats during the holidays always brings a warm, fuzzy feeling. Italian Christmas cookies, with their delightful flavors and beautiful designs, are just right for spreading cheer. Think about the satisfying crisp of almond biscotti or the gentle sweetness of chocolate-kissed pizzelle. Each cookie carries a piece of tradition and a touch of love. Wondering which recipes make gifting easy and joyful? Let’s explore these sweet creations together.
Classic Almond Biscotti
Classic Almond Biscotti is a delightful Italian treat that makes any holiday season feel special. These twice-baked cookies are known for their crisp texture and rich almond flavor, making them perfect for dipping in coffee or hot chocolate. The combination of toasted almonds and a hint of vanilla creates a harmonious balance of flavors that will transport you to the streets of Italy with every bite.
While traditionally enjoyed during the Christmas season, these biscotti can be savored year-round. Originating from the Tuscan region, biscotti have become a beloved part of Italian holiday traditions. The original biscotti recipe calls for simple ingredients, which result in a deliciously crunchy cookie that pairs perfectly with sweet dessert wines or a cozy cup of tea.
Whether you’re serving them as part of a festive dessert spread, or packaging them as holiday gifts, Classic Almond Biscotti are sure to be a hit with friends and family alike.
Ingredients (Serves 4-6):
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted and coarsely chopped
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside as you prepare the wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. This step is essential for achieving the right texture in your biscotti.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts until fully incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix as this can make the biscotti tough.
- Fold in Almonds: Gently fold in the chopped almonds using a spatula or wooden spoon, ensuring they’re evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly browned. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.
- Slice and Second Bake: Once slightly cooled, transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into 1-inch thick pieces. Return the slices to the baking sheet, cut side down, and bake for an additional 10-12 minutes on each side, or until the biscotti are golden and crisp.
- Cool and Serve: Allow the biscotti to cool completely on a wire rack before serving. Store any leftovers in an airtight container.
Extra Tips: For an extra festive touch, you can drizzle the cooled biscotti with melted chocolate and sprinkle with additional chopped almonds. If you prefer a softer biscotti, adjust the second baking time to about 8 minutes per side.
Toasting the almonds beforehand enhances their flavor, but be sure not to burn them. Finally, using a serrated knife is key to achieving clean cuts for each biscotti slice. Enjoy these with a cup of coffee or as a delightful treat on your holiday dessert table!
Chocolate-Dipped Pizzelle
Chocolate-Dipped Pizzelle are a delightful Italian treat that combines the classic, delicate pizzelle cookie with a luscious layer of chocolate. These cookies are perfect for adding a touch of elegance to your festive holiday spread or serving as a sweet indulgence during Christmas gatherings. Their beautiful snowflake pattern and rich chocolate dip make them as visually appealing as they’re delicious.
Pizzelle are traditionally made with anise flavoring, but for this recipe, we’ll use vanilla extract for a more universally appealing flavor profile. Making Chocolate-Dipped Pizzelle is an engaging process that requires the use of a pizzelle iron, which presses the batter into intricate designs while cooking each cookie to a crisp perfection.
Once the pizzelle are baked, they’re dipped in melted chocolate and left to set, creating a crunchy, sweet, and slightly bitter contrast that’s sure to impress your guests. This recipe yields approximately 24 pizzelle, perfect for serving 4-6 people, allowing everyone to enjoy a taste of this Italian Christmas classic.
Ingredients:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions:
- Prepare the Batter: In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. Add the melted butter and vanilla extract, then mix until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing until a smooth batter forms. The batter should be thick and sticky.
- Heat the Pizzelle Iron: Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease the iron with a small amount of vegetable oil or cooking spray to prevent sticking.
- Cook the Pizzelle: Place about a tablespoon of batter onto the center of each pizzelle pattern on the iron. Close the lid and cook for about 30-45 seconds, or until the pizzelle are golden brown. Carefully remove them and place on a wire rack to cool.
- Prepare the Chocolate Dip: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Dip the Pizzelle: Once the pizzelle have cooled completely, dip one half of each cookie into the melted chocolate. Allow any excess chocolate to drip off before placing them back on the wire rack to set.
- Set the Chocolate: Let the chocolate-dipped pizzelle sit at room temperature until the chocolate hardens, or place them in the refrigerator for about 15 minutes to speed up the process.
Extra Tips:
For added flavor and texture, you can sprinkle chopped nuts, such as almonds or hazelnuts, or festive sprinkles onto the chocolate before it sets. If you prefer a crisper pizzelle, cook them for a longer time until they achieve your desired level of crunchiness.
To store, keep the pizzelle in an airtight container at room temperature for up to a week, ensuring they remain fresh and crispy throughout the holiday season.
Soft Ricciarelli Almond Cookies
Soft Ricciarelli Almond Cookies are a delightful Italian treat that’s perfect for the holiday season. Originating from the Tuscany region, these cookies are known for their soft and chewy texture, with a distinctive almond flavor that melts in your mouth. Traditionally enjoyed during Christmas, Ricciarelli are also commonly dusted with powdered sugar, making them as beautiful as they’re delicious.
The simplicity of the ingredients allows the rich almond taste to shine, making these cookies a favorite among almond lovers. The preparation of Soft Ricciarelli Almond Cookies is relatively straightforward, requiring just a few steps to create these exquisite cookies. The dough is simple to put together and requires minimal effort, making it a great option for those looking to add a touch of Italian tradition to their holiday baking.
With this recipe, you can create approximately 24 cookies, serving 4-6 people, allowing everyone to enjoy the festive flavors of these classic Italian cookies.
Ingredients for 4-6 servings:
- 2 cups almond flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large egg whites
- Zest of one orange
- Powdered sugar (for dusting)
Instructions:
- Prepare the Dry Ingredients: In a large mixing bowl, combine the almond flour, granulated sugar, and baking powder. Mix these dry ingredients thoroughly to guarantee an even distribution of the baking powder throughout the almond flour.
- Add Flavorings: Add the vanilla extract, almond extract, and orange zest to the dry ingredients. Stir until the zest and extracts are fully incorporated, which will infuse the dough with fragrant aromas.
- Whip the Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. This process adds air to the mixture, which will help give the cookies their characteristic chewy texture.
- Combine Ingredients: Gently fold the whipped egg whites into the almond flour mixture. Take care not to over-mix; you want to maintain some of the airiness from the egg whites to keep the cookies light.
- Shape the Cookies: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. Using your hands, form the dough into small oval shapes, about 2 inches in length. Place them on the prepared baking sheet, leaving space between each cookie.
- Dust with Powdered Sugar: Generously dust the shaped cookies with powdered sugar before baking. This not only adds sweetness but also gives the cookies their signature festive look.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cookies are lightly golden around the edges. Be careful not to overbake, as they should remain soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to be enjoyed or stored in an airtight container.
Extra Tips: For the best results, use high-quality almond flour, as it greatly influences the texture and flavor of the cookies. Fresh orange zest is recommended for the most vibrant citrus flavor.
If you prefer a slightly crispier exterior, you can bake the cookies a few minutes longer, but keep an eye on them to avoid burning. These cookies can be made a few days in advance and stored in an airtight container to maintain their freshness. Enjoy them with a cup of coffee or tea for a truly Italian Christmas experience.
Anise-Flavored Italian Angeletti
Anise-Flavored Italian Angeletti are a delightful addition to any holiday dessert table, offering the perfect blend of sweet and lightly spiced flavors that are synonymous with traditional Italian Christmas cookies. These small, round cookies are known for their soft, cake-like texture and subtle licorice flavor derived from anise extract. The Angeletti are often topped with a simple sugar glaze and colorful sprinkles, making them not only delicious but also visually appealing.
Preparing Anise-Flavored Italian Angeletti is a wonderful way to bring a touch of Italian tradition to your festive celebrations. This recipe is relatively simple, making it suitable for bakers of all skill levels. The process involves creating a dough infused with the aromatic essence of anise, shaping it into small balls, and baking to perfection. Once cooled, the cookies are dipped in a sweet glaze and garnished with sprinkles, creating a delightful treat that pairs beautifully with a cup of coffee or tea.
Ingredients for Anise-Flavored Italian Angeletti (serves 4-6 people):
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon anise extract
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon anise extract
- Assorted colorful sprinkles
Cooking Instructions:
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicon baking mats to prevent sticking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is thick and pale, about 3-4 minutes. Add the softened butter, anise extract, and vanilla extract, and continue to beat until smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined and a soft dough forms.
- Shape the Cookies: Scoop small tablespoons of dough and roll them into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and just beginning to turn lightly golden on the bottom. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and anise extract until smooth. The glaze should be thick yet pourable.
- Glaze and Decorate: Once the cookies have cooled, dip the tops into the glaze, allowing any excess to drip off. Place the cookies back on the wire racks and immediately sprinkle with colorful sprinkles before the glaze sets.
- Allow to Set: Let the cookies stand until the glaze is completely set, about 1 hour, before serving or storing.
Extra Tips:
When making Anise-Flavored Italian Angeletti, make sure that your butter is fully softened to room temperature to achieve the best consistency for your dough. If you prefer a stronger anise flavor, you can adjust the amount of anise extract slightly to suit your taste.
The glaze should be applied while the cookies are completely cool to prevent it from melting. Additionally, make certain to use freshly ground anise seeds or high-quality anise extract for the richest flavor.
These cookies can be stored in an airtight container for up to a week, making them a convenient make-ahead option for holiday gatherings.
Lemon Ricotta Cookies
Lemon Ricotta Cookies are a delightful Italian treat that perfectly balances the tangy zest of lemon with the creamy texture of ricotta cheese. These cookies are incredibly soft and moist, making them a popular choice during the festive Christmas season. The addition of lemon glaze on top adds an extra layer of citrusy sweetness, making each bite a burst of invigorating flavor.
Whether you’re looking for a new favorite Christmas cookie or simply want to enjoy a delicious dessert, Lemon Ricotta Cookies are sure to impress.
With this recipe, you can create a batch of cookies that serves 4-6 people, perfect for a family gathering or holiday party. The process is straightforward, but the result is a batch of cookies that are both elegant and comforting. The key to their deliciousness lies in using fresh ingredients, especially the lemon zest and juice, which bring out the best flavors in these cookies.
So, let’s plunge into the ingredients and steps needed to create these delightful treats.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions:
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to guarantee they’re fully incorporated.
- Incorporate Ricotta and Lemon: Mix in the ricotta cheese, lemon zest, and lemon juice until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
- Glaze the Cookies: Once the cookies are completely cool, drizzle the lemon glaze over the top using a spoon. Allow the glaze to set before serving.
Extra Tips:
For the best flavor, use freshly squeezed lemon juice and freshly grated lemon zest. You can adjust the amount of lemon juice in the glaze to achieve your desired consistency. If you prefer a thicker glaze, add a bit more powdered sugar.
Store the cookies in an airtight container at room temperature for up to three days, or freeze them without the glaze for longer storage. Glaze them right before serving for the freshest taste. Enjoy these cookies with a cup of tea or coffee for a truly delightful experience!
Italian Fig Cookies (Cucidati)
Italian Fig Cookies, or Cucidati, are a delightful treat often enjoyed during the holiday season. These cookies are a staple in Italian-American households and are cherished for their rich, fruity filling encased in a tender, buttery pastry. The filling typically consists of figs, dates, and nuts, seasoned with spices and citrus zest to create a harmonious blend of flavors.
Cucidati aren’t only delicious but also a beautiful addition to any holiday cookie platter, with their golden-brown exterior and festive glaze.
Making these cookies is a labor of love, but the result is certainly worth the effort. The dough is made from scratch and requires chilling before being rolled out and filled with the spiced fig mixture. Once assembled, the cookies are baked to perfection and then adorned with a simple glaze and colorful sprinkles.
This recipe yields enough cookies to serve 4-6 people, making it perfect for a small gathering or as a gift to share with friends and family.
Ingredients
- 2 cups dried figs
- 1 cup dried dates
- 1 cup walnuts
- 1/2 cup honey
- Zest of 1 orange
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cut into pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup confectioners’ sugar
- 2-3 tablespoons water
- Colored sprinkles for decoration
Instructions
- Prepare the Filling: In a food processor, combine the dried figs, dates, and walnuts. Pulse until finely chopped. Transfer this mixture to a bowl and stir in the honey, orange zest, cinnamon, and cloves until well combined. Set aside.
- Make the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with vanilla extract and milk. Pour this into the dry ingredients, mixing until a soft dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Roll out one half of the dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into rectangular strips, about 3 inches wide.
- Fill and Shape: Spoon about 2 tablespoons of the fig filling along the center of each strip. Fold the dough over the filling, pressing the edges to seal. Cut into 1-inch pieces and place on a baking sheet lined with parchment paper.
- Bake: Bake the cookies for 15-20 minutes or until they’re golden brown. Remove from the oven and let them cool on wire racks.
- Glaze the Cookies: In a bowl, mix the confectioners’ sugar with enough water to create a smooth glaze. Drizzle the glaze over the cooled cookies and immediately sprinkle with colored sprinkles. Allow the glaze to set before serving.
Extra Tips
Cucidati can be stored in an airtight container for up to a week, making them a great make-ahead option for busy holiday schedules.
When rolling out the dough, make sure it’s well-chilled to prevent sticking. If the dough becomes too warm while working with it, return it to the fridge for a few minutes.
For a more intense flavor, you can also add a splash of rum or brandy to the filling mixture. Finally, if you prefer a more uniform appearance, use a ruler to measure and cut the dough strips and pieces evenly.
Enjoy these traditional Italian treats with a cup of espresso or as part of a festive dessert spread.
Italian Rainbow Cookies
Italian Rainbow Cookies, also known as Tricolore or Neapolitan cookies, are a delightful confection that beautifully marries layers of almond-flavored sponge cake with rich chocolate and sweet fruit jam. Originating from Italian-American bakeries, these colorful cookies are a festive treat that grace many holiday tables. The vibrant layers—typically green, white, and pink—are a nod to the Italian flag, making them not only delicious but also a symbol of cultural pride. Perfect for Christmas celebrations, these cookies are a sweet and sophisticated addition to any holiday cookie platter.
Despite their complex appearance, making Italian Rainbow Cookies at home is a rewarding endeavor that requires just a little patience and attention to detail. Each layer is flavored with almond paste, creating a moist and tender cake that pairs beautifully with the tartness of apricot or raspberry jam. The final flourish is a glossy chocolate coating that adds a touch of decadence. Not only do these cookies look impressive, but their flavor is equally unforgettable, making them a favorite among both children and adults.
Ingredients for 4-6 Servings****:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 can (8 ounces) almond paste
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 10 drops red food coloring
- 10 drops green food coloring
- 1/4 cup seedless raspberry jam
- 1/4 cup apricot jam
- 6 ounces semisweet chocolate chips
- 2 tablespoons heavy cream
Cooking Instructions:
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 9×13 inch baking pans with parchment paper, leaving an overhang on two opposite sides for easy removal later.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Incorporate Eggs and Almond Paste: Beat in the eggs one at a time, guaranteeing each egg is fully incorporated before adding the next. Crumble the almond paste into the mixture and add the almond extract. Continue mixing until smooth.
- Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide and Color the Batter: Divide the batter evenly into three separate bowls. Add red food coloring to one bowl and green food coloring to another, leaving the third portion plain.
- Bake the Layers: Spread each portion of batter into its prepared pan, smoothing the top with a spatula. Bake each layer for about 10-12 minutes or until just set and a toothpick inserted into the center comes out clean. Allow the layers to cool completely on wire racks.
- Assemble the Layers: Once cooled, place the green layer on a large piece of plastic wrap. Spread half of the raspberry jam evenly over the top. Place the plain layer on top, spread with apricot jam, and finish with the red layer. Wrap the stacked layers tightly in plastic wrap and refrigerate for at least four hours, or overnight, to meld the flavors.
- Prepare Chocolate Topping: Melt the semisweet chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Coat and Cut the Cookies: Unwrap the chilled layers and spread the chocolate evenly over the top. Allow the chocolate to set at room temperature or in the refrigerator. Once firm, trim the edges for a clean look and cut into 1-inch squares.
Extra Tips:
When making Italian Rainbow Cookies, verify that each layer is completely cooled before assembling; this will prevent the jam from melting or the layers from sliding. To achieve even layers, weigh each portion of batter before baking. Use a serrated knife to cut the cookies for clean edges and minimize crumbling. For a beautiful presentation, store the cookies in a single layer or between sheets of parchment paper to maintain their pristine appearance. Enjoy these cookies with a cup of espresso or a dessert wine for a true Italian experience.
Pistachio Amaretti
Pistachio Amaretti are delightful Italian cookies that combine the nutty richness of pistachios with the sweet, chewy texture of traditional amaretti. These cookies are perfect for holiday gatherings or simply enjoying with a cup of coffee during the festive season.
The combination of almond and pistachio flavors makes for a unique twist on the classic amaretti, providing a subtle hint of sophistication to your Christmas cookie platter.
Made with ground pistachios and almond flour, these cookies are naturally gluten-free, making them a great option for those with dietary restrictions. The addition of a splash of almond extract enhances the cookie’s flavor profile, while a dusting of powdered sugar adds a touch of sweetness and visual appeal.
This recipe makes enough cookies to serve 4-6 people, making it ideal for small gatherings or as a treat to share with family and friends.
Ingredients:
- 1 cup unsalted pistachios, shelled
- 1 cup almond flour
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Prepare the Pistachios: Place the shelled pistachios in a food processor. Pulse them until they’re finely ground. Be careful not to over-process, as you don’t want to turn them into a paste.
- Combine Dry Ingredients: In a large mixing bowl, combine the ground pistachios, almond flour, granulated sugar, and salt. Mix well to guarantee all dry ingredients are evenly distributed.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until they’re frothy but not stiff. This will help to bind the ingredients together.
- Mix Wet and Dry Ingredients: Add the whisked egg whites and almond extract to the dry mixture. Stir until a dough forms. The dough should be sticky but manageable.
- Shape the Cookies: Use your hands to shape the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving some space between each cookie.
- Dust with Powdered Sugar: Lightly dust the tops of each cookie with powdered sugar before baking. This adds a sweet finish and a festive touch to the cookies.
- Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the cookies are lightly golden on the edges. They should remain soft and chewy in the center.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
To achieve the best results with Pistachio Amaretti, make sure to use high-quality nuts and almond flour for the most authentic flavor.
If your dough feels too sticky to handle, you can lightly wet your hands with water to make shaping the cookies easier.
Additionally, these cookies can be stored in an airtight container for up to a week, making them a great make-ahead option for holiday gift-giving.
Enjoy them as part of a festive dessert spread or as a sweet treat with your favorite hot beverage.
Nutty Florentine Lace Cookies
Nutty Florentine Lace Cookies are a delightful Italian treat, perfect for adding a touch of elegance to your Christmas dessert table. These delicate, lacey cookies are characterized by their thin, crispy texture and the rich, nutty flavor imparted by almonds and hazelnuts. They originate from Florence, Italy, and have become a favorite worldwide for their beautiful appearance and irresistible taste.
These cookies aren’t only delicious but also visually appealing, making them a perfect addition to your holiday cookie selection. The combination of nuts, caramelized sugar, and a hint of citrus creates a harmonious blend of flavors that pairs wonderfully with a cup of coffee or tea.
While they may look intricate, Nutty Florentine Lace Cookies are surprisingly easy to make with the right ingredients and techniques. This recipe will guide you through making a batch perfect for serving 4-6 people, assuring everyone gets to enjoy these delightful treats during the festive season.
Ingredients:
- 1/2 cup sliced almonds
- 1/2 cup chopped hazelnuts
- 1/3 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional, for drizzling or dipping)
Instructions:
- Prepare the Nuts: Preheat your oven to 350°F (175°C). Spread the sliced almonds and chopped hazelnuts on a baking sheet in a single layer. Toast them in the oven for about 5-7 minutes or until they’re golden brown and fragrant. Allow the nuts to cool, then chop them finely if needed.
- Create the Caramel Base: In a medium saucepan, combine the granulated sugar, light corn syrup, and unsalted butter. Cook over medium heat, stirring constantly until the mixture becomes smooth and the sugar has dissolved. This should take about 2-3 minutes.
- Mix in Dry Ingredients: Remove the saucepan from heat and stir in the all-purpose flour, heavy cream, vanilla extract, grated orange zest, and salt. Mix until well combined.
- Incorporate the Nuts: Add the toasted nuts to the mixture, stirring until they’re evenly distributed throughout the batter.
- Bake the Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Drop small teaspoon-sized mounds of the batter onto the prepared baking sheet, leaving ample space between each cookie, as they’ll spread considerably during baking. Flatten each mound slightly with the back of a spoon.
- Bake and Cool: Bake in the preheated oven for 6-8 minutes, or until the cookies are golden brown and lace-like. Keep a close eye on them to prevent burning. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Drizzle: If desired, melt the semi-sweet chocolate chips in a microwave-safe bowl or over a double boiler. Drizzle or dip the cooled cookies in the chocolate and let them set on wax paper.
Extra Tips:
When making Nutty Florentine Lace Cookies, it’s important to watch them closely while baking, as they can quickly go from golden brown to burnt. Guarantee you have a non-stick surface like parchment paper or a silicone baking mat to prevent sticking.
If you want a uniform shape, use a round cookie cutter to gently reshape the cookies while they’re still warm. For added flavor, try experimenting with different nuts or adding a pinch of ground cinnamon or nutmeg to the batter.
These cookies can be stored in an airtight container for up to a week, making them a great option for preparing in advance during the busy holiday season.
Italian S-Shaped Cookies (Essi)
Italian S-Shaped Cookies, known as Essi, are a delightful treat typically enjoyed during the holiday season. These cookies are cherished for their simplicity and subtle sweetness, making them a favorite in many Italian households.
The hallmark of these cookies is their distinctive S shape, which not only makes them visually appealing but also perfect for dipping into a cup of coffee or a glass of milk. Essi cookies have a light, buttery texture and a hint of vanilla, providing a comforting and nostalgic taste of an Italian Christmas.
Making Essi cookies is an enjoyable process that can be a wonderful family activity. The dough is straightforward to prepare and easy to work with, making it suitable for bakers of all levels.
As you roll out the dough and shape it into the iconic S form, you’ll find the experience both fun and rewarding. The aroma of these cookies baking in the oven will fill your home with the inviting scent of the holidays, making them a cherished addition to your festive celebrations.
Ingredients for 4-6 servings:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the Cookies: Divide the dough into small portions, approximately the size of a walnut. Roll each portion into a 5-inch long rope. Carefully shape each rope into an S, and place them onto the prepared baking sheets, leaving some space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, serve the cookies with your favorite beverage, or store them in an airtight container for up to a week.
Extra Tips:
For an added touch of flavor, consider drizzling a light glaze of powdered sugar and lemon juice over the cooled cookies.
To guarantee the best texture, avoid overmixing the dough, which can make the cookies tough. If the dough feels too sticky to handle, refrigerate it for about 30 minutes before shaping.
Spiced Mostaccioli Cookies
Mostaccioli cookies are a traditional Italian Christmas treat, known for their rich flavors and unique spiced profile. These cookies are often shaped into diamonds or ovals and are typically enjoyed with a cup of espresso or a glass of sweet wine. The delightful blend of spices like cinnamon, nutmeg, and cloves, along with honey and chocolate, gives these cookies a festive and warming taste that’s perfect for the holiday season.
Mostaccioli cookies aren’t only delicious but also carry a sense of nostalgia and warmth, making them a cherished part of Italian holiday traditions.
Creating Spiced Mostaccioli Cookies is a rewarding experience that fills your kitchen with the inviting aroma of spices and baked goods. The process involves making a rich dough infused with spices, which is then baked to perfection and coated with a chocolate glaze.
These cookies are best when made with love and shared with family and friends, capturing the essence of Italian hospitality and the joy of Christmas celebrations. Whether you’re new to Italian cooking or a seasoned baker, Mostaccioli cookies are a delightful addition to your holiday baking repertoire.
Ingredients for 4-6 servings:
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (for glaze)
- 2 tablespoons butter (for glaze)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly once they’re placed inside.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, cinnamon, nutmeg, cloves, baking soda, and salt. Make sure all the dry ingredients are well combined to guarantee an even distribution of flavors.
- Combine Wet Ingredients: In a separate bowl, mix together the honey, milk, vegetable oil, and vanilla extract until thoroughly combined. This mixture will add moisture and flavor to your cookie dough.
- Make the Dough: Gradually add the wet mixture to the dry ingredients, stirring continuously until a firm dough forms. You might need to use your hands to bring the dough together completely.
- Shape the Cookies: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Using a knife or cookie cutter, cut the dough into diamond or oval shapes, as traditionally done.
- Bake the Cookies: Place the shaped dough pieces onto a baking sheet lined with parchment paper, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the cookies are firm to the touch.
- Prepare the Glaze: While the cookies are cooling, melt the chocolate chips and butter in a small saucepan over low heat, stirring continuously until smooth and glossy.
- Glaze the Cookies: Once the cookies are cool, dip the tops into the chocolate glaze or use a spoon to drizzle the glaze over the cookies. Allow the glaze to set before serving.
Extra Tips:
For the best flavor, verify that your spices are fresh; older spices may not impart the same depth of flavor. If you want to add a bit of crunch, consider incorporating chopped nuts, such as almonds or hazelnuts, into the dough.
Additionally, allowing the cookies to rest for a day can enhance their flavor, as the spices have more time to meld together. Finally, store your Mostaccioli cookies in an airtight container to keep them fresh and maintain their delightful texture. Enjoy these cookies with loved ones as you celebrate the season!
Italian Wedding Cookies (Anginetti)
Italian Wedding Cookies, also known as Anginetti, are a delightful treat commonly enjoyed during festive occasions like Christmas. These delicate, soft cookies are a staple in Italian households, known for their subtle lemon flavor and light, fluffy texture. Traditionally, they’re topped with a simple glaze and colorful sprinkles, making them as visually appealing as they’re delicious. Their light sweetness and cloud-like consistency make them a favorite among both children and adults, perfectly complementing a warm cup of espresso or tea during gatherings.
Making Italian Wedding Cookies is a joyous experience, and their simplicity is one of the reasons they’re so cherished. This recipe yields a serving size suitable for 4-6 people, providing enough cookies to share with loved ones or enjoy over a couple of days. The process is straightforward, involving basic ingredients that come together to create a batch of cookies that melt in your mouth. Perfect for holiday celebrations or as a thoughtful homemade gift, these cookies are sure to bring a touch of Italian tradition to your festivities.
Ingredients for 4-6 Servings:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups powdered sugar (for glaze)
- 3 tablespoons milk (for glaze)
- Colored sprinkles (for decoration)
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk them together to guarantee even distribution of the baking powder and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla and lemon extracts, mixing until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Don’t overmix to avoid tough cookies.
- Shape the Cookies: Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can also roll the dough into small balls with your hands for a more uniform shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. The cookies should remain pale on top. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk or powdered sugar if necessary; the glaze should be thick yet pourable.
- Glaze and Decorate: Once the cookies are completely cooled, dip the tops into the glaze, allowing excess to drip off. Place the cookies back on the wire rack and immediately sprinkle with colored sprinkles before the glaze sets.
- Dry and Serve: Allow the glaze to harden for about 30 minutes before serving or storing the cookies.
Extra Tips:
For the best texture, confirm your butter is at room temperature before creaming it with the sugar. This helps achieve the desired light and fluffy consistency. If you prefer a stronger lemon flavor, you can add some finely grated lemon zest to the dough.
When glazing the cookies, work quickly to add the sprinkles before the glaze hardens. These cookies can be stored in an airtight container at room temperature for up to a week, making them an excellent make-ahead treat for the holiday season.
