Italian cookies have a unique charm that’s hard to resist, and I’m excited to share some of my favorites with you. Picture the aroma of freshly baked almond biscotti wafting through your kitchen or the creamy texture of soft ricotta cookies melting in your mouth. Each recipe is a little piece of Italy’s rich baking tradition, and I’m eager to guide you through these delightful treats. But there’s one cookie that holds a special surprise you won’t want to miss.
Classic Almond Biscotti
Biscotti, originating from Italy, are twice-baked cookies that are delightfully crisp and perfect for dunking into coffee or tea. The word “biscotti” means “twice-cooked,” which refers to their unique baking process. Almond biscotti, a classic variety, combines the mild, nutty flavor of almonds with the sweet crunch of these beloved cookies, making them a favorite among cookie enthusiasts worldwide.
Creating almond biscotti at home is a rewarding experience that fills your kitchen with the comforting aroma of baked goods. This recipe for Classic Almond Biscotti is straightforward, making it ideal for both novice and experienced bakers. With a serving size of 4-6 people, it’s perfect for a cozy gathering or a sweet treat to enjoy throughout the week.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 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 or a silicon baking mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, lightly beat the eggs. Add the vanilla and almond extracts to the eggs and mix until fully incorporated.
- Forming the Dough: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or an electric mixer on low speed until a dough begins to form. Stir in the chopped almonds until evenly distributed.
- Shape the Dough: Turn the dough onto a lightly floured surface. Divide it in half, then shape each portion into a log approximately 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing them about 3 inches apart.
- First Bake: Bake in the preheated oven for about 25-30 minutes, or until the logs are firm to the touch and lightly golden brown. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
- Slice and Second Bake: Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices. Place the slices cut side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes on each side, until they’re crisp and golden.
- Cool and Store: Allow the biscotti to cool completely on a wire rack. Store them in an airtight container to maintain their crisp texture.
Extra Tips:
For an added twist, consider dipping one side of each biscotti in melted chocolate after they’ve cooled, then let them set on parchment paper. If you prefer your biscotti softer, reduce the second bake time slightly. Confirm your almonds are well toasted before adding them to the dough; this enhances their flavor and adds a delightful crunch to the biscotti. Enjoy these almond biscotti with a hot cup of espresso or a glass of dessert wine for a truly Italian experience.
Soft Ricotta Cookies
Soft Ricotta Cookies are a delightful Italian treat that are known for their moist, tender texture and lightly sweetened flavor. These cookies are perfect for any occasion, whether you’re serving them as a dessert at a family gathering or enjoying them as a snack with a cup of coffee.
The addition of ricotta cheese not only makes the cookies incredibly soft but also adds a subtle richness that perfectly complements the sweetness of the sugar and the hint of vanilla.
This recipe yields approximately 24-30 cookies, making it ideal for serving 4-6 people, especially if each person wants to savor a few. The cookies are easy to make, with simple ingredients that you might already have in your kitchen. Whether you’re an experienced baker or a novice, these ricotta cookies will be a hit and are bound to become a favorite in your home.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This will guarantee that the baking agents are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Egg and Ricotta: Beat in the egg until well combined, then add the ricotta cheese and vanilla extract. If you’re using lemon zest, add it at this stage as well. Mix until everything is smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this could result in dense cookies.
- Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden but the tops are still pale.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Extra Tips: For an added twist, consider glazing the cookies with a simple mixture of powdered sugar and lemon juice for a tangy finish.
If you prefer a more uniform shape, you can chill the dough for 30 minutes before baking, which will help the cookies hold their form. Additionally, these cookies can be stored in an airtight container at room temperature for up to three days, making them a great make-ahead option for entertaining.
Chocolate Hazelnut Biscotti
Chocolate Hazelnut Biscotti is a delightful Italian cookie that embodies a perfect balance of rich chocolate and nutty flavors, making it a perfect companion for your coffee or tea. These twice-baked cookies boast a crispy texture and can be stored for weeks, making them an ideal treat to have on hand for unexpected guests or a quick snack.
Originating from the Tuscan tradition, biscotti are versatile and can be customized with various nuts, dried fruits, or even dipped in chocolate for an extra indulgence. The combination of chocolate and hazelnuts in this recipe creates a decadent, yet not overly sweet, cookie that’s sure to please any palate.
The biscotti’s unique texture comes from baking the dough in a log form, slicing it, and then baking it again. This method gives the cookies their characteristic crunch. Whether you enjoy them on their own, dunked in coffee, or paired with a dessert wine, these Chocolate Hazelnut Biscotti are a delightful addition to any cookie repertoire.
Ingredients for 4-6 servings:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped hazelnuts, toasted
- 1 cup dark chocolate chips
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This guarantees that all dry ingredients are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This typically takes about 2-3 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix as this can make the biscotti tough.
- Add Hazelnuts and Chocolate Chips: Fold in the chopped hazelnuts and chocolate chips with a spatula until they’re evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- First Bake: Bake the logs in the preheated oven for about 25-30 minutes or until they’re firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
- Slice and Second Bake: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-12 minutes per side, or until they’re crisp and dry.
- Cool and Store: Remove from the oven and allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to two weeks.
Extra Tips:
When making Chocolate Hazelnut Biscotti, ascertain that the hazelnuts are toasted beforehand to bring out their full flavor. If you prefer a softer biscotti, you can reduce the second baking time slightly.
Additionally, for a more luxurious treat, consider dipping one end of each biscotti in melted dark chocolate and allowing it to harden before serving. This not only adds a visually appealing touch but also enhances the chocolatey richness of the cookie.
Traditional Amaretti Cookies
Traditional Amaretti Cookies are a quintessential Italian treat that perfectly embody the sweet simplicity of Italian baking. These delightful cookies are known for their chewy texture, almond flavor, and slightly crisp exterior.
Originating from the Lombardy region in Italy, Amaretti cookies have been a staple in Italian households for centuries, often enjoyed with an espresso or as a sweet end to a meal. They’re made using simple ingredients like almonds, sugar, and egg whites, making them naturally gluten-free and incredibly easy to prepare.
The beauty of Traditional Amaretti Cookies lies in their versatility. They can be enjoyed on their own, paired with desserts like gelato or panna cotta, or even used as a base for other sweet treats. With their distinct almond flavor and delightful texture, these cookies are sure to impress family and friends alike.
This recipe provides a serving size suitable for 4-6 people, perfect for a small gathering or as a delicious homemade gift.
Ingredients (serving size: 4-6 people):
- 200g almond flour
- 200g granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- Powdered sugar, for dusting
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to guarantee even baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour and granulated sugar. Stir well to confirm they’re fully blended, breaking up any lumps in the almond flour.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until they form soft peaks. This can be done by hand or with an electric mixer. The egg whites should be frothy but not too stiff.
- Combine Ingredients: Gently fold the dry mixture into the whisked egg whites. Add the almond and vanilla extracts, and continue to fold until all ingredients are well incorporated, forming a sticky dough.
- Shape the Cookies: Using a small spoon or your hands, scoop portions of the dough and roll them into small balls, about the size of a walnut. Place each ball onto the prepared baking sheet, leaving some space between each one.
- Dust with Powdered Sugar: Lightly dust the top of each cookie with powdered sugar. This will give the cookies their characteristic crackled appearance once baked.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cookies are lightly golden and slightly firm to the touch.
- Cool and Serve: 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 with coffee or as a delightful standalone treat.
Extra Tips:
For best results, use high-quality almond flour to achieve the perfect texture and flavor. If you prefer a more pronounced almond taste, you can increase the almond extract slightly.
Be cautious not to overbake the cookies, as they should remain chewy on the inside. Additionally, if you find the dough too sticky to handle, lightly dust your hands with powdered sugar to make rolling easier.
Store any leftover cookies in an airtight container to maintain their freshness. Enjoy!
Lemon Italian Wedding Cookies
Lemon Italian Wedding Cookies are a delightful twist on the traditional Italian wedding cookie, offering a revitalizing citrus flavor that pairs perfectly with the buttery texture of the cookie. These cookies are perfect for festive occasions, gatherings, or simply as a treat to enjoy with a cup of coffee.
Their light and crumbly texture, combined with the zesty lemon glaze, make them irresistible to both young and old alike.
This recipe for Lemon Italian Wedding Cookies is designed to serve 4-6 people, making it ideal for small family gatherings or intimate celebrations. The preparation is straightforward, and the ingredients are simple, allowing the lemon flavor to shine through.
The cookies are baked to golden perfection, then topped with a sweet and tangy lemon glaze that enhances their flavor profile. Follow these instructions to create a batch of these delectable cookies that will have everyone reaching for seconds.
Ingredients (serves 4-6 people):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1 cup finely chopped nuts (such as almonds or walnuts)
- 1 cup powdered sugar (for coating)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
Instructions:
- Preheat the Oven: Start by preheating your oven to 325°F (160°C). This will guarantee the cookies bake evenly.
- Mix the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the vanilla extract and lemon zest, mixing until combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the chopped nuts.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake: Bake the cookies in the preheated oven for 18-20 minutes, or until the bottoms are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Coat with Powdered Sugar: While the cookies are still warm, roll them in the remaining 1 cup of powdered sugar to coat them completely. Allow them to cool completely on the wire rack.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cookies.
- Serve: Once the glaze has set, arrange the cookies on a platter and serve. Enjoy the zesty and buttery flavor profile of these delightful cookies.
Extra Tips: To guarantee the best results, make sure your butter is at room temperature before starting the recipe. This will help achieve that perfect, creamy consistency when creaming with the sugar.
If you prefer a more intense lemon flavor, you can add a few drops of lemon extract to the dough. Additionally, these cookies can be stored in an airtight container at room temperature for up to a week, maintaining their delicious flavor and texture.
Pignoli Cookies With Pine Nuts
Pignoli Cookies With Pine Nuts are a classic Italian treat that beautifully blend the richness of almonds with the delicate crunch of pine nuts. These cookies are a staple in many Italian households, especially during the holiday season. With their chewy interior and slightly crisp exterior, Pignoli Cookies are perfect for pairing with a cup of coffee or as a delightful addition to a dessert platter.
This recipe is designed to serve 4-6 people and captures the authentic taste of Italian baking with just a handful of ingredients. The almond paste provides a rich, nutty flavor, while the pine nuts add a satisfying texture. Whether you’re an experienced baker or a beginner, this simple yet delicious recipe is bound to impress your family and friends.
Ingredients:
- 8 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large egg whites
- 1 1/2 cups pine nuts
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to guarantee even baking.
- Prepare the Almond Mixture: In a large mixing bowl, break the almond paste into small pieces to make it easier to blend. Add both the granulated sugar and powdered sugar to the bowl. Using an electric mixer on medium speed, blend the ingredients together until the mixture becomes crumbly.
- Incorporate the Egg Whites: Gradually add the egg whites to the almond mixture. Continue mixing until the dough becomes smooth and sticky. The egg whites help bind the ingredients together and create the chewy texture characteristic of Pignoli Cookies.
- Form the Cookies: With a small cookie scoop or a tablespoon, scoop the dough and roll it into 1-inch balls. This size ensures a perfect balance between the chewy interior and the crunchy pine nut exterior.
- Coat with Pine Nuts: Pour the pine nuts into a shallow bowl. Roll each dough ball in the pine nuts, pressing lightly so the nuts adhere to the dough. This step provides the cookies with their distinctive texture and flavor.
- Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking. Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly golden brown.
- Cool and Serve: Once baked, 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 the cookies once they’re fully cooled.
Extra Tips: When working with almond paste, confirm it’s fresh and soft; this will make it easier to mix. If the paste is too firm, you can soften it slightly by warming it in the microwave for a few seconds.
Additionally, be gentle when coating the dough balls with pine nuts to avoid crushing them, as whole nuts provide the best texture. Store any leftover cookies in an airtight container at room temperature to maintain their freshness for several days.
Authentic Italian Anise Cookies
Italian Anise Cookies are a traditional treat that brings a taste of Italy to your kitchen. These cookies are known for their unique licorice-like flavor, thanks to the anise extract, and a soft, cake-like texture that melts in your mouth. Originating from the heart of Italy, these cookies are often enjoyed during festive occasions and holidays, making them a staple in many Italian households.
Whether you’re enjoying them with a cup of coffee or gifting them to loved ones, authentic Italian Anise Cookies are sure to be a hit. The recipe for these cookies is invigoratingly simple, using ingredients that are likely already in your pantry. The star of the show, anise extract, lends a distinctive aroma and flavor that sets these cookies apart from others.
With a hint of sweetness and a subtle crunch from the glaze, these cookies are sure to delight anyone who takes a bite. Follow this easy recipe to bring a bit of Italian tradition into your home and enjoy these delicious cookies with family and friends.
Ingredients (Serving Size: 4-6 people):
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon anise extract
- 1/4 cup milk
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon anise extract
- Colorful sprinkles (optional)
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium-sized 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 using an electric mixer on medium speed until fluffy, about 2-3 minutes.
- Add Eggs and Anise: Add the eggs one at a time to the butter mixture, beating well after each addition. Then, stir in the anise extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until well combined and a dough forms.
- Shape the Cookies: Using a tablespoon, scoop the dough and roll it into balls. Place the balls onto the prepared baking sheet about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes or until the bottoms are lightly golden. The tops should remain pale.
- Cool the Cookies: 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.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and anise extract until smooth. Adjust the consistency with more milk if the glaze is too thick.
- Glaze the Cookies: Once the cookies are completely cool, dip the tops into the glaze, allowing the excess to drip off. Place them back on the wire rack and sprinkle with colorful sprinkles if desired.
- Set the Glaze: Allow the glaze to set for about 15-20 minutes before serving.
Extra Tips:
For the best results, confirm your butter is softened to room temperature before beginning. This helps create a creamy texture when creaming with sugar. When shaping the cookies, you can slightly flatten them with your fingers for a more uniform look.
If you prefer a stronger anise flavor, you can add a touch more anise extract to the glaze or the dough. These cookies can be stored in an airtight container for up to a week, maintaining their soft texture. Enjoy these delightful treats with a warm cup of espresso or cappuccino for a true Italian experience.
Florentine Lace Cookies
Florentine Lace Cookies are delicate, lacy treats that are as beautiful as they’re delicious. Originating from Florence, Italy, these cookies are known for their intricate, crispy texture and sweet, nutty flavor. The key ingredients, almonds and caramelized sugar, come together to create a unique cookie that pairs perfectly with a cup of coffee or tea.
These cookies aren’t only a delightful dessert but also make for an elegant gift when packaged in a pretty box or tin.
These cookies might appear intricate, but they’re surprisingly easy to make at home. Their lace-like appearance is achieved by the way the batter spreads and bubbles while baking. The golden, crisp edges and slightly chewy center make Florentine Lace Cookies a wonderful addition to any cookie platter. With just a few simple ingredients and some patience in the kitchen, you can create these stunning cookies and impress your friends and family.
Ingredients for Florentine Lace Cookies (Serves 4-6):
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 cup finely chopped almonds
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional, for drizzling)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Prepare the Batter: In a medium saucepan, melt the butter over medium heat. Stir in the sugar, flour, heavy cream, honey, and vanilla extract, mixing until smooth. Once the mixture is well combined, remove it from the heat.
- Add the Almonds: Stir in the finely chopped almonds and salt, making sure they’re evenly distributed throughout the batter. The mixture should be thick and sticky.
- Shape the Cookies: Drop teaspoons of the batter onto the prepared baking sheets, spacing them about 3 inches apart as they’ll spread considerably. For more uniform cookies, you can use the back of a spoon to gently spread the batter into small circles.
- Bake: Place the baking sheets in the preheated oven and bake for 6-8 minutes, or until the cookies are golden brown and lacy. Keep a close watch on them, as they can burn quickly due to their thinness.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheets. They’ll crisp up as they cool.
- (Optional) Drizzle with Chocolate: If desired, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies using a fork or a piping bag.
- Serve and Enjoy: Once the chocolate has set, transfer the cookies to a serving platter or store in an airtight container.
Extra Tips:
For the best results, verify your almonds are finely chopped to prevent any large chunks from disrupting the lacy texture. If you prefer a more uniform shape, you can use a cookie cutter as a guide when spreading the batter.
Additionally, these cookies can be stored at room temperature for up to a week, but they’re best enjoyed fresh. For a fun variation, consider adding a pinch of cinnamon or orange zest to the batter for an extra layer of flavor.
Italian Sesame Seed Cookies
Italian Sesame Seed Cookies, also known as “Biscotti Regina” or “Reginelle,” are a traditional Sicilian treat that are both simple to make and deliciously satisfying. These cookies are characterized by their crunchy texture and nutty flavor, thanks to the generous coating of sesame seeds. Perfect with a cup of coffee or tea, they’re an ideal way to conclude a meal or enjoy as a snack. Their golden exterior and subtle sweetness make them a favorite among both adults and children.
Crafting these delightful cookies is a straightforward process that involves creating a dough enriched with butter and flavored with a hint of vanilla. After rolling the dough into logs, it’s then cut into small pieces which are dipped in milk or water before being coated with sesame seeds. The cookies are then baked to a perfect golden brown, resulting in a crunchy exterior and a soft interior. This recipe yields approximately 24 cookies, serving 4-6 people.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk (plus extra for dipping)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sesame seeds
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully incorporated.
- Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until a soft dough forms.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough into 4 equal parts. Roll each portion into a log about 1/2 inch in diameter. Cut each log into 2-inch pieces.
- Coat with Sesame Seeds: Pour some milk into a shallow dish. Place the sesame seeds in another shallow dish. Dip each cookie piece first into the milk and then roll it in the sesame seeds, making sure they’re well-coated.
- Bake the Cookies: Arrange the coated cookies on the prepared baking sheet, leaving a little space between each. Bake in the preheated oven for 15-20 minutes, or until the cookies are golden brown around the edges.
- Cool and Serve: Once baked, 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.
Extra Tips:
When making Italian Sesame Seed Cookies, it’s important to verify that the butter is well-softened for easy creaming with the sugar. This contributes to the cookies’ tender texture.
If you prefer a more pronounced vanilla flavor, consider using vanilla bean paste instead of extract. Be careful not to skip the dipping step in milk before rolling in the sesame seeds, as this helps the seeds adhere better to the dough.
If you find the dough too sticky, a little chilling in the fridge can help make it more manageable. Finally, these cookies can be stored in an airtight container for up to a week, maintaining their delightful crunch.
Nutella-Stuffed Thumbprint Cookies
Nutella-Stuffed Thumbprint Cookies are a delightful Italian treat that combines the richness of Nutella with the buttery goodness of a classic thumbprint cookie. This recipe is perfect for those who enjoy the creamy, chocolate-hazelnut spread and want to incorporate it into a simple yet indulgent dessert.
These cookies are easy to make and are bound to impress family and friends with their delicious taste and charming appearance. The dough for these cookies is made from a few basic ingredients, creating a tender and slightly crumbly texture that pairs perfectly with the smooth filling.
Once baked, the cookies are filled with a generous dollop of Nutella, which adds a rich and gooey center to each bite. Whether you’re serving them at a party, gifting them to loved ones, or simply enjoying them with a cup of coffee, these Nutella-Stuffed Thumbprint Cookies are a must-try for any dessert lover.
Ingredients (Serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup Nutella hazelnut spread
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined, making certain that the egg is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape Dough Balls: Using your hands, roll the dough into 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Create Thumbprints: Gently press your thumb into the center of each dough ball to create an indentation. Be careful not to press all the way through the cookie.
- Bake Cookies: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and allow them to cool slightly on the baking sheet.
- Fill with Nutella: Once the cookies have cooled slightly, use a small spoon or piping bag to fill each indentation with a generous amount of Nutella.
- Cool Completely: Transfer the cookies to a wire rack to cool completely. This will allow the Nutella to set slightly, making them easier to handle.
Extra Tips:
For an extra touch of flavor, consider sprinkling a small pinch of sea salt on top of the Nutella filling before it sets. This will enhance the chocolate flavor and add a delightful contrast to the sweetness of the cookie.
If you prefer a nuttier taste, you can also roll the cookie dough balls in finely chopped hazelnuts before baking. This will add a crunchy texture and complement the Nutella filling beautifully.
Finally, make sure your butter is softened at room temperature for the best texture in the cookies. Enjoy your Nutella-Stuffed Thumbprint Cookies with a tall glass of milk or a hot cup of espresso for a truly Italian experience.
Zesty Orange Polenta Cookies
Zesty Orange Polenta Cookies are a delightful Italian treat that combines the tangy flavor of fresh oranges with the unique texture of polenta. This vibrant cookie is perfect for those who love a sweet with a hint of citrus. The combination of finely ground polenta and fragrant orange zest gives these cookies a delightful crunch and an enticing aroma that will fill your kitchen as they bake.
Perfect for an afternoon tea or a light dessert, these cookies are sure to impress your family and friends. The recipe is straightforward, making it ideal for both novice and experienced bakers. With simple ingredients that are easy to find, you can whip up a batch of these cookies in no time.
The use of polenta not only adds texture but also gives the cookies a lovely golden hue. The orange zest amplifies the citrus flavor, making each bite rejuvenating and satisfying. Get ready to experience a taste of Italy with this easy and delicious recipe.
Ingredients for 4-6 servings:
- 1 cup all-purpose flour
- 1/2 cup finely ground polenta
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground polenta, baking powder, and salt. This guarantees that all the dry ingredients are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Wet Ingredients: Beat in the egg, orange zest, and vanilla extract until well combined. The orange zest should be evenly distributed throughout the mixture, providing a delightful citrus aroma.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix, as this can make the cookies tough.
- Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers of the cookies should look set but not brown.
- Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.
Extra Tips: For an extra burst of orange flavor, consider adding a tablespoon of freshly squeezed orange juice to the wet ingredients. If you prefer a softer cookie, reduce the baking time slightly.
These cookies can be stored in an airtight container at room temperature for up to a week. For a decorative touch, you can drizzle melted chocolate over the cooled cookies or sandwich them with a layer of orange marmalade. Enjoy your Zesty Orange Polenta Cookies with a cup of tea or coffee for a delightful treat!
Biscotti Di Regina (Queen’s Biscuits)
Biscotti Di Regina, also known as Queen’s Biscuits, are delightful Italian cookies that are cherished for their rich flavor and unique texture. These cookies are traditionally coated with sesame seeds, giving them a nutty and slightly sweet taste that pairs wonderfully with coffee or tea.
Biscotti Di Regina have a long history and are often enjoyed during festive occasions, but they’re perfect for any time you want to add a touch of Italian elegance to your dessert table.
These cookies are known for their simplicity and ease of preparation, making them a favorite among both novice and experienced bakers. The dough is made with basic pantry ingredients, and the rolling of each cookie in sesame seeds adds a rustic charm.
With a crunchy exterior and a tender, buttery interior, Biscotti Di Regina are sure to impress your family and friends. This recipe will yield approximately 24-30 cookies, suitable for serving 4-6 people.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup sesame seeds
Instructions:
- Preheat the Oven: Begin by preheating 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-sized bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir the dry ingredients together until they’re well incorporated.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter with the sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until a soft dough forms.
- Shape the Cookies: Take small portions of dough (about 1 tablespoon each) and roll them into balls. Flatten each ball slightly with your hands.
- Coat with Sesame Seeds: Pour the sesame seeds into a shallow dish. Roll each cookie ball in the seeds, pressing gently to make sure they stick, until fully coated.
- Bake the Cookies: Place the coated cookies on the prepared baking sheet, leaving some space between each one. Bake in the preheated oven for 18-20 minutes, or until the cookies are golden brown.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips: For a more intense flavor, you can toast the sesame seeds lightly in a dry skillet over medium heat before coating the cookies. Be sure to watch them closely to prevent burning.
Additionally, if you prefer a sweeter cookie, you can add a tablespoon of honey to the dough mixture. These cookies can be stored in an airtight container for up to a week, maintaining their delightful crunch. Enjoy your Biscotti Di Regina with a cup of espresso for a perfect Italian experience!
S-shaped Italian Lemon Cookies
S-shaped Italian Lemon Cookies are a delightful treat that embodies the zest and brightness of lemon within a soft, buttery cookie. Originating from Italy, these cookies are shaped like the letter “S” and are perfect for enjoying with a cup of espresso or as a light dessert. Their subtle lemony flavor and melt-in-your-mouth texture make them a favorite among cookie lovers.
Whether you’re looking to add a touch of Italian flair to your dessert table or simply enjoy a revitalizing, citrusy treat, these cookies are sure to impress.
The simplicity of ingredients and ease of preparation make S-shaped Italian Lemon Cookies an excellent choice for both novice bakers and seasoned pros. The dough is infused with lemon zest and juice, giving it a vibrant aroma and taste.
Once baked, the cookies develop a delicate crumb and a slight golden hue, making them not only delicious but also visually appealing. Ideal for serving 4-6 people, this recipe is perfect for small gatherings or for indulging in a sweet homemade treat.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- A pinch of salt
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. If the dough is too sticky, add a little more flour until manageable.
- Shape the Cookies: Divide the dough into small portions, about the size of a walnut. Roll each portion into a rope about 6 inches long. Form each rope into an “S” shape and place them onto the prepared baking sheet, leaving some space between each cookie.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the cookies are lightly golden around the edges. Be careful not to overbake them, as they should remain soft.
- Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve these delightful S-shaped Italian Lemon Cookies with tea or coffee.
Extra Tips:
For an extra burst of lemon flavor, consider drizzling a simple lemon glaze over the cooled cookies. To make the glaze, mix powdered sugar with a little lemon juice until you reach your desired consistency.
These cookies can be stored in an airtight container for up to a week, maintaining their freshness. If you prefer a softer cookie, be sure not to overmix the dough, as this can cause the cookies to become tough.
Enjoy these cookies as is, or pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
