11 Italian Christmas Cookies Authentic Recipes

Ricciarelli

Ricciarelli are delightful Italian almond cookies that are soft, chewy, and slightly crisp on the outside. Originating from Siena, these cookies are made primarily with almonds, sugar, and egg whites, making them a gluten-free treat perfect for festive occasions. Often dusted with powdered sugar, they embody the essence of Italian Christmas baking.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper to guarantee the cookies don’t stick.
2. Prepare the Almond Mixture: In a large mixing bowl, combine the almond flour, granulated sugar, and a pinch of salt. Mix well to guarantee that all the ingredients are evenly distributed.
3. Whisk Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. You can use a hand mixer or a stand mixer for this step. Be careful not to overbeat; the egg whites should remain soft and fluffy.
4. Combine Ingredients: Gently fold the whipped egg whites into the almond mixture using a spatula. Be careful not to deflate the egg whites. It’s important to achieve a smooth and homogenous batter.
5. Add Flavorings: Once combined, add the honey, almond extract, vanilla extract, and lemon zest. Continue to gently fold until everything is well combined.
6. Shape the Cookies: Using your hands or a spoon, scoop small portions of the dough and shape them into oval or rectangular cookies, about the size of your palm. Place them onto the prepared baking sheet, leaving sufficient space between each cookie, as they will spread slightly during baking.
7. Dust with Powdered Sugar: Before placing the cookies in the oven, generously dust the tops with powdered sugar to create a beautiful, snowy finish.
8. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are slightly golden and the tops have formed a crisp crust.
9. Cool Down: Once baked, remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve: Ricciarelli are best enjoyed on the day they are made, but they can be stored in an airtight container for several days. Serve them alongside a cup of coffee or tea for a delightful treat during the holiday season. Enjoy your homemade Ricciarelli!

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Cucidati

Cucidati, also known as Italian Fig Cookies, are traditional holiday treats filled with a sweet, spiced mixture of dried figs, nuts, and sometimes chocolate, all encased in a tender pastry shell. Popular in various regions of Italy, especially during the Christmas season, these cookies are a delightful combination of flavors and textures, making them perfect for sharing with family and friends.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour, baking powder, and salt, mixing just until combined.
2. Incorporate Milk and Flavoring: Stir in the milk and vanilla extract to the dough mixture until it forms a soft and pliable dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up.
3. Make the Filling: While the dough chills, prepare the filling. In a separate bowl, combine the chopped dried figs, chopped nuts, cinnamon, ground cloves, and orange zest. Mix well until all the ingredients are evenly incorporated.
4. Roll Out the Dough: After chilling, remove the dough from the refrigerator and divide it into quarters for easier handling. On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thick.
5. Cut the Dough: Using a pastry cutter or a sharp knife, cut the rolled dough into rectangles, approximately 3 inches by 4 inches in size.
6. Fill the Cookies: Place a small spoonful of the fig filling onto one half of each rectangle, being careful not to overfill. Fold the other half of the rectangle over the filling to create a pocket and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
7. Prepare for Baking: Place the filled cookies on a lined baking sheet, spacing them a couple of inches apart.
8. Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 15-20 minutes, or until they are lightly golden on the edges.
9. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on a wire rack. Once cool, dust them generously with powdered sugar for a sweet finishing touch.
10. Serve: Enjoy the Cucidati with coffee or tea, or share them as a delightful treat during festive gatherings!

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Baci Di Dama

Baci di Dama, or “Lady’s Kisses,” are traditional Italian cookies originating from the Piedmont region. These delightful treats consist of two almond or hazelnut cookies that are sandwiched together with a luscious layer of chocolate. Their rich flavors and charming appearance make them a beloved holiday cookie and a wonderful addition to any dessert platter during the Christmas season.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and salt, and mix until combined. Gradually incorporate the all-purpose flour and almond flour (or ground hazelnuts) into the butter mixture until a soft dough forms.
2. Chill the Dough: Once the dough is ready, cover the bowl with plastic wrap and refrigerate for at least 1 hour. This will help the dough firm up, making it easier to shape.
3. Preheat the Oven: When you are ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. Shape the Cookies: Take the chilled dough out of the refrigerator and scoop out small portions (about 1 teaspoon each). Roll them into small balls and place them on the prepared baking sheet, spaced about 1 inch apart.
5. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
6. Prepare the Chocolate Filling: While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl or using a double boiler. Stir until smooth and let it cool slightly.
7. Assemble the Cookies: Once the cookies have completely cooled, take one cookie and spread a small amount of melted chocolate on the flat side. Top it with another cookie, flat side down, to create a sandwich. Press gently to secure them together.
8. Finish the Cookies: If desired, dust the assembled cookies with powdered sugar for an elegant touch. Allow the chocolate to set completely before serving or storing in an airtight container.

Enjoy these delicious Baci di Dama as a sweet centerpiece for your holiday celebrations!

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Pizzelle

Pizzelle are traditional Italian waffles that are especially popular during the holiday season. Originating from the Abruzzo region, these thin, crisp cookies are made using a unique iron that imprints beautiful designs onto them. Typically flavored with anise or vanilla, pizzelle can be served plain or dusted with powdered sugar, making them a delightful treat for Christmas gatherings.

Cooking Steps:

1. Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs until frothy, then mix in the melted unsalted butter, vanilla extract, and anise extract (if using). Gradually combine the wet ingredients with the dry ingredients, stirring until a smooth batter forms.
2. Preheat the Pizzelle Iron: Plug in your pizzelle maker and allow it to heat according to the manufacturer’s instructions. It’s important for the iron to be hot to achieve the characteristic crispness.
3. Cook the Pizzelle: Once the iron is ready, lightly grease the surfaces with cooking spray or a small amount of melted butter. Spoon about 1 tablespoon of batter onto the center of each plate of the pizzelle iron. Close the iron and cook for about 30-60 seconds, or until the pizzelle are lightly golden and crisp.
4. Remove and Cool: Using a fork or a spatula, carefully remove the pizzelle from the iron and place them on a wire rack to cool. Be cautious as they will be hot and fragile.
5. Dust with Sugar (Optional): Once the pizzelle have cooled, you can dust them lightly with powdered sugar for an extra touch of sweetness.
6. Serve or Store: Serve the pizzelle immediately or store them in an airtight container to keep them fresh for several days. These delightful cookies can be enjoyed on their own or used as a crunchy accompaniment to gelato or whipped cream.

Enjoy your homemade pizzelle this holiday season!

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Amaretti

Amaretti are delightful Italian almond cookies that boast a wonderful combination of crispiness on the outside and chewiness on the inside. These cookies are made with almond flour or ground almonds and are often flavored with amaretto or almond extract, making them a quintessential treat during the festive season. Whether enjoyed on their own or paired with coffee or dessert wine, amaretti are sure to impress your guests.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Prepare the Batter: In a large mixing bowl, combine the almond flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the egg whites until frothy, then add the amaretto liqueur and almond extract. Gently fold the wet ingredients into the dry mixture until well combined. The dough will be somewhat sticky.
3. Shape the Cookies: Using your hands, form the dough into small balls about 1 inch in diameter (around 2.5 cm). Place the balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart as they will spread slightly during baking.
4. Dust with Powdered Sugar: Lightly dust the tops of the cookie balls with powdered sugar before baking. This will create a lovely crust on the cookies.
5. Bake the Amaretti: Place the baking sheets in the preheated oven and bake for about 15-20 minutes, or until the cookies are lightly golden and cracked on the surface. The cookies should be firm to the touch but still soft inside.
6. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
7. Serve or Store: Amaretti cookies can be enjoyed warm or at room temperature. Store the cooled cookies in an airtight container at room temperature for up to a week.

Enjoy these traditional Italian amaretti cookies during the holiday season or anytime you crave a sweet treat!

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Struffoli

Struffoli are a traditional Italian dessert, particularly popular during Christmas and festive occasions. These small, sweet, fried dough balls are coated in honey and often decorated with colorful sprinkles or candied fruit, creating a delightful and visually appealing treat that embodies the spirit of celebration. Struffoli is not only delicious but also a fun and festive dish that brings families together during the holidays.

Cooking Steps:

1. Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well. In a separate bowl, whisk together the eggs, melted butter, and vanilla extract. Pour the wet ingredients into the flour mixture and mix until a dough begins to form.
2. Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough for about 5 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
3. Shape the Dough: Divide the dough into small portions and roll each portion into thin ropes, about 1/2 inch in diameter. Cut the ropes into small pieces, approximately 1/2 inch long, to create the dough balls.
4. Fry the Struffoli: In a deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully drop the dough balls into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes, or until they are golden brown and puffed. Use a slotted spoon to remove the struffoli and place them on paper towels to drain excess oil.
5. Prepare the Honey Glaze: In a medium saucepan over low heat, warm the honey until it becomes runny. This will help the dough balls to be evenly coated.
6. Toss the Struffoli: Once the struffoli have cooled slightly, transfer them to a large mixing bowl. Pour the warm honey over the fried dough balls and toss gently to guarantee they are evenly coated.
7. Shape and Decorate: On a serving platter, shape the honey-coated struffoli into a mound or a ring. Sprinkle the top with colored sprinkles and candied citrus peel for added flavor and decoration.
8. Serve and Enjoy: Let the struffoli sit for a few minutes to allow the honey to set. Serve them as a festive dessert during celebrations and enjoy the delightful flavors of this traditional Italian treat!

Struffoli can be stored in an airtight container at room temperature for several days, making them a great make-ahead option for your holiday festivities.

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Panforte

Panforte is a traditional Italian dessert that hails from Siena, often enjoyed during the Christmas season and special occasions. This dense, chewy cake is packed with an array of nuts, dried fruits, and warm spices, making it a rich and flavorful treat. Panforte has a history that dates back to the Middle Ages, and its unique combination of ingredients results in a sweet and aromatic slice perfect with coffee or as a festive gift.

Cooking Steps:

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Combine Ingredients: In a large mixing bowl, combine the almonds, candied orange peel, chopped dried figs, and toss them with the flour, cocoa powder, baking powder, and spices (cinnamon, nutmeg, cloves, and salt). This mixture will help prevent the fruits and nuts from sinking to the bottom during baking.
3. Heat the Honey and Sugar: In a small saucepan over low heat, combine the honey and granulated sugar. Stir gently until the sugar has dissolved and the mixture is warm, but not boiling.
4. Mix Wet and Dry Ingredients: Pour the warm honey-sugar mixture into the bowl of dry ingredients. Stir thoroughly to combine all the ingredients into a sticky batter.
5. Transfer to the Pan: Spoon the batter into the prepared cake pan and spread it evenly using the back of a spoon or a spatula to flatten the surface.
6. Bake the Panforte: Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Dust: Remove the panforte from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Once cool, dust the top with powdered sugar before slicing it into small squares or wedges.
8. Serve and Enjoy: Panforte can be enjoyed fresh or stored in an airtight container for up to a month. It makes a wonderful addition to holiday cookie platters and is perfect for gifting as well.

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Torrone

Torrone is a classic Italian nougat confection traditionally enjoyed during the Christmas season and other celebrations. It is made with a combination of toasted nuts, honey, and egg whites, resulting in a chewy and crunchy treat that can be enjoyed on its own or as part of a festive desert platter. This sweet delight comes in various flavors and styles, often featuring almonds or hazelnuts, and can be found throughout Italy and beyond.

Cooking Steps:

1. Prepare the Workspace: Line an 8×8 inch (or similar-sized) baking dish with parchment paper, leaving some overhang for easy removal. Optionally, you can layer the bottom with wafer sheets for added texture.
2. Toast the Nuts: If not already toasted, spread the almonds (or nuts of your choice) on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 10 minutes, until lightly golden. Keep an eye on them to prevent burning. Allow cooling before using.
3. Heat Honey and Sugar: In a medium saucepan over medium heat, combine the honey and granulated sugar. Stir the mixture gently until the sugar completely dissolves. Continue to cook until it reaches a temperature of 250°F (120°C) using a candy thermometer, which will take about 5-7 minutes.
4. Prepare Egg Whites: While the honey-sugar mixture is heating, whip the egg whites and salt in a clean mixing bowl until soft peaks form. This can take about 3-5 minutes with an electric mixer on medium speed.
5. Combine Mixtures: Once the honey-sugar mixture reaches the correct temperature, slowly pour it over the whipped egg whites while continuously mixing on low speed. This process will create a thick, glossy mixture. Add the vanilla extract and stir to combine.
6. Fold in Nuts: Gently fold in the chopped toasted almonds (or your choice of nuts) into the mixture, making sure they are evenly distributed.
7. Transfer to Baking Dish: Pour the torrone mixture into the lined baking dish and spread it evenly with a spatula, pressing it down gently to remove any air pockets. If using, lay another sheet of wafer on top.
8. Cool and Set: Allow the torrone to cool at room temperature for several hours, or ideally overnight, until it sets and hardens.
9. Slice and Serve: Once fully set, use the overhang of parchment paper to lift the torrone out of the dish. Place it on a cutting board and use a sharp knife to slice it into rectangles or squares. Enjoy your homemade torrone as a festive treat or gift!

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Mostaccioli

Mostaccioli are traditional Italian cookies that originate from various regions of Italy, particularly during the Christmas season. They are typically made with a rich, spiced dough that incorporates ground almonds or walnuts and is often flavored with ingredients like cocoa or spices. These cookies are often adorned with a chocolate glaze or sugar icing and can be found in different shapes and sizes, making them a delightful treat to share during festive celebrations.

Cooking Steps:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper, ensuring they are ready for the cookies.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground almonds (or walnuts), cocoa powder, granulated sugar, brown sugar, baking powder, cinnamon, cloves, and nutmeg. Stir thoroughly to combine all the dry ingredients.
3. Combine Wet Ingredients: In another bowl, whisk together the egg, honey, and milk until well blended. This mixture will add moisture and flavor to the dough.
4. Form the Dough: Gradually pour the wet mixture into the dry ingredients, stirring until a cohesive dough forms. If the mixture is too dry, you can add a little more milk, one tablespoon at a time, until the dough is manageable and not sticky.
5. Shape the Cookies: Use your hands to take small portions of dough and shape them into balls, then flatten them slightly to form discs or your preferred shape. Place them onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until they are firm to the touch. Remove them from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
7. Prepare the Chocolate Coating: While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth. Be careful not to overheat.
8. Glaze the Cookies: Once the cookies have cooled, dip the top of each cookie into the melted chocolate to coat. Alternatively, you can drizzle the chocolate over the cookies using a fork or piping bag for a decorative touch.
9. Set the Cookies: Place the glazed cookies on parchment paper to allow the chocolate to set completely. This usually takes about 30 minutes at room temperature.
10. Serve and Enjoy: Once the chocolate has hardened, your Mostaccioli are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for several days.

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Zippuli

Zippuli are delightful Italian Christmas cookies that are particularly popular in Southern Italy. Known for their light, airy texture and deliciously sweet flavor, these deep-fried treats are typically made from a simple dough that incorporates flour, water, and yeast, often flavored with anise or lemon zest. They are dusted with powdered sugar after frying, making them a festive and indulgent dessert perfect for holiday celebrations.

Cooking Steps:

1. Prepare the Yeast Mixture: In a small bowl, combine the warm water with the active dry yeast and the sugar. Allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
2. Make the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and anise seeds (or extract). Pour the frothy yeast mixture into the bowl and mix until a soft dough begins to form. If the dough is too sticky, you can add a little more flour, 1 tablespoon at a time.
3. Knead the Dough: On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can also knead it in the bowl if preferred.
4. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
5. Shape the Zippuli: Once the dough has risen, punch it down to remove air bubbles. Take small portions of dough and shape them into small balls or discs, about the size of a golf ball.
6. Heat the Oil: In a deep skillet or pot, heat a few inches of olive oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of dough into it; it should sizzle and rise to the surface.
7. Fry the Cookies: Carefully drop the shaped dough balls into the hot oil, frying a few at a time to avoid overcrowding. Fry them for about 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
8. Dust with Powdered Sugar: Once the Zippuli are slightly cooled, dust them generously with powdered sugar before serving.

Now you have a delightful batch of Zippuli to enjoy during your festive celebrations!

Cenci

Cenci, also known as “Chiacchiere,” are traditional Italian Christmas cookies characterized by their crispy, flaky texture and light sweetness. Perfect for celebrating the holiday season, these cookies are made from a simple dough that is rolled out, cut into shapes, and fried until golden. They are often dusted with powdered sugar and are a beloved treat enjoyed during festive gatherings and celebrations across Italy.

Cooking Steps:

1. Make the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Create a well in the center and add the eggs, melted butter, and vanilla extract. Using a fork, gently beat the eggs and incorporate them into the flour mixture until a shaggy dough forms.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a bit more flour as needed.
3. Rest the Dough: Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature. This will relax the gluten and make it easier to roll out.
4. Roll Out the Dough: After resting, divide the dough into smaller portions. Roll each portion out as thinly as possible, about 1/16 inch thick. You can use a rolling pin or a pasta machine for this process.
5. Cut into Shapes: Using a sharp knife or a pastry cutter, cut the rolled dough into strips or diamond shapes, about 2-3 inches wide. Make a slit in the center of each strip and gently pull one end through the slit to create a twist.
6. Heat the Oil: In a deep skillet or pot, heat several inches of olive oil over medium heat until it reaches about 350°F (175°C). Test the temperature by dropping a small piece of dough into the oil; it should sizzle and rise to the surface.
7. Fry the Cenci: Carefully add the shaped dough pieces into the hot oil, frying only a few at a time to avoid overcrowding. Fry them for approximately 1-2 minutes on each side, or until they are golden brown and puffed.
8. Drain and Cool: Use a slotted spoon to remove the fried cenci from the oil, transferring them to a paper towel-lined plate to drain excess oil.
9. Dust with Powdered Sugar: Once cooled, dust the cenci generously with powdered sugar before serving. They can be enjoyed warm or at room temperature.

These delightful cookies are bound to be a festive favorite during the holiday season!