italian christmas cookies

At Italian weddings, there is often a sweets table in addition to the cake, laden with cookies and other treats for the guests. It’s a tradition that works just as well for a holiday party, and front and center on your table should be Giada’s Italian wedding cookies- they melt-in-your-mouth! A generous dusting of powdered sugar adds a snowy cap – perfect for the winter season!

Italian Wedding Cookies

unsalted butter,

sugar

almond extract

salt

egg (at room temperature)

flour

almond flour

Preheat the oven to 350 degrees.

In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the almond extract, salt and egg. Beat again for 1 minute. Add the flour and almond flour and mix on low until just combined.

Scoop 1 tablespoon sized mounds and roll them in your hands. Place onto a rimmed baking sheet, press down slightly and bake for 15 to 20 minutes or until just set but not brown. Cool slightly on the tray, about 10 minutes. Dust with powdered sugar before removing to a rack to cool completely.

With almonds and almond extract, this simple Biscotti recipe is exactly what you're looking for. You can dip in chocolate or leave plain.

Perfect Biscotti

c. almonds

c. all-purpose flour

baking powder

baking soda

cinnamon

kosher salt

eggs

c. sugar

brown sugar

c. chocolate chips, melted

Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.&nbsp;

Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.&nbsp;

Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely.&nbsp;

Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.

Truly perfect biscotti! Instead of 1 C almond I did 1 C of almond/walnut/pecan, upped the 1/2 tsp of cinnamon to 1 tsp, and added a 1/2 tsp of vanilla extract. Baked it for ~18 mins, let it cool 20 mins, then cut it and let it bake on each side for ~12 mins. Probably will make this every weekend!

I cooked on convection for 20 minutes and they came out amazing.  ( I added 1/2 tsp anise ) dough came together fine.  I did double the recipe though.  I even put cranberries in one of the loafs. Great recipe!!

This recipe is perfect!..as is!!  My only change is that I didn't oil the pan with parchment. I use Silpat on my cookie sheets and I was a bit concerned that I might have an issue with it sticking without fat in the recipe and not spraying my Silpat. But I decided not to spray them and they came out beautiful! The batter is wet compared to other cookie dough but it is a perfect biscotti dough! I just got a new Espresso machine, and a jar of these will be on my counter...always! Thank you for sharing this wonderful recipe!! <3

Hi I made these today never put brown sugar in my biscotti! They needed much more time in the oven than 15 min even after 25 min ! Glad to see I wasn’t the only one!

Very good recipe!  I did find I needed another couple minutes on the first bake.  Could be my oven though. It is a wet dough.  Shape it on the oiled parchment, as someone else said.  Easy peasy.

Very good! Dough was wet, just split it in two on well oiled parchment and formed into an even shape. Baked about 18 mins, next time might turn heat down or double pan but the center was cooked for me (also let cool before cutting) 
Used pecans and vanilla instead of almond. Very pleased with final product!

Love this recipe, so easy. The dough is wet, but just need to form it on the oiled pan with a spatula, no need to overthink it. 
I exchanged pumpkin seeds and vanilla extract for the almonds and almond extract🙌🏻

Best cookie in the universe by ZINKO VENTEZINKO

https://streaming.hearstdigitalstudios.com/4bf17ada-8cac-472a-a2e1-9cf1171941e4/video_rover_16x9_1080p_hd_1632850093_21063.mp4

Classic almond biscotti is perfect with or without the chocolate.

Almond Biscotti Is What Your Morning Coffee Has Been Missing

(upbeat music) - [Narrator] Right, like some wisecracking biscotti. (upbeat music) (upbeat music continues) (upbeat music continues) (upbeat music continues) - [Announcer] You drive a biscotti? (upbeat music) (computer mouse clicks)

Italian Christmas Cookies are soft, buttery, fluffy and melt in your mouth delicious. Flavored with a hint of vanilla and a sweet glaze, these tasty treats are a perfect holiday treat. Take them to your next cookie exchange, party or just for fun occasion! 

Italian Christmas Cookies

butter (softened)

ricotta cheese

Tablespoon vanilla extract

milk

Christmas sprinkles for topping

Preheat oven to 350 degrees. Add the butter and sugar to the bowl of a stand mixer and beat until fluffy with the paddle attachment.  Add in the ricotta cheese and eggs, vanilla and mix until incorporated.

In a medium sized bowl whisk together the flour, baking soda, and powder.  Slowly add to the wet ingredients and beat together until combined.

Scoop the dough into teaspoons and roll into a ball.  Drop on a parchment lined baking sheet.  Bake for 8-10 minutes or until just set.  Remove onto a wire rack to let cool.

In a small bowl whisk together the powdered sugar, milk and almond extract until you get the desired consistency.  I like to dip the top of the cookies in the glaze and let them set on parchment paper.  Sprinkle with Christmas sprinkles immediately.

To make the glaze:

Soft Italian cookies are dipped in a creamy glaze, topped with colorful sprinkles. They are perfect for holidays and special occasions!!

40+ Italian Christmas Dinner Ideas

vegetable oil

almond (anise,

all-purpose flour

cream

Preheat oven to 350°F.

Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.

Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes.  Place cold dough balls on cookie sheets lined with parchment paper.

Bake at 350° for about 9 minutes, or till tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.

For glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.

Dip tops of the cookies in the glaze, then top with Christmas sprinkles.

Soft buttery anise-flavored Italian Cookies are dipped in a creamy glaze, topped with colorful sprinkles. They are perfect for holidays and special occasions!!

Nonna Lucia's Italian Christmas Cookies

Eggs

Sugar

Unsalted butter (1 stick or 4 ounces)

Anise extract

All-purpose flour

Baking Powder

Confectioner's Sugar

Tablespoons Milk (may need more depending on consistency.)

In a bowl sift together the flour and baking powder, set aside.

In a large mixing bowl, cream together the butter and sugar.

Add the eggs, one at a time, mixing well. Mix in the anise. Add in the flour mixture.

Knead until dough is firm and not sticky, adding more flour if necessary.

Refrigerate 1 hour.

Cut off small amount of dough and roll on floured surface into 6 inch strips.

Twirl into shape and place on parchment lined cookie sheets.

Bake at 375℉ for 8-10 minutes (the bottom should be lightly browned byt the tops should remain light.

Remove cookies to wire rack and cool completely before glazing.

Cookies

Combine the glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.

Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookies.

Top with sprinkles while the glaze is still wet. Let dry.

Glaze

Totos are Chocolate Italian Christmas cookies studded with chocolate chips and walnuts. Cinnamon, cloves, and pepper spice these delicious bicuits with an underlying note of orange and vanilla.

Italian Chocolate Toto Cookies |Traditional Christmas Treat

All-Purpose flour

Tablespoon baking powder

unsweetened cocoa

black pepper

cloves

solid vegetable shortening

Fiori di Sicilia (Orange and Vanilla flavoring)

78 grams chopped walnuts

mini-chocolate chips

GLAZE:

confectioner's sugar, sifted

Heaping Tablespoon of Cocoa

Tablespoons milk

Colored sprinkles for decorating

Fiori di Sicilia flavoring (orange and vanilla flavor)

Preheat the oven to 350 F (180 C). Lightly spray parchment paper and place on cookie sheets.

Sift all the dry ingredients together on to wax paper. Repeat this several times to thoroughly combine the ingredients -- I did it 4 times.

Put the dry ingredients into the bowl of a food processor. Add the shortening. Pulse the processor several times until the mixture resembles coarse meal. (You may do this by hand but it's quick and easy with the processor.

Combine the Fiori di Sicilia with 1/2 cup of milk.

Pour the dry ingredient mixture into a large bowl. Add the chopped nuts and chcolate chips and stir to combine.

Add the milk to the dry ingredients and work it in with your hands until it is well blended. If it seems too dry add the additional milk until the dough holds together but isn't sticky.

On non-stick silpat or a wooden board knead the dough a few times. Then cut into four equal parts. Roll each piece into a long rope. Cut that rope into 12 even pieces. Make a ball out of each piece and then put the ball on the parchment paper.

Place 1 inch apart on the paper. Continue with each rope.

Bake for 15 to 20 minutes or until they are firm.

While the cookies are cooling make the glaze.

Sift the Confectioners' sugar and cocoa several times until both are combined. Put the mixture in a bowl and add the 3 Tablespoons milk and the flavoring. Beat until smooth. Add additional milk if necessary to make a thin frosting.

Once the cookies are cool, dip the tops into the icing, place on racks that are over wax paper (to catch the drips), and sprinkle with the colored spinkles.

Let the frosting dry completely before layering the cookies between wax/parchment paper. They will keep in an airtight container for up to 1 week or can be frozen for up to 2 months.

I just stored my dough, they seemed super dry, so I got it to mix all together but the tiniest bit sticky, will the middle still cook? I had to make 4 batches so I hope they still work!

I can eat these any time, any season. The addition of pepper is a must, for a little spice! Definitely my go-to recipe for toto cookies! :)

WOW, amazing Instructions for this Yummy cookie. Love it, Marisa ❤️

I made these without the ground pepper and they were still delicious!!

Awesome name, delicious looks and presentation yummy.

Walnuts, cocoa and orange flavoring - all of these mix together so well! A fantastic recipe for this Christmas and something I would want to give a try to!

These sound so incredible Marisa. I love how simple they are to make. Best of all I love the name - toto cookies. I bet they were gone in an instant.

Your Italian toto cookies look so festive and delicious. My chocolate and sprinkle loving daughter will LOVE these.

Traditional Italian Christmas cookies are a festive version of a classic - flavored with almond extract and covered in a simple almond glaze.

almond extract, (vanilla extract, or ½ teaspoon anise extract)

tsp baking powder

almond extract,

Christmas sprinkles

Whisk eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.

Roll dough by tablespoonfuls into balls. Chill dough balls for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.

Bake at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.

For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.

Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.

If you like Almond extract then that will be the flavor.  It was easy to make, doesn't make a lot.

These cookies are wonderful! Like little individual cakes, they're sure to please!!! Don't eat them all if you plan on sharing!!

I love the simplicity of this cookie! I accidentally put my batter in the refrigerator before I rolled into dough into balls, but actually, it worked out really well. They turned out great and I will keep this recipe for future Christmas 🎄

Excellent recipe.  I used vanilla extract for the cookies and lemon extract for the icing with the sprinkles.  My batch made 28 cookies as they were slightly larger than 1” balls.  I believe the recipe was for 30.  Anyway, I highly recommend this recipe. :-)

I’m so sad this recipe is giving me so much trouble! I made one batch of 60 and I thought I did something wrong because the dough wasn’t easy to make into balls so I tossed it. Then I tried to make another batch and froze it which seemed to help! Then I decided to make 90 cookies and for some reason the dough was super crumbly and I couldn’t mix it to the right consistency! I’m going to try and make another batch of 60 and hope that goes well! I followed every step exactly so I’m very frustrated and upset about all the wasted ingredients

I used vanilla instead of almond since I didn't have it, and they turned out great. I like the texture of them. I think they are lovely! Not my favorite cookie ever, but definitely a nice one to have in my Christmas cookie rotation. My family enjoyed them also! Thanks for the recipe!

I give these 4 stars because I do a lot of baking, especially around this time of year and my large family always rate my sweets so I know which to keep saved and which are not worth making again. These cookies got the rating of "they're ok" as apposed to "wow" for other cookies I've made. So although the cookies turned out as theyre supposed to and were ok, it certainly didn't give the wow factor to my family. I won't make again. I have to say this is my 2nd recipe I've made by Lil Luna and the 1st one was a complete flop despite following the recipe exactly. It was some pumpkin cream dessert that didn't hold its shape and turned into a pudding. So far, not really impressed by the recipes but I'll try others here and see how it goes.

https://content.jwplatform.com/videos/wnMrLtBN.mp4

Soft Italian Cookies Are Dipped In A Creamy Glaze, Topped With Colorful Sprinkles. They Are Perfect For Holidays And Special Occasions!!

Italian Cookies

Tender buttery Christmas cookies, with a delightful almond glaze, and sprinkled with nonpareils.

unsalted butter (at room temperature)

eggs (at room temperature)

milk (any fat percentage)

nonpareils (sprinkles)

In a mixing bowl, beat 1 stick of unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt with a paddle attachment on medium speed until light and fluffy (about 2 minutes). Be sure to scrape down the sides of the bowl as needed.

Add 3 large eggs one at a time, beating on medium speed. Make sure each egg is fully incorporated before adding the next one.

Beat in 2 teaspoons of almond extract until the mixture is well-combined.

Sprinkle 2 teaspoons of baking powder evenly over the butter mixture. Then, add 2 1/4 cups of all-purpose flour and beat on the lowest speed until a sticky dough forms (about 30-45 seconds).

Prepare the Dough:

Cover the dough and refrigerate it for 1 hour to firm it up. This step ensures your cookies keep their shape during baking.

Chill the Dough:

While the dough chills, arrange two racks in your oven to divide it into thirds and preheat to 350°F. Line two rimmed baking sheets with parchment paper.

Preheat the Oven:

Scoop 1-tablespoon portions of the dough onto one of the prepared baking sheets. Roll each portion into a ball and space the cookies about 1 1/2 inches apart (you can fit up to 24 cookies per sheet).

Bake:

Bake for 8 minutes. Then, rotate the baking sheets from top to bottom and front to back. Continue baking for an additional 5-6 minutes until the cookies are lightly golden brown on the bottom and just beginning to crack on top.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Shape the Cookies:

While the cookies cool, whisk together 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt in a medium bowl until smooth.

Make the Glaze:

Dip each cookie (one at a time) into the glaze. Gently shake the cookie to allow the excess glaze to drip off, and return the cookie to the wire rack, glaze-side up.

After glazing, sprinkle nonpareils (or your favorite sprinkles) on top.

Allow the glaze to set for about 20 minutes before serving.

Glaze and Decorate:

Italian Neapolitan cookies are fun tricolor cookies inspired by the classic Neapolitan ice cream and made from one cookie dough. They’re soft and chewy in the center while crispy on the outer edges.

Italian Neapolitan Cookies

unsalted butter (softened (2 sticks))

vanilla extract

strawberry preserves

strawberry extract

Pink gel food color

Tablespoon unsweetened cocoa powder

semisweet bar chocolate (finely grated)

Sparkling sugar

Whisk together the flour, baking powder, and salt.

In a medium-sized bowl cream together the butter and sugar with a hand mixer on medium speed until light and fluffy. About 5 minutes.

Add the egg, egg yolk, and vanilla; beat until combined.

Add the flour mixture; beat just until combined.

Divide the dough into 3 equal parts; set aside one portion of dough.

For the vanilla dough:

Stir preserves, strawberry extract, and desired amount of food color gel into one dough portion until combined.

For the strawberry dough:

Stir cocoa and chocolate into the remaining dough portion until combined.

For the chocolate dough:

Fit a 9X5-inch loaf pan with a parchment sling.

Press chocolate dough into the bottom of the pan, followed by the vanilla dough, then the strawberry dough.

Cover the pan with plastic wrap; chill for 3 hours or overnight. You may also freeze for 1 hour.

Preheat oven to 350 °F. Line baking sheets with parchment.

Remove the dough loaf from pan; cut into ¼-inch-thick slices. Place slices on prepared baking sheets; sprinkle with sparkling sugar.

Bake cookies until edges are set, 11-12 minutes. Let cookies cool on baking sheets 2 minutes, then transfer to a rack to cool completely.

Assembling the dough:

Traditional Italian Anginetti Cookies are a simple, lightly sweetened, drop cookie with a moist, cake-like texture and delicious, sweet vanilla glaze and sprinkles topping. Beautiful and a real crowd pleaser!

Top 11 italian christmas cookies recipes from across the web

The most viewed italian christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Wedding Cookies

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Italian Christmas Cookies

Italian Christmas Cookies

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Top 11 italian christmas cookies recipes from across the web

The most viewed italian christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Wedding Cookies

Perfect Biscotti

Italian Christmas Cookies

40+ Italian Christmas Dinner Ideas

Nonna Lucia's Italian Christmas Coo...

Italian Chocolate Toto Cookies |Tra...

Italian Christmas Cookies

Italian Christmas Cookies

Italian Neapolitan Cookies

Anginetti Cookies (Mom's Italian Ch...

Italian Christmas Cookies (Roccocò)

The most viewed italian christmas cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine