italian cookies

Cucidati (Italian Fig Cookies)

all-purpose flour

baking powder

salt

sugar

vegetable shortening

vanilla extract

milk

figs

dates (pitted)

raisins

walnuts (chopped

cinnamon

honey

orange marmalade

milk (approximately)

Colored sprinkles (optional)

Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.

Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.

In a separate bowl whisk together the egg, vanilla, and milk.

Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.

Remove the dough from the mixer and knead by hand for 5 minutes.

Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.

To make the filling, grind figs, dates, and raisins in a food processor until coarse.

Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.

Preheat oven to 375° and line two cookie sheets with parchment paper.

Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2x3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.

Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.

Bake for 12 to 15 minutes, or until the cookies are golden in color.

Remove from oven and transfer to a wire rack to cool. Cool completely before icing.

For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.

These Italian Almond Cookies are a soft cut out cookie,&nbsp;fast and easy to make.&nbsp; Made with only 6 ingredients they make a nice addition to your Holiday Cookie tray.

Italian Almond Cookies

all purpose flour

almond flour

+ 1 1/2 tablespoon butter* ((softened))

vanilla**

In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with a Food Processor.

Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.

Pre-heat oven to 350 F (180C) and line cookie sheets with parchment paper.

Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch (1/2 cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).

Place cookies on prepared cookie sheet and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown.&nbsp; Let cool on cookie sheet, then dust with powdered / icing sugar.&nbsp; Enjoy!

Traditionally made at Christmas, these Lemon Knot Cookies are a light and airy treat bursting with lemon flavor. It's one of the best Italian Cookies!

Italian Lemon Knot Cookies

all-purpose flour (568 grams)

eggs

sugar (200 grams)

vegetable oil

lemons (organic)

juice of 1 lemon (organic)

In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.

In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).

Add sugar. Continue to whisk until well combined and slightly thickened..

Add the oil, milk, extract, zest and juice of lemon. Combine well.

Slowly add the flour mixture until well combined, dough will be soft.

Preheat the oven to 350℉. Position rack to middle.

Line 2 large baking sheets with parchment paper.

Scoop dough with medium-sized cookie scoop and drop on a floured surface.

Roll into a 4 inch strand about 1/2 inch in diameter.

Shape into a concentric circle, with the ends overlapping.

Place on parchment-lined baking sheets.

Bake for 12-15 minutes or until bottoms are lightly browned.

Transfer cookies to wire rack to cool.

Glaze cookies before serving.

https://embed.mediavine.com/videos/ja5pyqgipw6p54ocph0k

Traditionally made at Christmas, these Lemon Knot Cookies are a light and airy treat bursting with lemon flavour. It's one of the best Italian Cookies!

Lemon Knot Cookies aka Tarallucci

If you like Italian Christmas Cookies, you will love this recipe for Chestnut Cookies, aka Calzoni di Castagne. A dough envelopes a chestnut, coffee, and chocolate filling that is air fried to perfection.

Chestnut Cookies aka Calzoni di Castagne

chestnuts (cooked, 400 grams)

sugar (granulated)

espresso coffee (lukewarm)

cocoa powder

orange (organic, zest)

oz dark or semi-sweet chocolate (melted, 200 grams)

all purpose flour (500 g)

water

white wine

confectioners' sugar

In a large mixing bowl (of a stand mixer) with the dough hook attachment, add all the ingredients for the dough together and beat on medium speed until a ball of dough is formed.

Remove from the bowl, and knead the dough a few times on a wooden board. Place the ball of dough in a bowl, cover with plastic wrap and allow to rest for about 30 minutes. While waiting, you can make the chestnut filling.

The Dough:

Place of all the ingredients for the filling in a food processor.

Process until smooth.

Place in a pastry bag with the bottom cut off.

The Chestnut Filling:

Heat the air fryer to 425° F (220° C). My oven has a super convection mode.

Divide the dough into 3½ ounces (100-gram) pieces, this is approximately one-eighth of the dough. Work with one piece of dough while keeping the rest covered. 

Flatten the piece so that it fits in the widest setting of your pasta roller.

Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) to remove the air pockets in the dough. 

Begin to reduce the thickness until you reach number 4. The higher the number, the thinner the dough. Stretch the dough to a minimum width of 3½ inches wide.

Place the dough on a wooden board. No need to flour the board.

Pipe about a teaspoon of the pureed chestnut mixture at 2-inch increments at the center of the dough. Fold over the top portion of dough over the filling while pushing out the air pockets. 

With a serrated cutter, cut each mini calzone into a rectangle, roughly 1 x 2½ inches. Gently press the top of the cookie.

Carefully place them in the air fryer basket.

Air fry at 425° F (220° C) for about 4½ minutes or until golden and puffy looking. Remove from the oven and place on a cookie rack to cool completely.

Continue in this manner until all the dough and filling has gone through this process.

Dust with icing sugar just before serving.

Making the Chestnut Cookies

Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they&#039;re gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.

Italian Almond Cookies (Ricciarelli) - gluten free!

almond meal almonds ((Note 1))

caster / superfine sugar ((Note 2))

tsp lemon zest ((1 lemon))

almond extract

cherries (, chopped (Note 3))

egg whites (, at room temperature (from 2 large eggs, Note 4))

tsp honey

almonds

Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.

Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside

Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.

Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that&#039;s ok! (You actually haven&#039;t :) ).

Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.

Form 2.5cm/1&quot; balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1&quot; ball). I do this using 2 eating spoons - we don&#039;t need perfect balls here.

Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.

Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don&#039;t worry if you get some double layers or pieces sticking out - no need to be neat or thorough here!

Bake 13 minutes: Place on prepared tray 2.5cm / 1&quot; apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning

Cool: Transfer to rack to cool completely before serving.

Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen

Forming &amp; Coating Cookies:

These Italian cookies have a soft cake-like interior with a delicious dark chocolate coating.

Mostaccioli Cookies (Mustacciuoli Napoletani)

Flour

tbsp Baking Powder

Unsweetened Cocoa Powder

¾ tsp Cinnamon Powder

Almonds

Eggs

Sugar

Honey

Mosto Cotto

¼ cup Extra Virgin Olive Oil

Coffee

Orange, Zest Only

23 oz Dark Chocolate, 70%

Gently toast the whole almonds in a 350F oven for 7-8 minutes

Remove from oven and finely chop

Toast the Almonds

Preheat the oven to 400F

Preheat the Oven

In a large bowl combine the flour, baking powder, cocoa powder, cinnamon, and almonds

Mix the Dry Ingredients

In a separate bowl, whisk the eggs.

Add the sugar, honey, mosto cotto, olive oil, coffee, and orange zest.

Continue mixing until well combined.

Slowly add the flour mixture until combined.

Mix the Wet Ingredients

Put the dough on a flat surface with a little flour, then knead it with your hands for a few minutes to form a ball.  This will be a soft dough.

Separate a small piece of dough (about one large handful) and roll it into a ball.

Transfer to a floured surface and flatten with a rolling pin until it is about 1/4-1/2” (0.6-1.3cm) thick.

Knead and Roll the Dough

Using a knife or pizza cutter, cut the dough into 2” (2.5cm) strips at an angle, to form diamond shapes.  You can also use a diamond cookie cutter.

Put the cookies on a baking tray lined with parchment paper.

Bake for 5 minutes. The cookies will appear puffy and soft.

Remove from the oven and let the cookies cool completely.

Cut and Bake the Cookies

Melt dark chocolate in a double boiler with a few drops of olive oil.

Dip the cookies in the chocolate using tongs or a spoon and place them on parchment paper to cool. Alternately, you can place the cookies on a wire rack and drizzle melted chocolate over the top.

Cover in Chocolate

Mostaccioli Cookies (Mustacciuoli Napoletani) are sweet, soft cookies made with cocoa and honey, then covered in rich, dark chocolate.

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In Italy, these glazed biscuits are traditionally Christmas sweets but are eaten throughout the year.

There are many variations in the recipes, depending on what region of Italy the cookies come from.

This recipe uses Mosto Cotto (vino cotto, vincotto, saba, sapa), a grape must syrup that adds to this cookie's unique flavor.  Feel free to substitute honey for this ingredient.

You might also see these cookies called by other names, such as: 
mustazzueli, mustazzòli, mastazzul, or zozzi (Translated as “filthy” or “dirty” due to the chocolate glaze on the surface.)

I hope you enjoy this version and please let me know in the comments if you find another delicious way to make this recipe. 🙂

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Italian Mostaccioli Cookies Recipe - Soft, Chewy, Chocolate Covered Dessert - Christmas Cookies

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

Italian Cookies Recipe

Tbsp oil

almond

flour

tsp baking powder

cream

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.&nbsp; 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.&nbsp;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 sprinkles.

Italian Easter Cookies are super soft and decorated with pastel colors and sprinkles – perfect for Easter! Not only do these simple almond cookies look festive, they taste incredibly delicious and are so easy to make!

Italian Easter Cookies

unsalted butter (softened)

eggs (room temperature)

milk (or cream)

almond extract (vanilla extract

liquid food coloring and sprinkles

Preheat oven.

Preheat the oven to 350F°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Dry ingredients.

In a medium bowl, whisk together the all purpose flour, salt and baking powder.

Wet ingredients.

In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar and both the vanilla and almond extracts and beat on medium high speed until the mixture is light and fluffy.

Add eggs.

Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.

Combine.

Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.

Scoop cookies.

Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape into balls. Place the balls about an inch apart on the prepared baking sheets.

Bake.

Bake for 12 to 15 or until an inserted toothpick comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.

Make glaze.

Whisk together the powdered sugar, milk and almond extract in a small bowl until smooth and no lumps remain.

Add color.

Divide the glaze equally into 3 bowls (or however many colors you want) and tint with food coloring.

Dip cookies.

Carefully dip the cooled cookies in the glaze and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)

Italian Cookies Glaze

Top 27 italian cookies recipes from across the web

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Top 27 italian cookies recipes from across the web

The most viewed italian cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucidati (Italian Fig Cookies)

Italian Almond Cookies

Italian Lemon Knot Cookies

Chestnut Cookies aka Calzoni di Cas...

Italian Almond Cookies (Ricciarelli...

Mostaccioli Cookies (Mustacciuoli N...

Italian Cookies Recipe

Italian Easter Cookies

Italian Wedding Cookies

Perfect Biscotti

Italian Cookies - Baci di Dama

Italian Christmas Cookies

Easy Italian Ricotta Cookies

Easy Anise Cookies

Italian Almond Cookies (gluten-free...

Easy Buttery Pecan Snowball Cookies...

4 Ingredient Amaretti cookies

Sicilian Sesame Seed Cookies

Gingerbread Amaretti Cookies

Ciambelline / Nonna's Italian Cooki...

Italian Chocolate Spice Cookies Rec...

Italian Neapolitan Cookies

Italian Cookies

Anginetti Cookies (Mom's Italian Ch...

Soft and Tangy Lemon Ricotta Cookie...

Italian Cherry Biscotti: Easy Recip...

Traditional Italian Pistachio Cooki...

The most viewed italian cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine