15 Classic Italian Christmas Cookies Nonna Would Approve Of

Italian Christmas cookies bring families together with their amazing flavors and beautiful traditions. These special treats have been passed down through generations in Italian households.

From crispy biscotti to delicate pizzelles, each cookie tells a story of holiday celebration and love.

01. Festive Cranberry Pistachio Biscotti

Twice-baked Italian cookies studded with tart cranberries and crunchy pistachios. The red and green colors make these perfect for Christmas celebrations.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 3 large eggs, 1/2 cup dried cranberries, 1/2 cup shelled pistachios, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt.

How To Make Festive Cranberry Pistachio Biscotti

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, and salt until evenly combined.

2. Beat eggs and sugar in another bowl until thick and pale yellow, about 3 minutes. Stir in vanilla extract, then gradually fold in the flour mixture until a soft dough forms.

3. Gently fold in cranberries and pistachios, distributing them evenly throughout the dough. Shape the dough into two logs about 12 inches long and 3 inches wide on your prepared baking sheet.

4. Bake for 25 minutes until logs are golden brown and firm to touch. Cool for 10 minutes, then slice diagonally into 1/2-inch pieces using a sharp knife.

5. Arrange slices cut-side down on baking sheet and bake for another 10-15 minutes until crispy and lightly golden on both sides.

02. Traditional Anise Pizzelles

Delicate waffle cookies with intense anise flavor that melts in your mouth. These intricate Italian treats require a pizzelle maker but are surprisingly simple to prepare.

Ingredients: 6 large eggs, 1 3/4 cups granulated sugar, 1 cup butter (melted), 3 1/2 cups all-purpose flour, 4 teaspoons baking powder, 2 teaspoons anise oil, 1/4 teaspoon salt.

How To Make Traditional Anise Pizzelles

1. Beat eggs and sugar together in a large bowl until thick and creamy, about 4 minutes. The mixture should be pale yellow and ribbon-like when you lift the beaters.

2. Slowly drizzle in melted butter while continuing to beat, then add anise oil for that authentic intense flavor that makes these cookies so special.

3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until you have a smooth, slightly sticky dough.

4. Heat your pizzelle maker according to manufacturer’s instructions. Drop about 1 tablespoon of batter onto the center of each pizzelle grid, close the lid, and cook for 45-60 seconds until golden brown.

5. Carefully remove hot pizzelles with a fork and cool on wire racks. They’ll crisp up as they cool, creating that perfect delicate texture we love.

03. Chewy Italian Almond Cookies

Soft, chewy cookies bursting with rich almond flavor and rolled in powdered sugar. These melt-in-your-mouth treats are irresistibly tender and perfectly sweet.

Ingredients: 1 cup almond paste, 1/2 cup granulated sugar, 2 large egg whites, 1/4 teaspoon almond extract, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 cup powdered sugar for rolling.

How To Make Chewy Italian Almond Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper. Break almond paste into small pieces in a large bowl, then gradually mix in granulated sugar until well combined.

2. Add egg whites one at a time, beating well after each addition until the mixture becomes smooth and creamy. Stir in almond extract for extra flavor depth.

3. Gently fold in flour and salt until just combined. Don’t overmix or your cookies won’t have that perfect chewy texture we’re after.

4. Roll dough into 1-inch balls with slightly damp hands to prevent sticking, then roll each ball generously in powdered sugar until completely coated.

5. Place cookies 2 inches apart on prepared baking sheets and bake for 12-14 minutes until edges are set but centers still look slightly soft and chewy.

04. Classic Italian Amaretti

Crispy almond cookies with chewy centers that are naturally gluten-free. These traditional Italian treats have an intense nutty flavor that pairs beautifully with coffee or wine.

Ingredients: 2 cups blanched almonds, 1 1/4 cups granulated sugar, 3 large egg whites, 1/4 teaspoon almond extract, 1/8 teaspoon salt, 1/2 cup sliced almonds for topping.

How To Make Classic Italian Amaretti

1. Preheat oven to 325°F and line baking sheets with parchment paper. Process blanched almonds and 1/4 cup sugar in a food processor until you have a fine almond flour texture.

2. Beat egg whites with salt until soft peaks form, then gradually add remaining sugar while continuing to beat until stiff, glossy peaks form and the mixture holds its shape.

3. Gently fold the almond mixture and almond extract into the beaten egg whites, being careful not to deflate the meringue. The mixture should be thick but pipeable.

4. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Top each cookie with a few sliced almonds for extra crunch and visual appeal.

5. Bake for 18-20 minutes until cookies are golden brown on top and feel firm when lightly touched. Cool completely on baking sheets before removing.

05. Decadent Chocolate Biscotti

Rich, brownie-like biscotti with deep chocolate flavor that’s perfect for dunking. These indulgent twice-baked cookies satisfy any chocolate craving with their intense cocoa taste.

Ingredients: 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 cup granulated sugar, 3 large eggs, 1 teaspoon baking powder, 1/2 cup chocolate chips, 1 teaspoon vanilla extract, 1/2 teaspoon salt.

How To Make Decadent Chocolate Biscotti

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl until no lumps remain.

2. In another bowl, beat eggs and sugar until thick and pale, about 3 minutes. Add vanilla extract and mix well to combine all the flavors.

3. Gradually fold the flour mixture into the egg mixture until a dark, slightly sticky dough forms. Gently stir in chocolate chips for extra bursts of chocolate throughout.

4. Shape dough into two logs about 12 inches long and 3 inches wide on your prepared baking sheet. The logs will spread slightly during baking.

5. Bake for 25 minutes until logs feel firm when gently pressed. Cool for 15 minutes, then slice diagonally into 1/2-inch pieces and bake cut-side down for 10 more minutes until crispy.

06. Traditional Italian Fig Cookies

Tender cookies filled with sweet fig and nut mixture, wrapped in soft dough. These labor-intensive treats are worth every minute and freeze beautifully for make-ahead convenience.

Ingredients: 3 cups all-purpose flour, 1/2 cup butter, 1/2 cup sugar, 3 eggs, 2 cups dried figs (chopped), 1 cup walnuts (chopped), 1/4 cup honey, 1 teaspoon vanilla, 1 teaspoon baking powder.

How To Make Traditional Italian Fig Cookies

1. Make the filling first by combining chopped figs, walnuts, and honey in a food processor. Pulse until mixture forms a thick paste that holds together when pressed.

2. For the dough, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla extract.

3. Mix flour and baking powder in a separate bowl, then gradually add to butter mixture until a soft dough forms that’s easy to handle.

4. Roll dough into rectangles on floured surface, spread fig filling down the center, then fold dough over filling and seal edges by pressing with a fork.

5. Cut into individual cookies and place on parchment-lined baking sheets. Bake at 375°F for 15-18 minutes until golden brown and edges are set.

6. Cool completely before glazing with simple powdered sugar icing and decorating with colorful sprinkles for that festive Christmas look.

07. Spiced Gingerbread Biscotti

Aromatic biscotti infused with warm gingerbread spices and molasses. These crunchy cookies are perfect for dipping in hot coffee or cocoa during cold winter evenings.

Ingredients: 2 1/4 cups all-purpose flour, 1/2 cup brown sugar, 1/4 cup molasses, 3 large eggs, 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon salt.

How To Make Spiced Gingerbread Biscotti

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Whisk together flour, ginger, cinnamon, nutmeg, baking powder, and salt in a large bowl.

2. In another bowl, beat eggs and brown sugar until well combined and slightly thickened. Stir in molasses until the mixture is smooth and evenly colored.

3. Gradually fold the flour mixture into the wet ingredients until a soft, slightly sticky dough forms that smells amazing with all those warm spices.

4. Shape dough into two logs about 12 inches long and 2 1/2 inches wide on your prepared baking sheet, leaving space between them for spreading.

5. Bake for 24-26 minutes until logs are firm and lightly golden. Cool for 10 minutes, then slice diagonally and bake slices for 8-10 minutes per side until crispy.

08. Delicate Vanilla Pizzelle

Light, crispy waffle cookies with beautiful intricate patterns and subtle vanilla flavor. These showstopping Italian treats look complicated but are surprisingly easy with a pizzelle maker.

Ingredients: 6 large eggs, 1 3/4 cups granulated sugar, 1 cup butter (melted and cooled), 3 1/2 cups all-purpose flour, 4 teaspoons baking powder, 2 tablespoons vanilla extract, 1/4 teaspoon salt.

How To Make Delicate Vanilla Pizzelle

1. Beat eggs and sugar in a large bowl until thick, pale, and creamy, about 4-5 minutes. The mixture should fall in ribbons when you lift the beaters.

2. Slowly pour in cooled melted butter while continuing to beat, then add vanilla extract for that classic sweet flavor that makes these cookies so beloved.

3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture until you have a smooth, cohesive batter.

4. Heat pizzelle maker according to manufacturer’s directions. Drop about 1 tablespoon batter onto center of each grid, close lid, and cook for 45-60 seconds until golden.

5. Remove hot pizzelle carefully with a fork and place on wire racks to cool and crisp up. Store in airtight containers to maintain that perfect delicate crunch.

09. Buttery Nut Horn Cookies

Crescent-shaped cookies filled with sweet nut mixture and rolled in sugar. These tender, flaky treats have a rich buttery texture that melts in your mouth beautifully.

Ingredients: 2 cups all-purpose flour, 1 cup butter (cold), 8 oz cream cheese (softened), 1 cup finely chopped walnuts, 1/2 cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla, 1/2 cup powdered sugar for rolling.

How To Make Buttery Nut Horn Cookies

1. Cut cold butter into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some larger butter pieces remaining for flakiness.

2. Add softened cream cheese and mix until dough comes together. Wrap in plastic and refrigerate for at least 2 hours or overnight for easier handling.

3. For filling, combine chopped walnuts, granulated sugar, egg yolk, and vanilla in a bowl, mixing until the mixture holds together when pressed.

4. Roll chilled dough on floured surface and cut into squares. Place a spoonful of nut filling on each square, then roll up and shape into crescents.

5. Bake at 375°F for 12-15 minutes until lightly golden. While still warm, roll cookies in powdered sugar for that classic sweet coating that makes them irresistible.

10. Pine Nut Pignoli Cookies

Chewy almond cookies completely covered in pine nuts with soft centers. These five-ingredient Italian treats are intensely nutty and naturally gluten-free for everyone to enjoy.

Ingredients: 1 lb almond paste, 1 cup granulated sugar, 3 large egg whites, 1/4 teaspoon almond extract, 2 cups pine nuts for coating.

How To Make Pine Nut Pignoli Cookies

1. Preheat oven to 325°F and line baking sheets with parchment paper. Break almond paste into small pieces in a large bowl to make mixing easier.

2. Gradually work in sugar until mixture is smooth and well combined. This takes some patience, but the results are worth the effort for perfect texture.

3. Beat in egg whites one at a time until mixture becomes smooth and slightly sticky. Add almond extract for extra depth of almond flavor throughout.

4. Roll dough into 1 1/2-inch balls with slightly damp hands, then roll each ball in pine nuts, pressing gently so nuts adhere completely to surface.

5. Place cookies 2 inches apart on prepared baking sheets and bake for 15-18 minutes until pine nuts are golden but centers still feel soft when lightly touched.

11. Espresso Chocolate Chip Cookies

Classic chocolate chip cookies enhanced with rich Italian espresso and aromatic cardamom. These coffee-flavored treats offer a sophisticated twist on the beloved American favorite cookie.

Ingredients: 2 1/4 cups all-purpose flour, 1 cup butter (softened), 3/4 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 tablespoons instant espresso powder, 1 teaspoon ground cardamom, 1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups chocolate chips.

How To Make Espresso Chocolate Chip Cookies

1. Preheat oven to 375°F and line baking sheets with parchment paper. Cream softened butter with both sugars until light and fluffy, about 3 minutes of beating.

2. Beat in eggs one at a time, then add vanilla extract. Dissolve espresso powder in 1 tablespoon warm water and mix into the butter mixture for rich coffee flavor.

3. In a separate bowl, whisk together flour, cardamom, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined.

4. Fold in chocolate chips, distributing them evenly throughout the dough. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.

5. Bake for 9-11 minutes until edges are golden brown but centers still look slightly underbaked. Cool on baking sheets for 5 minutes before transferring to wire racks.

12. Lemon Ricotta Cookies

Incredibly soft and fluffy cookies made with ricotta cheese and bright lemon flavor. These cloud-like treats are topped with sweet lemon glaze and colorful sprinkles for festive appeal.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup butter (softened), 1 cup ricotta cheese, 1 large egg, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 cups powdered sugar, 3 tablespoons milk.

How To Make Lemon Ricotta Cookies

1. Preheat oven to 375°F and line baking sheets with parchment paper. Cream butter and granulated sugar until light and fluffy, about 2-3 minutes of mixing.

2. Beat in ricotta cheese, egg, lemon juice, and lemon zest until well combined. The ricotta makes these cookies incredibly tender and moist.

3. In another bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined for perfect texture.

4. Drop rounded tablespoons of dough onto prepared baking sheets and bake for 12-15 minutes until edges are set but centers still look soft and pale.

5. For glaze, whisk powdered sugar with milk until smooth. Dip cooled cookies in glaze and add festive sprinkles while glaze is still wet.

13. Powdered Sugar Butterball Cookies

Melt-in-your-mouth butter cookies rolled in powdered sugar while warm. These tender, crumbly treats are similar to wedding cookies and perfect for any celebration or gathering.

Ingredients: 2 cups all-purpose flour, 1 cup butter (softened), 1/2 cup powdered sugar, 1 cup finely chopped pecans, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 cups powdered sugar for rolling.

How To Make Powdered Sugar Butterball Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper. Cream softened butter until light and fluffy, then gradually beat in 1/2 cup powdered sugar.

2. Mix in vanilla extract, then gradually add flour and salt until dough comes together. Fold in chopped pecans for extra richness and texture.

3. Roll dough into 1-inch balls and place on prepared baking sheets, spacing them about 1 inch apart since they don’t spread much during baking.

4. Bake for 12-15 minutes until bottoms are lightly golden but tops remain pale. Don’t overbake or they’ll lose that tender, melt-in-your-mouth quality.

5. While cookies are still warm, roll them gently in powdered sugar. Let cool completely, then roll in powdered sugar again for that classic snowy white appearance.

14. Festive Fig-Filled Cuccidati

Traditional Sicilian cookies with sweet fig and date filling wrapped in tender dough. These elaborate cookies are glazed and decorated with sprinkles, making them perfect for Christmas gifting.

Ingredients: 4 cups all-purpose flour, 1/2 cup butter, 1/2 cup sugar, 4 large eggs, 2 cups dried figs (chopped), 1 cup dates (chopped), 1/2 cup almonds (chopped), 1/4 cup orange juice, 2 tablespoons honey, 1 teaspoon cinnamon, 2 cups powdered sugar, 3 tablespoons milk, food coloring, sprinkles.

How To Make Festive Fig-Filled Cuccidati

1. Process figs, dates, almonds, orange juice, honey, and cinnamon in food processor until mixture forms a thick paste that holds together when pressed into a ball.

2. For dough, cream butter and sugar until fluffy, then beat in eggs one at a time. Gradually add flour until soft, workable dough forms.

3. Roll dough into rectangles on floured surface. Spread fig filling down center, fold dough over filling, and seal edges with fork tines for decorative pattern.

4. Cut into 2-inch pieces and place seam-side down on parchment-lined baking sheets. Bake at 375°F for 15-18 minutes until golden brown.

5. Cool completely before dipping in glaze made from powdered sugar, milk, and food coloring. Decorate with colorful sprinkles while glaze is wet.

15. Crunchy Almond Cantuccini

Traditional Tuscan almond biscotti that’s incredibly crunchy and perfect for dunking. These twice-baked cookies are loaded with whole almonds and have an irresistible texture that’s almost impossible to resist.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 3 large eggs, 1 cup whole almonds (toasted), 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1 egg yolk for brushing.

How To Make Crunchy Almond Cantuccini

1. Preheat oven to 350°F and toast whole almonds for 8-10 minutes until fragrant and lightly golden. This step intensifies their flavor significantly.

2. Beat eggs and sugar until thick and pale yellow, about 4 minutes. Add vanilla extract and mix well to combine all flavors evenly.

3. In separate bowl, whisk flour, baking powder, and salt. Gradually fold dry ingredients into egg mixture until soft dough forms, then gently stir in toasted almonds.

4. Shape dough into two logs about 12 inches long and 3 inches wide on parchment-lined baking sheet. Brush tops with beaten egg yolk for golden color.

5. Bake for 25 minutes until firm and golden. Cool 10 minutes, slice diagonally into 1/2-inch pieces, then bake slices 10-12 minutes per side until very crispy and golden.

Final Thoughts

These traditional Italian Christmas cookies bring authentic flavors and cherished memories to your holiday celebrations. Each recipe connects you to generations of Italian baking traditions.

Whether you’re making them for family gatherings or holiday gifts, these cookies will create lasting memories and delicious moments together.