20 Italian Cookie Recipes That Will Win Your Heart Forever

These traditional Italian cookies bring the warmth of Italy’s bakeries right to your kitchen. Each recipe offers authentic flavors passed down through generations.

From crispy biscotti to soft ricotta treats, these cookies will become your new favorites for any occasion.

01. Light and Fluffy Anisette Cookies

These delicate Italian cookies have a wonderful anise flavor that makes them incredibly light and airy. The unique taste and fluffy texture make them perfect for enjoying with coffee or tea.

Ingredients:

• 3 cups all-purpose flour, sifted
• 3 large eggs, at room temperature
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 tablespoons anise extract
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 cups powdered sugar, for glaze
• 3-4 tablespoons milk, for glaze
• 1 teaspoon vanilla extract, for glaze

How To Make Light and Fluffy Anisette Cookies

1. Preheat your oven to 375°F and line two baking sheets with parchment paper. In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 3 minutes. This step is important because it creates the airy texture that makes these cookies so special.

2. Add the vegetable oil and anise extract to the egg mixture, stirring until everything is well combined. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add this to the wet ingredients. Mix just until a soft dough forms – don’t overmix or the cookies will be tough.

3. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes until the bottoms are lightly golden but the tops still look pale and soft.

4. While cookies cool, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the top of each cooled cookie into the glaze, letting excess drip off, then place on a wire rack to set completely.

02. Soft Italian Ricotta Cookies

These tender ricotta cookies are incredibly soft and moist with a delicate sweetness. The colorful sprinkles and almond glaze make them perfect for holidays and special celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup butter, softened
• 1 cup whole milk ricotta cheese
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups powdered sugar, for glaze
• 3 tablespoons milk, for glaze
• ½ teaspoon almond extract, for glaze
• Colorful sprinkles, for decorating

How To Make Soft Italian Ricotta Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the ricotta cheese, egg, and vanilla extract until the mixture is smooth and well combined.

2. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the ricotta mixture, mixing just until a soft dough forms. The dough will be slightly sticky, which is exactly what you want for tender cookies.

3. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes until the edges are set but the centers still look soft and pale.

4. Let cookies cool completely on wire racks. Mix powdered sugar, milk, and almond extract until smooth for the glaze. Dip the top of each cookie into the glaze, add sprinkles immediately while the glaze is wet, and let set for 30 minutes.

03. Simple Six-Ingredient Italian Cookies

These basic Italian cookies prove that simple ingredients can create amazing results. With just six ingredients and thirty minutes, you’ll have perfectly sweet and light cookies.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• ⅔ cup granulated sugar
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder

How To Make Simple Six-Ingredient Italian Cookies

1. Preheat your oven to 350°F and grease two baking sheets or line them with parchment paper. In a large mixing bowl, beat the eggs and sugar together with an electric mixer until the mixture becomes thick and pale yellow, about 4 minutes. This creates the light, airy texture that makes these cookies special.

2. Add the vegetable oil and vanilla extract to the egg mixture, beating until everything is well combined. In a small bowl, whisk together the flour and baking powder, then gradually fold this into the wet ingredients until you have a smooth, soft dough.

3. Drop spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart since they’ll spread a little while baking. Bake for 10-12 minutes until the edges are lightly golden and the tops spring back when gently touched. Let them cool on the baking sheets for 5 minutes before moving to a wire rack.

04. Traditional Anise Pizzelle Wafers

These delicate wafer cookies are made with a special pizzelle iron that creates beautiful patterns. The sweet anise flavor makes them a beloved Italian tradition for holidays and special occasions.

Ingredients:

• 6 large eggs
• 1½ cups granulated sugar
• 1 cup butter, melted and cooled slightly
• 2 tablespoons anise extract
• 3½ cups all-purpose flour
• 4 teaspoons baking powder
• Powdered sugar, for dusting
• Melted chocolate, for dipping (optional)

How To Make Traditional Anise Pizzelle Wafers

1. Heat your pizzelle iron according to the manufacturer’s instructions – this usually takes about 5 minutes to get hot enough. In a large bowl, beat the eggs and sugar together until thick and pale, about 3 minutes. Slowly add the melted butter and anise extract, mixing until well combined.

2. In a separate bowl, whisk together flour and baking powder, then gradually add this to the egg mixture. Stir until you have a smooth batter that’s thick enough to hold its shape but not too stiff.

3. Drop about 1 tablespoon of batter onto the center of each pizzelle iron section. Close the iron and cook for 30-60 seconds until the pizzelle are golden brown and crispy. The timing depends on your iron and how dark you like them.

4. Carefully remove the hot pizzelle with a thin spatula and place them on wire racks to cool completely. Once cool, dust with powdered sugar or dip half of each cookie in melted chocolate for an extra special treat.

05. Classic Italian Butter Cookies

These traditional bakery-style butter cookies have the perfect tender crumb and rich flavor. They’re the kind of cookies that Italian-American families have been making for generations in their home kitchens.

Ingredients:

• 4 cups all-purpose flour
• 1 cup butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2-3 tablespoons milk
• 1 egg, beaten for egg wash
• Colored sprinkles, for decorating

How To Make Classic Italian Butter Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the 4 eggs one at a time, then add vanilla extract, making sure everything is well combined.

2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk as needed to create a soft dough that holds together well. The dough should be smooth and not too sticky.

3. Roll the dough into walnut-sized balls and place them on your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass or your fingers to about ½ inch thick.

4. Brush the tops with beaten egg and sprinkle with colored sprinkles for a festive look. Bake for 12-15 minutes until the edges are lightly golden but the centers still look soft. Let them cool on the baking sheets for 5 minutes before transferring to wire racks.

5. Store these cookies in an airtight container where they’ll stay soft and delicious for up to a week. They’re perfect for gift-giving or enjoying with a cup of coffee any time of day.

06. Mini Italian Cheesecake Cookies

These bite-sized cheesecake cookies are like little pieces of heaven in cookie form. You can top them with fresh fruit, chocolate sauce, or nuts to make them even more special.

Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Fresh berries, for topping
• Chocolate sauce, for drizzling

How To Make Mini Italian Cheesecake Cookies

1. Preheat your oven to 325°F and line mini muffin tins with paper liners or grease them well. Mix graham cracker crumbs with melted butter until the mixture holds together when pressed. Press about 1 tablespoon of this mixture into the bottom of each muffin cup to create the crust.

2. In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add sugar and beat until well combined, then add eggs one at a time, beating well after each addition. Mix in vanilla extract and salt until the filling is completely smooth.

3. Spoon the cheesecake mixture over the crusts, filling each cup about ¾ full. Bake for 15-18 minutes until the centers are almost set but still slightly jiggly when you gently shake the pan.

4. Let the mini cheesecakes cool in the pans for 10 minutes, then carefully remove them to wire racks to cool completely. Once cool, top with fresh berries, drizzle with chocolate sauce, or add chopped nuts for extra flavor and texture.

07. Aunt Anne’s Sesame Seed Cookies

These anise-flavored butter cookies are completely covered in sesame seeds for incredible texture and nutty flavor. The amazing smell when they come out of the oven will fill your entire kitchen.

Ingredients:

• 3 cups all-purpose flour
• 1 cup butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• 2 teaspoons anise extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sesame seeds
• 2 tablespoons milk

How To Make Aunt Anne’s Sesame Seed Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add anise extract, mixing until everything is well combined.

2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. If the dough seems too dry, add milk one tablespoon at a time.

3. Pour sesame seeds into a shallow dish. Roll the dough into walnut-sized balls, then roll each ball in the sesame seeds, pressing gently so the seeds stick all over the surface. Place the coated cookies on your prepared baking sheets, spacing them about 2 inches apart.

4. Bake for 12-15 minutes until the cookies are lightly golden and the sesame seeds are toasted and fragrant. The wonderful nutty aroma will let you know when they’re ready. Cool on wire racks before serving.

08. Cinnamon Sugar Biscotti

These crispy Italian cookies combine the best of snickerdoodles with traditional biscotti texture. The cinnamon sugar coating makes them absolutely irresistible for dunking in coffee or eating on their own.

Ingredients:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar, divided
• 3 large eggs
• ½ cup butter, melted and cooled
• 2 teaspoons vanilla extract
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons ground cinnamon

How To Make Cinnamon Sugar Biscotti

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large bowl, whisk together 1 cup of sugar, eggs, melted butter, and vanilla extract until smooth and well combined. In another bowl, mix flour, baking powder, and salt, then gradually add this to the wet ingredients until a soft dough forms.

2. Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 3 inches wide. Place both logs on your prepared baking sheet, leaving space between them since they’ll spread slightly.

3. Bake the logs for 25-30 minutes until they’re firm and lightly golden. Remove from oven and let cool for 10 minutes, then use a sharp knife to cut each log diagonally into ½-inch thick slices. Arrange the slices cut-side down on the baking sheet.

4. Mix the remaining ½ cup sugar with cinnamon in a shallow dish. Lightly brush each biscotti slice with water, then dip both sides in the cinnamon sugar mixture. Return to the baking sheet and bake for another 10-15 minutes until crispy and golden.

09. Sweet Cherry Ravioli Cookies

These adorable cookie “ravioli” are filled with sweet cherry preserves for a delightful surprise. You can use any fruit preserves you like to create your own favorite flavor combinations.

Ingredients:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• ½ cup butter, softened
• 2 large eggs
• ¼ cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup cherry preserves
• 1 egg, beaten for egg wash
• Powdered sugar, for dusting

How To Make Sweet Cherry Ravioli Cookies

1. Preheat your oven to 375°F and line baking sheets with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, milk, and vanilla extract until well combined and smooth.

2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough should be easy to roll but not sticky.

3. Roll the dough on a floured surface to about ¼ inch thickness. Cut into 3-inch squares, then place about 1 teaspoon of cherry preserves in the center of half the squares. Top with remaining squares and press the edges with a fork to seal, just like making ravioli pasta.

4. Place the sealed cookies on your prepared baking sheets and brush tops with beaten egg for a golden finish. Bake for 12-15 minutes until lightly golden brown. Let cool completely, then dust with powdered sugar before serving.

10. Fig-Filled X-Shaped Cookies

These special filled cookies have a cake-like pastry wrapped around a sweet fig mixture with nuts and spices. The unique X shape makes them as beautiful as they are delicious.

Ingredients:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup butter, softened
• 3 large eggs
• ½ cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups dried figs, chopped
• ½ cup walnuts, chopped
• ¼ cup raisins
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 2 oz dark chocolate, melted

How To Make Fig-Filled X-Shaped Cookies

1. Make the filling first by combining chopped figs, walnuts, raisins, honey, cinnamon, and melted chocolate in a bowl. Mix well and set aside to cool. For the dough, cream butter and sugar until fluffy, then beat in eggs, milk, and vanilla extract.

2. In a separate bowl, whisk together flour and baking powder, then gradually add to the wet ingredients until a soft dough forms. Wrap the dough in plastic and refrigerate for 30 minutes to make it easier to handle.

3. Preheat your oven to 350°F and line baking sheets with parchment paper. Roll the dough to ¼ inch thickness and cut into 4-inch squares. Place 1 tablespoon of fig filling in the center of each square.

4. Fold the corners of each square toward the center, overlapping slightly to create an X shape with the filling showing in the middle. Press gently to seal the corners together.

5. Place the shaped cookies on your prepared baking sheets and bake for 15-18 minutes until the pastry is golden brown and set. Let cool on wire racks before serving – the filling will be very hot when they first come out.

11. Hazelnut Nutella Cookies

These rich cookies are loaded with ground hazelnuts and Nutella for double the hazelnut flavor. The coarse-ground nuts add wonderful texture and crunch that makes every bite special.

Ingredients:

• 2 cups all-purpose flour
• 1 cup hazelnuts, coarsely ground
• ½ cup butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• ⅓ cup Nutella
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Whole hazelnuts, for topping

How To Make Hazelnut Nutella Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the egg, Nutella, and vanilla extract until well combined and smooth.

2. In a separate bowl, whisk together flour, ground hazelnuts, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms. The ground hazelnuts will make the dough slightly more crumbly than regular cookie dough.

3. Roll the dough into walnut-sized balls and place them on your prepared baking sheets, spacing them about 2 inches apart. Gently press a whole hazelnut into the top of each cookie for decoration and extra crunch.

4. Bake for 10-12 minutes until the edges are set and lightly golden. The centers should still look slightly soft when you take them out. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

12. Soft Sicilian Knot Cookies

These tender Sicilian cookies are completely different from hard traditional biscotti since they’re only baked once. The sweet glaze and soft texture make them perfect for storing in airtight containers.

Ingredients:

• 3 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups powdered sugar, for glaze
• ¼ cup milk, for glaze
• 1 teaspoon almond extract, for glaze

How To Make Soft Sicilian Knot Cookies

1. Preheat your oven to 375°F and line baking sheets with parchment paper. In a large bowl, whisk together eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined. The mixture should be light and slightly thick.

2. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms that’s easy to handle but not sticky.

3. Take small portions of dough and roll them into 6-inch long ropes with your hands. Tie each rope into a simple knot shape and place on your prepared baking sheets, leaving space between each cookie.

4. Bake for 12-15 minutes until the cookies are set and very lightly golden on the bottom – don’t let them get too brown. While they cool, whisk together powdered sugar, milk, and almond extract for the glaze. Dip each cooled cookie in the glaze and let set on wire racks.

13. Traditional Sicilian “S” Cookies

These family-recipe cookies have been a tradition for generations in Sicilian households. The distinctive S shape and sweet glaze make them special enough for Christmas but delicious all year long.

Ingredients:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup butter, softened
• 4 large eggs
• ¼ cup milk
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups powdered sugar, for glaze
• 3 tablespoons milk, for glaze
• Colorful sprinkles or sesame seeds, for topping

How To Make Traditional Sicilian “S” Cookies

1. Preheat your oven to 350°F and line several baking sheets with parchment paper. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add milk and vanilla extract, mixing until smooth.

2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms that holds together well but isn’t too stiff.

3. Take portions of dough and roll them into 5-inch long ropes with your hands on a lightly floured surface. Shape each rope into an S curve and place on your prepared baking sheets, leaving about 2 inches between cookies.

4. Bake for 12-15 minutes until the cookies are set and lightly golden on the bottom. Let them cool completely on wire racks. Mix powdered sugar with milk until smooth, then dip the top of each cookie in the glaze and immediately add sprinkles or sesame seeds before the glaze sets.

14. Delicate Florentine Lace Cookies

These gorgeous lace cookies are surprisingly simple to make and look absolutely stunning on any dessert table. The technique works with any nuts and chocolate, making them perfect for elegant gifts.

Ingredients:

• ½ cup sliced almonds
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• 2 tablespoons butter
• 2 tablespoons heavy cream
• 2 tablespoons honey
• ¼ teaspoon salt
• ¼ teaspoon vanilla extract
• 4 oz dark chocolate, melted for dipping

How To Make Delicate Florentine Lace Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper – make sure to use parchment because these cookies will stick to anything else. In a small saucepan, combine butter, cream, honey, and salt. Heat over medium heat, stirring constantly, until the mixture comes to a gentle boil.

2. Remove from heat and stir in vanilla extract, then add flour and sliced almonds, mixing until everything is well coated. The mixture should hold together but still be quite loose and spreadable.

3. Drop small spoonfuls of the mixture onto your prepared baking sheets, spacing them at least 3 inches apart because they spread a lot while baking. Use the back of a spoon to spread each portion into a thin, even circle about 2 inches across.

4. Bake for 8-10 minutes until the cookies are golden brown all over and look lacy with holes throughout. Let them cool completely on the baking sheets until crispy, then carefully peel off the parchment. Dip half of each cookie in melted chocolate and place on wax paper to set.

15. Authentic Italian Amaretti

These traditional almond cookies are destined to become your absolute favorite Italian treat. They have the perfect chewy texture and intense almond flavor that makes them disappear quickly from any table.

Ingredients:

• 2 cups blanched almonds
• 1 cup granulated sugar
• 2 large egg whites
• 1 teaspoon almond extract
• ¼ teaspoon salt
• Powdered sugar, for rolling

How To Make Authentic Italian Amaretti

1. Preheat your oven to 325°F and line baking sheets with parchment paper. In a food processor, pulse the blanched almonds until they’re finely ground but not turned into butter – you want a fine meal texture with some small pieces for texture.

2. In a large bowl, whisk the egg whites until they’re foamy but not stiff. Add the granulated sugar, almond extract, and salt, stirring until the mixture is smooth and well combined. Fold in the ground almonds until you have a thick, sticky dough.

3. Put powdered sugar in a shallow dish. With damp hands, roll the dough into walnut-sized balls, then roll each ball in powdered sugar until completely coated. Place them on your prepared baking sheets, leaving about 2 inches between cookies.

4. Bake for 15-18 minutes until the cookies are set and lightly golden but still soft in the center. They’ll continue to firm up as they cool. Let them cool completely on the baking sheets before removing – they’re very delicate when warm.

16. Coffee-Dunking Savoiardi Biscuits

These light, airy finger cookies are absolutely perfect for dunking in coffee or using in tiramisu. The delicate sponge-like texture makes them a favorite for anyone who grew up enjoying Italian biscuits.

Ingredients:

• 3 large eggs, separated
• ⅓ cup granulated sugar, divided
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• Powdered sugar, for dusting

How To Make Coffee-Dunking Savoiardi Biscuits

1. Preheat your oven to 400°F and line baking sheets with parchment paper. In a large bowl, beat egg yolks with half the granulated sugar until thick and pale yellow, about 3 minutes. Add vanilla extract and mix well.

2. In a separate clean bowl, whisk egg whites with salt until foamy, then gradually add the remaining sugar and beat until stiff peaks form. The peaks should stand straight up when you lift the beaters.

3. Gently fold one-third of the egg whites into the yolk mixture, then sift the flour over the top and fold in along with the remaining egg whites. Work quickly but gently to keep the mixture light and airy.

4. Transfer the mixture to a piping bag fitted with a large round tip, or use a spoon to drop the batter into 4-inch long finger shapes on your prepared baking sheets. Dust with powdered sugar and bake for 10-12 minutes until golden and set. Cool on wire racks and dust with more powdered sugar if desired.

17. Buttery Italian Wedding Cookies

These melt-in-your-mouth cookies are covered in powdered sugar and filled with finely chopped almonds. They’re perfect for weddings, holidays, or any time you want something truly special and delicate.

Ingredients:

• 1 cup butter, softened
• ½ cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup almonds, finely chopped
• ¼ teaspoon salt

How To Make Buttery Italian Wedding Cookies

1. Preheat your oven to 325°F and line baking sheets with parchment paper. In a large bowl, cream together softened butter and ½ cup powdered sugar until light and fluffy, about 3 minutes. Beat in vanilla extract until well combined.

2. In a separate bowl, whisk together flour and salt, then gradually add this to the butter mixture along with the finely chopped almonds. Mix just until a soft dough forms that holds together when pressed.

3. Roll the dough into small balls about 1 inch in diameter and place them on your prepared baking sheets, spacing them about 1 inch apart since they don’t spread much. You can also shape them into crescents if you prefer that traditional look.

4. Bake for 12-15 minutes until the bottoms are lightly golden but the tops are still pale. While the cookies are still warm, roll them in powdered sugar, then let them cool completely. Roll them in powdered sugar again for that classic snowy white appearance that makes these cookies so beautiful.

18. Crunchy Almond Cantuccini

These traditional Tuscan biscotti are loaded with whole almonds and baked twice for the perfect crunchy texture. They’re almost impossible to stop eating, especially when served with hot coffee for dipping.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup whole almonds, toasted
• 1 egg, beaten for egg wash

How To Make Crunchy Almond Cantuccini

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large bowl, whisk together eggs, sugar, and vanilla extract until well combined and slightly thick. In another bowl, mix flour, baking powder, and salt, then gradually add this to the egg mixture.

2. Stir in the toasted almonds until they’re evenly distributed throughout the dough. The dough will be quite stiff and slightly crumbly, which is exactly what you want for traditional cantuccini.

3. Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide. Place both logs on your prepared baking sheet, brush with beaten egg, and bake for 25 minutes until firm and lightly golden.

4. Remove from oven and let cool for 10 minutes, then use a sharp knife to cut each log diagonally into ½-inch thick slices. Arrange the slices cut-side down on the baking sheet and bake for another 10-15 minutes until golden and crispy. Cool completely on wire racks for the best crunch.

19. Classic Almond Biscotti

This straightforward biscotti recipe gives you a big batch of perfect Italian dipping cookies. You can easily customize them with different nuts, dried fruits, or even dip them in dark chocolate.

Ingredients:

• 2½ cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• ¼ cup butter, melted and cooled
• 1½ teaspoons almond extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sliced almonds
• 4 oz dark chocolate, melted for dipping (optional)

How To Make Classic Almond Biscotti

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large bowl, whisk together eggs and sugar until thick and pale, about 2 minutes. Add melted butter and almond extract, stirring until well combined.

2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, stirring just until a soft dough forms. Fold in the sliced almonds until they’re evenly distributed.

3. Divide the dough in half and shape each portion into a log about 12 inches long and 3 inches wide on your prepared baking sheet. Leave space between the logs since they’ll spread slightly while baking.

4. Bake for 25-30 minutes until the logs are firm and lightly golden. Cool for 15 minutes, then cut diagonally into ¾-inch thick slices with a sharp knife. Arrange slices cut-side down on the baking sheet.

5. Bake the sliced biscotti for another 12-15 minutes, flipping them halfway through, until both sides are golden and crispy. Cool completely on wire racks, then dip in melted chocolate if desired and let set on parchment paper.

20. Traditional Italian Easter Cookies

These special holiday cookies taste just like the ones Italian grandmothers have been making for generations. They’re perfect for Easter celebrations but so delicious you’ll want to make them year-round.

Ingredients:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup butter, softened
• 4 large eggs
• ¼ cup milk
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups powdered sugar, for glaze
• 3 tablespoons milk, for glaze
• 1 teaspoon lemon extract, for glaze
• Pastel sprinkles, for decorating

How To Make Traditional Italian Easter Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add milk and vanilla extract, mixing until smooth.

2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms that’s easy to handle but not sticky.

3. Roll the dough into walnut-sized balls and place them on your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass or your fingers to about ½ inch thick.

4. Bake for 12-15 minutes until the edges are set and very lightly golden – don’t let them get too brown or they’ll be dry. Let the cookies cool completely on wire racks.

5. For the glaze, whisk together powdered sugar, milk, and lemon extract until smooth. Dip the top of each cooled cookie into the glaze, letting excess drip off, then immediately add pastel sprinkles for a festive Easter look. Let the glaze set completely before storing.

Final Thoughts

These authentic Italian cookie recipes bring centuries of tradition right to your kitchen table. Each one offers unique flavors and textures that make them special.

Whether you’re celebrating holidays or just want a sweet treat with coffee, these cookies will become cherished favorites in your home.