H o m e m a d e I t a l i a n C o o k i n g

Top Ten Italian Christmas Cookie

Recipes

Cara Kretz

RecipesPizzelles.......................................4

Armaretti.....................................6

Biscotti.........................................8

Lemon Ricotta Cookies............10

Cocoa Spice Balls......................12

Walnut Crescents......................14

Cucidati.......................................16

Spritz Cookies............................18

Cannoli with Crispy Shells.......20

Sesame Cookies .........................22

This ebook has ten of my favorite Italian cookie recipes for the Christmas Holidays. My mom, grandmothers, sisters and cousins are all great Italian cooks, it runs in the family, and each have special cookie recipes. Picking my “Top Ten” was not easy.

My list is based on family recipes, childhood memories, sentimental reasons - my Dad loved Sesame cookies - years of trial and error, and feedback from family gatherings has brought me to where I am today. I’m still trying to reverse engineer a specific Lemon Taralli cookie my husband had at my cousin’s house in Aragona, Sicily. Once I figure it out, I will certainly post it on the blog!

Every Italian family has their own favorites cookies and unique recipes. In our extended family, we have differences of opinion on whether the crescents should be made with walnuts versus pecans, or if the cannoli shells should be made with crispy pizzelles or traditional fried shells. Anise or lemon? Sprinkles or powdered sugar?

In the end, once a platter of Italian cookies is put out for the holidays and coffee is served, the important thing is that family is together and delicious food is involved.

I hope you try at least one of these recipes and make it your own. Next year I might try dipping the pizzelles in dark chocolate spiced with cardamon.

As my Mom use to say “Let the festivities begin!”

Merry Christmas,Cara Cipolla Kretz

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These are my Top Ten Italian cookies for Christmas!

3©2015 Homemade Italian Cooking with Cara

1. Beat the eggs, sugar, salt, and vanilla until well

combined.

2. Stir in the flour and baking powder, mixing until

smooth.

3. Add the melted butter, again mixing until

smooth; the batter will be thick and soft.

4. Heat your pizzelle iron. As it heats, the batter

will stiffen.

5. Cook the pizzelle according to the instructions

that came with your iron. In general, they’ll

take between 20 seconds and 45 seconds to

brown. My iron takes 20 seconds, no more! Use

a teaspoon scoop centered on each circle for

uniform circles. This takes some practice.

6. Remove the pizzelle from the iron, and cool on a

rack. If desired, use a pair of scissors to trim any

ragged edges.

7. Dust cooled pizzelle with confectioners’ sugar,

or dip one end in white chocolate and sprinkles.

The classic pizzelle cookie is crispy and flavored with either vanilla or anise. Dip them in white chocolate and sprinkle with

peppermint candies for a wonderful Christmas cookie. It is easiest to make them using an electric pizzelle iron.

PizzellesMakes 24 cookies / 30 minutes to prepare / 30 seconds to cook

3 large eggs3/4 cup sugar

1 teaspoon salt1 teaspoon vanilla

1 3/4 cups All-Purpose Flour2 teaspoons baking powder

1/2 cup melted butter

Pizzelles

4 5

1. In a food processor, grind the almonds to make a

coarse-ground almond meal.

2. Mix almond meal, sugar, and salt together in a

small bowl.

3. Using a stand mixer, beat the egg whites to semi-

stiff peaks. Add the almond mixture and mix well.

4. Using an ice cream scoop, scoop out dough and

lightly form a ball the size of a walnut.

5. Roll ball in the powdered sugar and place on the

baking sheet lined with parchment.

6. Repeat with the remaining dough. Leave space

between the cookies as they will expand slightly

during cooking. Use your palm to gently squash

the cookie balls.

7. Lightly press one whole blanched almond in the

center of each cookie for garnish.

8. Bake in a preheated 325 degree oven for 11-

15 minutes or until just starting to brown on the

bottom. Let cool for 10 minutes before serving

These almond Armaretti cookies are light and delicious! They melt in your mouth. The key to making them is to use whole blanched almonds and grind them yourself. Bake until just

brown on the bottom and garnish with a whole almond.

Armaretti CookiesMakes 24 cookies / 15 minutes to prepare / 11 minutes to bake

2 cups raw, blanched almonds (can also use almond meal,

but not almond flour)1 ¼ cup sugar

2 tsp almond extract¼ tsp. of fine salt

3 eggs whites from large eggs at room temperature

¾ cup powdered sugar

Armaretti

76

1. In a medium bowl, sift flour, salt and baking

powder together. Add cornmeal and mix. Set

aside.

2. Place butter in large bowl of an electric mixer,

whisk at medium speed adding 1 cup sugar until

creamy.

3. Beat in eggs one at a time.

4. Add extracts and mix until fluffy and creamy.

5. Add whole almonds and pecans to the wet

mixture in the electric mixer bowl, and stir until

combined.

6. Slowly add the flour/cornmeal mixture a little at

a time, and combine until well mixed and starts

to form a ball.

7. Place the dough on a floured board and knead

by hand a few times. Dough should be slightly

tacky yet firm.

8. Divide dough in half and shape into 2 logs.

Homemade Biscotti is so much better than store-bought. This recipe uses whole almonds and pecans, plus adds a touch of cornmeal for a delightful crunch. You can also dip the ends in

chocolate for a special treat.

BiscottiMakes 24 cookies / 30 minutes to prepare / 40 minutes to bake

1 stick butter, softened1 cup sugar

1 tablespoon baking powder3 large eggs

1 teaspoon almond extract1 teaspoon vanilla extract

1 teaspoon Kosher salt2 ½ cups flour

½ cup cornmeal1 cup whole almonds with

skin on, toasted½ cup whole pecans, toasted 9. Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each

log with the palm of your hand, and form even shaped loaves.

10. Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from

oven and let cool on baking sheet for 30 minutes. Turn oven down to 325 degrees.

11. Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a

slight diagonal into 3/4 inch slices. Line biscotti, cut side up, on the cooled baking sheet covered with

another piece of parchment paper or a silicon mat.

12. Bake at 325 degrees for 7 minutes until light golden brown and they have achieved the level of

crispiness you desire. Remove biscotti to a wire rack and let cool.

Biscotti

8 9

1. Sift together flour, baking powder, and salt in a

separate bowl.

2. Using a stand mixer, beat the sugar and butter until

light and fluffy, about 5 minutes. Add the eggs one

at a time until well incorporated. Beat for 2 more

minutes. Add ricotta & lemon extract until well

combined.

3. Add dry ingredients and beat at a medium low

speed until a soft dough forms.

4. Using a small scoop or tablespoon, drop dough 2

inches apart on a baking sheet lined with parchment.

5. Bake in a preheated 350 degree oven for 15

minutes or until bottoms are light golden brown.

Cookies should not brown. Set on a rack and let

completely cool.

6. Mix the powdered sugar, half of the lemon juice,

and cream in a small bowl. Add more lemon juice

to adjust to a slightly thick glaze. Dip the cooled

cookies in the glaze. Let the glaze harden. Garnish

with minced lemon peel.

Lemon Ricotta cookies are soft and light with a strong flavor of fresh lemon. They taste like lemonade! I like to let the glaze harden a bit giving a nice contrast to the soft cookie. They are

a perfect dessert cookie after a rich meal.

Lemon Ricotta CookiesMakes 36 cookies / 30 minutes to prepare / 15 minutes to bake

4 cups all-purpose flour2 tablespoons baking powder

1 teaspoon fine-ground salt2 sticks salted butter,

softened 2 cups sugar

15-ounces ricotta cheese2 teaspoons lemon extract

2 large eggs2 cups of confectioner’s sugar

1/2 cup fresh lemon juice (juice one medium lemon)1 tablespoon heavy cream1 tablespoon lemon peel,

minced

Lemon Ricotta

1110

1. Sift together flour, sugar, cocoa, baking powder,

soda, and spices in a large bowl. Using a pastry

cutter, cut in shortening or butter until it breaks

down into small, well-coated pieces. Alternately

you can use a food processor.

2. Add milk and mix until a dough forms. Add more

milk if needed. Knead dough a few times.

3. Pull off small pieces of dough with your hands,

and roll into small balls the size of a walnut. Place

2 inches apart on an ungreased cookie sheet.

4. Bake in a pre-heated oven at 375 degrees for

9 - 13 minutes or until bottoms are a nice light

brown. Let completely cool on racks.

5. In a small bowl, combine the powdered sugar

and cocoa powder until well mixed. To make the

glaze, slowly whisk in the cream and vanilla until

you get a thickish consistency.

6. Dip the cooled cookies in the glaze. The glaze

should slowly drape over the cookie. Let the

glaze harden.

Grandma Ann’s Cocoa Spice Balls are one of our favorite Christmas cookies. The rich milk chocolate is paired with black pepper, cloves and cinnamon for a wonderful spicy flavor. The chocolate glaze adds just the right amount of

sweetness for balance.

Cocoa Spice BallsMakes 36 cookies / 30 minutes to prepare / 13 minutes to bake

4 cups all-purpose flour¾ cup sugar

2 heaping tablespoons Dutch-processed cocoa powder1 teaspoon baking soda

1 teaspoon baking powder1/2 teaspoon ground black

pepper1 teaspoon ground cloves

1 teaspoon cinnamon1 teaspoon salt

1/2 cup shortening or butter1 cup milk

Glaze:1 box powdered sugar

2 heaping tablespoons Dutch-processed cocoa powder

¼ cup cream1 teaspoon vanilla

Cocoa Spice Balls

1312

1. In a stand mixer, beat together the butter and ¾

cup of powdered sugar until creamy. Mix in the

vanilla and walnuts. Slowly add the flour until a

sticky dough forms. Take dough out of the bowl,

and wrap in cling wrap.

2. Refrigerate for 2 hours.

3. Break off 1 tablespoon sized pieces, roll between

your palm and shape into crescents.

4. Place on a baking sheet, and bake in a preheated

325 degree oven for 13-15 minutes or until the

cookies are set, and lightly brown on bottom.

5. Cool completely, and then roll into the powdered

sugar until well coated.

Walnut Crescents are always included on our Christmas table. The buttery softness just melts in your mouth. You can make them with ground walnuts or ground pecans. They are also

very easy to make, so make a lot!

Walnut CrescentsMakes 36 cookies / 3 hours to prepare / 15 minutes to bake

2 sticks butter, softened1 3/4 cup powdered sugar

1 teaspoon vanilla 1 cup ground walnuts

2 cups all-purpose flour

Walnut Crescents

1514

1. Sift the flour, baking powder, and salt together

into a large bowl. Add the sugar and stir well.

Cut in the shortening with a pastry cutter and

work the mixture until it looks like cornmeal. In

a medium bowl, beat the egg, vanilla, and milk

together with a hand mixer. Add to the flour

mixture and work the mixture with your hands

into a rough dough.

2. Turn the dough out onto a floured work surface

and knead for 5 minutes, or until smooth. The

dough will be soft. Cut the dough into 4 pieces,

wrap in plastic wrap, and chill for 45 minutes.

3. To make the filling, grind the figs, dates, and

raisins in a food processor until coarse. Place

the mixture in a bowl, add the honey, cinnamon,

ginger, marmalade, and nuts and mix well.

The mixture will be thick. Set aside at room

temperature. Work with one piece of dough at

a time, keeping the remaining covered with a

towel.

Cucidati are the King of Sicilian Christmas cookies. The filling is loaded with figs, honey, ginger, orange and cinnamon. The dough is like a flaky pie crust and garnished with glaze and

colored sprinkles. They are a labor of love, but oh, so worth it!

CucidatiMakes 24 cookies / 1 hour to prepare / 25 minutes to bake

4 cups All-Purpose Flour1 tablespoons baking powder

1/4 teaspoon salt1/2 cup sugar

1 cup shortening1 large egg

1 tablespoon vanilla1/2 cup milk

2 cups dried figs, soaked1 cup dried dates, pitted

1 1/2 cups raisins1/2 cup honey

1 teaspoon cinnamon1 teaspoon ground ginger

1/2 cup orange marmalade1 ½ cups almonds, chopped

2 cups powdered sugar2 tablespoon heavy cream1 teaspoon lemon extract

Colored sprinkles

4. On a floured surface, roll out each piece of dough to a 12-inch X 6-inch rectangle.

Spoon 5 tablespoons of the filling across the center of the rectangle. Carefully roll the long

edge over the filling and pinch the seam to close it securely. Leave the ends open. Place the

roll seam side down on a baking sheet. With a scissors, cut a slit on the top of the roll at 1

inch intervals. Continue making the rolls with the rest of the dough.

5. Bake for 25 minutes, or until just lightly golden. Do not let them brown. Transfer the rolls

to wire racks to cool.

6. To make the glaze, whisk the powdered sugar with the cream and extract in a small bowl.

Spoon glaze over each roll and garnish with colored sprinkles. Carefully cut each cookie at

the slit mark all the way through.

Cucidati

1716

1. Heat the oven to 350°F. In a stand mixer, beat

the shortening and cream cheese until well

blended. Add the sugar, and beat until light and

fluffy, about 4 minutes. Add the egg yolk, vanilla,

and orange peel and beat again until blended.

Combine the flour, salt and cinnamon in a bowl.

Add the flour to the stand bowl, and mix on low

speed until blended. If desired, divide dough in

separate bowls, and add desired food coloring.

Mix until well blended.

2. Fit a cookie press with a die plate. Scoop up

about a quarter of the dough and, using a small

amount of flour if needed, shape the dough into

a log just narrower than the barrel of the cookie

press. Slide the log into the cookie press and

spritz the cookies directly onto ungreased baking

sheets about 1 inch apart. Sprinkle with colored

sugar if using. Repeat with the remaining dough.

Making spritz cookies with the cookie press is a Christmas tradition. The cookie dough is light and delicious to eat. My

sister makes them the best. She colors the dough and decorates them in a variety of ways for a beautiful Spritz cookie platter.

Spritz CookiesMakes 9 doxen / 30 minutes to prepare / 12 minutes to bake

1 cup shortening3 ounces cream cheese, room

temperature1 cup granulated sugar

1 large egg yolk1 teaspoon vanilla extract1 teaspoon grated orange

peel2-1/2 cups all-purpose flour,

sifted½ teaspoon salt

¼ teaspoon cinnamonRed & green colored sugars

or other decorations for sprinkling

3. Bake until the cookies are just golden around the edges, 9 to 12 minutes (it’s best to bake

one sheet at a time). Do not let them brown. Let the cookies cool on the baking sheet on a

rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking

sheet is cool before spritzing more cookies.

Store at room temperature or freeze in an airtight container, separating the cookie layers with

waxed paper.

Spritz Cookies

1918

1. Place the ricotta cheese in a fine mesh strainer

lined with cheesecloth over a bowl, and let drain

in the fridge overnight.

2. To make the shells (pizzelles), beat the eggs,

sugar, and salt until well combined. Blend in the

Marsala.

3. Stir in the flour, espresso powder, cinnamon,

cocoa and baking powder, mixing until smooth.

4. Add the melted butter, again mixing till smooth;

the batter will be thick and soft.

5. Heat your pizzelle iron. As it heats, the batter

will stiffen. Cook the pizzelle according to the

instructions that came with your iron. In general,

they’ll take 30 seconds. Use a teaspoon scoop

centered on each circle for uniform circles.

6. Remove the pizzelle from the iron, and quickly

while warm, roll the shell on a tube-shaped

cannoli form. Press the seam side gently to seal,

and let cool on a rack.

It wouldn’t be Christmas without Cannoli! This recipe uses a special pizzelle recipe with Marsala wine, and cocoa for the shell. The creamy and sweet ricotta is perfectly paired with

the crispy shell. They are best filled right before eating!

Cannoli with Crispy ShellsMakes 24 cookies / 30 minutes to prepare / 30 seconds to cook

3 large eggs3/4 cup sugar

1 teaspoon salt3 tablespoons Marsala Wine 1 teaspoon espresso powder

1 teaspoon cinnamon¼ cup cocoa powder

1 3/4 cups All-Purpose Flour2 teaspoons baking powder

1/2 cup melted butter16 ounces ricotta cheese

2 tablespoons heavy cream2 cups powdered sugar

Mini chocolate chipsShelled pistachios, chopped

7. To make the filling, gently combine the drained ricotta, cream, and powdered sugar until well

blended.

8. Place the filling in a large ziplock bag, twist, and cut one end. Carefully pipe the filling in each

end of the shell. Dip the ends in mini-chocolate chips or chopped pistachios.

The cannoli are best when filled right before eating. These shells are light and crispy and will get soggy

if they sit too long filled. Keep a pastry bag with the filling in the fridge and pull out as needed.

Cannoli

2120

1. In a bowl, sift the flour, baking powder, and salt.

2. In a stand mixer, beat the butter and sugar

until creamy. Add the eggs one a time until well

blended. Mix in the anise extract.

3. Add the flour mixture and mix until a well

blended cookie dough is formed. Refrigerate for

15 minutes or longer untill dough is workable.

4. Pinch off some dough and roll into balls the size

of a walnut. Roll each ball into a log like cookie,

about 2 ½ inch long. Slightly flatten the log with

the palm of your hand.

5. Pour the milk into a small bowl. Dip each cookie

in the milk. Then, roll in the toasted sesame seeds.

6. Place each cookie on a baking sheet, lined with

parchment paper, one inch apart.

7. Bake for about 15 - 20 minutes in a preheated

350 degree oven, until light golden brown or

longer if you prefer them crunchy. Remove from

oven and let sit on pan about 5 minutes. Transfer

to a rack to completely cool.

Sesame Cookies with anise flavoring was one of my Dad’s fa-vorite Christmas cookies. They are light and crunchy and not too sweet. Be sure to toast the sesame seeds for that extra

touch of flavor.

Sesame CookiesMakes 36 cookies / 30 minutes to prepare / 20 minutes to bake

4 cups flour2 sticks butter, softened

1 cup sugar3 eggs

1 ½ tablespoons baking powder

1 teaspoon salt2 teaspoons pure anise

extract2 1/2 cups toasted sesame

seeds½ cup of milk

Sesame Seed Cookies

2322

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Merry Christmas!Cara Kretz

©2015 Homemade Italian Cooking with Cara