Top Ten Italian Christmas Cookie Recipes EBook PDF

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
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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!”
These are my Top Ten Italian cookies for Christmas!
Recipes
Pizzelles.......................................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
Merry Christmas,
Cara Cipolla Kretz
www.homemadeitaliancooking.com
Follow me on Facebook, Pinterest, Twitter and Instagram
©2015 Homemade Italian Cooking with Cara
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Pizzelles
Makes 24 cookies / 30 minutes to prepare / 30 seconds to cook
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.
3 large eggs
3/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1 3/4 cups All-Purpose Flour
2 teaspoons baking powder
1/2 cup melted butter
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
Pizzelles
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.
4
5
Armaretti Cookies
Makes 24 cookies / 15 minutes to prepare / 11 minutes to bake
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.
2 cups raw, blanched almonds
(can also use almond meal,
but not almond flour)
1 ¼ cup sugar
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.
2 tsp almond extract
3.Using a stand mixer, beat the egg whites to semi-
¼ tsp. of fine salt
stiff peaks. Add the almond mixture and mix well.
3 eggs whites from large eggs
4.Using an ice cream scoop, scoop out dough and
at room temperature
¾ cup powdered sugar
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.
Armaretti
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 1115 minutes or until just starting to brown on the
bottom. Let cool for 10 minutes before serving
6
7
Biscotti
Makes 24 cookies / 30 minutes to prepare / 40 minutes to bake
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.
1 stick butter, softened
1.In a medium bowl, sift flour, salt and baking
1 cup sugar
powder together. Add cornmeal and mix. Set
1 tablespoon baking powder
aside.
3 large eggs
2.Place butter in large bowl of an electric mixer,
1 teaspoon almond extract
whisk at medium speed adding 1 cup sugar until
1 teaspoon vanilla extract
1 teaspoon Kosher salt
2 ½ cups flour
creamy.
3.Beat in eggs one at a time.
4.Add extracts and mix until fluffy and creamy.
½ cup cornmeal
5.Add whole almonds and pecans to the wet
1 cup whole almonds with
mixture in the electric mixer bowl, and stir until
skin on, toasted
½ cup whole pecans, toasted
Biscotti
combined.
6.Slowly add the flour/cornmeal mixture a little at
9. Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each
a time, and combine until well mixed and starts
log with the palm of your hand, and form even shaped loaves.
to form a ball.
10. Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from
7.Place the dough on a floured board and knead
oven and let cool on baking sheet for 30 minutes. Turn oven down to 325 degrees.
by hand a few times. Dough should be slightly
11. Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a
tacky yet firm.
slight diagonal into 3/4 inch slices. Line biscotti, cut side up, on the cooled baking sheet covered with
8.Divide dough in half and shape into 2 logs.
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
8
crispiness you desire. Remove biscotti to a wire rack and let cool.
9
Lemon Ricotta Cookies
Makes 36 cookies / 30 minutes to prepare / 15 minutes to bake
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.
4 cups all-purpose flour
2 tablespoons baking powder
1.Sift together flour, baking powder, and salt in a
separate bowl.
1 teaspoon fine-ground salt
2.Using a stand mixer, beat the sugar and butter until
2 sticks salted butter,
light and fluffy, about 5 minutes. Add the eggs one
softened
at a time until well incorporated. Beat for 2 more
2 cups sugar
minutes. Add ricotta & lemon extract until well
15-ounces ricotta cheese
2 teaspoons lemon extract
2 large eggs
combined.
3.Add dry ingredients and beat at a medium low
speed until a soft dough forms.
2 cups of confectioner’s sugar
4.Using a small scoop or tablespoon, drop dough 2
1/2 cup fresh lemon juice
inches apart on a baking sheet lined with parchment.
(juice one medium lemon)
5.Bake in a preheated 350 degree oven for 15
1 tablespoon heavy cream
minutes or until bottoms are light golden brown.
1 tablespoon lemon peel,
Cookies should not brown. Set on a rack and let
minced
Lemon Ricotta
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
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with minced lemon peel.
11
Cocoa Spice Balls
Makes 36 cookies / 30 minutes to prepare / 13 minutes to bake
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.
4 cups all-purpose flour
1.Sift together flour, sugar, cocoa, baking powder,
¾ cup sugar
soda, and spices in a large bowl. Using a pastry
2 heaping tablespoons Dutch-
cutter, cut in shortening or butter until it breaks
processed cocoa powder
down into small, well-coated pieces. Alternately
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground black
2.Add milk and mix until a dough forms. Add more
milk if needed. Knead dough a few times.
pepper
3.Pull off small pieces of dough with your hands,
1 teaspoon ground cloves
and roll into small balls the size of a walnut. Place
1 teaspoon cinnamon
2 inches apart on an ungreased cookie sheet.
1 teaspoon salt
4.Bake in a pre-heated oven at 375 degrees for
1/2 cup shortening or butter
9 - 13 minutes or until bottoms are a nice light
1 cup milk
Cocoa Spice Balls
brown. Let completely cool on racks.
Glaze:
5.In a small bowl, combine the powdered sugar
1 box powdered sugar
and cocoa powder until well mixed. To make the
2 heaping tablespoons Dutch-
glaze, slowly whisk in the cream and vanilla until
processed cocoa powder
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you can use a food processor.
you get a thickish consistency.
¼ cup cream
6.Dip the cooled cookies in the glaze. The glaze
1 teaspoon vanilla
should slowly drape over the cookie. Let the
glaze harden.
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Walnut Crescents
Makes 36 cookies / 3 hours to prepare / 15 minutes to bake
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!
2 sticks butter, softened
1.In a stand mixer, beat together the butter and ¾
1 3/4 cup powdered sugar
cup of powdered sugar until creamy. Mix in the
1 teaspoon vanilla
vanilla and walnuts. Slowly add the flour until a
1 cup ground walnuts
sticky dough forms. Take dough out of the bowl,
2 cups all-purpose flour
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
Walnut Crescents
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.
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15
Cucidati
Makes 24 cookies / 1 hour to prepare / 25 minutes to bake
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!
4 cups All-Purpose Flour
1.Sift the flour, baking powder, and salt together
1 tablespoons baking powder
into a large bowl. Add the sugar and stir well.
1/4 teaspoon salt
Cut in the shortening with a pastry cutter and
1/2 cup sugar
work the mixture until it looks like cornmeal. In
1 cup shortening
a medium bowl, beat the egg, vanilla, and milk
1 large egg
together with a hand mixer. Add to the flour
1 tablespoon vanilla
mixture and work the mixture with your hands
1/2 cup milk
2 cups dried figs, soaked
2.Turn the dough out onto a floured work surface
1 cup dried dates, pitted
and knead for 5 minutes, or until smooth. The
1 1/2 cups raisins
dough will be soft. Cut the dough into 4 pieces,
1/2 cup honey
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wrap in plastic wrap, and chill for 45 minutes.
1 teaspoon cinnamon
3.To make the filling, grind the figs, dates, and
1 teaspoon ground ginger
raisins in a food processor until coarse. Place
1/2 cup orange marmalade
the mixture in a bowl, add the honey, cinnamon,
1 ½ cups almonds, chopped
ginger, marmalade, and nuts and mix well.
2 cups powdered sugar
The mixture will be thick. Set aside at room
2 tablespoon heavy cream
temperature. Work with one piece of dough at
1 teaspoon lemon extract
a time, keeping the remaining covered with a
Colored sprinkles
Cucidati
into a rough dough.
towel.
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.
17
Spritz Cookies
Makes 9 doxen / 30 minutes to prepare / 12 minutes to bake
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.
1 cup shortening
1.Heat the oven to 350°F. In a stand mixer, beat
3 ounces cream cheese, room
the shortening and cream cheese until well
temperature
blended. Add the sugar, and beat until light and
1 cup granulated sugar
fluffy, about 4 minutes. Add the egg yolk, vanilla,
1 large egg yolk
and orange peel and beat again until blended.
1 teaspoon vanilla extract
Combine the flour, salt and cinnamon in a bowl.
1 teaspoon grated orange
Add the flour to the stand bowl, and mix on low
peel
speed until blended. If desired, divide dough in
2-1/2 cups all-purpose flour,
separate bowls, and add desired food coloring.
sifted
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Spritz Cookies
Mix until well blended.
½ teaspoon salt
2.Fit a cookie press with a die plate. Scoop up
¼ teaspoon cinnamon
about a quarter of the dough and, using a small
Red & green colored sugars
amount of flour if needed, shape the dough into
3. Bake until the cookies are just golden around the edges, 9 to 12 minutes (it’s best to bake
or other decorations for
a log just narrower than the barrel of the cookie
one sheet at a time). Do not let them brown. Let the cookies cool on the baking sheet on a
sprinkling
press. Slide the log into the cookie press and
rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking
spritz the cookies directly onto ungreased baking
sheet is cool before spritzing more cookies.
sheets about 1 inch apart. Sprinkle with colored
Store at room temperature or freeze in an airtight container, separating the cookie layers with
sugar if using. Repeat with the remaining dough.
waxed paper.
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Cannoli with Crispy Shells
Makes 24 cookies / 30 minutes to prepare / 30 seconds to cook
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!
3 large eggs
1.Place the ricotta cheese in a fine mesh strainer
3/4 cup sugar
lined with cheesecloth over a bowl, and let drain
1 teaspoon salt
in the fridge overnight.
3 tablespoons Marsala Wine
2.To make the shells (pizzelles), beat the eggs,
1 teaspoon espresso powder
sugar, and salt until well combined. Blend in the
1 teaspoon cinnamon
¼ cup cocoa powder
Marsala.
3.Stir in the flour, espresso powder, cinnamon,
1 3/4 cups All-Purpose Flour
cocoa and baking powder, mixing until smooth.
2 teaspoons baking powder
4.Add the melted butter, again mixing till smooth;
1/2 cup melted butter
the batter will be thick and soft.
16 ounces ricotta cheese
5.Heat your pizzelle iron. As it heats, the batter
2 tablespoons heavy cream
will stiffen. Cook the pizzelle according to the
2 cups powdered sugar
instructions that came with your iron. In general,
7. To make the filling, gently combine the drained ricotta, cream, and powdered sugar until well
Mini chocolate chips
they’ll take 30 seconds. Use a teaspoon scoop
blended.
centered on each circle for uniform circles.
8. Place the filling in a large ziplock bag, twist, and cut one end. Carefully pipe the filling in each
Shelled pistachios, chopped
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,
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Cannoli
and let cool on a rack.
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.
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Sesame Cookies
Makes 36 cookies / 30 minutes to prepare / 20 minutes to bake
Sesame Cookies with anise flavoring was one of my Dad’s favorite Christmas cookies. They are light and crunchy and not
too sweet. Be sure to toast the sesame seeds for that extra
touch of flavor.
4 cups flour
1.In a bowl, sift the flour, baking powder, and salt.
2 sticks butter, softened
2.In a stand mixer, beat the butter and sugar
1 cup sugar
until creamy. Add the eggs one a time until well
3 eggs
blended. Mix in the anise extract.
1 ½ tablespoons baking
3.Add the flour mixture and mix until a well
powder
blended cookie dough is formed. Refrigerate for
1 teaspoon salt
15 minutes or longer untill dough is workable.
2 teaspoons pure anise
4.Pinch off some dough and roll into balls the size
extract
of a walnut. Roll each ball into a log like cookie,
2 1/2 cups toasted sesame
about 2 ½ inch long. Slightly flatten the log with
seeds
½ cup of milk
Sesame Seed Cookies
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
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to a rack to completely cool.
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Merry Christmas!
Cara Kretz
©2015 Homemade Italian Cooking with Cara