Italian Christmas Cookies

Italian Christmas cookies are a delightful part of holiday traditions in many Italian families. These cookies vary by region and family tradition, but there are some that are beloved throughout Italy. Here are a few popular Italian Christmas cookie recipes that you can try making at home:

1. Italian Ricotta Cookies

Soft, cake-like cookies with a slightly tangy flavor from the ricotta, often decorated with colorful sprinkles or drizzled with glaze.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• ¼ cup butter, softened
• 2 tbsp milk
• Zest of 1 lemon
• Colored sprinkles or sugar crystals for decoration (optional)

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the ricotta, sugar, butter, and eggs together until smooth.
4. Add the lemon zest and vanilla extract, then slowly add the flour mixture, stirring just until combined.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. While the cookies are cooling, whisk together the glaze ingredients in a small bowl.
8. Once the cookies are cool, drizzle the glaze over the top and decorate with sprinkles, if desired.

2. Pizzelle (Italian Waffle Cookies)

Pizzelle are thin, crisp, and patterned cookies traditionally made with an iron press. They’re light, delicate, and great for stacking or serving with a dusting of powdered sugar.

Ingredients:

• 3 large eggs
• ¾ cup sugar
• ¾ cup unsalted butter, melted
• 1 tsp vanilla extract (or anise extract for a traditional flavor)
• 2 cups all-purpose flour
• 2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat a pizzelle iron according to the manufacturer’s instructions.
2. In a medium bowl, beat the eggs and sugar until light and fluffy.
3. Add the melted butter and vanilla (or anise extract) and mix well.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop spoonfuls of the dough onto the pizzelle iron and close it to press the dough into the patterned shape.
7. Cook for 30-60 seconds (depending on your iron) until golden brown and crisp.
8. Allow the pizzelle to cool on a wire rack and dust with powdered sugar before serving.

3. Biscotti (Italian Almond Cookies)

Biscotti are crunchy, twice-baked cookies that are perfect for dipping into coffee or wine. These classic Italian cookies are often made with almonds, but you can also add other nuts or dried fruits.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole almonds (or other nuts like pistachios or hazelnuts)
• Zest of 1 orange (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the sugar and eggs until light and fluffy. Add the vanilla extract and orange zest (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the almonds.
5. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the baking sheet.
6. Bake for 25-30 minutes, or until the logs are firm and lightly golden.
7. Remove from the oven and let cool for about 10 minutes. Lower the oven temperature to 300°F (150°C).
8. Slice the logs into ½-inch thick slices and lay them cut side down on the baking sheet. Bake for another 10-15 minutes, or until the biscotti are golden and crisp.
9. Let them cool completely on a wire rack before serving.

4. Italian Anise Cookies

These soft, slightly licorice-flavored cookies are often served during the holidays and are flavored with anise extract, which gives them a distinct, aromatic taste.

Ingredients:

• 1 cup sugar
• 1 cup butter, softened
• 3 large eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp anise extract
• ½ tsp vanilla extract
• Colored sprinkles or sugar for decoration

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the anise and vanilla extracts.
4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Decorate with colored sprinkles or sugar if desired.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on a wire rack before serving.

5. Cucidati (Italian Fig Cookies)

These traditional Sicilian cookies are filled with a spiced fig filling and shaped into crescents. They are often served at Christmas and are a true Italian holiday treat.

Ingredients for the dough:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 cup unsalted butter, chilled and cut into cubes
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange

Ingredients for the filling:

• 2 cups dried figs, chopped
• ½ cup walnuts, chopped
• ¼ cup honey
• 1 tsp cinnamon
• 1 tbsp orange juice
• 1 tbsp brandy (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a food processor, combine the flour, baking powder, and sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
3. Add the eggs, vanilla extract, and orange zest, and pulse until the dough comes together.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. For the filling, combine all the ingredients in a food processor and pulse until the mixture is finely chopped and sticky.
6. Roll out the dough on a floured surface to about ¼-inch thick. Cut into 3-inch rounds.
7. Place a teaspoon of the fig filling in the center of each round, then fold the dough over the filling to form a crescent shape.
8. Pinch the edges together to seal.
9. Bake for 15-20 minutes, or until golden brown.
10. Allow the cookies to cool, then dust with powdered sugar.

These Italian Christmas cookies will bring festive flavor to your holiday celebrations! Enjoy baking, and Buon Natale!