Italian Lemon knot cookies

These soft and zesty Italian lemon knot cookies are one of my favorites. Bright with fresh lemon, dipped in a sweet lemon glaze and full of delicious flavor. I always put some away for my self before sharing with others, these tend to disappear quickly.

I make them around this time of year,  especially because we have a lemon tree that’s so prolific in the spring, I’m always looking for ways to use the harvest. They have the most tender, cake-like texture that just melts in your mouth- prefect with a cup of coffee or espresso.

 Things to know about this Italian lemon knot cookie recipe

These Italian lemon knot cookies are best enjoyed fresh, but they store beautifully too. Once the glaze has fully set, keep them in an airtight container at room temperature up to 4-5 days. If your stacking them, place parchment paper between the layers to prevent sticking. Their soft, cake-like texture holds up well without drying out.

This cookies are also freezer- friendly! You can freeze the unglazed cookies for up to 2-3 months- just let them cool completely and store in a sealed container or freezer bag. When you’re ready to serve , thaw at room temp. and glaze fresh for that bright, just baked taste.

You can also freeze them fully prepared and glazed- just let the glaze set completely first, then layer them between parchment paper in an airtight freezer container. Thaw at room temperature when ready to enjoy, and they’ll taste just as fresh.

If you love cookies as much as I do Check out my lemon ricotta cookies or my Italian gluten free walnut cookies or my personal favorite Italian almond cantucci

Ingredients

• 3 1/2 cups flour
• 1 Tbsp. baking powder
• 1 cup sugar
• 3 eggs
• 1/2 stick room temperature butter
• 2 teaspoon vanilla extract
• Juice and zest from 2 lemons
• 1/3 cup milk
• FOR THE LEMON GLAZE
• 2 cups powder sugar
• 2-3 Tbsp. lemon juice

Instructions

1.  Line baking sheets with parchment paper
2. In a bowl wisk together the flour , sugar, and baking powder set aside
3. In a separate bowl with a hand mixture beat the sugar with the butter  until light. Add the eggs one at a time , beating well after each one. Stir in the vanilla, milk,  lemon zest and juice.
4. Gradually mix in the flour, then move to a lightly floured smooth surface and knead the dough until smooth. Cover and let rest in the fridge for at least one hour or overnight.
5. Then preheat your oven to 350 degrees.
6. Take a heaping  tablespoon of dough , roll it into a rope about 6 inches long, and tie a loose knot. Place on the baking sheets 1 inch apart.
7. Bake for 10-12 minutes or until lightly golden on the bottom . The cookies should stay pale on top. Let cool.
8. Make the glaze. in a bowl mix the powder sugar with 2-3 tablespoons of lemon juice until smooth. Dip the cooled cookies in the glaze top with sprinkles if desired. ENJOY!!

Italian almond Cantucci cookies

Few cookies capture the essence of Italy quite like cantucci. These twice- baked almond biscotti come from the heart of Tuscany, where I was born, and have been a beloved treat for centuries. Their signature crunch, nutty aroma, and subtle sweetness make them a favorite accompaniment to a glass of Vin Santa, the traditional Italian dessert wine. Cantucci also known as biscotti di Prato, originated in the town of Prato, just outside of Florence. Historically, they were baked with simple ingredients like flour. sugar,  eggs, and almonds, without any oil or butter. This technique gave them their long shelve life, making them a staple in Italian households for generations. Over time, different regions of Italy have added their own spin on the classic, incorporating flavors like anise, chocolate, and citrus zest.

Good to know about Italian Almond cantucci cookies

What sets cantucci apart from other cookies is their twice- baked process. The dough is first shaped into logs and baked until golden. Then after a brief cooling period, the logs are sliced and baked again. This second bake is what gives them their characteristic crispness, making them ideal for dipping into coffee or wine.

In Italy, cantucci are more than just a cookie: they are a tradition. Served during holidays, family gatherings, and special occasions, they symbolize warmth and hospitality. Their simplicity and satisfying crunch make them a versatile treat, whether enjoyed as a midday snack or a sweet ending to a meal.

Making cantucci at home is a rewarding experience, filling the kitchen with the comforting scent of toasted almonds and baked goods. While the classic version remains a favorite, experimenting with variations- such as dipping them in melted dark chocolate or adding dried fruit- can them a personal touch.

Whether enjoyed the traditional way with a glass of Vin Santo or simply alongside a morning espresso, Italian Almond Cantucci cookies are a delightful taste of Italy that never goes out of style.

Ready to experience the authentic taste of Tuscany? Bake a batch of cantucci today, and if you do, be sure to tag me or leave me a comment- I’d love to see your creations!!!

Ingredients

• 1 1/2 cups almonds skin on
• 2 1/2 cups all purpose flour
• 1 1/3  cups sugar
• the juice and zest from one lemon
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 Tbsp. vanilla extract
• 1/2 stick melted butter

Instructions

1. Preheat your oven to 350
2. Spread the almonds on a baking sheet and toast in the oven for 10-12 minutes. Let cool.  Then roughly chop the almonds  Leave the oven on
3. Line a large baking sheet or two smaller ones with parchment paper.
4. In a bowl add the flour, sugar, lemon zest, salt and baking powder. Whisk to combine.
5. Make a well in the center of the dry ingredients.
6. Break the eggs into the well and add the vanilla and cooled melted butter.
7. Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
8. Before the dry ingredients are completely  mixed in with wet ingredients use your hands to finish incorporating the dry ingredients.
9. As the mixture starts to come together add the almonds.
10. Turn out unto a lightly floured surface and knead lightly. The dough should be firm but soft.
11. Divide the dough into 4 equal parts
12. Roll each  part into a 10 inch log. If the almonds pot out poke them back into the dough and smooth the surface
13. Bake the logs in the middle oven rack for 20-25 minutes until golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes
14. Reduce the oven temperature to 300 degrees
15. While still warm, cut each log into 12-15  slices.
16. Arrange cut side up, unto the lined baking sheets. Return to the oven for 12-15 minutes.
17. Cool on a wire rack and store in an airtight container. ENJOY!!!

Tuscan bullseye heart cookies

Tuscan Bullseye heart cookies “occhi di Bue a cuoro, are a delightful Italian cookie perfect for Valentine’s Day or any special occasion. These delicate, buttery shortbread cookies are filled with a luscious jam or chocolate and shaped into hearts for a romantic touch.

Originating in Tuscany, occhi di bue ( ox eyes) are a classic Italian pastry shop favorite, typically round with a small cutout revealing the filling inside. For this special version we-re adding a loving twist- heart shapes and a dusting of powder sugar for an irresistible finish.

Whether your making these Tuscan bullseyes heart cookies for your sweetheart, family or simply indulging in a little self-love, these cookies are a simple, elegant, way to share something sweet and delicious.

 How to Keep this Tuscan bullseye heart cookie recipe easy

Ingredients

• 1 stick of butter
• 1 cup sugar
• Juice and zest from 1 lemon
• 2 Teaspoon vanilla
• 3 egg yolks
• 3 cups flour
• strawberry jam
• powder sugar

Instructions

1.  Preheat your oven to 350- degrees. Bring your butter to room temperature, Line a baking sheet with parchment paper.
2. In a bowl beat the butter with the sugar until light and fluffy ( about 2-3 minutes)
3. Add the egg yolks one at a time , beating until well combined. Then add in the vanilla, lemon zest, and lemon juice beat until well combined
4.  Slowly add in the flour mixing only until well combined. Use your hands to form the dough into a smooth ball. Cover and let rest in the refrigerator for at least 30 minutes.
5. Bring the dough to room temperature. On a lightly floured broad roll the dough to a 1/4 inch thickness,
6. Cut out the dough with a large  heart shape cookie cutter. Then cut out half of the hearts with a smaller  heart shaped cookie cutter.
7.  lay the cookies on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes.
8. Let cool then sprinkle the cut out hearts with powder sugar. Spread the uncut hearts with strawberry jam. Assembly the cookies place the powder sugar cutout one on top of the strawberry spread one. Press the cookies together lightly. ENJOY!!!!

Pizzicati Italian pinch cookies

Pizzicati, also known as Italian pinch cookies, area delicious treat that brings a touch of charm to any cookie tray. These buttery , flaky cookies are named for their unique shape, formed by pinching the dough around a sweet jam filling. Perfectly in texture and flavor pizzicati cookies are fun to make as they are to eat. Whether you are making them for your Christmas cookie tray or looking for simply indulgence these traditional pinch cookies are going to bring a taste of Italy  to you.

These cookies are not only a testament to the art of Italian baking but also an invitation to get creative- choose your favorite  jam, Nutella or even sweetened ricotta to make them your own.

Why your  are going to love this pizzicati Italian pinch cookie recipe

You’re going to love this recipe because it combines elegance with ease, creating a cookie that looks impressive but is incredibly easy to make. The dough comes together quickly in the food processor with pantry staples, and the filling options are endless, allowing you to customize each batch to suit your cravings or occasions. These pizzicati cookies are light, buttery and perfectly balanced with their sweet centers, making them irresistible to both kids and adults. Whether you’re an experienced baker or just starting this recipe is foolproof, bringing Italian baking to your kitchen.

Ingredients

• 1 1/2 cups of flour
• 1 tsp. baking powder
• zest from 1 lemon
• 3/4 cup powder sugar
• 1/2 stick cold butter
• 1 egg
• 1 cup your favorite jam
• powder sugar for dusting

Instructions

1. Add the flour, sugar, baking powder and lemon zest to a food processor fitted with a metal blade and mix briefly with a few pulses. Add cubed butter and pulse until you have a sandy mixture then add the egg and pulse just until well combined.
2. Transfer the dough unto a lightly floured work surface and knead the dough until you have a smooth consistency. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Then bring the dough to room temperature place on a lightly floured broad and roll out until the dough is approximately 1/8 ” thick. With  a round cookie cutter or glass cup cut circles about 3 inches in diameter. Place a teaspoon of jam in the center of each circle.
4. Bring the sides of the dough together to close the circle, and pinch the ends firmly together to secure them.
5. Place the cookies on a parchment lined baking tray and bake in a pre heated oven for 13-15 minutes.
6. Let cool slightly before dusting with powder sugar. ENJOY!!!!

Italian rainbow Christmas cookies

Italian rainbow Christmas cookies , also known as tricolor cookies, are a delicious festive cookie that blends flavor, color and tradition. These iconic treats, often associated with Italian – American bakeries, are not actually cookies in the traditional sense but rather delicate almond sponge cakes layered with sweet jam. Each layer is vibrantly dyed in the colors of the Italian flag – green, white and red. Then the entire thing is coated with a thin layer of chocolate, adding richness that perfectly complements the nutty almond flavor and tart jam. Often enjoyed during  the Christmas season.

Simplify Making these Italian rainbow cookies

Making Italian rainbow cookies can be simplified with a prep plan, turning what seems like an intimidating recipe into a manageable and enjoyable baking project. These cookies are all about layering and timing, so organization is key.

1. Gather your ingredients: Ensure you have everything ready, including the almond paste, food coloring, fruit jam, and chocolate.
2. Prepare the pans and batter first: line three identical size baking pans with parchment paper, which makes transferring the layers easier. Mixing all the batter at once before dividing and coloring it speeds up the process.
3. Bake layers together: If you have three pans of the same size you can bake all the layers at once. If not, plan to bake back- to- back while cleaning or prepping other steps.
4. Allow the layers to cool: While the cakes cool, prepare the jam by warming it slightly in the microwave for easier spreading.
5. Assemble: Once the cakes are cooled, stack them with a thin layer of jam, using parchment paper or plastic wrap place a skillet gently on top to weigh the cakes down  for even layers. Let the assembled cakes sit in the fridge for a few hours or overnight for the best results.
6. Top with the chocolate the next day: Once the layers are firm melt and spread the chocolate topping smoothly. Chill again briefly to harden the chocolate before slicing into squares. This prep plan divides the work into manageable steps and gives you time to focus on perfecting each step, ensuring your Italian rainbow cookies turn out as impressive as they are delicious.

Ingredients

• 1 cup sugar
• 1 8 oz. can almond paste
• 3 sticks butter, softened and divided
• 4 eggs separated
• 1/4 cup milk
• 2 teaspoon almond extract
• 2 cups all purpose flour
• 1/4 tsp. each red and green food coloring
• 1 cup raspberry jam
• 2 cups semisweet chocolate

Instructions

1. Preheat your oven to 350-degrees
2. The first step is to separate the eggs . Then beat the egg whites in a mixer until soft peaks form . Set aside while preparing the batter.
3. In a stand mixer or hand mixer combine the sugar with the almond paste and 1 stick of butter. Mix until smooth. Add the remaining 2 sticks of butter and continue mixing until smooth. Gradually add in the egg yolks, then the milk and almond extract mix until well combined. Add the flour and slowly mix until combined.
4. Fold the egg whites into the cake batter.
5. Divide the dough into thirds. Leaving 1 uncolored and adding one drop of green food coloring to 1 and 1 drop of red to another. Spread the dough on parchment lined quarter size pans. Bake for 10 -12 minutes. Let cool.  Then spread each layer with raspberry jam. Put the layers together. Making the uncolored 1 the center. Then add a weight to press them down.
6. Melt the chocolate in a bowl over simmering water. Frost the cooled cookies with the melted chocolate.
7. Let set then cut the rainbow cookies into squares. ENJOY!!!!!
8. And so on

Authentic Italian Christmas Struffoli

Authentic Italian Christmas Struffolli, also know as honey balls, is an Italian Christmas dessert  that  brings up  cherished  holiday family memories for me and many Italian families. These golden , bite size balls of sweet dough are a hallmark of traditional  Italian celebrations. deep- fried to perfection, they are crispy on the outside, soft and chewy on the inside. Once fried they are generously coated with a warm honey, sugar creating a sweet glaze that holds them together in a mound or wreath shape.

Colorful sprinkles and sliced almonds  turn this simple treat into a festive centerpiece for your holiday dessert table. Each bite offers a satisfying crunch followed by the sweetness of the honey, making it impossible to eat just one.

Tips for success when making Authentic Italian Christmas struffoli

1. Uniform size dough balls: Roll the dough into evenly sized balls, about the size of a marble. This ensures they fry evenly, resulting in a consistent texture.
2. Maintain the right oil temperature: heat the oil to 350-degree F and monitor the temperature throughout frying. If the oil is too hot the struffoli will brown too quickly and remain undercooked on the inside. Too cool, and they will absorb excess oil becoming greasy instead of light and crispy.
3. Work quickly with warm honey: Coat the fried balls  in the honey while still warm, This helps the honey to stick evenly and creates a glossy coating. Stir gently to cover all the dough balls with honey, add the sprinkles and almonds before the honey sets. This Authentic Italian Christmas stuffolli is more than just a dessert- it’s a celebration of tradition and family. By following these simple tips ,you will create a delicious centerpiece for your holiday table. Whether enjoyed with a cup of coffee or as part of a Christmas spread, stuffolli brings Italy to the season.

Ingredients

• 3 cups flour
• 1/2 cup sugar
• 1 1/2 teaspoon baking powder
• Zest for one lemon and one orange
• 1/2 cup melted butter
• 3 eggs
• 1/3 cup white wine
• 2 cups honey
• 1/2 cup sugar
• sprinkles
• sliced almonds

Instructions

1. in a bowl blend the flour, baking powder, sugar, lemon and orange zest and blend well.
2. Make a well in the center of the flour mixture, add the eggs, butter and wine gather the flour mixture towards the center forming a ball . Then, on a lightly floured broad knead the dough until smooth. Wrap and let the dough rest in the refrigerator for at lest 30 minutes.
3. Then flatten the dough and cut into strips roll into a rope then cut into small even dice roll into balls.
4. Bring the oil to medium high heat fry the dough balls in batches until golden brown about 4-5 minutes. remove and drain on paper towels.
5. To a large saute pan add the honey and sugar, Cook on low until the sugar melts.
6. Then add the fried dough to the honey mixture. Stir to coat all the dough balls.
7. Place a small glass in the center of a large dish. Add the honey balls in a circular pattern forming a wreath. Top with sprinkles and the sliced  almonds. I tied some cooking twine into a bow, used cranberries and rosemary sprigs to add a festive touch. ENJOY!!!!!

Cranberry orange ricotta cookies

These cranberry, orange ricotta cookies are full of holiday cheer. The scent of oranges with the sweetness of cranberries feels like a warm hug from a loved one on a chilly December night. Passed down from memories of bustling family gatherings, they combine the delicate tang of citrus with the creamy taste of ricotta, creating a balance between tradition and indulgence.  Whether  nestled on a festive cookie platter or enjoyed with a cup of espresso or tea.

Three useful tips when making cranberry orange ricotta cookies

1. Use fresh Ingredients: For the best flavor use fresh orange zest and juice. They provide a bright tangy kick that complements the sweetness of the cranberries and the creamy ricotta. You can use whole milk or low fat ricotta in this recipe.
2. Don’t overmix the dough: Ricotta cookies have a tender cake- like texture. Overmixing the dough after the flour has been added can develop too much gluten, resulting in denser cookies. Mix just until the ingredients are combined for the lightest results.
3. Chill the dough: I believe all cookie doughs should be chilled. This is especially true for ricotta cookies. The dough can be sticky due to the ricotta , so chilling it for 30 minutes makes it easier to handle and ensures the cookies hold their shape while baking. Chilling cookie dough also helps to develop flavor. Cranberry orange cookies are the perfect blend of festive flavors and soft texture, making them a standout   festive treat for the holiday season.

Ingredients

• 1 stick of room temperature butter
• 1 1/2 sugar
• 1 cup of ricotta
• 1 egg
• 1 Tbsp. vanilla
• zest and juice from 1 small orange
• 2 1/2 cups of flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 cups dried cranberries
• powder sugar glaze 2 cups powder sugar juice from one orange.
• Sprinkles

Instructions

1.  In a bowl start by creaming the butter and sugar together until light.
2. Add the ricotta, egg,  orange zest, vanilla and the juice from the orange. beat until light and fluffy.
3. Mix the baking powder and baking soda with the flour. Add the flour mixture to the butter mixture. Mix only until well combined. Then fold in the cranberries.
4. Drop by Tablespoon on a parchment lined cookie sheet bake in a per heated 375-degree oven for 10 -12 minutes.
5. Let cool before drizzling with the powder sugar glaze and topping with sprinkles. ENJOY!!!!

Spiced chocolate walnut cookies

The holidays are a time for nostalgia and sweet indulgence, and what better way to capture the seasons magic than spiced chocolate walnut cookies. These rich , flavorful treats combine the warmth of holiday spices, the crunch of walnuts, and the decadence of chocolate, creating a cookie that feels as comforting as a crackling fire on a cold winter night.

Perfect for cookie exchange, dessert platters or enjoying with your favorite warm drink. These cookies are a holiday essential you will want to make more often than just the holiday season.

Tips when you make these spiced chocolate walnut cookies

1. Use fresh spices: Spices lose potency after some time. Fresh cinnamon, nutmeg and cloves deliver the best flavor.
2. Measure carefully: Avoid dense cookies by properly measuring the flour- don’t pack it !
3. Chill the dough: Refrigerate the dough to prevent spreading and deepen flavors
4. Don’t overbake: pull the cookies when the edges are set but the centers look slightly soft- they will firm up as they cool
5. Storing the cookies: Keep cookies soft by storing them with a slice of bread in an airtight container, or they can be frozen and thawed out when you are ready to serve. Follow this simple tips for cookies that are perfectly chewy, spicy and irresistible!!!!

Ingredients

• 1 stick of butter at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 Tbsp. vanilla
• 2 1/2 cups flour
• 1/3 cup unsweetened chocolate cocoa
• 1 cup chopped walnuts
• 1 Tsp. each cinnamon + nutmeg + cloves
• 1 Tsp. baking powder
• 1 Tsp. baking soda
• 1 cup powder sugar

Instructions

1. Pre heat your oven to 375-degrees
2. In a bowl cream together the butter and sugar until light and fluffy.
3. Add in the vanilla and egg and mix until well combined
4. Mix the flour with the baking powder, baking soda, cinnamon, nutmeg, cloves  and cocoa powder
5. Add the flour mixture to the egg mixture and mix until well mixed. Then mix in the walnuts.
6. Roll the cookie dough into tablespoon size balls. Roll in the powder sugar
7. bake on a parchment lined cookie sheet for 10 -12 minutes. ENJOY!!!

Italian Fennel taralli

Taralli, a classic  Italian crunchy salty snack. kind of like a bread stick, shaped in a circle. They are made with a few simple ingredients, flour. olive oil and wine, and flavored with different herbs, like rosemary, oregano. or my personal favorite fennel seeds.

Growing up with them I remember the smell  of the fennel seeds baking and the unique twist of each ring. They’re such a classic Italian snack, perfect with a glass of wine or just a bite between meals. In every crunchy bite of Italian fennel  taralli  there is a  connection to  Italy’s rich culinary heritage and comforting reminders of childhood.

here are some ways to eat Italian fennel taralli

Growning up, you’d see the adults enjoying Taralli – those crunchy fennel- flavored snacks with a glass of red wine. They would dunk the taralli in the wine, letting them soak up a bit of the rich flavors before savoring every bite. it was a classic pairing, bring together the savory fennel with the earthy depth of red wine, creating a taste of tradition. Taralli  are versatile and can be enjoyed in more ways than just dunking in wine. They pair beautifully with a spread of Italian cheeses and cured meats, the perfect alternative to breadsticks.

Try dipping taralli in extra virgin olive oil seasoned with balsamic vinegar, black pepper and oregano. Or serve taralli with a variety of dips like olive tapenade, artichoke dip or even whipped ricotta. Enjoy taralli alongside a bowl of soup. they add a crunchy contrast to creamy soups. I use them crumbled over salads for extra crunch.

Whether you’re  sharing them with friends or savoring them solo, Italian fennel taralli  bring a little taste of Italian tradition.

Ingredients

• 3 cups of flour
• 1 tsp. baking powder
• 1 Tbsp. salt
• 1 Tbsp. fennel seeds
• 1/2 cup olive oil
• 1 cup white wine

Instructions

1. Start by combining the flour, salt , baking powder and fennel seeds in a bowl. Make a well in the center add the olive oil and white wine.
2. combine using your hands until a dough starts to form. Then knead the dough until smooth about 5 minutes. form into a disk cover  and let rest for 30 minutes,
3. Meanwhile preheat your oven to 375 – degrees and  bring a large pot of water to a boil add 1 Tbsp. of salt.
4.  Flour a work surface lightly cut the dough into 15 equal pieces . roll the dough into pencil thin 6 inch ropes. Form into a circle. pressing the ends together tightly using your hands.
5. Drop a few Tarelli at a time into the boiling salted water. Once they float to the top, about 5 minutes remove and set a clean kitchen towel to dry out. Repeat the process until all the tarelli are boiled. Then let them dry completely before baking in the preheated oven for 15to 20 minutes or until golden brown and crispy.

Crescent amaretti cookies

This classic Italian crescent amaretti cookies may be the easiest cookies recipe you will ever make.

Not only are these  almond cookies easy to make, they are gluten fee and there is no butter in these delicious cookies.

That’s right this recipe for crescent amaretti cookies  almond flour.

Giving them a delicate texture and nutty flavor. These cookies are often dusted with powder sugar and are popular during festive occasions. But they are so easy to make you will want to make them often.

 tips when making crescent amaretti cookies.

First after making the dough chill it for at least thirty minutes. Chilled dough is easier to handle and shape.

Second whip the egg whites until stiff peaks form to provide a light life to the cookies.

Third cool the cookies slightly before dusting with powder sugar.

These cookies keep well in an air tight container at room temperature for several days, or this cookies are freezer friendly.

Ingredients

• 3 egg whites
• 3 cups almond flour
• 1 cup sugar
• 2 tablespoon almond extract
• 1 /2 cup powder sugar
• 1 cup sliced almonds

Instructions

1. Beat the egg whites until stiff
2. In a bowl 3 cups almond flour, the sugar and the almond extract
3. Fold the whites into the almond flour mixture until well combined
4. shape into two inch rope press into the the sliced almonds then form into a crescent shape
5. Bake in a 350- degree oven for ten minutes
6. Let the cookie cool before sprinkling with powder sugar. EnJoy!!!