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TRADITIONAL ITALIAN CHRISTMAS DESSERTS
Complete Index of our
Italian Dessert Recipes
Struffoli
Recipes
Struffoli: Crisp fried puffs dipped in honey
Pizzelle: Thin wafer cookies
Zuppa Inglese: Rum soaked cake layered with pastry cream
Panforte: Fruit and spice cake
Panpepato: Spicy chocolate bread
Chestnut Tortelli: Ravioli-style pastries filled with chestnuts and chocolate
Apostles' Fingers: Vanilla flavored omelets wrapped around chocolate ricotta
Panettone Pudding: Great for using up leftover panettone
Struffoli  (Serves 8)
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1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 teaspoon grated orange zest
Vegetable oil for frying
1 cup honey
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In a large bowl, combine the flour and salt.
Add the eggs and zest.  Stir until well blended.
Transfer to a lightly floured surface and knead for 1-2 minutes.
Add a little more flour if dough seems sticky.
Shape the dough into a ball, cover with an overturned bowl.  Let rest for 30 minutes.
Roll the dough into 1/2-inch thick ropes then cut into 1/2-inch nuggets.
Heat about 2 inches of oil to 370 degrees F. in a wide saucepan or deep fryer.
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Begin adding struffoli in batches into the oil to fit without crowding.
Cook, stirring occasionally with a slotted spoon, until crisp and brown, about 1 minute.
Remove the struffoli with the slotted spoon and transfer to paper towels to drain.
When all the struffoli are fried, gently heat the honey just to a simmer in a wide saucepan.
Remove the honey from the heat, add the struffoli and coat well.
Pile the struffoli into a mound on a large platter.  Dust with the multicolored sprinkles.
Best served the day they are made.
Pizzelle
(Makes 3-4 dozen depending on the size of the pizzelle maker)
1 cup plus 3 TB. sugar
1/2 cup vegetable oil
3 eggs, room temperature
1/2 teaspoonsalt
1 tablespoon. grated orange zest
1-1/2 teaspoon. extract (lemon, rum, almond, vanilla, or anise)
3-1/4 cups all-purpose flour
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In a large bowl, beat together the sugar and oil.
Add the eggs, salt, zest, and extract.  Beat well.
Gradually stir in the flour until the mixture is smooth. It will be very soft and sticky.
Heat the pizzelle maker according to the manufacturer's instructions.
Flour your hands.
Take a scoop of dough the size of a walnut and roll between your hands to form a ball.
Place the dough on the pizzelle surface and cook until golden brown, about 30 seconds.
Transfer to a wire rack to cool.  Repeat with remaining dough.
More Pizzelle Recipes
Zuppa Inglese  (Serves 10-12)
Pastry Cream:
1 quart milk
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1/2 cup sugar
Pinch of salt
6 egg yolks
1/2 cup flour
2 teaspoon vanilla
4 oz. semisweet chocolate, coarsely chopped
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2 layers of yellow cake or a large pound cake
1/2 cup dark rum
1/2 cup apricot jam
1 cup heavy cream
1 tablespoon sugar
Fresh berries for garnish
To make the pastry cream, bring 3 cups of the milk, sugar, and salt to a simmer in a saucepan over medium heat. 
Stir to dissolve the sugar.  Remove from heat.
In a large bowl, whisk the egg yolks and remaining cup of milk until blended.
Sift the flour into the egg yolks, whisking until smooth.  
Beat in the hot milk a little at a time.
Transfer this mixture to the saucepan and return to medium heat.
Cook, stirring constantly, until the mixture begins to boil.
Reduce the heat to low and cook for 1 minute.  Remove from heat and add the vanilla.
Divide the cream between 2 bowls.
Add the chocolate to one bowl,  allow to melt, then stir in until there are no streaks.
Cover both bowls with plastic wrap and refrigerate until cold.
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To assemble, choose a large deep serving bowl, such as a trifle bowl.
Slice the cakes horizontally  so that you have 4 layers.  Don't worry if they break.
Stir together the rum and jam.
Spoon half of the vanilla pastry cream into the bottom of the serving bowl.
Place a layer of the cake on top, cutting pieces to fit, and brush with the rum mixture.
Spoon half of the chocolate pastry cream on top, add another layer of cake,  and brush with the rum mixture.
Repeat the layers one more time.  Cover and refrigerate up to 24 hours.
Just before serving, whip the heavy cream with 1 TB.  sugar until soft peaks form.
Spoon the cream on top of the zuppa inglese and garnish with berries.
Panforte (Serves 8-10)
1-1/2 cups blanched almonds
1-1/2  cup walnuts
1/2 cup candied orange and lemon peel, cut into small cubes
1 teaspoon cinnamon, divided
Pinch of ground coriander
Pinch of ground black pepper
2/3 cup flour, divided
1/2 cup honey Chiarugi Brown Genuine Italian Leather Tote Bag
5 tablespoons sugar
2 tablespoons confectioner's sugar
1 teaspoon cinnamon
Finely chop the almonds and walnuts.
You can do this in a food processor, but do not allow to form a paste.
Transfer the nuts to a large bowl. 
Add the orange and lemon peel, 1/2 tsp. of cinnamon, coriander, and pepper.
Mixture until well blended.  Stir in 1/2 cup of flour.  Set aside.
Heat the honey in a small saucepan over medium heat. 
Add the 5 tablespoons of sugar and stir until it is incorporated.  Do not boil.
Transfer the honey to the bowl with the nuts, mix well but gently.
Heat the oven to 350-degrees F.
Grease the bottom and sides of an 9-inch tart or quiche pan.
Line the bottom with waxed paper.
Spoon the batter into the pan.
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Combine the remaining flour and cinnamon and sift evenly over the top.
Bake for 35 minutes.
Remove and cool in the pan for 10 minutes.
Remove the panforte from the pan and cool completely on a wire rack.
Wrap in foil to store.  Panforte is best eaten at least a week after it has been baked.
Before serving, combine the confectioners sugar and cinnamon and sprinkle over the top.
Panpepato ( Makes 5 small loaves)
1 cup walnuts, chopped
1/2 cup hazelnuts, chopped
1/2 cup almonds, chopped
1/4 cup pine nuts
2/3 cup raisins
3/4 cup semisweet chocolate, finely chopped
1/2 cup candied orange peel, chopped
2 tablespoons brewed espresso
6 tablespoons honey
3 tablespoons water
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1/2  cup red currant jelly, divided
Large pinch of nutmeg
Zest of 1 orange
1/4 teaspoon salt
Large pinch black pepper
1 cup all-purpose flour
Confectioner's sugar for dusting
In a large bowl, combine the nuts, raisins, chocolate, orange peel, and espresso.
Melt the honey combined with the 3 tablespoons water.  Add it to the nut mixture.
Add 1/4 cup red currant jelly and mix well. 
Add the nutmeg, zest, salt and pepper.
Reserve 3 tablespoons of flour and add the rest a little at a time.
Mix only enough to get the mixture to hold together.
Divide into 5 equal balls and place on a lightly-floured surface.
Roll each piece into a round, slightly flattened loaf. 
Use the remaining flour to help shape loaves.
Place loaves on a greased baking sheet.
Bake at 350-degrees F. for 15 minutes or until firm.
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Brush the tops with the remaining currant jelly and bake 5 more minutes.
Allow to cool 15 minutes and dust with confectioner's sugar.
Chestnut Tortelli  (Makes about 60)
Dough:
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, cut into chunks
2 eggs, room temperature
1/4 cup olive oil
2 tablespoons cold water
Filling:
6 ounces peeled, cooked fresh or canned chestnuts
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1/2 cup sugar
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee powder
2 tablespoons brandy
1/2 cup chopped semisweet chocolate
1/4 cup golden raisins
1 cup confectioner's sugar
To make the dough, combine the flour, baking powder, and salt in a food processor.
Add the butter and pulse the mixture until coarse crumbs form.
In a small bowl, whisk together the eggs, oil, and water.
Add to the flour mixture and pulse until a dough starts to form.
Remove the dough, shape into a disk, and wrap in plastic wrap.
Let rest for 30 minutes.  The dough can also be refrigerated for up to 48 hours.
To make the filling, combine the chestnuts, sugar, cocoa, coffee, and brandy in a food processor.
Process until smooth and transfer to a bowl.  Stir in chocolate and raisins.
Preheat the oven to 375-degrees F.  Grease 2 large baking sheets.
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Divide the dough into 4 pieces.  Roll out each piece about 1/8-inch thick.
With a biscuit cutter, cut out 2-1/2 inch rounds.
Place a tsp. of the filling on one half of each round.
Moisten the edge of the round with a little water, fold the round in half and pinch the edges to seal.
Place the tortelli on the baking sheets.
Bake 15 minutes or until lightly browned and crisp.
As the tortelli come out of the oven, transfer them to a bowl filled with the confectioner's sugar.
Roll them in the sugar and then transfer to wire racks to cool.
Store in an airtight container for up to 2 weeks.
Apostles' Fingers (Makes 12)
Filling:
1-1/4 cup ricotta cheese
1/2 cup confectioner's sugar
1-1/2 tsp. unsweetened cocoa powder
1/8 teaspoon cinnamon
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Omelets:
8 eggs
2 teaspoons  vanilla extract
Pinch of salt
2 tablespoons vegetable oil
Topping:
2 teaspoons confectioner's sugar
1/8 teaspoon cinnamon
For the filling, combine the ricotta and confectioner's sugar.
Press the mixture through a strainer into a bowl.  Stir in the cocoa and cinnamon.
For the omelets, beat the eggs with the vanilla and salt.
Heat a little of the oil in a 8-inch nonstick skillet.
When the pan is hot, pour in enough of the batter to cover the bottom of the pan.
Swirl the batter around quickly to form a thin pancake.
Once set, turn it over and cook the other side briefly.
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Slide omellet onto a paper-towel lined plate.  Repeat with remaining batter.
To assemble, place 2 tablespoons of the filling on each warm omelet and roll up.
Combine topping ingredients and sift over the tops and serve.
Panettone Pudding  (Serves 4-6)
8 thin slices panettone
2 tablespoons rum
1 tablespoon Marsala wine
1-1/4 cups light cream
1-1/4 cups milk
1/4 teaspoon cinnamon
Grated zest of 1 small lemon
3 large eggs
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Butter for greasing bowl
Preheat the oven to 325-degrees F.
Sprinkle the panettone slices with rum and Marsala.
In a saucepan over low heat, combine the cream, milk, cinnamon, and zest.
Bring to a boil, then remove from heat and set aside to cool.
When the milk mixture is cool, beat the eggs and whisk into the custard.
Butter a deep 1-quart baking dish.
Place the panettone into the dish and pour the custard over it.
Place the baking dish into a roasting pan.
Pour boiling water into the pan so that it comes about two-thirds up the sides of the baking dish.
Place in the oven  and bake 1 to 1-1/4 hours or until set.
Remove the baking dish from the water and set aside to cool.
Cover and refrigerate.
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To serve, run a knife around the perimeter of the baking dish.
Invert the dish over a serving platter.  A little shake should unmold the pudding.
Optional:
Completed pudding can be garnished with shaved chocolate, sliced almonds, and whipped cream.
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