Italian Cookies
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Recipes
Amaretti
Lemon Drop Cookies
Pignoli Macaroons
Chocolate Almond Macaroons
Italian Love Knots (Taralli)
Cappuccino Drops
Sweet Salami Cookies (Salame Dolce)
Ugly but Good Cookies (Brutti Ma Buoni)
Orange Pistachio Chocolate Chip Cookies
Amaretti
Lemon Drop Cookies
Pignoli Macaroons
Chocolate Almond Macaroons
Italian Love Knots (Taralli)
Cappuccino Drops
Sweet Salami Cookies (Salame Dolce)
Ugly but Good Cookies (Brutti Ma Buoni)
Orange Pistachio Chocolate Chip Cookies
| Pignoli Macaroons |
| Mangia Bene Pasta |
Amaretti
(Makes about 3 dozen cookies)
1 cup blanched almonds
3/4 cup plus 3 tablespoons confectioners' sugar
1 teaspoon flour
2 egg whites
1/3 cup granulated sugar
1/2 teaspoon almond extract
Preheat oven to 300 degrees F..
Line baking sheets with parchment paper or lightly grease them.
Grind the almonds with 3 tablespoons of confectioners' sugar to a fine powder in a food processor.
Mix the nuts with the remaining confectioners' sugar and flour. Set aside.
Beat the egg whites, gradually adding the granulated sugar, until stiff and shiny.
Fold the nut mixture and almond extract into the beaten whites until blended.
Spoon the cookie mixture into a pastry bag fitted with a 1/2-inch plain tip.
Pipe 1-1/2 inch wide mounds onto prepared baking sheets, about 2 inches apart.
Smooth the top of each cookie with a damp finger.
Bake 40-45 minutes or until very lightly browned.
Turn off the oven and allow the cookies to sit in the oven another 20-30 minutes.
Cool on wire racks and store in airtight containers.
(Makes about 3 dozen cookies)
1 cup blanched almonds
3/4 cup plus 3 tablespoons confectioners' sugar
1 teaspoon flour
2 egg whites
1/3 cup granulated sugar
1/2 teaspoon almond extract
Preheat oven to 300 degrees F..
Line baking sheets with parchment paper or lightly grease them.
Grind the almonds with 3 tablespoons of confectioners' sugar to a fine powder in a food processor.
Mix the nuts with the remaining confectioners' sugar and flour. Set aside.
Beat the egg whites, gradually adding the granulated sugar, until stiff and shiny.
Fold the nut mixture and almond extract into the beaten whites until blended.
Spoon the cookie mixture into a pastry bag fitted with a 1/2-inch plain tip.
Pipe 1-1/2 inch wide mounds onto prepared baking sheets, about 2 inches apart.
Smooth the top of each cookie with a damp finger.
Bake 40-45 minutes or until very lightly browned.
Turn off the oven and allow the cookies to sit in the oven another 20-30 minutes.
Cool on wire racks and store in airtight containers.
Lemon Drop Cookies
(Makes about 48 cookies)
3 eggs
1/2 cup milk
2 teaspoons lemon extract
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
2-1/2 tablespoons baking powder
Preheat oven to 350 degrees F.
Grease baking sheets.
With an electric mixer, combine eggs, milk, extract, sugar, and oil.
Add flour and baking powder. Mix just until blended.
The dough will be soft and sticky.
Using a teaspoon, drop the dough onto the prepared baking sheet.
Space the cookies about 2 inches apart.
Bake 8-10 minutes or until slightly browned.
Remove from oven. Transfer cookies to a wire rack.
Cool completely.
Frost with Confectioners' Icing.
Confectioners' Icing:
6 cups confectioners' sugar
2 teaspoons lemon extract
1/2 cup water
Combine all ingredients until smooth.
Dip or drizzle tops of cookies with icing.
Dry the cookies on a wire rack.
(Makes about 48 cookies)
3 eggs
1/2 cup milk
2 teaspoons lemon extract
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
2-1/2 tablespoons baking powder
Preheat oven to 350 degrees F.
Grease baking sheets.
With an electric mixer, combine eggs, milk, extract, sugar, and oil.
Add flour and baking powder. Mix just until blended.
The dough will be soft and sticky.
Using a teaspoon, drop the dough onto the prepared baking sheet.
Space the cookies about 2 inches apart.
Bake 8-10 minutes or until slightly browned.
Remove from oven. Transfer cookies to a wire rack.
Cool completely.
Frost with Confectioners' Icing.
Confectioners' Icing:
6 cups confectioners' sugar
2 teaspoons lemon extract
1/2 cup water
Combine all ingredients until smooth.
Dip or drizzle tops of cookies with icing.
Dry the cookies on a wire rack.
Pignoli Macaroons
(Makes about 48 cookies)
1-1/2 pounds almond paste
1-1/2 cups sugar
1 cup confectioners' sugar
4 egg whites
2 cups pine nuts
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
Break the almond paste into small pieces
With an electric mixer, combine almond paste, both sugars, and egg whites.
Mix on medium speed for 2 minutes.
The dough will be sticky.
Roll the dough into 1-inch balls.
Roll the balls in the pine nuts, pressing to adhere the nuts.
Place the dough 2-inches apart on the prepared baking sheet.
Slightly flatten the tops of the cookies.
Bake 15-20 minutes or until golden brown.
Remove from the oven.
Allow cookies to cool completely on the parchment paper.
When cool, remove and store in an airtight container.
Variation: Chocolate-Almond Macaroons
Follow the directions for Pignoli Macaroons above.
Add 1/2 cup cocoa when you add the sugars.
Roll cookies in sliced almonds instead of pine nuts.
(Makes about 48 cookies)
1-1/2 pounds almond paste
1-1/2 cups sugar
1 cup confectioners' sugar
4 egg whites
2 cups pine nuts
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
Break the almond paste into small pieces
With an electric mixer, combine almond paste, both sugars, and egg whites.
Mix on medium speed for 2 minutes.
The dough will be sticky.
Roll the dough into 1-inch balls.
Roll the balls in the pine nuts, pressing to adhere the nuts.
Place the dough 2-inches apart on the prepared baking sheet.
Slightly flatten the tops of the cookies.
Bake 15-20 minutes or until golden brown.
Remove from the oven.
Allow cookies to cool completely on the parchment paper.
When cool, remove and store in an airtight container.
Variation: Chocolate-Almond Macaroons
Follow the directions for Pignoli Macaroons above.
Add 1/2 cup cocoa when you add the sugars.
Roll cookies in sliced almonds instead of pine nuts.
Italian Love Knots (Taralli)
(Makes about 36 cookies)
1/2 pound unsalted butter, room temperature
3/4 cup sugar
1/4 cup vegetable oil
4 eggs
1/2 teaspoon vanilla extract
2-1/2 cups flour, divided
2 teaspoons baking powder
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
With an electric mixer, beat butter and sugar until light.
Add oil, eggs, and vanilla. Mix well.
On low speed, add 2 cups flour and baking powder.
Transfer dough to a lightly floured surface.
Knead in remaining 1/2 cup flour.
Knead until dough is soft but not sticky.
Cover and let rest 15-20 minutes.
Break off pieces of dough.
Roll into small logs, about 1/2-inch wide x 4-inches long.
Twist dough into a loose knot.
Place on prepared baking sheet, about 2 inches apart.
Bake 10-12 minutes or until edges begin to brown.
Remove from oven. Transfer cookies to a wire rack.
Cool completely.
Frost with Confectioners' Icing.
(Makes about 36 cookies)
1/2 pound unsalted butter, room temperature
3/4 cup sugar
1/4 cup vegetable oil
4 eggs
1/2 teaspoon vanilla extract
2-1/2 cups flour, divided
2 teaspoons baking powder
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
With an electric mixer, beat butter and sugar until light.
Add oil, eggs, and vanilla. Mix well.
On low speed, add 2 cups flour and baking powder.
Transfer dough to a lightly floured surface.
Knead in remaining 1/2 cup flour.
Knead until dough is soft but not sticky.
Cover and let rest 15-20 minutes.
Break off pieces of dough.
Roll into small logs, about 1/2-inch wide x 4-inches long.
Twist dough into a loose knot.
Place on prepared baking sheet, about 2 inches apart.
Bake 10-12 minutes or until edges begin to brown.
Remove from oven. Transfer cookies to a wire rack.
Cool completely.
Frost with Confectioners' Icing.
Cappuccino Drops
(Makes about 50 cookies)
1/2 pound unsalted butter, room temperature
1-1/4 cup sugar
3 teaspoons instant espresso powder
2 eggs
1 tablespoon Kahlua or other coffee liqueur
2-1/4 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Grease baking sheets.
With an electric mixer, beat butter and sugar until light.
Add espresso powder, eggs, and Kahlua. Mix well.
On low speed, add flour, cinnamon, baking soda, and salt.
Mix until blended well.
Drop dough from teaspoon onto prepared baking sheet, about 2 inches apart.
Bake 10-12 minutes or until lightly browned.
Remove from oven. Transfer cookies to a wire rack.
Cool completely.
(Makes about 50 cookies)
1/2 pound unsalted butter, room temperature
1-1/4 cup sugar
3 teaspoons instant espresso powder
2 eggs
1 tablespoon Kahlua or other coffee liqueur
2-1/4 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Grease baking sheets.
With an electric mixer, beat butter and sugar until light.
Add espresso powder, eggs, and Kahlua. Mix well.
On low speed, add flour, cinnamon, baking soda, and salt.
Mix until blended well.
Drop dough from teaspoon onto prepared baking sheet, about 2 inches apart.
Bake 10-12 minutes or until lightly browned.
Remove from oven. Transfer cookies to a wire rack.
Cool completely.
Sweet Salami Cookies (Salame Dolce)
(Makes about 24 cookies)
This is a no-bake cookie that has the appearance of a salami when sliced.
1 pound plain butter cookies
1/2 cup sweet cocoa (Ghirardelli)
3/4 cup unsweetened cocoa (Hershey's)
1-1/4 cups sugar
2/3 cup slivered almonds
1/2 cup unsalted butter, melted and cooled
3 extra-large egg yolks, slightly beaten *
3-6 tablespoons sweet wine, rum, or orange liqueur
Turbinado or confectioners' sugar for garnish
Reduce the cookies to fine crumbs in a food processor.
Transfer the crumbs to a bowl and add the cocoas, sugar, and almonds.
Mix the butter with the egg yolks and sir into the cookie mixture.
Begin to combine the mixture with your hands.
Add the wine or liqueur one tablespoon at a time, until the mixture holds together without crumbling.
Transfer the dough to a clean work surface.
Shape to form a 12 to 14-inch x 2-inch wide salami-shaped log.
Wrap in foil or plastic wrap and refrigerate 3-4 hours.
When ready to serve, remove the salami from the refrigerator.
Roll it in turbinado or confectioners' sugar.
Cut into thick slices and serve cold.
* Caution is suggested in consuming raw eggs due to the slight risk
of Salmonella or other food-borne illness.
(Makes about 24 cookies)
This is a no-bake cookie that has the appearance of a salami when sliced.
1 pound plain butter cookies
1/2 cup sweet cocoa (Ghirardelli)
3/4 cup unsweetened cocoa (Hershey's)
1-1/4 cups sugar
2/3 cup slivered almonds
1/2 cup unsalted butter, melted and cooled
3 extra-large egg yolks, slightly beaten *
3-6 tablespoons sweet wine, rum, or orange liqueur
Turbinado or confectioners' sugar for garnish
Reduce the cookies to fine crumbs in a food processor.
Transfer the crumbs to a bowl and add the cocoas, sugar, and almonds.
Mix the butter with the egg yolks and sir into the cookie mixture.
Begin to combine the mixture with your hands.
Add the wine or liqueur one tablespoon at a time, until the mixture holds together without crumbling.
Transfer the dough to a clean work surface.
Shape to form a 12 to 14-inch x 2-inch wide salami-shaped log.
Wrap in foil or plastic wrap and refrigerate 3-4 hours.
When ready to serve, remove the salami from the refrigerator.
Roll it in turbinado or confectioners' sugar.
Cut into thick slices and serve cold.
* Caution is suggested in consuming raw eggs due to the slight risk
of Salmonella or other food-borne illness.
Ugly but Good Cookies (Brutti Ma Buoni)
(Makes about 24 cookies)
1-1/4 pounds almonds or hazelnuts, blanched and toasted *
1/2 pound sugar
6 extra-large egg whites, room temperature
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Finely chop 3/4 pound of the nuts with 4 tablespoons of the sugar.
Chop the remaining nuts very coarsely.
Mix all the nuts together.
Preheat oven to 250 degrees F.
Butter 2 baking sheets.
In a bowl, beat the egg whites to soft peaks.
Gradually add the remaining sugar, constantly beating the egg whites.
Start adding the chopped nuts, a little at a time.
Add the cinnamon and vanilla.
Transfer the mixture to a large saucepan and place over medium heat.
Mix constantly with a wooden spoon to "dry" the mixture.
Drop 2 tablespoons of the batter to form little mounds on the baking sheet.
Bake for 45 minutes.
Raise the oven temperature to 300 degrees F. and bake another 40 minutes.
The cookies should be golden and crisp when they are done.
Remove from oven and transfer the cookies to a wire rack.
Let them rest for 1/2 hour until completely cooled.
The cookies will now be very crisp.
Store in an airtight container for several days.
* You can also use a combination of these nuts.
(Makes about 24 cookies)
1-1/4 pounds almonds or hazelnuts, blanched and toasted *
1/2 pound sugar
6 extra-large egg whites, room temperature
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Finely chop 3/4 pound of the nuts with 4 tablespoons of the sugar.
Chop the remaining nuts very coarsely.
Mix all the nuts together.
Preheat oven to 250 degrees F.
Butter 2 baking sheets.
In a bowl, beat the egg whites to soft peaks.
Gradually add the remaining sugar, constantly beating the egg whites.
Start adding the chopped nuts, a little at a time.
Add the cinnamon and vanilla.
Transfer the mixture to a large saucepan and place over medium heat.
Mix constantly with a wooden spoon to "dry" the mixture.
Drop 2 tablespoons of the batter to form little mounds on the baking sheet.
Bake for 45 minutes.
Raise the oven temperature to 300 degrees F. and bake another 40 minutes.
The cookies should be golden and crisp when they are done.
Remove from oven and transfer the cookies to a wire rack.
Let them rest for 1/2 hour until completely cooled.
The cookies will now be very crisp.
Store in an airtight container for several days.
* You can also use a combination of these nuts.
Orange Pistachio Chocolate Chip Cookies
(Makes about 48 cookies)
2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
2 teaspoons almond extract
Grated zest of 2 oranges
1-1/2 cups milk chocolate chips
1-1/2 cups shelled whole pistachios, salted or unsalted
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper or grease.
Combine the flour, baking soda, and salt in a bowl. Set aside.
With an electric mixer, combine the butter and both sugars.
Beat on high speed until light and fluffy, about 2 minutes.
Reduce the speed to low, add the eggs and mix well.
Add the extract, zest, and flour mixture. Blend well.
Stir in the chocolate chips and pistachios.
Drop the dough by rounded tablespoons onto the prepared baking sheets.
Leave about 2 inches between the cookies.
Bake 10-12 minutes. The centers of the cookies should remain pale.
Remove from oven and let cookies rest on sheets for 2 minutes.
Transfer cookies to a wire rack to cool.
Store in an airtight container at room temperature.
(Makes about 48 cookies)
2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
2 teaspoons almond extract
Grated zest of 2 oranges
1-1/2 cups milk chocolate chips
1-1/2 cups shelled whole pistachios, salted or unsalted
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper or grease.
Combine the flour, baking soda, and salt in a bowl. Set aside.
With an electric mixer, combine the butter and both sugars.
Beat on high speed until light and fluffy, about 2 minutes.
Reduce the speed to low, add the eggs and mix well.
Add the extract, zest, and flour mixture. Blend well.
Stir in the chocolate chips and pistachios.
Drop the dough by rounded tablespoons onto the prepared baking sheets.
Leave about 2 inches between the cookies.
Bake 10-12 minutes. The centers of the cookies should remain pale.
Remove from oven and let cookies rest on sheets for 2 minutes.
Transfer cookies to a wire rack to cool.
Store in an airtight container at room temperature.
