Christmas Italian Recipe
ANGINETTI (Italian Lemon Drops): The Best Recipe
With this recipe you can be part of my tradition, begin your own tradition and perhaps start your own family competition for generations to come.
SICILIAN SWEET RICOTTA PIE (The Best Recipe)
The Italians have many versions of the Italian Easter pie.
My personal favorite has always been this simple, sweet creamy version that invariably filled my mother’s kitchen with an aroma that prompted our neighbors from their homes in order to follow the scent.
CROSTATA RICOTTA E PERE (Pear Ricotta Tart): The Best Recipe
If you love Italian cakes, make this amazing and delicious baked fruit tart.
MOSTACCIOLI: Italian Christmas Sweet Cookies (The Best Recipe)
The mostaccioli are sweet Christmas cookies typical of the regions of Southern Italy.
There are many variations, as many are the countries in which these sweets are cooked right on feast days.
CUCCIDDATI: Italian Fig Cookies (The Best Recipe)
Cucciddati or Buccellati is a traditional Italian cookie, originating in Sicily, that is filled with a mixture of figs and other fruits, nuts, and seasonings.
GRISPELLE (Warm Christmas Doughnuts): The Best Recipe
Grispelle or Crispelle is a yeast raised doughnut made with sweet potatoes and tradtionaly served during Christmas.
GRANDMA’S ITALIAN JAM TART (The Best Recipe)
Jam tarts are classic Italian desserts. Every home baker and her nonna has a favorite recipe, often incorporating homemade jam created with ripe fruit from the orto, or garden patch.
GRANDMA’S ITALIAN STUFFED CLAMS (The Best Recipe)
Italians celebrate the traditional Seven Fish Dinner on Christmas Eve.
This is the big Christmas meal and, for religious reasons, has no meat.
STRUFFOLI (Italian Honey Balls)
These are the little golden balls of dough drizzled with honey and non-pareils that you see at every true Italian’s house around the Christmas holidays.
BIGNE’ AL CIOCCOLATO (Italian Chocolate Pastry Puffs)
Sweet fritters, called zeppole, are found all over Italy, from cream-filled pastry puffs in Lazio to pine nut spheres in Emilia-Romagna to brandy-flavored rounds in Abruzzo. Here, a chunk of chocolate and a hazelnut are enclosed in each doughnut-like puff.