Ricciarelli is a luxurious and divine gluten-free cookie originating in Italy.
Easy to make, yet the result is fabulous.
These Little Knots are more like a sweet, frosted bread than a cookie.
The Italians dunk these treats in coffee or a sweet dessert wine at the end of a large meal.
Biscotti, as I’m sure you know, are twice baked Italian cookies that are crisp and crunchy.
A nut-fudge filling is folded into a scratch cookie crust flavored with orange zest and sprinkled with sparking sugar.
Make these yummy muffins for breakfast or for a weekend brunch.
These classic Italian almond macaroons are light and crunchy.
Amaretti have an egg white base and are an easy-to-make cookie.
An almond brittle made of fragrant nuts, toasted to a turn and enrobed in a sumptuous amber caramel, this treat is found in every Abruzzese home at Christmas.
With a bit of sparkle, these buttery, tender cookies are sweet with one of nature’s best gifts: bright lemon flavor in the cookie and its snowy coating.
If you like Italian cookies, try this great recipe.
Ferri di cavallo are soft butter cookies dipped in chocolate.