217 italian cookie recipes

Crisp Italian pizzelle cookies with cocoa and cinnamon pressed into lacy, wafer-thin rounds. A chocolate twist on the classic holiday wafer cookie.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Chocolate pizzelle cookies made with cocoa powder, melted butter, and vanilla, pressed on a pizzelle iron. An Italian waffle cookie with a rich chocolate twist.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.