217 italian cookie recipes

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Tiny lemon ricotta turnovers with a butter cookie dough, creamy lemon-ricotta filling, and colorful nonpareil sprinkles. Italian-style filled cookies.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Fave dolci, Italian almond cookies shaped like fava beans with ground almonds, orange flower water, lemon zest, and cinnamon. A traditional Southern Italian sweet.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Sesame seed cookies are an Italian-American holiday classic with a tender shortbread-like dough rolled in toasted sesame seeds before baking. Massive batch (240 cookies) for cookie tins.