My grandmother on my father’s side was Italian, so I was lucky enough to grow up eating homemade lasagna, spaghetti and meatballs, risotto, and of course, classic Italian baking. Every year around the holidays, my grandmother would make each family member a tin of assorted Italian Christmas cookies. My cousins and I have carried on the tradition, and are still making her recipes today. If you’re looking for some tried and true, festive, and delicious Italian Christmas cookie recipes to whip up this holiday season, look no further than this list!
200 g almond flour (very fine)
150 g granulated sugar
2 egg whites, room temperature
1 tsp almond extract (or a few drops of bitter almond essence)
1 pinch salt
Powdered sugar (for rolling)
Preheat oven to 160°C (320°F).
Line a baking tray with parchment paper.
In a bowl, mix almond flour + granulated sugar + salt.
Add egg whites and almond extract.
Mix until you get a soft, sticky dough (not runny).
Chill the dough 15–20 minutes if it feels too sticky.
Scoop small portions (about 1 tablespoon each), roll into balls.
Roll generously in powdered sugar.
Place on the tray, spacing them apart.
Lightly press the top or leave round for cracks to form naturally.
Bake 15–18 minutes
– edges set
– tops cracked
– centers still soft
Cool on the tray for 5 minutes, then transfer to a rack.
Soft & chewy → don’t overbake
Crispier amaretti → bake 2–3 minutes longer
More intense almond flavor → add a few drops of bitter almond essence
Recipe #2: Chocolate Toto Cookies 🍫🍪
(Traditional Sicilian-style chocolate spice cookies — dense, fudgy, and aromatic.)
Dry ingredients
250 g all-purpose flour
50 g unsweetened cocoa powder
120 g granulated sugar
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground cloves (optional but traditional)
1 pinch salt
Wet ingredients
2 eggs, room temperature
60 ml milk
60 ml neutral oil (or melted butter)
1 tsp vanilla extract
Zest of ½ orange (very recommended)
Optional additions
50 g chopped walnuts or almonds
50 g dark chocolate chips
Preheat oven to 170°C (340°F).
Line a baking tray with parchment paper.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, spices, and salt.
Add eggs, milk, oil, vanilla, and orange zest.
Mix until you get a thick, sticky dough.
Fold in nuts or chocolate chips if using.
With slightly damp hands, form oval or round cookies (about walnut-sized).
Place on the tray, leaving space between cookies.
Bake 12–15 minutes
– cookies should be set but still soft inside
– do NOT overbake (they firm up while cooling)
Cool completely before glazing.
150 g unsalted butter, very soft
100 g granulated sugar
1 egg yolk
1 tsp vanilla extract
Zest of ½ lemon or orange
200 g all-purpose flour
50 g finely ground almonds (or hazelnuts)
1 pinch salt
Raspberry, apricot, or strawberry jam
Preheat oven to 170°C (340°F).
Line a baking tray with parchment paper.
Cream butter and sugar until pale and fluffy.
Mix in egg yolk, vanilla, and citrus zest.
Add flour, ground nuts, and salt.
Mix just until a soft dough forms.
Chill dough 20–30 minutes (important for shape).
Roll dough into small balls (about 1 tablespoon each).
Place on tray and press a thumbprint (or spoon handle) into the center.
Fill each indentation with ½ tsp jam.
Bake 12–15 minutes, until lightly golden at the edges.
Cool completely.
Dust with powdered sugar if desired.
Cookie dough
115 g unsalted butter, softened
100 g granulated sugar
50 g brown sugar
1 egg
1 tsp vanilla extract
2 tbsp strong espresso or very strong coffee, cooled
220 g all-purpose flour
1 tsp baking powder
¼ tsp salt
Mascarpone topping
120 g mascarpone cheese, cold
30 g powdered sugar
½ tsp vanilla extract
Finish
Unsweetened cocoa powder, for dusting
Preheat oven to 170°C (340°F). Line a tray with parchment paper.
Cream butter + sugars until light and fluffy.
Beat in egg, vanilla, and espresso.
In another bowl, whisk flour, baking powder, and salt.
Mix dry ingredients into wet until just combined.
Scoop dough (about 1½ tbsp) onto the tray, spacing apart.
Bake 10–12 minutes — cookies should be soft and pale.
Cool completely before topping.
Whisk mascarpone, powdered sugar, and vanilla until smooth and creamy
(do not overmix).
Pipe or spoon a dollop onto each cooled cookie.
Dust generously with cocoa powder.
Cookies
120 g unsalted butter, softened
120 g granulated sugar
2 eggs, room temperature
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
300 g all-purpose flour
2 tsp baking powder
¼ tsp salt
Lemon glaze
150 g powdered sugar
2–3 tbsp fresh lemon juice
Extra lemon zest (optional)
Preheat oven to 170°C (340°F).
Line baking trays with parchment paper.
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Mix in lemon zest, lemon juice, and vanilla.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to wet and mix until just combined
(dough will be soft and slightly sticky).
Scoop 1 tbsp portions onto the tray, spacing apart.
Bake 12–15 minutes, until bottoms are lightly golden
(tops should stay pale).
Cool completely.
Whisk powdered sugar + lemon juice until thick but pourable.
Spoon or dip cookies into glaze.
Let set 15–20 minutes.
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