Nonna’s Christmas Cookie Tray Had Rules: 17 Italian Christmas Cookies, From Pizzelle to Cuccidati, Worth Learning This December

Italian Christmas cookies are more than a holiday treat in many families, they are a tray with rules: something crisp, something soft, something with almonds, something with figs and always a few with sprinkles. Nonna started baking weeks before Christmas Eve, stacked the cookies in tins between sheets of wax paper and only brought out the big tray when the whole family came home. Below are 17 classics from every corner of Italy and from Italian-American bakeries, from snowflake pizzelle and Sicilian fig cuccidati to Siena’s chewy ricciarelli and Naples’ honey-soaked struffoli. Each slide has a short story, a shopping list and easy steps. Pick three or four, bake a little each weekend and your own cookie tray will be ready long before the holidays..

Pizzelle, the Snowflake Wafers on Every Italian Christmas Cookies Tray

Pizzelle come from the Abruzzo region of central Italy and are often called one of the oldest cookies in the world. The thin batter is pressed in a hot patterned iron, so every wafer comes out with a pretty snowflake design and crisp, lacy edges. Anise is the classic flavor, but vanilla, lemon and chocolate are just as loved. No wonder the Nonna-approved Italian Christmas cookie lists on MSN almost always start here. Roll them warm around a spoon handle and you even get little cannoli shells..

You will need: 3 eggs, 3/4 cup sugar, 1/2 cup melted butter cooled, 1 teaspoon anise extract or vanilla, 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, powdered sugar for dusting.

How to make it: 1. Heat and lightly grease the pizzelle iron. 2. Beat the eggs and sugar until thick. 3. Stir in the butter and anise. 4. Mix in the flour and baking powder to a soft batter. 5. Drop 1 tablespoon onto each pattern, close the lid and bake 30 to 45 seconds until pale gold. 6. Cool flat on a rack and dust with powdered sugar.

Cuccidati, Sicily’s Fig-Filled Christmas Cookies

In Sicily, Christmas does not start until the cuccidati are made. A tender, buttery dough is wrapped around a dark, sticky filling of dried figs, raisins, dates, toasted nuts, orange zest, honey and warm spices, then sliced into little logs. They are among the most treasured Italian Christmas cookies of all. A thin white icing and a shower of rainbow nonpareils make them look like tiny presents. Many families grind the filling together on one weekend in early December, and the cookies keep for weeks in a tin, tasting better every day.

You will need: For the dough: 3 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1 cup cold butter, 2 eggs, 1/4 cup milk. For the filling: 2 cups dried figs, 1/2 cup raisins, 1/2 cup dates, 1 cup toasted walnuts or almonds, zest of 1 orange, 1/3 cup honey, 1 teaspoon cinnamon. Powdered sugar icing and nonpareils.

How to make it: 1. Rub the butter into the flour, sugar and baking powder, add the eggs and milk, then chill 1 hour. 2. Grind the filling ingredients in a food processor. 3. Roll the dough into long strips, add a rope of filling and fold over. 4. Cut into 2 inch pieces and slash the tops. 5. Bake at 375F for 15 to 18 minutes. 6. Cool, ice and add sprinkles.

Anginetti, the Lemon Knot Italian Christmas Cookies

Anginetti are the soft, cake-like knots you see in every Italian-American bakery case in December. The dough is rolled into ropes, tied into loose little knots, baked until just set and then dipped in a sweet lemon glaze that dries shiny and smooth. Rainbow nonpareils go on while the glaze is still wet. They are one of the easiest cookies on this list, which is why so many families let the kids do the knot tying and the sprinkling. Some cooks use anise instead of lemon, and both versions disappear fast.

You will need: 3 cups flour, 1 tablespoon baking powder, 1/2 cup sugar, 1/2 cup soft butter, 3 eggs, 1/4 cup milk, zest of 1 lemon, 1 teaspoon lemon extract. Glaze: 2 cups powdered sugar, 3 to 4 tablespoons lemon juice. Rainbow nonpareils.

How to make it: 1. Heat the oven to 350F. 2. Cream the butter and sugar, beat in the eggs, milk, zest and extract. 3. Mix in the flour and baking powder to a soft dough. 4. Roll walnut-size pieces into 6 inch ropes and tie in knots. 5. Bake 10 to 12 minutes until the bottoms are light gold. 6. Dip the tops in glaze and add sprinkles.

Ricciarelli, Siena’s Chewy Almond Clouds

Ricciarelli have been baked in Siena for centuries, and today the Tuscan city’s version is a protected regional specialty. They are made with ground almonds, sugar and egg whites, shaped into small diamonds or ovals and rolled in powdered sugar, so the tops crack beautifully in the oven. The outside is delicate and snowy while the inside stays soft, chewy and full of almond flavor. Because they have no flour, they are naturally gluten free, which makes them a kind choice for guests on a special diet.

You will need: 2 cups almond flour, 1 cup sugar, 2 egg whites, 1 teaspoon almond extract, zest of 1 orange, 1/2 teaspoon baking powder, a pinch of salt, 1 cup powdered sugar for rolling.

How to make it: 1. Mix the almond flour, sugar, baking powder, salt and zest. 2. Beat the egg whites to soft peaks and fold in with the extract to a sticky dough. 3. Chill 1 hour. 4. Shape into small ovals and roll thickly in powdered sugar. 5. Rest uncovered 1 hour, then bake at 325F for 15 to 18 minutes until cracked but pale. 6. Cool on the tray.

Struffoli, the Honey Ball Mountain From Naples

Struffoli are tiny balls of fried dough, each no bigger than a hazelnut, tossed in warm honey and piled into a mound or a wreath. In Naples they are a must on the Christmas Eve table, topped with colored sprinkles, candied orange peel and sometimes a few candied cherries. Everyone pulls off a few sticky pieces at a time, so the platter becomes a sweet game for the whole family. They are a little messy to make, but they are pure joy to share.

You will need: 2 cups flour, 3 eggs, 2 tablespoons sugar, 2 tablespoons soft butter, zest of 1 lemon, 1/2 teaspoon baking powder, a pinch of salt, oil for frying, 1 cup honey, colored sprinkles and candied orange peel.

How to make it: 1. Knead the flour, eggs, sugar, butter, zest, baking powder and salt into a soft dough and rest 30 minutes. 2. Roll into thin ropes and cut into 1/2 inch pieces. 3. Fry in hot oil in small batches until golden and drain. 4. Warm the honey in a wide pan. 5. Toss in the balls until coated. 6. Pile on a plate, shape into a mound and add sprinkles.

Cantucci, the Original Tuscan Almond Biscotti

The word biscotti means twice cooked, and these crunchy almond slices from the Tuscan town of Prato are where the whole idea started. The dough is shaped into logs, baked, sliced and then baked again until dry and crisp, so they keep for weeks in a cookie tin. In Tuscany they are dipped in a glass of sweet dessert wine after dinner, while at home most people dunk them in coffee or hot chocolate. Add dried cranberries to the dough if you want a red Christmas touch.

You will need: 2 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, a pinch of salt, 2 eggs plus 1 yolk, 1 teaspoon vanilla, zest of 1 orange, 1 cup whole almonds with skins, 1/2 cup dried cranberries (optional).

How to make it: 1. Heat the oven to 350F. 2. Mix the flour, sugar, baking powder and salt. 3. Add the eggs, yolk, vanilla and zest and knead to a firm dough. 4. Work in the almonds and cranberries and shape two flat logs. 5. Bake 25 minutes, cool 10 minutes and slice on an angle. 6. Bake the slices 10 minutes more until dry and golden.

Amaretti, the Almond Cookies Italians Wish They Made Sooner

Amaretti are little almond cookies with a crackled dome and a bittersweet flavor, which is exactly what their name means. In northern Italy they are crisp and crunchy, while in other regions they are soft and chewy in the middle, but both start with only almonds, sugar and egg whites. They are often wrapped in pretty paper and handed out as gifts, and no box of Italian Christmas cookies feels complete without them. Crumble any leftovers over ice cream, or bake them into a holiday trifle for a lovely almond crunch.

You will need: 2 cups almond flour, 1 cup sugar, 2 egg whites, 1 teaspoon almond extract, a pinch of salt, powdered sugar for rolling.

How to make it: 1. Heat the oven to 325F and line a tray with parchment. 2. Mix the almond flour, sugar and salt. 3. Whisk the egg whites until foamy and stir in with the extract to a sticky dough. 4. Roll into walnut-size balls and coat in powdered sugar. 5. Bake 18 to 22 minutes until cracked and lightly golden. 6. Cool completely on the tray.

Pignoli, the Pine Nut Italian Christmas Cookies

Pignoli are the cookies everyone grabs first, and the price of pine nuts is the reason Nonna only made them once a year. A soft almond paste dough is rolled into balls and pressed into a thick coat of pine nuts, which toast to a golden color in the oven. The inside stays chewy like a macaroon, while the outside is crunchy and nutty. They come from Sicily and southern Italy and are a fixture in Italian-American bakeries, and like ricciarelli they need no flour at all.

You will need: 1 can or tube (7 to 8 ounces) almond paste, 1/2 cup sugar, 1/2 cup powdered sugar, 1 large egg white, 1 teaspoon lemon zest, a pinch of salt, 1 cup pine nuts.

How to make it: 1. Heat the oven to 350F and line a tray with parchment. 2. Crumble the almond paste into a bowl with both sugars and blend until sandy. 3. Add the egg white, zest and salt and beat to a sticky dough. 4. Roll tablespoon balls and press them into the pine nuts. 5. Bake 13 to 15 minutes until golden. 6. Cool on the tray.

Ricotta Cookies, the Softest Italian Christmas Cookies

Ricotta cookies are the Italian-American bakery classic that tastes like a cross between a cookie and a tiny cake. A tub of whole milk ricotta makes the dough moist and tender, so every cookie bakes into a soft pillow. A simple vanilla or lemon glaze and red and green sprinkles turn them into Christmas cookies in seconds. They are a smart way to use the ricotta left over from lasagna or cannoli, and they stay soft in a sealed tin for several days.

You will need: 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 cup soft butter, 1 cup sugar, 2 eggs, 1 cup whole milk ricotta, 1 teaspoon vanilla, zest of 1 lemon. Glaze: 2 cups powdered sugar, 3 tablespoons milk, red and green sprinkles.

How to make it: 1. Heat the oven to 350F. 2. Cream the butter and sugar, then beat in the eggs, ricotta, vanilla and zest. 3. Stir in the flour, baking powder and baking soda. 4. Drop rounded tablespoons onto lined trays. 5. Bake 12 to 15 minutes until the bottoms are just golden. 6. Cool, dip in glaze and add sprinkles.

Baci di Dama, the Hazelnut Lady’s Kisses

Baci di dama means lady’s kisses, and one look explains the name: two tiny round hazelnut cookies pressed together with a dab of dark chocolate, like a pair of lips. They come from Tortona in Piedmont, a part of northern Italy famous for its hazelnuts. The dough is rich with butter and ground nuts, so the cookies melt in your mouth. They take a little patience to roll into perfect marbles, but they look elegant next to other Italian Christmas cookies and make a lovely gift in a small box.

You will need: 1 cup toasted hazelnuts finely ground (or hazelnut flour), 1 cup flour, 1/2 cup sugar, 1/2 cup soft butter, a pinch of salt, 1/2 teaspoon vanilla, 3 ounces dark chocolate melted.

How to make it: 1. Mix the hazelnuts, flour, sugar and salt, then work in the butter and vanilla to a smooth dough. 2. Chill 1 hour. 3. Roll into marble-size balls and place on lined trays. 4. Chill 20 minutes so they keep their dome shape. 5. Bake at 325F for 14 to 16 minutes and cool. 6. Join pairs with a little melted chocolate and let set.

Tetu, the Sicilian Chocolate Spice Italian Christmas Cookies

Tetu are round Sicilian chocolate cookies flavored with cinnamon and cloves, and many Italian-American families simply call them chocolate spice cookies. Cocoa, chopped nuts and a little orange zest make the inside soft and fudgy, while a thin white or chocolate glaze keeps them fresh for days. They were traditionally baked for the feast of the dead in early November, and today they appear from then right through Christmas. Kids love the brownie-like bite, and adults love the warm spices.

You will need: 3 cups flour, 3/4 cup sugar, 1/2 cup cocoa powder, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 cup soft butter, 2 eggs, 3/4 cup milk, 1/2 cup chopped toasted almonds, zest of 1 orange. Glaze: 2 cups powdered sugar, 3 tablespoons milk.

How to make it: 1. Heat the oven to 350F. 2. Whisk the flour, sugar, cocoa, baking powder and spices. 3. Mix in the butter, eggs, milk, almonds and zest to a soft dough. 4. Roll into walnut-size balls. 5. Bake 10 to 12 minutes until just firm and cool. 6. Dip in glaze and add nonpareils if you like.

Mostaccioli, Naples’ Chocolate Glazed Diamonds

Mostaccioli are soft, spiced diamonds from Naples covered in a shiny coat of dark chocolate. The old recipes used mosto, the sweet cooked grape must left from winemaking, which gave the cookies their name, while today honey often takes its place. The dough is flavored with cocoa, citrus and a warm spice blend that Neapolitans call pisto, with cinnamon, cloves and nutmeg. Bake them a week ahead, because the flavor deepens as they rest in a tin.

You will need: 3 cups flour, 1/2 cup cocoa powder, 3/4 cup sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg, 1/2 cup honey, 1/2 cup water or orange juice, zest of 1 orange, 8 ounces dark chocolate melted for coating.

How to make it: 1. Heat the oven to 350F. 2. Mix the flour, cocoa, sugar, baking powder and spices. 3. Warm the honey with the water and zest and stir in to a firm dough. 4. Roll 1/2 inch thick and cut into diamonds. 5. Bake 12 to 15 minutes and cool. 6. Dip in melted chocolate and let set on parchment.

Reginelle, the Sicilian Sesame Seed Cookies

In Sicilian dialect sesame is called giuggiulena, and these little logs rolled in sesame seeds are a Palermo favorite at Christmas. Their proper name is biscotti regina, or queen’s cookies, and Italian-American bakeries often sell them simply as sesame seed cookies. They are only lightly sweet, with a crisp outside, a tender inside and a toasty, nutty flavor from the seeds. They are perfect for anyone who finds most holiday sweets too sugary, and they are wonderful dunked in a cup of milky coffee.

You will need: 2 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, a pinch of salt, 1/2 cup cold butter, 2 eggs, 1 teaspoon vanilla, 1/4 cup milk, plus 1/2 cup milk and 1 1/2 cups sesame seeds for coating.

How to make it: 1. Heat the oven to 375F. 2. Rub the butter into the flour, sugar, baking powder and salt. 3. Add the eggs, vanilla and 1/4 cup milk and knead to a soft dough. 4. Roll into ropes and cut into 2 inch logs. 5. Dip each log in milk, then roll in sesame seeds. 6. Bake 18 to 20 minutes until golden.

Brutti ma Buoni, the Ugly but Good Hazelnut Meringues

Brutti ma buoni means ugly but good, and the name is a perfect joke. These lumpy cookies from northern Italy, especially Piedmont, look like little rocks, yet one bite reveals a crisp shell and a chewy, nutty center. Egg whites and sugar are cooked with toasted hazelnuts or almonds in a pan, then dropped in rough spoonfuls and baked low and slow. They use up the egg whites left from baking other Italian Christmas cookies, need no flour and keep well in a tin through the whole season.

You will need: 4 egg whites, 1 1/4 cups sugar, 2 cups toasted hazelnuts or almonds roughly chopped, 1 teaspoon vanilla, a pinch of salt, 1/2 teaspoon cinnamon (optional).

How to make it: 1. Heat the oven to 300F and line trays with parchment. 2. Whip the egg whites and salt to soft peaks, then add the sugar slowly until glossy. 3. Fold in the nuts, vanilla and cinnamon. 4. Stir the mixture in a pan over low heat for 5 to 8 minutes until it thickens and turns light tan. 5. Drop rough spoonfuls onto the trays. 6. Bake 30 to 35 minutes until dry and crisp outside.

Cavallucci, Siena’s Honey and Walnut Italian Christmas Cookies

Cavallucci are rustic Christmas cookies from Siena made with honey, walnuts, candied orange and anise. There is no butter and no eggs in the dough, so they bake up firm and pale with a dusting of flour on top, and they soften into a pleasant chew after a few days. One popular story says the name, little horses, comes from the stable hands who once ate them on the roads around Siena. They are humble to look at, but the honey and spice flavor is pure Tuscan Christmas.

You will need: 2 cups flour, 3/4 cup sugar, 1/3 cup honey, 1/3 cup water, 1 cup chopped walnuts, 1/3 cup chopped candied orange peel, 1 teaspoon anise seeds, 1/2 teaspoon cinnamon, 1 teaspoon baking powder, extra flour for dusting.

How to make it: 1. Heat the oven to 325F. 2. Warm the honey, sugar and water until the sugar dissolves. 3. Pour over the flour, nuts, peel, anise, cinnamon and baking powder and mix. 4. Roll walnut-size pieces in flour and flatten slightly. 5. Bake 20 minutes until set but still pale. 6. Cool and store in a tin.

Zaletti, Venice’s Golden Cornmeal Raisin Cookies

Zaletti come from Venice and the Veneto, and their name comes from zalo, the local word for yellow, thanks to the cornmeal in the dough. Plump raisins, lemon zest and a little vanilla make them fragrant, while the cornmeal gives a sandy, crumbly bite a lot like shortbread. They are shaped into small diamonds or ovals and dusted with powdered sugar. Venetian bakeries sell them all winter, and they are a great choice when a plate of Italian Christmas cookies needs something not too sweet next to all the chocolate.

You will need: 1 cup fine yellow cornmeal, 1 cup flour, 1/2 cup sugar, 1 teaspoon baking powder, a pinch of salt, 1/2 cup soft butter, 2 eggs, 1/2 cup raisins soaked in warm water, zest of 1 lemon, 1 teaspoon vanilla, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350F. 2. Cream the butter and sugar, then beat in the eggs, zest and vanilla. 3. Stir in the cornmeal, flour, baking powder and salt. 4. Fold in the drained raisins. 5. Shape small diamonds or ovals on lined trays. 6. Bake 15 to 18 minutes until golden at the edges and dust with powdered sugar.

Cartellate, the Christmas Roses of Puglia

Cartellate are the showstopper of a Christmas table in Puglia, the heel of the Italian boot. Thin ribbons of dough made with flour, olive oil and white wine are pinched and coiled into little roses, then fried until crisp. Each rose is soaked in warm vincotto, a syrup of slowly cooked grape must, or in honey, and the pockets catch every sweet drop. If you love regional treats like these, see our Italian desserts beyond tiramisu that Nonna would approve.

You will need: 2 cups flour, 1/3 cup olive oil, 1/2 cup dry white wine warmed, a pinch of salt, oil for frying, 1 cup honey or vincotto, cinnamon, chopped toasted almonds and colored sprinkles.

How to make it: 1. Knead the flour, olive oil, warm wine and salt to a smooth dough and rest 30 minutes. 2. Roll very thin and cut long strips with a fluted wheel. 3. Fold each strip lengthwise, pinching every inch to make pockets. 4. Coil into roses, pinching the pockets together. 5. Fry until golden and drain. 6. Dip in warm honey or vincotto and top with cinnamon, almonds and sprinkles.