Lidia Bastianich Christmas: 14 Nonna Rosa Treats, From Pine Nut Cookies Hung on the Tree to Sugared Frittelle

Lidia Bastianich Christmas memories begin with a tree you could eat. The beloved public television cooking host was born in 1947 in Pula, Istria, and she has written about childhood holidays at her grandparents’ home, where Nonna Rosa hung a juniper tree with pine nut cookies, wreaths of dried figs and bay leaves, tangerines, small apples and little Seckel pears. Orange peels dried for tea, and on Christmas Eve there were frittelle, round yeast-risen fried pastries rolled in sugar, which she still fries for her family. Her family came to the United States in 1958 when she was about eleven, and she later shared these stories in her book Lidia’s Christmas Kitchen: Nonna Tell Me a Story. This gallery brings those Lidia Bastianich Christmas traditions, plus a few Istrian and Italian holiday treats, to your kitchen. Let’s start with the frittelle..

Lidia Bastianich Christmas Eve Frittelle

Frittelle are the Lidia Bastianich Christmas Eve treat she still fries for her family, a memory from Nonna Rosa’s kitchen. These round, yeast-risen pastries puff up golden in hot oil and get rolled in sugar while warm. The tip: keep the oil at 350°F and use two spoons to drop small, round balls, so they cook through to the center before the outside gets too dark. Lemon zest and raisins are a lovely addition. Planning the full Christmas Eve menu? Start with our Feast of the Seven Fishes dishes..

You will need: 2 1/4 tsp instant yeast, 1 cup warm milk, 1/4 cup sugar, 2 eggs, 2 3/4 cups flour, 1/2 tsp salt, zest of 1 lemon, 1/2 cup raisins (soaked in warm water), oil for frying, sugar for rolling

How to make it: 1. Mix yeast, milk and sugar and rest 5 minutes. 2. Beat in eggs, flour, salt and zest to a soft, sticky batter. 3. Fold in drained raisins, cover and rise 1 1/2 hours. 4. Drop spoonfuls into 350°F oil and fry 3 to 4 minutes, turning. 5. Drain and roll in sugar while warm.

Pignoli Cookies Like the Ones on Nonna’s Tree

Lidia Bastianich Christmas stories always mention the pignoli cookies Nonna Rosa hung on the juniper tree. These chewy almond cookies are rolled in pine nuts, which toast to a golden crunch in the oven. The tip: use almond paste, not marzipan, and chill the dough for 30 minutes so the cookies hold their shape and do not spread too thin. Press a skewer through each one before baking if you want to hang them. Build a full tray with these Italian Christmas cookies. Will you hang a few on your tree?

You will need: 8 oz almond paste, 1/2 cup sugar, 1/4 cup powdered sugar, 2 egg whites, 1 tsp lemon zest, 1 cup pine nuts

How to make it: 1. Heat oven to 325°F and line pans with parchment. 2. Crumble almond paste and beat with sugars until fine. 3. Beat in egg whites and zest until smooth, then chill 30 minutes. 4. Roll tablespoons in pine nuts. 5. Bake 15 to 18 minutes until golden.

Dried Fig and Walnut Wreath Bites

Nonna Rosa tied wreaths of dried figs and bay leaves to her Christmas tree. These fig and walnut bites capture that Lidia Bastianich Christmas flavor in a simple no-bake treat. The tip: soften very dry figs in hot water for 10 minutes, then pat them dry before chopping, so the mixture blends smoothly without sticking to the blade. Roll the balls in chopped nuts, coconut or cocoa and arrange them in a ring on a platter. Want more easy sweets? Try these no-bake holiday treats. Will you make a fig wreath?

You will need: 1 1/2 cups dried figs (stemmed), 1 cup toasted walnuts, 2 tbsp honey, zest of 1 orange, pinch cinnamon, 1/2 cup finely chopped walnuts, shredded coconut or cocoa for rolling

How to make it: 1. Soften figs if needed and pat dry. 2. Pulse figs, walnuts, honey, zest and cinnamon in a food processor. 3. Roll into small balls. 4. Coat in chopped walnuts, coconut or cocoa. 5. Arrange in a ring and chill.

Candied Orange Peel for a Lidia Bastianich Christmas

In Nonna Rosa’s home, orange peels were dried for tea. Candied orange peel is a sweet way to use the peels, too, glossy and tender with a bright citrus flavor. It is lovely in gift jars or dipped in chocolate. The tip: blanch the peels in boiling water three times before candying, which removes most of the bitterness and makes them soft and pleasant to eat. Let them dry overnight on a rack. For more jewel-bright sweets, see these candied fruit holiday treats. Chocolate-dipped, or plain?

You will need: 4 oranges (peels cut into strips), 2 cups sugar, 1 cup water, extra sugar for rolling, 4 oz dark chocolate (optional)

How to make it: 1. Boil peels in water 2 minutes, drain, and repeat 3 times. 2. Simmer sugar and water until dissolved. 3. Add peels and simmer gently 45 minutes until translucent. 4. Drain, roll in sugar and dry overnight. 5. Dip in melted chocolate if you like.

Lidia Bastianich Christmas Orange Peel Tea Cookies

Inspired by the orange peels drying for tea in her grandmother’s kitchen, these buttery tea cookies are scented with fresh orange zest. They melt in your mouth and pair perfectly with a warm cup of tea. The tip: rub the zest into the sugar before creaming it with the butter, which releases the citrus oils and fills every bite with flavor. A light orange glaze makes them shine. This is a Lidia Bastianich Christmas inspired cookie for any tray. Fill the rest of the tin with these classic butter cookies. Tea or cocoa?

You will need: 1 cup butter (soft), 1/2 cup sugar, zest of 2 oranges, 1 egg yolk, 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt. Glaze: 1 cup powdered sugar, 2 tbsp orange juice

How to make it: 1. Heat oven to 350°F. 2. Rub zest into sugar and cream with butter. 3. Beat in yolk and vanilla, then flour and salt. 4. Roll into balls, flatten slightly and bake 12 to 14 minutes. 5. Cool and drizzle with glaze.

Little Tangerine Olive Oil Cakes

Tangerines hung on Nonna Rosa’s tree, bright little ornaments of winter fruit. These little tangerine olive oil cakes bring that sunshine to the holiday table, moist and fragrant with citrus. The tip: use both the zest and juice, and let the cakes soak up a tangerine syrup while it is still warm, so the flavor goes all the way through. Olive oil keeps them tender for days. Love bright flavors? See these sunny citrus desserts. Will you serve them with fresh orange slices?

You will need: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, zest of 3 tangerines, 2/3 cup olive oil, 3 eggs, 1/2 cup tangerine juice. Syrup: 1/4 cup tangerine juice, 2 tbsp sugar

How to make it: 1. Heat oven to 350°F and grease 8 small cake molds or a muffin pan. 2. Rub zest into sugar and whisk in oil, eggs and juice. 3. Stir in the dry ingredients. 4. Bake 20 to 25 minutes. 5. Brush with warm tangerine syrup.

Poached Seckel Pears From a Lidia Bastianich Christmas Tree

Little Seckel pears were among the fruits tied to Nonna Rosa’s Christmas tree. Poached in a spiced syrup, they become a beautiful, elegant dessert that looks festive on any table. The tip: choose ripe but firm pears and keep the syrup at a gentle simmer, so they turn tender all the way through without falling apart. A splash of cranberry juice in the syrup turns them a deep rosy red. Serve warm with a spoonful of the syrup and a dollop of whipped ricotta. For more fruit ideas, see these pear and fig desserts. Warm or chilled?

You will need: 8 Seckel pears (peeled, stems on), 4 cups water, 1 cup sugar, 1 cinnamon stick, 3 cloves, 2 strips orange peel, 1 tsp vanilla, 1/2 cup cranberry juice (optional, for color)

How to make it: 1. Simmer water, sugar, cinnamon, cloves, orange peel and vanilla for 5 minutes. 2. Add the pears. 3. Poach gently 15 to 20 minutes until tender. 4. Remove pears and simmer the syrup until slightly thick. 5. Serve pears with syrup.

Baked Apples With Honey and Nuts

Small apples also hung from Nonna Rosa’s tree, and baked apples are a cozy way to honor them. Filled with honey, walnuts and a touch of cinnamon, they bake until soft and fragrant. The tip: core the apples without cutting through the bottom, so the honey filling stays inside and turns into a sticky sauce. Spoon the pan juices over, or serve with warm vanilla sauce. A simple Lidia Bastianich Christmas inspired dessert that anyone can make. Still craving apples? Try these cinnamon apple fritters. Will you add raisins?

You will need: 6 small apples, 1/2 cup chopped walnuts, 3 tbsp honey, 2 tbsp butter (soft), 1/2 tsp cinnamon, 1/2 cup water

How to make it: 1. Heat oven to 375°F. 2. Core apples, leaving the bottoms intact. 3. Mix walnuts, honey, butter and cinnamon and fill the apples. 4. Set in a dish with water. 5. Bake 35 to 45 minutes until tender, basting once.

Crostoli Ribbons for a Lidia Bastianich Christmas Tray

Crostoli are thin, crisp fried pastry ribbons that are a holiday favorite across Istria and northern Italy. Dusted with powdered sugar, they shatter into delicate flakes with each bite. The tip: roll the dough paper thin, almost see-through, and fry only a few at a time at 350°F, so they puff into crisp, bubbly ribbons. Dust with powdered sugar just before serving. Their Polish cousins appear among these Polish Christmas cookies. How many can you eat?

You will need: 2 cups flour, 2 tbsp sugar, 1/4 tsp salt, 2 eggs, 2 tbsp melted butter, 2 tbsp milk, 1 tsp lemon zest, oil for frying, powdered sugar

How to make it: 1. Mix flour, sugar, salt, eggs, butter, milk and zest into a smooth dough and rest 30 minutes. 2. Roll paper thin. 3. Cut into strips or diamonds and twist or leave flat. 4. Fry in 350°F oil 1 minute per side. 5. Drain and dust with powdered sugar.

Struccolo, the Trieste Apple Strudel

Struccolo is the rolled apple strudel of Trieste, just up the coast from Istria. It reflects the Austrian influence on the region’s holiday baking, with thin dough wrapped around sweet apples, raisins and cinnamon. The tip: toss the apples with toasted breadcrumbs before spreading them on the dough, which soaks up juices and keeps the pastry crisp. Puff pastry or phyllo makes an easy shortcut. For more holiday baking, see these old-fashioned Christmas breads. Warm with cream?

You will need: 1 sheet puff pastry (or 8 phyllo sheets with melted butter), 4 apples (thinly sliced), 1/3 cup sugar, 1 tsp cinnamon, 1/3 cup raisins, 1/2 cup toasted breadcrumbs, 1 egg (beaten), powdered sugar

How to make it: 1. Heat oven to 375°F. 2. Toss apples with sugar, cinnamon, raisins and breadcrumbs. 3. Spread over the pastry and roll into a log. 4. Brush with egg and cut small slits. 5. Bake 35 to 40 minutes and dust with powdered sugar.

Presnitz Nut Spiral Pastry

Presnitz is a Trieste holiday pastry, a spiral of flaky dough wrapped around a rich filling of walnuts, raisins, chocolate and spices. It is often baked for Christmas and Easter. The tip: chop the nuts finely and bind the filling with a little honey and melted butter, so it holds together as you roll and coil the pastry. Brush with egg for a deep golden shine. Explore more of these Italian desserts beyond tiramisu. Will it be your holiday centerpiece?

You will need: 1 sheet puff pastry, 1 cup finely chopped walnuts, 1/2 cup chopped almonds, 1/3 cup raisins, 2 oz chopped dark chocolate, 2 tbsp honey, 2 tbsp melted butter, 1/2 tsp cinnamon, zest of 1 orange, 1 egg (beaten)

How to make it: 1. Heat oven to 375°F. 2. Mix nuts, raisins, chocolate, honey, butter, cinnamon and zest. 3. Roll pastry into a long strip, spread filling and roll into a rope. 4. Coil into a spiral and brush with egg. 5. Bake 30 to 35 minutes.

Almond Biscotti With an Optional Fig Twist

Twice-baked almond biscotti are a classic on any Italian holiday tray, and a handful of chopped dried figs makes a wonderful nod to Nonna Rosa’s fig wreaths. They are crunchy, not too sweet and perfect for dunking in coffee or tea. The tip: let the baked logs cool for 10 minutes before slicing with a serrated knife, so the cookies cut cleanly without crumbling. Bake the slices again until dry and golden. Find more flavors in these Christmas biscotti ideas. Coffee or tea?

You will need: 2 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1/4 tsp salt, 3 eggs, 1 tsp vanilla, zest of 1 orange, 3/4 cup chopped dried figs (optional), 3/4 cup toasted almonds

How to make it: 1. Heat oven to 350°F. 2. Mix dry ingredients, then add eggs, vanilla and zest. 3. Fold in almonds and figs, if using, and shape 2 logs. 4. Bake 25 minutes, cool 10 minutes and slice. 5. Bake slices 10 minutes per side.

Tiramisu for the Christmas Dessert Table

Tiramisu is one of the most loved Italian desserts in the world, and it makes a wonderful make-ahead finale for a holiday dinner. Soft ladyfingers soaked in coffee are layered with a light mascarpone cream. The tip: dip the ladyfingers quickly, just one second per side, so they soak up flavor without turning mushy. Chill overnight for clean slices. Serve as part of a Lidia Bastianich Christmas inspired dessert spread. Want a new spin? Try these cozy tiramisu twists. Will you make it the night before?

You will need: 4 egg yolks, 1/2 cup sugar, 16 oz mascarpone, 1 cup heavy cream, 1 1/2 cups cooled strong coffee, 24 ladyfingers, cocoa powder for dusting

How to make it: 1. Whisk yolks and sugar over simmering water until thick and 160°F, then cool. 2. Beat in mascarpone and fold in whipped cream. 3. Dip ladyfingers quickly in coffee and layer in a dish. 4. Spread half the cream, repeat layers. 5. Chill overnight and dust with cocoa.

Fig Crostata With a Lattice Top

A rustic fig crostata, an Italian jam tart with a buttery crust, is a beautiful way to end the holiday meal. Fig preserves and a sprinkle of walnuts give it deep, honeyed flavor, a nod to the dried fig wreaths of Nonna Rosa’s tree. The tip: chill the lattice strips on a tray for 10 minutes before weaving, so they hold their shape and bake into crisp, defined lines. This sweet completes a Lidia Bastianich Christmas inspired menu. For more jam and buttery pastry, bake these jam-filled Linzer cookies. Will you try a lattice?

You will need: 2 cups flour, 1/2 cup sugar, 1/4 tsp salt, 1 tsp baking powder, 1/2 cup cold butter, 1 egg, 1 egg yolk, zest of 1 lemon, 1 1/2 cups fig preserves, 1/3 cup chopped walnuts

How to make it: 1. Mix dry ingredients, cut in butter and stir in eggs and zest; chill 30 minutes. 2. Press two-thirds into a 9-inch tart pan. 3. Spread preserves and sprinkle walnuts. 4. Roll the rest into strips, chill and weave a lattice. 5. Bake at 350°F for 35 to 40 minutes.