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Savoiardi I

Submitted by: PEGW

Also known as Lady Fingers, these keep very well in an airtight container.

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My Nancy's Pizzelles

Submitted by: Danny Rose

A spicy pizzelle cookie for using with a pizzelle iron.

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Hazelnut and Almond Cookies

Submitted by: Chuck

This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.

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Amariette Cookies

Submitted by: Connie Alexander

This is a cookie the Italian's make on festive occasions like weddings, or Christmas. For a festive touch, decorate the top of each cookie with a piece of candied cherry instead of the almond.

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Chocolate Pizzelles

Submitted by: Pat K.

These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".

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Espiros Dois (II)

Submitted by: Scotty

Home Town: New Bedford, Massachusetts, USA

Living In: Seattle, Washington, USA

This is a family recipe from my VaVoa (Portuguese grandmother). Our family always decorated them with the little silver BB candies. Save your egg yolks for the Arroz Doce! Espiros means 'sighs' in Portuguese.

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Italian Anise Toast

Submitted by: Debbi

Anise cookie cooked in a loaf then sliced and toasted.

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Italian Pizzelles

Submitted by: anonymous

Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.

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Pizzelles III

Submitted by: Marianne Jungels

This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.

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Mostaccioli for Basilica

Submitted by: PEGW

Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.