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Showing: Amaretti - Italian Easter Cookies

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Amaretti

Submitted by: Kevin Ryan

This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.

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Aunt Anne's Sesame Cookies

Submitted by: DianeF

Living In: Long Island, New York, USA

After trying my hand at countless sesame cookie recipes, my Italian girlfriend shared her Aunt Anne's recipe and I knew my search had ended! Basically an anise flavored butter cookie covered in sesame seeds. The smell when removing them from the oven is wonderful!

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Biscotti

Submitted by: JANDEE

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.

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Biscotti Toscani

Submitted by: THEA

These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.

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Bones of the Dead

Submitted by: Michele Flannery

This is my favorite cookie of all the ones my Nana made and taught me to make for the family. In her memory I share this recipe with you. My Grandmother Nancy (Saccuzzo) Gama made these for me every year until her death. Now, I make them in honor of her every year. You will enjoy these. Serve with wine or your favorite ice cream. They are also a great accent to a good cup of coffee.

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Cannoli

Submitted by: Lydia Nacawa

Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.

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Cannoli I

Submitted by: Rosina

Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun.

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Cantucci Biscotti

Submitted by: Rosina

These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.

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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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Cone Coxions

Submitted by: Almond Board of California
Provided by: Almond Board Of California

These cone-shaped almond pizzelle cookies are dipped in semi-sweet chocolate and sprinkled with California Almonds.

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Cucidati II

Submitted by: BIGTIME

Filled cookies with figs, raisins, orange zest, walnuts, honey, cinnamon and chocolate -- something for everyone.

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D'Amaretti Biscotti

Submitted by: Rosina

Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

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Italian Almond Cookies II

Submitted by: MYRAMANI

This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.

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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 Anisette Cookies

Submitted by: Heather

Old Italian recipe.

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Italian Biscotti

Submitted by: Bernie

A traditional biscotti recipe. Great for dunking in coffee or tea.

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Italian Chocolate Cookies

Submitted by: Sandy Greathouse

This recipe is from an Italian friend of mine and they are so good!

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Italian Cookies I

Submitted by: C. Davis

This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations.

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Italian Cookies II

Submitted by: PGOETZ719

Italian cookies made with ricotta cheese and frosted with a confectioners' icing. Delicious and moist.

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Italian Easter Cookies

Submitted by: Kelly

These are a traditional cookie from Italy flavored with vanilla and almond extracts. They are tied in loose knots and baked, then frosted with tinted icing.

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