Italian Cookies
In Italy a biscotto is a thing twice-baked. Amaretti are puffed and crackled. Pizzelle are pressed by an iron older than the kitchen. The Italian cookie tray at a wedding is a regional argument in seven shapes.
Featured italian cookies recipes
- Biscotti di Prato, twice-baked — Iris · Prato · Almonds, eggs, sugar, flour. The original biscotto. Vin Santo on the side.
- Amaretti di Saronno, soft amaretti — Iris · Saronno · Bitter almond, egg whites, sugar. Crackled top, chewy center.
- Amaretti croccanti, the crisp version — Iris · Piedmont · Same idea, drier. Goes with Moscato. Keeps a month in a tin.
- Pizzelle, the iron-pressed cookie — Iris · Abruzzo · Anise batter pressed in a hot waffle iron. Older than every kitchen device near it.
- Pignoli, pine nut macarons — Rosalia Greco · Brooklyn, NY · Rosalia: almond paste, egg whites, pine nuts on every surface. Sicilian wedding tray.
- Ricciarelli, soft Tuscan almond — Iris · Siena · Almond paste, sugar, egg whites, powdered sugar on top. Cracked surface.
- Cucidati, Sicilian fig cookie — Rosalia Greco · Palermo · Rosalia: a fig-and-nut filling rolled in pastry. The Christmas tray cookie at home.
- Savoiardi, the lady-finger — Iris · Piedmont · Egg foam, flour, sugar. Piped, baked, dipped. The base of tiramisù.
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