Biscotti, amaretti, and pizzelle
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Italian Biscotti Recipes
Many flavor options

This traditional-style biscotti recipe contains egg to bind the ingredients, but doesn't have any butter or oil in it.
1 tsp baking powder
1/8 tsp salt
2 cups flour
3/4 cup granulated sugar
3 large eggs
Basic almond-vanilla flavor:
3/4 cup slivered almonds, coarsely chopped
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a large bowl, thoroughly combine the flour, sugar, baking powder and salt. In a separate bowl, gently beat the eggs and extracts together. Gradually add the egg mixture and fold in gently. Add the nuts part way through. A sticky dough will form.
Flour your hands and divide the dough in half. On a floured surface, form each dough blob into a flattish loaf. Place the loaves on the baking sheet and bake for 35-40 minutes until firm.
Remove from the oven to a cooling rack and allow to cool until easy to handle.
Using a serrated knife (eg a bread knife), slice the loaves into 1/2" thick slices. For longer biscotti, slice on the diagonal. For shorter ones, slice straight across.
Place the cooling rack on a baking sheet and arrange the biscotti slices on it. Bake for another 10 minutes until firm on all sides. Remove from the oven and allow to cool.
These cookies are best in the first few days, but will keep up to 30 days in an airtight container. They are great to eat dipped in coffee, milk or wine to soften them.
Flavor variations:
Any of the biscotti suggested below can be dipped in melted chocolate for an extra-decadent treat.
Maraschino cherry and chopped pistachios
Lemon zest
Orange zest and chopped almonds
Chocolate (when adding cocoa, reduce the amount of flour and add extra egg)
Chocolate walnut
Chocolate hazelnut
Chocolate pecan
Vanilla
Ginger, cinnamon and almond
Anise seed
Gingerbread
Chocolate Chip
Cranberry Pistachio
Lemon walnut
Date and saffron
Poppy seed and lemon
Italian baking and dessert recipe books
The Best 50 Biscotti Recipes (Best 50) by Barbara Karoff
These twice-baked favorites are surprisingly easy more...0 points
Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year by Mary Ann Esposito
Celebrate Italian style with Mary Ann Esposito's n more...0 points
The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen by Franco Galli
Now available in paperback, the acclaimed Il Forna more...0 points
Festa: Recipes and Recollections of Italian Holidays by Helen Barolini
Born of Italian-American parents, Helen Barolini r more...0 points
Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma
Scrumptious, easy-to-make Italian desserts from th more...0 points
Biscotti by Lou Seibert
Biscotti, the delicate, flavorful Italian cookie t more...0 points
Italian Baking Secrets by Giuseppe Orsini
Italian Baking Secrets is Father Orsini's sixth co more...0 points
Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites by Maria Bruscino Sanchez
Sweet Maria's Italian Desserts is baker Maria Brus more...0 points
Making Your Own Biscotti and Dunking Delights by Dona Z. Meilach
Thanks to biscotti, dunking has become socially ac more...0 points
Amaretti
1 egg white
50g ground almonds
100g fine-ground sugar (caster sugar, berry sugar, or grind up regular granulated sugar in the food processor)
2.5 ml (1/2 tsp) almond essence
extra egg white to glaze
whole or halved almonds, or granulated sugar, to decorate if desired
Line 1-2 baking sheets with parchment or rice paper. Preheat the oven to 180C (350F). Whisk the egg white until stiff and fold in the ground almonds, sugar and almond essence. Place spoonfuls of the mixture on the baking sheets, leaving plenty of room for spreading. Brush with egg white, and each biscuit with an almond if desired, or sprinkle with granulated sugar. Bake for 20-25 minutes, until just beginning to color. Cool on a wire rack.
1 tsp cocoa powder can be added for mild chocolate flavor if desired.
Cookie baking equipment
Oxo Good Grips Pastry Scraper
Designed to scrape and split bread dough as you wo more...0 points
Simply Calphalon Nonstick 6-Piece Bakeware Set
Made of heavy-gauge metal that stands up to years more...0 points
Matfer Exopat 11-5/8-by-16-3/8-Inch Nonstick Baking Sheet
If you love to bake but are disheartened by cookie more...0 points
SilverStone Simply Baking Cookie Pan Set
Our 10x15-in. cookie pans are designed to fit into more...0 points
Cuisinart 4 Piece Measuring Cup Set with Leveler, Red
For baking or recipes that require more exact quan more...0 points
Chicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2
Chicago Metallic's Commercial bakeware line is man more...0 points
KitchenAid? Attachments
KitchenAid Attachments are an easy and affordable more...0 points
Pizzelle
3 eggs
1 3/4 cups flour
1/2 cup butter (1/4 lb), melted and cooled
2 tsp baking powder
3/4 cup sugar
Flavoring:
1/2 tsp anise extract
1 tsp. vanilla extract
Beat the eggs and sugar together. Add the butter and extracts. Sift together the flour and baking powder and add to the egg mixture, beating will. The batter should be thick enough to drop from a spoon. Drop a spoonful of batter (tsp to tbsp, depending on the size of your iron) onto each section of the pizzelle iron and cook for 30-40 seconds, until golden.
Flavor options:
Orange and lemon zest
whiskey or rum flavored extract or liquor
Fillings for rolled pizzelle:
fruit and whipped cream
ice cream
chocolate pudding
fruit preserve and nuts
Italian Christmas Cookies
Cooks.com - Recipes - Italian Christmas Cookies
Italian Christmas Cookie Recipes - Christmascarnivals.com
Buon Natale - Italian Christmas Cookies at Peggie's Place!
Spumoni Slices - Italian Christmas Cookies
Italian Christmas Cookies Recipe | Taste of Home Recipes
More Resources
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Italian Wedding Cookie recipes
Let me know what you think of this lens!
Treasures-By-Brenda wrote...
Welcome to the Culinary Favorites From A to Z group (again.) Don't forget to come back and add your lens to the link list so that it will appear on the group page!
TheGreenerMe wrote...
My grandmother's Pizzelles are my all time favorite Italian cookie! Great recipes!
mhickox wrote
I am looking for an Italian cookie recipe my great aunt used to make. It is like rugelah, I was told that it possibly has alcohol in it. It is rolled like rugelah and is dipped in honey and baked.
Her daughter does not believe her mother ever wrote the recipe down. If anyone could help I would greatly appreciate it.
jfield wrote...
I love this lens. Biscotti always sounds so intimidating, but they are so easy to make. I love the list of optional ingredients, too--biscotti for every day of the week! I hope this encourages others to make these lovely, crunchy cookies.





















