Cookie Recipes Made with Love – From Italian Classics to Family Favorites
Welcome! This is your go-to spot for homemade cookie recipes that warm the heart. You’ll find crisp Biscotti, chewy Amaretti, and festive treats for every season.
These recipes come from real kitchens and real traditions. Many have been passed down through generations. Each one brings just the right mix of sweetness, crunch, or chew.
Bake for the holidays, a party, or just because. Whatever the reason, these cookies bring smiles. They’re easy to make, full of flavor, and made to share.
Get ready to fill your kitchen with the smell of something amazing. Let’s bake!
Anise Biscotti
Anise biscotti, with its distinct flavor and crunchy texture. A traditional Italian cookie that has roots in the ancient baking practices of the Tuscan region. The word “biscotti” itself comes from the Latin bis (twice) and coctus (cooked), referring to the method of baking the dough twice to create a crisp, dry texture that would last for days. Anise, a…
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Baci di Alassio
Baci di Alassio, meaning “kisses from Alassio,” are elegant chocolate hazelnut cookies that originated in the coastal town of Alassio in the Liguria region of northwestern Italy. These decadent treats were first created in the early 20th century by Pasquale Balzola, a renowned local pastry chef who crafted them for the Savoy royal family. Made from a rich blend of…
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Krumiri Cookies
Krumiri cookies are a classic Italian biscuit that originated in the town of Casale Monferrato in the Piedmont region in 1878. They were invented by pastry chef Domenico Rossi, who created the unique, slightly curved shape as a tribute to the mustache of King Vittorio Emanuele II, the first king of a unified Italy, who had recently passed away. Made…
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Chocolate Pistachio Biscotti
Chocolate pistachio biscotti are a modern twist on the traditional Italian biscotti, blending classic technique with rich, contemporary flavors. Traditional biscotti, also known as cantucci, originated in the Tuscan city of Prato during the Renaissance and were typically made with almonds and twice-baked to create their signature crunch. The addition of chocolate and pistachios is a more recent innovation, likely…
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Susamielli
Susamielli are traditional Neapolitan cookies with roots dating back to ancient times, particularly associated with Christmas celebrations in Naples. Their name comes from sesamo, the Italian word for sesame, which coats the exterior of these S-shaped cookies. Originally made by nuns and often referred to as susamielli delle monache, they were created as a more refined version of earlier honey-based…
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Tegole Valdostane
Tegole Valdostane are delicate, crisp cookies that originated in Italy’s Aosta Valley, a mountainous region bordering France and Switzerland. Their name, tegole, means “tiles” in Italian, a reference to their thin, curved shape that resembles traditional roof tiles. Inspired by French tuiles, these cookies were developed in the early 20th century by local pastry chefs who combined alpine ingredients—such as…
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Pasticcini di Mandorla
Pasticcini di Mandorla, or almond pastries, are traditional Sicilian cookies with centuries-old origins rooted in the island’s rich culinary history. These soft, chewy confections are made primarily from ground almonds, sugar, and egg whites, and are often flavored with citrus zest or adorned with candied cherries and whole almonds. Their origin is closely tied to the Arab influence in Sicily…
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Cavallucci di Siena
Cavallucci di Siena are traditional Tuscan cookies with a long and storied history, originating in the medieval city of Siena. Their name, cavallucci, meaning “little horses,” is believed to derive from their popularity among travelers and stable workers during the Renaissance, or possibly from the cookies being served at inns where horses and riders would rest. Dating back to at…
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Tozzetti
Tozzetti are traditional Italian cookies that originated in the central regions of Italy, particularly in Umbria and Lazio, and are closely related to the more widely known Tuscan cantucci. Like their Tuscan cousins, Tozzetti are twice-baked, resulting in a crisp, dry texture perfect for dipping in sweet wines like vin santo. The dough typically includes flour, sugar, eggs, and toasted…
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Cuccidati Fig cookies
Cuccidati, also known as Italian fig cookies, have their origins in Sicily and are deeply rooted in the island’s rich culinary and cultural history. These traditional pastries date back to the Arab rule of Sicily between the 9th and 11th centuries, when the introduction of figs, nuts, spices, and dried fruits greatly influenced local baking. Cuccidati are typically made with…
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