217 italian cookie recipes

Almond Cookies: tender Italian-style cookies built on real almond paste, butter, and almond extract. Pressed flat with a sugared glass for crackled, sparkling tops. Makes 5 dozen.

Italian pizzelles with butter, sugar, eggs, and a hint of anise pressed in a hot pizzelle iron into delicate snowflake-patterned wafer cookies. Traditional Italian holiday cookie.

Honey-lavender biscotti with orange zest and dried lavender blossoms baked into a crisp, twice-baked Italian cookie. Fragrant, floral, and built for dipping.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

Crisp, lacy Italian pizzelle cookies flavored with anise and lemon, pressed golden on a traditional pizzelle iron. These thin wafer cookies are an Italian-American holiday staple your nonna would approve of.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.

A simple, no-frills biscotti recipe. My mother gave this recipe to me. It's easy, quick, easy, and one of my preferred Italian cookie recipes.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.