Italian Christmas Cookies

Traditional Italian Christmas Cookies are soft and buttery, topped with a sweet glaze and festive sprinkles!

Italian Christmas Cookies are a family favorite during the holiday season. Spritz Cookies, Christmas Wreath Cookies, Gingerbread Cookies, and Christmas Cookies are also on our must-bake list!

Italian traditions

Italians begin celebrating on December 8th and celebrate into the New Year. The climax of the celebration is, of course, Christmas.

Food and family can be found throughout their celebrations. You often find nativity scenes set out, but the baby Jesus isn’t added until December 24th.

Popular Italian cookies include amaretti cookies, pignoli cookies, ricotta cookies, hazelnut cookies (baci di dama), savoiardi, pizzelle, biscotti and this holiday variation of Italian Wedding Cookies (a holiday twist on our classic Italian Cookies Recipe).

These traditional Italian Christmas Cookies are similar to our Mexican version, Snowball Cookies. Both are delicious!

How to make Italian Christmas Cookies

COOKIE DOUGH. Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.

CHILL. Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.

BAKE. Bake at 350° for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.

GLAZE. Combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.

Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.

Cookie Tips

Baking temperature. Since ovens can bake differently, bake 1-2 test cookies before making a larger batch and adjust the timing accordingly. They should only take 8-10 minutes in a 350°F oven.

Texture. A tough cookie texture can be caused by overmixing the gluten so try not to overmix the dough.

Flat cookies can be caused by expired baking powder or not enough flour.

Mix-ins. Mix in up to 1 cup of chopped nuts (almond, pistachios, or walnuts) or mini chocolate chips.

Variations

Cookie shapes. The cookies made from this recipe should hold their shape pretty well.

• Round: We make a rounded top in this recipe, my favorite.
• Flat: Use a glass cup dipped in flour or powdered sugar to gently press the tops of the balls to create a more flattened top.
• Shaped: Aside from round cookies, use the dough balls to create other shapes. Roll the dough balls into a short rope and form it into a squat “s” shape or tie it into a knot.

Glaze. The glaze is really simple to make.

• For a thicker glaze, add more powdered sugar.
• For a thinner glaze, add more milk.
• Be sure to use the same extract in the glaze as you used to make the cookies.
• Once the glaze is added, wait for it to set just a bit before adding the sprinkles. However, don’t wait too long otherwise the glaze will harden all the way and the sprinkles won’t stick.

Flavors. Traditional Italian Christmas Cookies use anise extract, which tastes a bit like black licorice. I opted to use almond extract in these cookies. Some other flavors that would work include lemon extract, almond extract, or orange extract.

Sprinkles. I love the classic Christmas nonpareils sprinkles or other holiday sprinkles. Red or green sugar crystal sprinkles would also work.

Storing Info

Make ahead of time. The glaze can be made up to 5 days ahead of time and stored in an airtight container in the fridge. Warm it up a bit to add it easily to the cookies.

STORE baked Italian Cookies. Store the baked cookies with or without the glaze. In either case, be sure that they have cooled on a wire rack and that the glaze has set, if applicable.

• Room temperature: Store in an airtight container at room temperature for 5-7 days.
• Freezer: Place them in a freezer-safe container and freeze for 3-4 weeks.

STORE cookie dough. Store the dough for up to 4 days in the fridge, just be sure to roll the dough into a ball and wrap it tightly with plastic wrap.

FREEZE cookie dough. My favorite way to store the dough in the freezer is to form dough balls. Once the balls are formed, line them up on a baking sheet and put them in the freezer until they are solid. Transfer them to a freezer Ziploc and freeze for 2-3 months.

You can also freeze the dough in a log form wrapped with plastic and again with foil.

For an Italian Meal

• or vanilla extract
• cream or milk,

• Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
• Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes.  Place cold dough balls on cookie sheets lined with parchment paper.
• For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
• Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.

Like this recipe?

It’s my favorite time of year again — Italian Christmas cookies season! Or, as most people know it, the holidays! Everyone has special Christmas cookies that define Christmas for them. While I love baking all types of cookies from November to December, this Italian Christmas cookies recipe is the dearest to my heart.

The smells of almond extract and fluffy flour, the light sugary icing — it all draws up memories of baking these Italian cookies in my Nonna’s kitchen as a child. For the holidays she used to make Italian wedding cookies, Italian fig cookies (aka cucidati), ricotta cookies, and amaretti cookies and so many more!

Turn on your favorite holiday soundtrack and let’s get baking!

What I Love About These Cookies

• Twenty minutes from start to finish
• Homey smells and delicious flavor
• Variations to please every palate
• Sprinkles galore!

Italian Christmas Cookies Ingredients

• All-Purpose Flour
• Granulated Sugar
• Whole Milk
• Eggs
• Baking powder
• Vegetable Oil

Glaze

• Powdered Sugar
• Almond Extact
• Hot Water

Garnish

Italian Christmas Cookies. Sciamellis. Anginette. The name may differ from household to household, but the result is the same: a delicious holiday cookie!

• Baking: If you’ve ever had these cookies and thought they were unimpressive and dry, you’re in good company. But with this recipe, you can create the best version of this awesome cookie.
  Moist and tender, nothing like the dry, crunchy things you may have had in the past. Just make sure you watch your baking time closely.The secret to making these cookies and having a wonderful texture is not to overbake them! While that goes for all baked goods, it’s especially important with these babies!The tops should not brown. I try to cook them just until they lose their rawness. In my oven, 9 minutes comes out perfectly.
• Moist and tender, nothing like the dry, crunchy things you may have had in the past. Just make sure you watch your baking time closely.
• The secret to making these cookies and having a wonderful texture is not to overbake them! While that goes for all baked goods, it’s especially important with these babies!
• The tops should not brown. I try to cook them just until they lose their rawness. In my oven, 9 minutes comes out perfectly.
• Icing: The glaze part of my Italian Christmas cookies recipe is optional. If you want to cut back on the sweetness, skip it but remember, these cookies are not that sweet.
  I double glaze these. The first glaze seals them while they’re warm so they have a tender texture. When that cools slightly, I add a second layer of glaze and add the sprinkles.When I made the batch in the photos, I added the sprinkles while the cookies were still warm and the sprinkles melt just a little creating this kinda psychedelic look. My kids love them this way.I show how to make them the traditional way that is Nonna approved, in the video. Then they come out looking like they’re made in an Italian bakery.You’ll want to make sure to add the water into the glaze mixture slowly. You want to get the glaze nice and thick—aiming for that familiar opaque look on the cookie. If the glaze gets too thin it won’t be white.
• I double glaze these. The first glaze seals them while they’re warm so they have a tender texture. When that cools slightly, I add a second layer of glaze and add the sprinkles.
• When I made the batch in the photos, I added the sprinkles while the cookies were still warm and the sprinkles melt just a little creating this kinda psychedelic look. My kids love them this way.
• I show how to make them the traditional way that is Nonna approved, in the video. Then they come out looking like they’re made in an Italian bakery.
• You’ll want to make sure to add the water into the glaze mixture slowly. You want to get the glaze nice and thick—aiming for that familiar opaque look on the cookie. If the glaze gets too thin it won’t be white.
• Shape: Some versions of traditional Italian Christmas cookies recipes have the shapes coiled or in cones.
  For my recipe, I have you shape the dough into rounded drop cookies due to my dough being a bit wetter than normal. This is how I learned to make them and I love the simplicity of them!I use a small cookie cream scoop to form each cookie. This helps to ensure uniformity in size, which is important because the baking time needs to be very precise.Remember, if these overbake they’ll be dry. Shaping them consistently enables you to also bake them evenly.
• For my recipe, I have you shape the dough into rounded drop cookies due to my dough being a bit wetter than normal. This is how I learned to make them and I love the simplicity of them!
• I use a small cookie cream scoop to form each cookie. This helps to ensure uniformity in size, which is important because the baking time needs to be very precise.
• Remember, if these overbake they’ll be dry. Shaping them consistently enables you to also bake them evenly.
• Space Savers: Thanks to the lack of butter, my Italian Christmas cookies recipe makes a dough that doesn’t spread as much in the oven as other cookies. This means you can fit more cookies per sheet, thereby saving time and space!
• Extract the Flavor: My recipe uses almond extract, but don’t feel limited to that flavor! There are so many delicious variations: orange, peppermint, anise, rum, and more.

• Whisk together flour, baking powder, and sugar until combined. Make a well in the center and add oil, milk 1 tablespoon almond extract, and eggs. Using a sturdy wooden spoon, mix together until all ingredients are incorporated and smooth.
• Scoop up a one-inch ball of dough, and place on the prepared cookie sheet, with 1 inch between cookies. Slightly flatten tops.
• Bake for 8-10 minutes in the preheated oven until cookies are cooked.
• Make, glaze. Dip warm cookies in glaze, then set on a wire rack and allow to cool. Dip cookies in glaze a second time then sprinkle with rainbow nonpareil sprinkles immediately, while glaze is still wet. Allow to set completely on the rack.

Why Are My Italian Christmas Cookies Dry?

If your Italian Christmas cookies are dry there is only ONE reason. They are over-baked! Remember, baking times are always approximate. Every single oven runs at different temperatures. Sadly, even if you have an oven thermometer, it can be seriously off. Honestly, even if you have it professionally calibrated! I learned this unfortunate fact from an appliance repair man. What I generally do, when I’m testing or trying a new recipe, I take the suggested bake time and check the cookies 1 or 2 before they’re supposed to be done, for doneness. The more you bake, the better you will know your how your own oven runs so you can adjust this or any other recipes accordingly! This recipe is tried and true by generations of my husbands family. It should NEVER have dry cookies. There are many comments confirming that fact on the site. If this recipe is new to you, please bake one batch and taste them, when they’re completely cooled. If they’re dry, I promise your oven is running hot and you need to reduce the baking time!

Storing + Freezing + Make Ahead

• Room Temperature: They can be stored in an airtight container at room temperature for two to three weeks.
• How Long Can You Keep This In The Fridge? They will last 2 months in an airtight container in the refrigerator.
• Can You Freeze This? 8-12 months. When storing in the freezer I would opt for storing them in 1 gallon resealable bags with as much air as possible removed.
• Food Safety: If you’d like more food safety info check out this article.

Serving Recommendations

After serving Christmas dinner, it’s time to bring out these cookies and serve with a large, cold glass of milk or sip a glass of Apple Pie Moonshine or a cup of spiked hot chocolate!

More Italian Cookie Recipes

Our Classic Italian Christmas Cookies are tender, cakey, and not too sweet. Bakery quality- Nonna approved. Gorgeous on your Christmas cookie tray!

• Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper.
• Whisk together flour, baking powder, and sugar until combined. Make a well in the center and add oil, milk 1 tablespoon almond extract, and eggs. Using a sturdy wooden spoon, mix together until all ingredients are incorporated and smooth.
• Using a small cookie scoop, scoop up a one-inch ball of dough, and place on the prepared cookie sheet, with 1 inch between cookies. Slightly flatten tops. Bake for 8-10 minutes in the preheated oven until cookies are cooked. They will not brown.
• Meanwhile, make, glaze. In a small mixing bowl, whisk together powdered sugar, almond extract, and hot water until smooth. The glaze should remain thick like the consistency of molasses.
• Place a wire baking rack over a rimmed cookie sheet. Dip warm cookies in glaze, then set on a wire rack and allow to cool. Dip cookies in glaze a second time then sprinkle with rainbow nonpareil sprinkles immediately, while glaze is still wet. Allow to set completely on the rack.

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• Do not overbake. The tops should not brown.
• Add the water into the glaze mixture slowly. If the glaze gets too thin it won’t be white.
• I don’t suggest using flavoring oils instead of extracts.

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Neapolitan Cookies

Get the Neapolitan Cookies recipe.

Pignoli Cookies

Pignoli means pine nuts in Italian, and they top this delicious almond-flavor dough perfectly. These cookies are very popular in Southern Italy and Sicily.

Get the Pignoli Cookies recipe.

Lemon Thyme Coin Cookies

This Italian family favorite gets its rich texture from ricotta. Icing drizzled over the top makes them as pretty as little presents.

Get the Lemon Thyme Coin Cookies recipe.

Befanini

These traditional shortbread cookies are served in Italy on Epiphany, which takes place each year on January 6. So, give this recipe a trial run before Christmas, then make it again in time for the January holiday.

Get the Befanini recipe at 196 Flavors.

Florentines

The origin of Florentine cookies is unclear — they could be originally Italian or French. But that hardly matters to the taste: sweet, crispy, crunchy and utterly delicious.

Get the Florentines recipe at Woman’s Day.

Double Chocolate Biscotti

There’s nothing cozier at holiday time than dipping biscotti in milk or another warm beverage. And because biscotti aren’t meant to be too sweet, they have less sugar than a lot of the other treats on this list.

Get the Double Chocolate Biscotti recipe at Namely Marly.

Slice and Bake Chocolate and Pistachio Cookies

Divide the dough to make cookies in a variety of seasonal flavors, everything from classic anise to sweet vanilla to bursting citrus. No matter what you pick, don’t forget to dust ’em with powdered sugar before serving!

Get the Pizzelle Cookies recipe at Unsophisticook.

Christmas foods in Italy – appetizer, first courses, main courses, sides, desserts. Typical Christmas Eve and Christmas Day menus. Classic Christmas beverages.

Christmas is one of the most magical moments of the year, and in Italy, it is one of the most important holidays on the calendar. It’s a national holiday in here, so schools and workplaces (including museums) are closed. If you visit Italy during Christmas, you’ll see what I mean! The only businesses you’ll see open on December 25th are restaurants – but not all of them.

Christmas Day in Italy is always spent with the family. The central activity of the day is eating (a lot) of delicious food!

Let’s take a look at traditional Christmas foods in Italy – from national to regional specialties.

Christmas Foods in Italy – Eaten Nationwide

Each part of Italy has its own Christmas traditions and recipes, and it’s almost impossible to find foods that are eaten nationwide! I know it sounds crazy, but trust me: every family, in every city, in each region of the country has its own Christmas foods!

However, the Christmas meal is always structured the same throughout Italy:

• the appetizer with cured meats, cheeses, and fried finger foods
• the first course, which is always a pasta dish
• the main course, a type of meat
• and to finish the grandiose meal, desserts!
• But the commonalities between Italy’s Christmas lunches and dinners end here.

Only one food is enjoyed on Christmas Day from north to south: pandoro and panettone! Although these two deserts are typically northern Italian, they are synonymous with Christmas everywhere in Italy. No Christmas meal is complete without indulging in some slices of pandoro or (or both!)

Pandoro

Pandoro is a traditional Veronese sweet yeast bread with a smooth consistency. This star-shaped dessert has a distinct taste of vanilla and orange or lemon zest.

When served, pandoro is first covered with confectioners’ sugar and then cut into slices. It’s usually accompanied by a delicious cream prepared with eggs, sugar, mascarpone cheese, and a teaspoon of Cognac.

Pandoro has maintained its original recipe over the years, unlike panettone, which has come to have many variants.

Panettone

Panettone is an integral part of Lombardy’s culinary tradition. Panettone is a soft and naturally leavened baked product obtained from a dough based on water, flour, butter, and eggs (yolk). With a typical dome shape, pandoro’s upper crust is enriched by candied fruit, orange peel and cedar (in equal parts), and raisins. This is the original recipe for panettone – panettone candito.

In the last twenty years, artisan workshops have proposed numerous variations on the theme of the panettone: glazed with chocolate or pistachio, without candied fruit or raisins, and filled with cream, just to name a few.

In the days and weeks leading up to Christmas, grocery stores and bakeries are filled with pandoro and panettone – they make excellent gifts for friends and family!

Panforte

Panforte is a typical Tuscan Christmas cake. The origins of panforte trace back to the year 1000, when it was called ‘Christmas bread’ or ‘Pan Pepatus.’

Panforte used to be a food exclusively for the nobles and the clergy because its preparation contained almonds and spices, which were very expensive at the time. In addition to the almonds and spices, panforte includes orange peel, cedar, and melon.

Panforte’s recipe has remained consistent throughout history. The only variation is panforte nero (black), when the panforte is made with candied melon, sugar (instead of honey), and it has black pepper among the spices.

Torrone

Torrone, or nougat in English, is a typical Christmas dessert in Italy. The name reveals its main characteristic: the Latin verb torrēre, which means toasted, and refers to the roasting of dried fruit that’s added to the torrone.

Torrone is mainly made from egg white, honey, sugar, and toasted dried fruit (including nuts, hazelnuts, pistachios, raisins, and cranberries). The base is then usually covered by layers of wafer or chocolate.

Torrone has different consistencies depending on the ingredients used: hard and crunchy or soft and chewy. There’s one for everyone’s taste!

Roasted Veal

Roasted veal is a popular dish eaten on Christmas Day. You’ll find variations from a classic roast with potatoes to more elaborate versions with dried fruit, grapes and chestnuts. No matter what, veal is the most commonly used meat to prepare the roast.

Every nonna’s (grandmother’s) secret to making a mouthwatering roasted veal is not to be in a hurry! If you want the meat to be tender and juicy, it needs hours of cooking and resting.

Roasted veal is one of Italians’ favorite recipes to serve at the Christmas table because it can be cooked the day before and only requires one pot to come together.

Seafood

Seafood is mainly served on Christmas Eve, but in southern Italy, many families enjoy seafood on Christmas Day as well. You’ll encounter many different seafood dishes on Christmas tables: scallops and mussels au gratin as appetizers, spaghetti with fresh tuna or lobster as a first course, and white fish as the main course (the most popular choice is usually cod (baccalà in Italian).

Cioccolata Calda

Hot chocolate is a must during the winter season. Enjoying a hot mug of cioccolata calda while eating a slice of pandoro or panettone is a fabulous way to spend a Christmas afternoon, especially for kids! Making hot chocolate at home is very simple, and here in Italy, we always have the ingredients inside the pantry to make it whenever we feel like having a hot and velvety drink.

Dark chocolate or cocoa powder, milk, and sugar are all you need to prepare this recipe! In Italy, we usually drink hot chocolate without any toppings, but I’ve seen people adding whipped cream or a dash of cinnamon on top before digging in.

Bagna Cauda

Bagna cauda is a typical dish from Piedmont. It’s a fragrant sauce that you dip seasonal vegetables in. Bagna cauda is made with anchovies, olive oil and garlic cooked over low heat until the mix reduces to a thick, saucy consistency.

Bagna cauda is a hearty and filling dish, which is why it’s usually considered the main dish; however, it can sometimes be served as an appetizer.

In Piedmont, bagna cauda is served during the holidays, especially on New Year’s Eve, but you can find people eating it on Christmas Day as an antipasto (appetizer).

As the name of this dish suggests, bagna cauda needs to be eaten warm (cauda), and for this reason it’s traditionally served in the fujot, a particular container in terracotta or copper.

Bicerin

Bicerin is a warm, non-alcoholic drink from Turin. It’s a take on hot chocolate – made from chocolate, coffee and cream. It’s usually served in high glasses so you can gaze at the nuance of colors of the various ingredients before drinking. Bicerin is a fantastic drink to accompany desserts at the end of the Christmas Day meal.

Christmas Vegetables and Fruits

In Italy, we love eating seasonal vegetables and fruits. December and the Christmas period are no exception: on the festive tables, you’ll find all the main vegetables that are in season in December as side dishes or fried appetizers. For example, in my region (Le Marche), a must for Christmas lunch is fried artichokes!

For fruits, the same rule applies, but if I were to name one fruit that everyone in Italy eats at the end of the Christmas meal, it’s the clementine.

Agnolotti di Plin

Agnolotti is a traditional stuffed pasta from Piedmont. It’s egg-based, square-shaped, and filled with roast meat. Agnolotti can be cooked in different ways, but the traditional recipes for the sauce are: a reduction of the roast meat sauce; a mix of butter, sage and parmesan cheese; a meat broth; or a wine reduction. Agnolotti served in broth is a typical primo (first course) during the Christmas holidays.

Agnolotti del Plin is from one area Piedmont (the Langhe and Monferrato), and it’s smaller and rectangular-shaped. The name comes from the plin, the pinch with which the pasta dough is sealed.

Pettole

Pettole is actually an Albanian dish; however, it’s common in southern Italy, where it’s known by different names depending on the regional dialect (for example, zeppole or crispelle).

Despite the name, the way pettole is made doesn’t change: the leavened dough is very soft-fried in boiling oil and covered in sugar or honey before serving. During the Christmas holidays, pettole are made savory (so without the sweet toppings) and served as appetizers.

Tortellini in Brodo

Tortellini is one of the most famous Italian dishes. Tortellini are a stuffed egg pasta typical of the cities of Bologna and Modena. The preparation of the filling for tortellini is crucial to nailing the correct taste: a mix of pork loin, raw ham, mortadella, parmigiano-reggiano cheese, eggs, and nutmeg.

According to the tradition of the Emilia-Romagna region, tortellini should be cooked and eaten in a broth made from beef and capon or chicken. Tortellini is a must on every Christmas menu in central Italy, not just in Bologna and Modena!

Struffoli

Struffoli is a typical Christmastime sweet from the Naples area.

Struffoli are made from little balls of sweet dough that are deep-fried, dipped in honey and decorated with colored confetti and candied fruit. Among the ingredients of the dough, you will find lard (which makes this recipe not vegetarian and vegan friendly!) and aniseed liqueur.

Struffoli is must on the Christmas table. You’ll find it as cicirata in Calabria, or cicerchiata in Umbria, Abruzzo, and Le Marche.

Baking cookies is a big part of Italian culinary tradition, but we don’t have any specific Christmas recipes. However, the Anglo-Saxon culinary tradition influenced the Italian one, and so during Christmas, you’ll find many Italians eating gingerbread cookies.

What we appreciate the most about the gingerbread cookies is their spicy flavor, adored by adults and children alike!

Cannoli

The cannolo is one of the most famous specialties of Sicilian pastry. Enjoyed year round, cannoli (plural of cannolo) is one of the star dishes on Sicilian Christmas tables.

Cannoli are a fried dough rind stuffed with a filling made from sheep’s milk ricotta. For the rind, small dough discs are formed made of wheat flour, Marsala, sugar and lard. The traditional filling consists of sweetened sheep’s ricotta, and sometimes candied fruit or chocolate chips are added.

Cannoli must be eaten as soon as they are filled with ricotta because otherwise, the humidity of the cheese is absorbed by the wafer, making it lose its crunchiness.

Baccalà

One of the most popular recipes served for the Christmas holidays in southern Italy is baccalà. Mainly enjoyed at Christmas Eve dinner, the cod is prepared differently depending on the region.

My favorite ways to eat baccalà are Campania-style – prepared in the cassuola (cooked with capers, olives, raisins, and tomato sauce) or cannaruta (floured and fried in a pan with onion, walnuts, pine nuts, and raisins before being blended with white wine).

Capon

Capon is one of the main foods of Christmas because it’s the key ingredient in traditional tortellini broth.

The capon is a young chicken cooked in a pot with soffritto (finely-chopped and sautèed celery, onion and carrot). The secret to making the most flavorful broth is to let it simmer for hours! After the broth is ready, the capon is taken out, cut, and served as the main course of the Christmas meal alongside aromatic sauces like green sauce.

Then, the broth is used for cooking the tortellini, cappelletti, or passatelli, served as the main dish.

Cotechino

Cotechino with lentils is a rich holiday main course, often served at New Year’s Eve dinner. Why? According to popular belief, eating cotechino alongside a generous spoonful of lentils is a good omen and brings prosperity (and money!)

Cotechino is a sort of sausage typical of Emilian cuisine but enjoyed throughout Italy. It is prepared by filling the pork’s casing with rind, pork meat, and fat mixed with salt and spices. It is important to slow cook the cotechino because the ‘budello’ (the casing) brokes easily.

Zampone

Zampone is another sausage-like meat product of the Italian culinary tradition, similar to cotechino. The main difference between zampone and cotechino is the wrapper: the zampone’s filling is held together by the pig’s rear leg skin. Like cotechino, zampone is traditionally served with lentils.

Christmas Eve Dinner in Italy

The traditional Christmas Eve Dinner menu varies throughout the country. Here is a typical Christmas Dinner menu from Naples:

Appetizers

• Octopus salad
• Marinated anchovies

First Course

• Fried cod
• Eel stew

Side Dishes

• insalata di rinforzo
• broccoli with lemon

Dessert

• struffoli
• torrone
• cassata
• fruit

Read all about Christmas Eve Dinner in Italy!

Christmas Dinner Menu in Italy

The traditional Christmas Dinner menu depends on where you are in Italy. Here is a typical Christmas Dinner menu from my region, Le Marche:

• Fried artichokes and olive all’ascolana (fried green olives filled with meat)
• A variety of salame (salami)

• Bollito (the capon from the broth)
• Fried lamb chops

• Salad
• Baked potatoes

• Pandoro or panettone
• Torrone
• Fruit

Italian Christmas Cocktails

In Italy, the Christmas period revolves around food. But, we don’t have a big tradition when it comes to drinks.

While eating the antipasto (appetizer), Italians like to sip spumante. The main parts of the Christmas meal are served alongside wine (white if eating seafood, and red if eating meat). The desserts are usually accompanied by an alcoholic drink or a hot drink. Besides digestive (digestives) and cioccolata calda (hot chocolate) or regional variants such as bicerin, the two classic winter drinks are punch and vin brulè.

Punch is a warm alcoholic drink made with rum, orange punch, orange peel, cinnamon, and anise. Vin brulè is a spicy drink made from warmed red wine, sugar, cinnamon, cloves, and citrus.

Whether you’re enjoying Christmas in Italy or just want to celebrate the holiday ‘Italian-style,’ I hope this has given you some ideas of what to indulge in!

FAQ

Do Italians have candy canes at Christmas?Candy canes aren’t typically an Italian Christmas food, however, you can find them now at some stores over the holidays (but you’ll pay a premium)!

When it comes to Italian desserts, most people know those things that they serve at the Olive Garden – tiramisu, cannolis, and chocolate lasagna.

These Italian Christmas desserts are something else entirely.

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For the most part, the Olive Garden desserts are somewhat Americanized.

Authentic Italian desserts – and Italian Christmas desserts – look somewhat different.

You’ll see a few recognizable items on this list, of course.

After all, it just isn’t a list of Italian desserts without tiramisu, but many of the others might be unknown to you.

I highly recommend you give them a try, anyway.

There’s not a single one on this list that doesn’t get my 100% seal of approval, and I think you’ll love them all, too.

Italian Panettone

Italian panettone is halfway between a delicious cake and an oversized loaf of sweet, yeast bread.

The icing sugar, vanilla, and rum extracts give it plenty of sugary sweetness.

However, the orange and lemon zests, raisins, and candied lemon and orange peels add a tangy tartness that’s hard to resist.

There’s not a lot of moisture to panettone; it has a drier texture, but not in an unpleasant way.

The dryness is accompanied by a lightness that makes the dessert almost melt on your tongue like cotton candy. It’s terrific.

Mini Chocolate Panettone

These adorable panettones are just perfect for one person to enjoy. They have the same great taste and texture, only on a miniature scale.

These also feature plenty of yummy chocolate chips for extra sweetness.

Authentic Italian Tiramisu

This six-ingredient tiramisu is tiramisu as it was always meant to be eaten.

All you’ll need to make it are eggs, powdered sugar, mascarpone, ladyfingers, espresso, and cocoa powder.

It has a rich chocolate and coffee flavor, and the creaminess of the dessert against the crunchiness of the ladyfingers is simply divine.

It takes only 20 minutes to prepare and requires no cooking, but you’ll want to let it chill for at least 8 hours before serving it.

Italian Chocolate Toto Cookies

These may look like simple chocolate cookies with sprinkles, but there’s a rich complexity in their flavor that’ll give you notes of orange, vanilla, cloves, cinnamon, nuts, and even pepper!

They might be small, but they pack a mighty punch as far as taste is concerned.

Tiramisu Semifreddo

This frozen dessert is tiramisu with a twist. Basically, it’s tiramisu with ice cream and a fourth cup of brandy added in for good measure.

If you like the traditional Italian dessert, then you’ll love this one, as it’s just as tasty and even more decadent.

Pizzelle Della Nonna

These crispy, wafer-thin cookies look like elaborately decorated waffles and taste like whatever you use to flavor them.

You can choose vanilla extract, anise, chocolate, almond extract, or something else.

That’s entirely up to you. Either way, they’re exceptionally crunchy and a real hit around the holidays.

5-Ingredient Cannolis

Five-ingredient cannolis have delightfully crunchy shells and sweet and tangy fillings made from ricotta, confectioner’s sugar, chocolate chips, and vanilla extract.

If you want a bright, zestier flavor, add a bit of orange zest, as well.

Pandoro Christmas Tree Cake

This Christmas tree-shaped cake is very similar to panettone in taste, but it’s softer, fluffier, and has a more intricate shape.

You can make your own homemade pandoro cake.

However, it tastes just as good and works just as well if you purchase a pre-made one from the store and slice it up to make this delightful dessert.

Plus, if you use a store-bought cake, it only takes 15 minutes to make the whole thing.

Italian Cookies

Biting into one of these super-soft cookies is like biting into a cloud – a sweet, nutty, sugar- and sprinkle-filled cloud.

The glaze is creamy and delectable, and you can swap out the color of the sprinkles to better match whichever holiday you’re celebrating.

Authentic Italian Struffoli Recipe

These golden-brown balls are a pure crunchy honey delight.

Each one is a sticky, deep-fried ball of heaven, topped with honey, candied sprinkles, and anything else with which you want to top them.

The dish takes only 35 minutes to make, and you’ll shape it in a fun and exciting way so that it’s as pretty as it is tasty.

It’s a true centerpiece of most Italian Christmas dessert tables.

Panna Cotta

To be so simply made, panna cotta is a gorgeous, elegant dessert that’s ideal for Christmas, wedding receptions, and even the most formal of dinners.

You’ll make it with unflavored gelatin, heavy cream, sugar, vanilla extract, and milk (or cold water).

It takes a few hours to settle into the creamy, Jell-O-like consistency for which it’s famous.

Once it does, you can take it out and garnish it with granola, your favorite berries, whipped cream, chocolate shavings, berry sauce, or something else.

If you want to stick to Christmas-themed colors, use strawberries and slices of kiwi fruit.

Panettone Bombe (Christmas Ice Cream Cake)

This striking dome-shaped cake takes only 15 minutes to prepare but another 8 hours to chill, so don’t try to whip it up at the last minute.

It puts a lovely Italian twist on the classic ice cream cake. I like to top mine in dark chocolate (as the recipe recommends), but any chocolate will suffice.

You can also get a lot more decorative than simple sprinkles.

Check out Amazon or your local baking or hobby store; look for edible glitter and fun, Christmas-shaped sprinkles.

Homemade Torrone Italian Nut Nougat

This nougat bar is soft, sweet, and chewy, but the added nuts give it some saltiness and crunch, as well.

Just remember, a little bit goes a long way when it comes to this one. It’s exceptionally sweet, so don’t overdo it.

You might even want to pair it with a hot mug of coffee or a cup of tea.

Mostaccioli Di Mamma

These chocolatey cookies are nutty, slightly spiced, and have a delicious honey and chocolate flavor that’s out of this world.

The trick to these is not to bake them for too long. The texture should be soft and have just a little give, making them feel fantastic when you eat them.

If you over-bake them, they’ll become hard and crispy. The taste is still good, but that’s not exactly the consistency you’re going for with these.

Ricciarelli (Italian Almond Cookies)

If you’ve ever had Italian wedding cookies, then you already have an idea of what these taste like. They feature many of the same ingredients.

Both cookies use almonds, vanilla extract, and powdered sugar. Ricciarelli, however, is soft and chewy, whereas Italian wedding cookies are crunchier.

These also contain a few more ingredients, including lemon juice and orange zest, adding brightness to these cookies that Italian wedding cookies don’t have.

Homemade Italian Cream Cake

If you’re looking for a homemade cake that’s fluffy and moist, give this Italian cream cake a try.

Thanks to the secret ingredient (buttermilk), these are the lightest, moistest cakes imaginable, even with the crunchy chopped pecans that you’ll add to the batter.

The four-ingredient frosting is rich, decadent, and wonderfully creamy. You’ll make it with butter, cream cheese, vanilla extract, and powdered sugar.

Add sweetened coconut and crunchy pecans to the top for extra flavor and aesthetics.

Zeppole, Italian Ricotta Doughnuts

You can whip up over a dozen of these deep-fried balls of deliciousness in less than an hour.

They have crisp, sweet outsides and a sweet and tangy ricotta cheese filling.

The dusting of powdered sugar over the top of each one makes them even tastier, and they’re a light, airy treat that everyone will love.

Think of them like donut holes but crunchier.

These soft and cakey Italian cookies will be a new favorite at this year’s Christmas cookie swap. They’re simple and elegant, with a texture similar to a thick, just-set sugar cookie. Almond extract gives the dough a subtle, irresistible flavor, and the simple vanilla icing hardens into a delicate shell. (If you want to sub in anise extract, decrease the amount to 1/2 teaspoon.)

Don’t worry if your dough looks curdled after adding the eggs—it’ll smooth out once the flour is incorporated. To cut back on time and ensure even baking, use a cookie scoop to portion out the dough. Or, if you’d like to try your hand at the knot shape, dust your hands with flour to help prevent the dough from sticking.

How do you make Italian cookies?

Like many cookies, this recipe starts by beating butter and sugar together until creamy and fluffy. The eggs go in next (remember, it’s okay if the mixture isn’t smooth after they do!), then the flour, baking powder, and salt are stirred in. The dough should be chilled for one to four hours before being shaped. You’ll want to pull the cookies from the oven when they’re very lightly golden on the bottom but haven’t taken on much color on top.

Can I make the cookies ahead of time?

Baked cookies can be frozen for up to one month. Thaw and let come to room temperature before glazing.

• 2/3 c.
• 1stick unsalted butter, softened
• 2 tsp.
• 3/4 tsp.
• 3large eggs, room temperature
• 21/2c.all-purpose flour, plus more for dusting

For the glaze

• 2 c.
• 3 tbsp.
• 1/2 tsp.
• Red and green non-pareil sprinkles, for decorating

Directions

If throughout the world Christmas means sweets, in Italy the Christmas period leads us to think of panettone and pandoro. Both are important Christmas symbols in Italy, such as the Christmas tree or Saint Lucia. And like any self-respecting symbol, many legends are told for both the panettone and the pandoro. Below a brief history of these two fantastic italian desserts and some gourmet recipes to amaze your guests during the holidays!

Panettone and pandoro, what else?

Panettone and pandoro have always been the most loved desserts and not just for Christmas.

In fact, from a research by Il Sole 24 Ore, it would appear that these typical Christmas sweets are particularly loved and consumed even in April and summer!

Recognized and loved by customers all over the world, these sweets are the true essence of Christmas.

History and characteristics of this italian cake

People everywhere eat panettone while celebrating their Christmas holidays, perhaps without knowing that the word Panettone comes from the Milanese dialect ‘Pan del ton’, which means ‘luxurybread’. Yes, the Panettone is a local speciality.

So why a luxury food? Because at the time it was invented, a sweet bread filled with raisins, candied orange and citrus peel was a very expensive one. Let’s go back to its origins!

One tells the story of a banquet held at the court of Ludovico il Moro on Christmas Eve. The dessert that the chefs had planned to serve at the end of the meal was accidentally burnt. In despair, the head chef took the advice of his young assistant Toni, who suggested that he serve the cake just the same, justifying the burnt crust as an integral part of the dessert. Hence, the birth of ‘pan del Toni’ (Toni’s bread) a forerunner of today’s panettone.

Another legend tells the story of Ughetto degli Atellani, a Milanese nobleman who was in love with Adalgisa, the daughter of a baker. Ughetto disguised himself as a baker’s boy and prepared a sweet bread filled with raisins, candied orange and citrus peel. The cake was so good that it won Adalgisa’s heart.

Between fact and fiction, we do know that a decree issued in 1395 permitted all bakeries in Milan to make the so-called ‘Pan del ton’ at Christmas: a wheat bread that was only accessible to poorer members of the community during the season’s festive Christmas meal.

In the 19th century, it was further enhanced with the addition of nourishing ingredients like eggs and sugar. Raisins, on the other hand, were always a staple ingredient because, according to common belief, they symbolize prosperity for the coming year. However, panettone, as we know it today, was only manufactured in 1919 by Angelo Motta, when he opened his first bakery in Milan. Until that time, its shape was flatter and its dough more compact. Motta, the founder of one of Italy’s most famous confectionery brands, revolutionized traditional panettone by adding yeast and more raisins, and won instant success. The company is still active on the market, even if their Panettone is no longer an artisan-made product.

Source: Scatti di Gusto

Today there are very specific rules for a confectionery product to be called “Panettone”. A ministerial decree dated 22 July 2005 establishes the ingredients and characteristics of some traditional Italian desserts including the panettone. The classic Milanese must be soft and obtained by natural fermentation from sour dough. It must be made with wheat flour, sugar and eggs, but with a higher percentage of egg yolks than egg whites. Then raisins, candied citrus peel, butter, natural yeast and salt. Don’t mess with the Panettone!

And now let’s move on to the story of the other sweet.

Pandoro is a deliciously soft cake made from flour, butter and eggs, with a dusting of icing sugar. The cake is baked in an eight-pointed star-shaped pan that gives it its signature form. Today’s pandoro was inspired by ‘nadalin’, a simple dessert that was traditionally made at Christmas throughout houses in Verona.

Elevated from a regional sweet treat to a national speciality, today Pandoro vies with panettone for the title of Italy’s best-loved Christmas dessert.

But let’s investigate a little the history of this amazing Christmas cake.

Pandoro appeared in remote times, the product of the ancient art of breadmaking, as the name, pan d’oro (literally: “golden bread”), suggests. Throughout the Middle Ages, white bread was consumed solely by the rich, while the common people could only afford black bread and, often, not even that. Sweet breads were reserved for nobility. Breads enriched with eggs, butter, and sugar or honey were served in the palaces and were known as royal bread or golden bread.

The first citation of a dessert clearly identified as pandoro dates to the 18th century. The dessert certainly figured in the cuisine of the Venetian aristocracy. Venice was the principal market for spices as late as the 18th century, as well as for the sugar that by then had replaced honey in European pastries and breads made from leavened dough. And it was at Verona, in Venetian territory, that the formula for making pandoro was developed and perfected, a process that required a century.

The official origins of Pandoro date back to the late 1800s thanks to the creativity of Veronese pastry chef Domenico Melegatti. This October 14, 1894, he deposited to the patent office a soft cake with a characteristic eight-pointed star-shaped body, drawn by the artist Angelo Dall’Oca Bianca, impressionist painter. His success would have been lightning. Together with panettone, in fact, it soon became one of the most typical Christmas cakes in Italy. The dough is soft and golden in color due to the presence of eggs, and smells of vanilla. The shape is a truncated cone, with star-shaped reliefs, usually with eight points. Ingredients include: flour, sugar, eggs, butter, cocoa butter and yeast.

The pandoro recipe is prepared in compliance with a complex technique that consists of many processing steps. Pandoro is usually not garnished internally with creams or candied fruit (such as panettone), although over time the manufacturers have tried to differentiate their offer. Today, in fact, in addition to the traditional recipe, there are several variations: chocolate, custard, lemon cream and so on, but the classic pandoro, the traditional one, is never stuffed. Unavoidable is instead the powdered sugar, to always dust on the cake before serving it to our guests.

The eternal battle that splits Italians in those who love raisins and candied fruit (panettone lovers, a Milanese recipe) and those who dream about piles of butter and icing sugar, is repeated year after year. But there is something that everyone agrees: here are some tips to realize really special recipes out of panettone and pandoro cakes.

Panettone pudding

Prep: 10 mins   Cook: 35 mins   Serves: 4

This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone!

50g butter, softened (optional)

250g panettone (about 5 medium slices)

142ml carton double cream

1 tsp vanilla extract

2 tbsp caster sugar

icing sugar, for sprinkling

softly whipped cream, to serve

• Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
• Cut 250g panettone into wedges, leaving the crusts on.
• Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
• In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
• Dust with icing sugar and serve with spoonfuls of whipped cream.
• Et voilà, your panettone pudding is ready to be served and enjoyed!

Source: BBC GoodFood

Pandoro cake pops with mascarpone and chocolate

Prep: 10 mins   Cook: 0 mins   Serves: 4

Milk Chocolate 150g

• Crumble the pandoro in a bowl, add the mascarpone and mix. Once the mixture is obtained, form balls the size of a walnut.
• Stick them with a toothpick or a stick and place in the freezer for an hour. Melt the milk chocolate in a bain-marie and dip the pandoro balls in it, then pass them in the coconut flour or colored sprinkles.
• Arrange them on a tray to dry, then keep in the fridge until ready to serve.

To decorate the pandoro cake pops with mascarpone you can also use hazelnuts, pistachio chips, chocolate chips or whatever you like.

Source: Giallo Zafferano

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From the Italian panetto or small cake, panettone is a large fruity enriched sweet bread, offered typically during Christmas throughout Italy and in Italian communities around the world. Originated in Milan, it is a large, dome-shaped cake that has been leavened with yeast. It has a slightly light and airy texture but a rich and buttery taste, and is not very sweet. The jury is still out on whether panettone is a cake or a bread because it’s both as chewy as a loaf of bread and as fruity and sweet as a fruit cake. Pandoro, another Italian Christmas bread, is often confused with panettone but is a star-shaped golden cake, without any dried fruit, from the city of Verona.

Filled with dried fruits and candied peels, spongy panettone needs care and attention, but making it is not as difficult as it might seem, as our straightforward recipe shows. Sliced or pulled by hand, alone or with butter, cream, or fruit preserves, don’t miss out on this wonderful dessert, great for brunches, coffee, and tea times.

Click Play to See This Buttery Classic Christmas Italian Panettone Come Together

For the Fruit:

• mixed dried fruits (currants, raisins, cranberries, dried cherries)
• candied lemon and orange peel, finely chopped
• glace or candied cherries, quartered
• or your favorite liqueur or fruit juice

For the Dough:

• fast-action dry yeast
• , divided
• (or 1/4 cup)
• (or 4 cups) strong bread flour
• free-range , divided
• , at room temperature, divided
• blanched whole almonds

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Prepare the Fruit

• Gather the ingredients.
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• Put all the dried and candied fruits into a bowl and mix thoroughly.
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• Pour in the Cointreau, mix again.
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• Cover, and store in a cool dark place overnight. Do not refrigerate.
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Prepare the Dough

• Gather the ingredients.
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• Warm up 5 ounces of the milk to lukewarm temperature. Reserve the remaining ounce of milk in the fridge. In a heatproof jug or bowl, sprinkle the dry yeast over the warmed milk, stir in the sugar, and leave to one side for 5 minutes.
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• Tip the flour into the bowl of a stand mixer fitted with a dough hook. Sprinkle the salt into one side of the bowl. Pour in the frothy yeast mixture onto the other side—salt should never come into direct contact with dry or fresh yeast as it will kill the yeast, making the bread dense and hard.
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• Mix the flour, salt, and yeast at slow speed to combine the ingredients. Add 5 of the eggs, turn the mixer to medium speed and continue mixing until the dough smooths out, although it will become sticky.
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• Cut 9 ounces of the softened butter into bite-sized chunks. Raise the speed of the mixer and add the butter a few pieces at a time.
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• Let the mixer continue to run for at least 5 more minutes. The dough will turn glossy and even smoother and so soft and airy that it will be impossible to handle. This is the texture that you’re looking for.
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• Grease a large baking bowl or dish with 1/2 ounce of the remaining butter. To retain the maximum amount of air, let the dough slide down into the greased bowl by its own weight. Do not force it out.
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• Scrape down any leftover dough with a soft spatula. Cover the greased bowl with a lid or tightly with plastic wrap and put it into a very cool place, preferably the fridge, and leave to proof overnight—the cold, long, slow rise will deliver the lightest of cakes. Slow is always better, and the result is a light and airy cake with a soft crumb.
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