Homemade Italian Cooking Top Ten Italian Recipes

Cara Kretz These are my Top Ten Italian for Christmas! Thank you for subscribing to my blog! Recipes This ebook has ten of my favorite Italian cookie recipes for the Christmas Holidays. My mom, grandmothers, sisters and cousins are all great Italian cooks, it runs in the family, and each have special cookie recipes. Picking my “Top Ten” was not easy. Pizzelles...... 4 My list is based on family recipes, childhood memories, sentimental reasons - my Dad loved Sesame cookies - years of trial and error, and feedback from family Armaretti...... 6 gatherings has brought me to where I am today. I’m still trying to reverse engineer a specific Lemon Taralli cookie my husband had at my cousin’s house in Aragona, ...... 8 Sicily. Once I figure it out, I will certainly post it on the blog! Lemon Ricotta Cookies...... 10 Every Italian family has their own favorites cookies and unique recipes. In our extended family, we have differences of opinion on whether the crescents should be 12 made with walnuts versus pecans, or if the shells should be made with crispy Cocoa Spice Balls...... pizzelles or traditional fried shells. or lemon? Sprinkles or powdered sugar? Walnut Crescents...... 14 In the end, once a platter of Italian cookies is put out for the holidays and coffee is served, the important thing is that family is together and delicious food is involved. Cucidati...... 16

I hope you try at least one of these recipes and make it your own. Next year I might Spritz Cookies...... 18 try dipping the pizzelles in dark chocolate spiced with cardamon. Cannoli with Crispy Shells...... 20 As my Mom use to say “Let the festivities begin!” Sesame Cookies ...... 22

Merry Christmas, Cara Cipolla Kretz www.homemadeitaliancooking.com Follow me on Facebook, Pinterest, Twitter and Instagram

©2015 Homemade Italian Cooking with Cara 3 Pizzelles Makes 24 cookies / 30 minutes to prepare / 30 seconds to cook

The classic cookie is crispy and flavored with either vanilla or anise. Dip them in white chocolate and sprinkle with peppermint candies for a wonderful . It is easiest to make them using an electric pizzelle iron.

1. Beat the eggs, sugar, salt, and vanilla until well 3 large eggs combined. 3/4 cup sugar 2. Stir in the flour and baking powder, mixing until 1 teaspoon salt smooth. 1 teaspoon vanilla 3. Add the melted , again mixing until 1 3/4 cups All-Purpose Flour smooth; the batter will be thick and soft. 2 teaspoons baking powder 4. Heat your pizzelle iron. As it heats, the batter 1/2 cup melted butter will stiffen. 5. Cook the pizzelle according to the instructions that came with your iron. In general, they’ll Pizzelles take between 20 seconds and 45 seconds to brown. My iron takes 20 seconds, no more! Use a teaspoon scoop centered on each circle for uniform circles. This takes some practice. 6. Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges. 7. Dust cooled pizzelle with confectioners’ sugar,

or dip one end in white chocolate and sprinkles. 4 5 Armaretti Cookies Makes 24 cookies / 15 minutes to prepare / 11 minutes to bake

These almond Armaretti cookies are light and delicious! They melt in your mouth. The key to making them is to use whole blanched almonds and grind them yourself. Bake until just brown on the bottom and garnish with a whole almond.

2 cups raw, blanched almonds 1. In a food processor, grind the almonds to make a (can also use almond meal, coarse-ground almond meal. but not almond flour) 2. Mix almond meal, sugar, and salt together in a 1 ¼ cup sugar small bowl. 2 tsp almond extract 3. Using a stand mixer, beat the egg whites to semi- ¼ tsp. of fine salt stiff peaks. Add the almond mixture and mix well. 3 eggs whites from large eggs 4. Using an ice cream scoop, scoop out and at room temperature lightly form a ball the size of a walnut. ¾ cup powdered sugar 5. Roll ball in the powdered sugar and place on the baking sheet lined with parchment. Armaretti 6. Repeat with the remaining dough. Leave space between the cookies as they will expand slightly during cooking. Use your palm to gently squash the cookie balls. 7. Lightly press one whole blanched almond in the center of each cookie for garnish. 8. Bake in a preheated 325 degree oven for 11- 15 minutes or until just starting to brown on the

bottom. Let cool for 10 minutes before serving 6 7 Biscotti Makes 24 cookies / 30 minutes to prepare / 40 minutes to bake

Homemade Biscotti is so much better than store-bought. This recipe uses whole almonds and pecans, plus adds a touch of cornmeal for a delightful crunch. You can also dip the ends in chocolate for a special treat.

1 stick butter, softened 1. In a medium bowl, sift flour, salt and baking 1 cup sugar powder together. Add cornmeal and mix. Set 1 tablespoon baking powder aside. 3 large eggs 2. Place butter in large bowl of an electric mixer, 1 teaspoon almond extract whisk at medium speed adding 1 cup sugar until 1 teaspoon vanilla extract creamy. 1 teaspoon Kosher salt 3. Beat in eggs one at a time. 2 ½ cups flour 4. Add extracts and mix until fluffy and creamy. ½ cup cornmeal 5. Add whole almonds and pecans to the wet Biscotti 1 cup whole almonds with mixture in the electric mixer bowl, and stir until skin on, toasted combined. ½ cup whole pecans, toasted 6. Slowly add the flour/cornmeal mixture a little at 9. Place each log on a baking sheet covered with parchment paper or a silicon mat; gently flatten each a time, and combine until well mixed and starts log with the palm of your hand, and form even shaped loaves. to form a ball. 10. Bake at 350 degrees for 30 minutes or until slightly hardened and golden brown. Remove from 7. Place the dough on a floured board and knead oven and let cool on baking sheet for 30 minutes. Turn oven down to 325 degrees. by hand a few times. Dough should be slightly 11. Once cooled, place loaves on cutting board and carefully cut with a serrated bread knife on a tacky yet firm. slight diagonal into 3/4 inch slices. Line biscotti, cut side up, on the cooled baking sheet covered with 8. Divide dough in half and shape into 2 logs. another piece of parchment paper or a silicon mat.

12. Bake at 325 degrees for 7 minutes until light golden brown and they have achieved the level of 8 crispiness you desire. Remove biscotti to a wire rack and let cool. 9 Lemon Ricotta Cookies Makes 36 cookies / 30 minutes to prepare / 15 minutes to bake

Lemon Ricotta cookies are soft and light with a strong flavor of fresh lemon. They taste like lemonade! I like to let the glaze harden a bit giving a nice contrast to the soft cookie. They are a perfect cookie after a rich meal.

4 cups all-purpose flour 1. Sift together flour, baking powder, and salt ina 2 tablespoons baking powder separate bowl. 1 teaspoon fine-ground salt 2. Using a stand mixer, beat the sugar and butter until 2 sticks salted butter, light and fluffy, about 5 minutes. Add the eggs one softened at a time until well incorporated. Beat for 2 more 2 cups sugar minutes. Add ricotta & lemon extract until well 15-ounces ricotta cheese combined. 2 teaspoons lemon extract 3. Add dry ingredients and beat at a medium low 2 large eggs speed until a soft dough forms. Lemon Ricotta 2 cups of confectioner’s sugar 4. Using a small scoop or tablespoon, drop dough 2 1/2 cup fresh lemon juice inches apart on a baking sheet lined with parchment. (juice one medium lemon) 5. Bake in a preheated 350 degree oven for 15 1 tablespoon heavy cream minutes or until bottoms are light golden brown. 1 tablespoon lemon peel, Cookies should not brown. Set on a rack and let minced completely cool. 6. Mix the powdered sugar, half of the lemon juice, and cream in a small bowl. Add more lemon juice to adjust to a slightly thick glaze. Dip the cooled

cookies in the glaze. Let the glaze harden. Garnish 11 10 with minced lemon peel. Cocoa Spice Balls Makes 36 cookies / 30 minutes to prepare / 13 minutes to bake

Grandma Ann’s Cocoa Spice Balls are one of our favorite Christmas cookies. The rich milk chocolate is paired with black pepper, cloves and cinnamon for a wonderful spicy flavor. The chocolate glaze adds just the right amount of sweetness for balance.

4 cups all-purpose flour 1. Sift together flour, sugar, cocoa, baking powder, ¾ cup sugar soda, and spices in a large bowl. Using a 2 heaping tablespoons Dutch- cutter, cut in shortening or butter until it breaks processed cocoa powder down into small, well-coated pieces. Alternately 1 teaspoon baking soda you can use a food processor. 1 teaspoon baking powder 2. Add milk and mix until a dough forms. Add more 1/2 teaspoon ground black milk if needed. Knead dough a few times. pepper 3. Pull off small pieces of dough with your hands, 1 teaspoon ground cloves and roll into small balls the size of a walnut. Place Cocoa Spice Balls 1 teaspoon cinnamon 2 inches apart on an ungreased cookie sheet. 1 teaspoon salt 4. Bake in a pre-heated oven at 375 degrees for 1/2 cup shortening or butter 9 - 13 minutes or until bottoms are a nice light 1 cup milk brown. Let completely cool on racks. Glaze: 5. In a small bowl, combine the powdered sugar 1 box powdered sugar and cocoa powder until well mixed. To make the 2 heaping tablespoons Dutch- glaze, slowly whisk in the cream and vanilla until processed cocoa powder you get a thickish consistency. ¼ cup cream 6. Dip the cooled cookies in the glaze. The glaze 1 teaspoon vanilla should slowly drape over the cookie. Let the

12 glaze harden. 13 Walnut Crescents Makes 36 cookies / 3 hours to prepare / 15 minutes to bake

Walnut Crescents are always included on our Christmas table. The buttery softness just melts in your mouth. You can make them with ground walnuts or ground pecans. They are also very easy to make, so make a lot!

2 sticks butter, softened 1. In a stand mixer, beat together the butter and ¾ 1 3/4 cup powdered sugar cup of powdered sugar until creamy. Mix in the 1 teaspoon vanilla vanilla and walnuts. Slowly add the flour until a 1 cup ground walnuts sticky dough forms. Take dough out of the bowl, 2 cups all-purpose flour and wrap in cling wrap. 2. Refrigerate for 2 hours. 3. Break off 1 tablespoon sized pieces, roll between your palm and shape into crescents. Walnut Crescents 4. Place on a baking sheet, and bake in a preheated 325 degree oven for 13-15 minutes or until the cookies are set, and lightly brown on bottom. 5. Cool completely, and then roll into the powdered sugar until well coated.

15 14 Cucidati Makes 24 cookies / 1 hour to prepare / 25 minutes to bake

Cucidati are the King of Sicilian Christmas cookies. The filling is loaded with figs, honey, , orange and cinnamon. The dough is like a flaky pie crust and garnished with glaze and colored sprinkles. They are a labor of love, but oh, so worth it!

4 cups All-Purpose Flour 1. Sift the flour, baking powder, and salt together 1 tablespoons baking powder into a large bowl. Add the sugar and stir well. 1/4 teaspoon salt Cut in the shortening with a pastry cutter and 1/2 cup sugar work the mixture until it looks like cornmeal. In 1 cup shortening a medium bowl, beat the egg, vanilla, and milk 1 large egg together with a hand mixer. Add to the flour 1 tablespoon vanilla mixture and work the mixture with your hands 1/2 cup milk into a rough dough. Cucidati 2 cups dried figs, soaked 2. Turn the dough out onto a floured work surface 1 cup dried dates, pitted and knead for 5 minutes, or until smooth. The 1 1/2 cups raisins dough will be soft. Cut the dough into 4 pieces, 4. On a floured surface, roll out each piece of dough to a 12-inch X 6-inch rectangle. 1/2 cup honey wrap in plastic wrap, and chill for 45 minutes. Spoon 5 tablespoons of the filling across the center of the rectangle. Carefully roll the long 1 teaspoon cinnamon 3. To make the filling, grind the figs, dates, and edge over the filling and pinch the seam to close it securely. Leave the ends open. Place the 1 teaspoon ground ginger raisins in a food processor until coarse. Place roll seam side down on a baking sheet. With a scissors, cut a slit on the top of the roll at 1 1/2 cup orange marmalade the mixture in a bowl, add the honey, cinnamon, inch intervals. Continue making the rolls with the rest of the dough. 1 ½ cups almonds, chopped ginger, marmalade, and nuts and mix well. 5. Bake for 25 minutes, or until just lightly golden. Do not let them brown. Transfer the rolls 2 cups powdered sugar The mixture will be thick. Set aside at room to wire racks to cool. 2 tablespoon heavy cream temperature. Work with one piece of dough at 6. To make the glaze, whisk the powdered sugar with the cream and extract in a small bowl. 1 teaspoon lemon extract a time, keeping the remaining covered with a Spoon glaze over each roll and garnish with colored sprinkles. Carefully cut each cookie at Colored sprinkles towel. 17 16 the slit mark all the way through. Spritz Cookies Makes 9 doxen / 30 minutes to prepare / 12 minutes to bake

Making spritz cookies with the cookie press is a Christmas tradition. The cookie dough is light and delicious to eat. My sister makes them the best. She colors the dough and decorates them in a variety of ways for a beautiful Spritz cookie platter.

1 cup shortening 1. Heat the oven to 350°F. In a stand mixer, beat 3 ounces cream cheese, room the shortening and cream cheese until well temperature blended. Add the sugar, and beat until light and 1 cup granulated sugar fluffy, about 4 minutes. Add the egg yolk, vanilla, 1 large egg yolk and orange peel and beat again until blended. 1 teaspoon vanilla extract Combine the flour, salt and cinnamon in a bowl. 1 teaspoon grated orange Add the flour to the stand bowl, and mix on low peel speed until blended. If desired, divide dough in 2-1/2 cups all-purpose flour, separate bowls, and add desired food coloring. sifted Mix until well blended. Spritz Cookies ½ teaspoon salt 2. Fit a cookie press with a die plate. Scoop up ¼ teaspoon cinnamon about a quarter of the dough and, using a small

Red & green colored sugars amount of flour if needed, shape the dough into 3. Bake until the cookies are just golden around the edges, 9 to 12 minutes (it’s best to bake or other decorations for a log just narrower than the barrel of the cookie one sheet at a time). Do not let them brown. Let the cookies cool on the baking sheet on a sprinkling press. Slide the log into the cookie press and rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking spritz the cookies directly onto ungreased baking sheet is cool before spritzing more cookies. sheets about 1 inch apart. Sprinkle with colored Store at room temperature or freeze in an airtight container, separating the cookie layers with sugar if using. Repeat with the remaining dough. waxed paper.

18 19 Cannoli with Crispy Shells Makes 24 cookies / 30 minutes to prepare / 30 seconds to cook

It wouldn’t be Christmas without Cannoli! This recipe uses a special pizzelle recipe with Marsala wine, and cocoa for the shell. The creamy and sweet ricotta is perfectly paired with the crispy shell. They are best filled right before eating!

3 large eggs 1. Place the ricotta cheese in a fine mesh strainer 3/4 cup sugar lined with cheesecloth over a bowl, and let drain 1 teaspoon salt in the fridge overnight. 3 tablespoons Marsala Wine 2. To make the shells (pizzelles), beat the eggs, 1 teaspoon powder sugar, and salt until well combined. Blend in the 1 teaspoon cinnamon Marsala. ¼ cup cocoa powder 3. Stir in the flour, espresso powder, cinnamon, 1 3/4 cups All-Purpose Flour cocoa and baking powder, mixing until smooth. 2 teaspoons baking powder 4. Add the melted butter, again mixing till smooth; Cannoli 1/2 cup melted butter the batter will be thick and soft. 16 ounces ricotta cheese 5. Heat your pizzelle iron. As it heats, the batter 2 tablespoons heavy cream will stiffen. Cook the pizzelle according to the 2 cups powdered sugar instructions that came with your iron. In general, 7. To make the filling, gently combine the drained ricotta, cream, and powdered sugar until well Mini chocolate chips they’ll take 30 seconds. Use a teaspoon scoop blended. Shelled pistachios, chopped centered on each circle for uniform circles. 8. Place the filling in a large ziplock bag, twist, and cut one end. Carefully pipe the filling in each 6. Remove the pizzelle from the iron, and quickly end of the shell. Dip the ends in mini-chocolate chips or chopped pistachios. while warm, roll the shell on a tube-shaped The cannoli are best when filled right before eating. These shells are light and crispy and will get soggy cannoli form. Press the seam side gently to seal, if they sit too long filled. Keep a with the filling in the fridge and pull out as needed.

and let cool on a rack. 20 21 Sesame Cookies Makes 36 cookies / 30 minutes to prepare / 20 minutes to bake

Sesame Cookies with anise flavoring was one of my Dad’s fa- vorite Christmas cookies. They are light and crunchy and not too sweet. Be sure to toast the sesame seeds for that extra touch of flavor.

4 cups flour 1. In a bowl, sift the flour, baking powder, and salt. 2 sticks butter, softened 2. In a stand mixer, beat the butter and sugar 1 cup sugar until creamy. Add the eggs one a time until well 3 eggs blended. Mix in the anise extract. 1 ½ tablespoons baking 3. Add the flour mixture and mix until a well powder blended cookie dough is formed. Refrigerate for 1 teaspoon salt 15 minutes or longer untill dough is workable. 2 teaspoons pure anise 4. Pinch off some dough and roll into balls the size extract of a walnut. Roll each ball into a log like cookie, 2 1/2 cups toasted sesame about 2 ½ inch long. Slightly flatten the log with Sesame Seed Cookies seeds the palm of your hand. ½ cup of milk 5. Pour the milk into a small bowl. Dip each cookie in the milk. Then, roll in the toasted sesame seeds. 6. Place each cookie on a baking sheet, lined with parchment paper, one inch apart. 7. Bake for about 15 - 20 minutes in a preheated 350 degree oven, until light golden brown or longer if you prefer them crunchy. Remove from

oven and let sit on pan about 5 minutes. Transfer 22 to a rack to completely cool. 23 Get more recipes and video tutorials! www.homemadeitaliancooking.com Follow me on Facebook, Pinterest, Twitter and Instagram Merry Christmas! Cara Kretz

©2015 Homemade Italian Cooking with Cara