Traditional Mixed Italian Christmas Cookies Platter
Every December, I find myself drawn back to the traditions that shaped my childhood kitchen, and nothing captures the magic of the season quite like baking Italian Christmas cookies.
I grew up watching my grandmother measure flour with her hands, drizzle golden honey over biscotti, and carefully arrange trays of cookies to share with neighbors. These recipes weren’t just sweets—they were symbols of love, family, and community.
Whether it was the anise-flavored pizzelle, chewy amaretti, or the jam-filled cuccidati, each bite carried a story that connected us to generations past.
Now, every holiday season, I continue this tradition. I bake them not only for the flavors—the delicate almond, citrus zest, and warm spices—but for the joy they bring when shared with others. These cookies are meant to be passed around a crowded table, tucked into festive tins, and gifted with a smile.
Why You’ll Love This Recipe
- Authentic Flavor: These cookies feature traditional Italian ingredients—almond flour, citrus zest, honey, and anise—that give them their old-world charm.
- Perfect for Sharing: They’re designed for gatherings. A single batch makes plenty to enjoy at home and package up as gifts.
- Versatile Selection: From soft amaretti to crunchy biscotti, you can mix and match varieties to create a beautiful holiday cookie platter.
- Make-Ahead Friendly: Many Italian cookies actually taste better after a day or two, making them ideal for holiday prep.
- Cultural Tradition: Baking these cookies is more than just cooking—it’s a way to celebrate heritage, honor family, and connect with Italian Christmas traditions.
Ingredients (for a mixed Italian Christmas Cookie platter)
For Amaretti (Almond Cookies):
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- Pinch of salt
For Biscotti (Twice-Baked Cookies):
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almonds (whole or chopped)
For Pizzelle (Anise Waffle Cookies):
- 3 large eggs
- ¾ cup sugar
- ½ cup butter, melted
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon anise extract
Instructions
Amaretti:
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Whisk egg whites until frothy. Add almond flour, powdered sugar, almond extract, and salt. Mix until a sticky dough forms.
- Roll into small balls and coat lightly with powdered sugar.
- Bake 20–22 minutes until cracked on top but still soft inside.
Biscotti:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk eggs, sugar, and vanilla. Stir in flour, baking powder, and almonds.
- Form dough into a log and bake 25 minutes.
- Cool slightly, slice into cookies, and bake again 10–12 minutes per side until golden and crisp.
Pizzelle:
- Beat eggs and sugar until light. Stir in butter and anise extract.
- Add flour and baking powder, mixing until smooth.
- Cook spoonfuls of batter in a preheated pizzelle iron until golden brown.
Assembly (Cookie Platter)
- Arrange amaretti, biscotti, and pizzelle on a large tray or in festive tins.
- Add sprigs of rosemary or wrapped candies for decoration.
- Mix textures (soft and chewy with crisp and crunchy) for variety.
Mistakes to Avoid
- Overbaking Amaretti: They should be chewy inside, not dry. Remove when tops are cracked but still soft.
- Cutting Biscotti Too Early: Let the log cool slightly before slicing, or it will crumble.
- Too Much Extract in Pizzelle: Anise is strong—measure carefully.
- Skipping the Resting Step: Some doughs (like biscotti) benefit from resting 10–15 minutes to prevent spreading.
Expert Tips
- Store biscotti in airtight containers for up to 2 weeks—they make excellent coffee dippers.
- Wrap pizzelle in wax paper before storing to prevent sticking.
- Amaretti freeze beautifully; just thaw at room temperature before serving.
- Dust amaretti with extra powdered sugar before gifting for a festive look.
- Add citrus zest (orange or lemon) to any dough for authentic Italian brightness.
FAQs
Q1. Can I make these cookies ahead of time?
Yes! In fact, biscotti and amaretti taste even better after a day or two.
Q2. Do I need a pizzelle iron?
Yes, for authentic pizzelle. If you don’t have one, you can skip them and focus on other traditional cookies.
Q3. Can I substitute almond extract?
You can use vanilla, but almond is key for authentic Italian flavor.
Q4. How should I store them?
Biscotti last weeks in an airtight tin, amaretti up to a week, and pizzelle about 5 days if kept dry.
Q5. Are these gluten-free?
Amaretti are naturally gluten-free since they use almond flour. Biscotti and pizzelle use wheat flour.
Q6. Can I gift these cookies?
Absolutely! Arrange them in tins with parchment paper layers, and they make perfect Christmas gifts.
Mixed Traditional Italian Christmas Cookies Platter
Ingredients
Method
- Preheat oven to 325°F (160°C).
- Beat egg whites until frothy. Fold in almond flour, powdered sugar, extract, and salt.
- Roll dough into balls, coat in powdered sugar, and bake 20–22 mins until cracked but chewy.
- Preheat oven to 350°F (175°C).
- Mix eggs, sugar, and vanilla. Add flour, baking powder, and almonds. Shape into a log.
- Bake 25 mins, cool slightly, slice, and bake slices 10–12 mins per side until golden.
- Beat eggs and sugar until light. Stir in butter and extract.
- Add flour and baking powder; mix smooth.
- Cook spoonfuls in a preheated pizzelle iron until golden.
Notes
- Arrange cookies on a festive tray or package in decorative tins lined with parchment.
- Store biscotti up to 2 weeks, amaretti 7 days, pizzelle 5 days.
- Perfect for cookie swaps, gifting, or serving after Christmas dinner with espresso or sweet wine.
