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Mixed Traditional Italian Christmas Cookies Platter

Bring a taste of Italy to your Christmas celebrations with this festive cookie platter! Featuring chewy almond amaretti, crunchy almond biscotti, and delicate anise-flavored pizzelle, this assortment is perfect for cookie swaps, holiday gatherings, or gifting in tins. A mix of chewy, crunchy, and crisp textures ensures there’s something for everyone!
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Ingredients Method Notes

Ingredients
  

Amaretti (Chewy Almond Cookies)
  • 2 cups 200g almond flour
  • 1 cup 120g powdered sugar (+ extra for rolling)
  • 2 egg whites
  • 1 tsp almond extract
  • Pinch of salt
Biscotti (Twice-Baked Almond Cookies)
  • 2 cups 250g all-purpose flour
  • 1 cup 200g sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup almonds whole or chopped
Pizzelle (Anise Waffle Cookies)
  • 3 eggs
  • ¾ cup 150g sugar
  • ½ cup 115g butter, melted
  • 1 ¾ cups 210g flour
  • 2 tsp baking powder
  • 1 tsp anise extract

Method
 

Amaretti (Chewy Almond Cookies)
  1. Preheat oven to 325°F (160°C).
  2. Beat egg whites until frothy. Fold in almond flour, powdered sugar, extract, and salt.
  3. Roll dough into balls, coat in powdered sugar, and bake 20–22 mins until cracked but chewy.
Biscotti (Twice-Baked Almond Cookies)
  1. Preheat oven to 350°F (175°C).
  2. Mix eggs, sugar, and vanilla. Add flour, baking powder, and almonds. Shape into a log.
  3. Bake 25 mins, cool slightly, slice, and bake slices 10–12 mins per side until golden.
Pizzelle (Anise Waffle Cookies)
  1. Beat eggs and sugar until light. Stir in butter and extract.
  2. Add flour and baking powder; mix smooth.
  3. 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.