Italian Cookie Recipes | The Daily Dish

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Italian Cookie Recipes

Chocolate Hazelnut Biscotti

No Comments | Written on July 25, 2014 at 5:00 am , by

I have always had the theory that biscotti were the perfect little treat.  It’s essentially a cookie, yet totally acceptable for breakfast.  Having an afternoon coffee break?  So much better with biscotti.  How about a little something sweet after dinner?  The answer is once again biscotti.

Keep reading for the recipe…

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Best Cookie Ever – Italian Ravioli Cookies

2 Comments | Written on June 13, 2013 at 12:00 am , by

The winning recipe in our “Best Cookie Ever” contest takes an Italian classic and turns it on it’s head.  This is a dessert ravioli!

I think there might be a trend developing here.  This recipe follows in the footsteps of last years $1,000,000 Pillsbury Bake-Off Grand Prize winner, Pumpkin Ravioli with Salted Caramel Whipped Cream.  If you love ravioli for dinner, why not enjoy it for dessert too!

Keep reading for the winning recipe…

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Best Christmas Cookie

1 Comment | Written on December 13, 2012 at 5:00 am , by

If you crave Nutella, if you love Ferrero Rocher, if you adore chocolate….I have the cookies for you!

These “Hazelnut Espresso Truffle Cookies” from “Beberman” are some of the best Christmas cookies I have ever tasted.  No wonder the judges choose this recipe to win our recent Holiday Cookie Contest!

Keep reading for the winning recipe…

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Cookie Recipe Contest Winner – Cranberry Citrus Biscotti

3 Comments | Written on December 13, 2011 at 5:00 am , by

One of the many reasons I love biscotti…

It’s a cookie you can eat for breakfast!  What’s better than that?

This recipe for “Cranberry Citrus Biscotti” earned top honors in the recent “Cookie” themed week of our weekly recipe contest.  Huge round of applause for Mary Hawkes!

This time of year biscotti also makes a wonderful holiday gift.  Since these twice-baked cookies are hearty, they can stand up to the rigors of travel.  Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!

Take a look at this winning recipe and then learn a little more about Mary!

Cranberry Citrus Biscotti  (click here to view and print recipe)


3/4 cup Granulated Sugar

2 tsp  Grated Lemon Zest

2 tsp Grated Orange Zest

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1/2 tsp  Lemon Extract

2 cups  All-purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1/8 tsp  Salt

1/3 cup Finely Chopped Dried Sweetened Cranberries

1/4 cup Finely Chopped Pecans


Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.

Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.

Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.

Helpful Tips:

Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.

How did you come up with your winning recipe?

I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!

What inspired you to enter the Better Recipes weekly contest?

Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.

Why do you think your recipe stood out to the judges? 

These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.

Do you have any advice for others interested in entering our recipe contests?

Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.

Do you have any plans for the prize money?

Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.

Any plans if you should win the grand prize?

If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences. 

Cannoli Ice Cream Sandwiches

8 Comments | Written on May 26, 2011 at 5:00 am , by

If you are searching for a sweet treat to serve this holiday weekend, look no further!  This creative recipe from user “JayneNee” will satisfy and impress your guests.  Imagine all the flavors of a classic Italian cannoli, in the convenient form of an All-American ice cream sandwich.  Pizzelle cookies hold together a soft and sweet ricotta center.  Filled with mini chocolate chips, chopped pistachios and a hint of orange, you will find yourself sneaking a scoop even before you prepare the sandwiches!

CANNOLI ICE CREAM SANDWICHES (click here to view and print recipe)


  • 2 cups cold heavy whipping cream
  • 1 15 oz container whole milk ricotta cheese
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 cup mini chocolate chips
  • 1 cup pistachio nuts, coarsely chopped
  • 12 prepared pizzelle cookies


In a medium bowl, beat heavy whipping cream with an electric mixer on high speed, until medium soft peaks form. Refrigerate until needed. In the bowl of a food processor fitted with metal blade, process ricotta and condensed milk until very smooth and creamy. Transfer mixture to a large bowl. Stir in vanilla extract, orange zest, chocolate chips and pistachio nuts. Remove whipped cream from refrigerator and gently fold whipped cream into ricotta and condensed milk mixture. Pour into a 2 quart container. Cover and freeze until firm and scoopable but not frozen solid, about 3 hours. Place six pizzelle cookies, bottom side up, on a flat surface. Scoop a generous portion of ice cream in the center of each cookie. Place another pizzelle cookie, bottom side down, on top of ice cream, then press gently. Repeat with remaining cookies and ice cream. Serve immediately.

Number of Servings: 6

Gianduja Sandwich Cookies

3 Comments | Written on March 30, 2011 at 5:00 am , by

In my opinion, there are 4 basic food groups.  Meats, grains, vegetables and, of course, NUTELLA!  Who’s with me?  Seriously, is there anything better than a jar of that creamy chocolate-hazelnut spread?  There is even an entire group on Mixing Bowl dedicated to this spreadable perfection:  Nutella + Anything = Awesome.

This recipe was inspired by an Italian chocolate-hazelnut confection called “gianduja.”  The sandwich cookies may sound fancy but they are simple to prepare using a sugar cookie mix.  With toasted hazelnuts and a dash of Frangelico no one will ever know you took a short cut.  Now, crack open a jar of nutella and get cooking!

nutella cookies


Recipe from member “Win13


  • 1 17.5 oz pkg sugar cookie mix
  • 1/2 cup butter, melted
  • 1 tablespoon Frangelico or other hazelnut flavored liqueur, optional
  • 1 teaspoon pure vanilla extract
  • 1 egg, beaten
  • 1/4 cup all-purpose flour
  • 1/2 cup toasted hazelnuts, finely chopped
  • 1/3 cup granulated sugar
  • About 2/3 cup chocolate-hazelnut spread (such as Nutella)


Preheat oven to 375 degrees. In a large bowl, combine cookie mix, melted butter, liqueur, vanilla, egg, flour, and hazelnuts. Stir until a soft dough forms. Roll dough into 1-inch balls, then roll balls in sugar. Place 2 inches apart on an ungreased cookie sheet, then press each with the bottom of a glass to flatten slightly. Bake 9-11 minutes or until edges are light golden brown. Cool about 1 minute then remove from cookie sheet to wire rack. Cool completely. For each sandwich cookie, spread a generous teaspoonful of chocolate-hazelnut spread on bottom of 1 cookie, then top it with another cookie.

Number of Servings: 18 sandwich cookies

Rosemary-Scented Lemon Curd And Mascarpone Sandwich Cookies

No Comments | Written on September 14, 2010 at 5:00 am , by

Summer provides not only a plethora of zucchini in the garden, but I also always have an abundance of rosemary.  I am certainly not complaining!  Rosemary is one of my favorite herbs of all time!  Lemon and rosemary is a classic pairing, but nowadays you will see this flavor combination pop up outside of savory dishes.  I have seen rosemary in everything from cocktails to desserts, and I wanted to use this herb in a unique and creative way.  I created this cookie recipe several years back for the Better Homes and Gardens “Your Best Recipe” contest, and it remains one of my favorite cookie recipes!  It is a fresh and bright dessert perfect for summer.




1 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 teaspoons minced fresh rosemary

2 teaspoons grated fresh lemon rind

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt


2/3 cup jarred lemon curd

2/3 cup mascarpone cheese

Garnish:  1-1/2 Tablespoons confectioner’s sugar

Fresh rosemary sprigs & lemon wedges (optional)

  1. Heat oven to 400 degrees.  For cookies, combine butter, sugar, vanilla, rosemary, and lemon rind in a large mixer bowl.  Beat at medium speed until creamy, about 2 minutes.  Reduce speed to low and add flour, baking powder, and salt; beat until mixed.
  2. Roll dough into 1-inch balls, making 3-1/2 dozen. Place on ungreased cookie sheets 2 inches apart.  Flatten cookies to about 1/4-inch thickness.  Bake for 8-9 minutes or until golden on edges.  Cool 1 minute before removing to cooling rack.  Cool completely.
  3. Holding the flat side of cookies, spread half of cookies (21) with about 1-1/2 teaspoons of the lemon curd.  Spread the other flat sides of remaining cookies with about 1-1/2  teaspoons of mascarpone.  Sandwich cookies together, with one lemon side and one mascarpone side.  Dust rounded top of cookie with powdered sugar.  Chill cookies at least 1/2 hour, or overnight, if desired.  Serve cookies chilled.  Refrigerate any leftovers.  To serve, place cookies on serving plate garnished with rosemary sprigs and lemon wedges, if desired.  Makes 21 sandwich cookies.