Ethan RadfordBy Ethan Radford

Updated November 2026

Christmas cookies in Italy are a tradition built around family kitchens, long afternoons and trays that hold dozens of different shapes, colors and flavors. If you want to bake them at home, this guide walks you through the classic cookies Italians make in December, how to plan a realistic baking schedule, and the techniques that give each type its authentic texture. By the end, you will know which doughs to start first, how to store them so they stay fresh through the holidays, and how to build a platter that looks like it came from a nonna’s kitchen.

Which Italian Christmas Cookies to Bake

Italy does not have one single Christmas cookie. Each region has its own specialties, and many families keep recipes that have passed down for generations. Before you start mixing, choose three to five types so you are not overwhelmed. A good starter selection includes one crisp cookie, one soft cookie, one honey-based sweet and one nut-based cookie.

Shopping for one? See our guide: 6 Best Christmas Boxes for Cookies to Gift and Store (2026).

  • Anise cookies (biscotti all’anice): Dry, lightly sweet and flavored with anise seed. They dunk well into coffee or vin santo.
  • Ricciarelli: Soft, chewy almond cookies from Siena, often finished with a thin layer of sugar on top.
  • Cuccidati: Sicilian fig cookies filled with figs, dried fruit, nuts and sometimes chocolate, then glazed and decorated.
  • Pizzelle: Thin, waffle-patterned cookies baked in a special iron. They are common in central and southern Italy.
  • Anise and lemon S-shaped cookies (S’-cookies): Lightly tangy, tender cookies that many families shape by hand.
  • Struffoli: Tiny fried dough balls bound with honey and piled into a wreath or mound, typical of Naples.

Beginners often do well starting with biscotti all’anice and ricciarelli. Both use simple pantry ingredients and forgive small mistakes. Cuccidati and struffoli take more hands-on time and are better saved for a second round.

Plan Your Baking Schedule

Italian holiday baking is spread across several weeks in many households, not crammed into a single weekend. Some doughs benefit from resting overnight, and others need time to dry out before you glaze them. A simple schedule keeps the work manageable.

When Task
2 to 3 weeks before Buy almonds, candied peel, honey, anise seed and any specialty flour. Check that your baking sheets and parchment are on hand.
10 days before Make cuccidati filling and refrigerate. Make ricciarelli dough and chill overnight.
5 to 7 days before Bake biscotti all’anice and ricciarelli. Cool completely and store in airtight tins.
2 to 3 days before Assemble and bake cuccidati, then glaze once fully cool.
Christmas Eve morning Fry struffoli if serving, then bind with honey. Arrange your platter.

If you are also planning a larger spread, the advice in Holiday Cookies for Christmas: A Step-by-Step Guide to Baking Big Batches is useful for scaling up without losing track of batches.

Gather Your Tools and Ingredients

Most Italian Christmas cookies use basic equipment. A few specialty items make the process smoother, but you can get by without them.

  1. A digital kitchen scale, since many Italian recipes use weight rather than cups.
  2. Two or three rimmed baking sheets lined with parchment or silicone mats.
  3. A wire cooling rack for each batch.
  4. A stand mixer or a heavy wooden spoon and a strong arm for stiff doughs.
  5. A pasta roller or rolling pin for thin pizzelle and shaped doughs.
  6. A pizzelle iron if you plan to make pizzelle.
  7. Airtight tins for storage, ideally metal or thick plastic.

Ingredients to stock up on include blanched or whole almonds, orange and lemon zest, high-quality honey, unsalted butter, eggs, granulated and powdered sugar, anise seed, candied citrus peel, dried figs and raisins. Look for real vanilla and good cocoa if a recipe calls for chocolate.

Step-by-Step: Biscotti All’Anice

These are the most approachable Italian holiday cookies and a good place to practice dough handling.

Mix the dough

Beat 3 large eggs with 150 grams of sugar until pale and slightly thick, about 3 minutes. Add 1 teaspoon of crushed anise seed and the zest of one lemon. Fold in 300 grams of all-purpose flour mixed with 1 teaspoon of baking powder until just combined. The dough should be soft but manageable.

Shape and bake

Divide the dough into two logs about 25 centimeters long and place them on a lined sheet, spaced well apart. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes, until golden and firm. Let cool for 10 minutes, then slice on the diagonal into pieces about 1.5 centimeters thick.

Second bake

Lay the slices flat and bake again at 160 degrees Celsius (325 degrees Fahrenheit) for 10 to 12 minutes per side. They should be dry and crisp. Cool completely before storing.

Step-by-Step: Ricciarelli

Ricciarelli are soft, almond-based cookies with a cracked top. Almond paste or ground almonds are the core of the recipe, so quality matters.

Make the almond base

Combine 250 grams of finely ground blanched almonds with 200 grams of powdered sugar, 1 tablespoon of orange zest and a pinch of salt. Whisk 1 egg white until foamy, then add it along with 1 teaspoon of vanilla. The mixture should hold together when pressed. If it feels too wet, add a bit more ground almond.

Shape and rest

Roll the dough into balls about 3 centimeters across, then shape into small ovals. Dust them heavily with powdered sugar and set them on parchment. Let rest uncovered for 2 hours or overnight. This resting step helps form the characteristic crackled surface.

Bake

Bake at 150 degrees Celsius (300 degrees Fahrenheit) for 15 to 18 minutes. They should be set on top but still soft inside. Cool on the sheet before moving them.

Step-by-Step: Cuccidati

Cuccidati are more involved, but the filling can be made ahead and frozen. Think of them as two separate projects: filling and dough.

Prepare the fig filling

Simmer 300 grams of dried figs with 100 grams of raisins, 50 grams of candied orange peel, 50 grams of toasted walnuts and a few tablespoons of water until soft. Pulse in a food processor until finely chopped. Stir in cinnamon, cloves and a little orange zest. Cool completely.

Make and fill the dough

Make a basic dough from flour, sugar, butter, eggs and a little lemon zest. Roll it into a thin rectangle, cut strips about 8 centimeters wide, place a line of filling down the middle, fold over and seal. Cut into 6 to 7 centimeter lengths and shape into little logs or half-moons.

Bake and glaze

Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 15 to 18 minutes until lightly golden. When cool, brush with a simple glaze made from powdered sugar and a little water or citrus juice, then add sprinkles or colored sugar.

Tips for Authentic Results

  • Weigh your ingredients. Flour measured by volume can vary enough to change the texture of ricciarelli significantly.
  • Toast nuts before grinding or chopping. This deepens their flavor and makes them easier to work with.
  • Use real almond flour or finely ground blanched almonds for ricciarelli. Coarse nut meal will make the cookies gritty.
  • Let doughs rest. Chilled dough is easier to shape, and rested almond dough develops the right surface.
  • Store cookies in tins with a piece of bread or an apple slice if you want softer cookies, and replace it every few days.

Common Mistakes

The most frequent problems with Italian Christmas cookies come from over-mixing, uneven oven temperatures and rushing cooling steps.

  • Over-mixing biscotti dough: Too much mixing develops gluten and makes the cookies tough. Fold just until the flour disappears.
  • Baking ricciarelli too long: They firm up quickly as they cool. Pull them when the tops are set but still feel soft when gently pressed.
  • Glazing warm cookies: The glaze will run off and soak in. Wait until cookies are fully cool.
  • Storing soft and crisp cookies together: Biscotti will soften, and ricciarelli will dry out. Keep them in separate tins.
  • Skipping the second bake for biscotti: Without it, the slices will not get the crisp texture that makes them keep well.

A few items make Italian holiday baking noticeably easier, especially the shaping and cutting steps.

  • A digital kitchen scale: Weighing almonds and flour gives the consistent results Italian recipes rely on. View on Amazon
  • A pizzelle iron: Required for pizzelle and far easier than trying to press thin cookies by hand. View on Amazon
  • Parchment paper: Keeps ricciarelli and biscotti from sticking and simplifies cleanup. View on Amazon
  • Airtight metal cookie tins: Useful for keeping crisp and soft cookies separate through the holidays. View on Amazon

FAQ

Can I make Italian Christmas cookies ahead of time?

Yes. Biscotti all’anice keep for two to three weeks in an airtight tin. Ricciarelli are best within a week. Cuccidati keep well for about a week and freeze before glazing for longer storage.

What is the most traditional Italian Christmas cookie?

There is no single answer, since traditions vary by region. Cuccidati are strongly associated with Sicily, struffoli with Naples, and ricciarelli with Siena. Biscotti all’anice are widely baked across the country.

Do I need special equipment to make these cookies?

No. A scale, baking sheets and a rolling pin cover most recipes. A pizzelle iron is only needed for pizzelle.

Can I substitute almond flour for ground almonds in ricciarelli?

Blanched almond flour works well because it is finely ground. Avoid almond meal with skins, since it will change the texture and color.

Why did my ricciarelli crack too much or not at all?

Cracking depends on how long the dough rests and how heavily the cookies are dusted with sugar. Resting longer and using a generous layer of powdered sugar usually improves the crackled look.

How do I keep cookies soft during the holidays?

Store soft cookies in a tin with a slice of bread or apple, and replace it every few days. Keep them separate from crisp cookies so moisture does not transfer.

Are these cookies safe for people with nut allergies?

No. Most traditional Italian Christmas cookies contain almonds, walnuts or other nuts. If someone in your household has a nut allergy, consult a medical professional and avoid cross-contamination carefully.

Conclusion

Christmas cookies in Italy reward patience, good ingredients and a bit of planning. Start with biscotti all’anice and ricciarelli, which are forgiving and keep well, then move to cuccidati or struffoli once your rhythm is established. Follow a schedule, weigh your ingredients and store each type properly, and your holiday tray will look and taste like a true Italian celebration.

Ready to choose one?

Ethan Radford

About Ethan Radford

Ethan has been writing about holiday cooking & baking for this site, with an eye on clear explanations, honest trade-offs and options for different needs and budgets.