Authentic Italian

These classic spice cookies are made from pure cocoa and often dubbed, "chocolate meatballs." They were derived in Sicily, but were always a favorite at every family gathering through the years in my American-Italian family. I personally enjoy making these at Christmas time, but they can be made any time of year. Recipe Ingredients For the dough: 2 cups flour 3/4 cup sugar 1/3 cup unsweetened cocoa powder 1 tsp. cinnamon 1/2 tsp. chocolate cloves 1/4 tsp. nutmeg 1 1/2 tsp. baking powder Pinch of salt 1/4 cup plus 3 tbs. of butter at room temperature 1/2 cup walnuts, finely chopped Zest of 1 Orange 1 large egg lightly beaten 1/2 cup milk For the glaze: 1/2 cup powdered sugar 3 tsps. milk Instructions 1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, sift together flour, sugar, cocoa powder, cinnamon, cloves, nutmeg, baking powder, and a pinch of salt. 2. Add cubed butter at room temperature and use your fingers, fork or pastry cutter to cut the butter into the flour....

Biscotto (biscotti plural) is a traditional Italian cookie that can include any ingredients or flavors you're in the mood for. This recipe is all about Almond, a very popular Italian flavor. These delicious cookies are associated with the Tuscan region of Italy and go perfectly with a cup of espresso.   Recipe Ingredients 2 3/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. kosher salt 1 1/4 cups sugar 1/2 cup (1 stick) unsalted butter, melted 2 tsp. pure almond extract 3 large eggs 1 1/2 cups roasted almonds, coarsely chopped Instructions 1. In a medium bowl, whisk flour, baking powder, and salt. 2. In a large bowl, mix together sugar, butter, and almond extract. Beat in eggs one at a time. Add flour, almonds, and mix until just incorporated. Don't over mix. Refrigerate dough for 30 to 60 minutes. 3. Preheat oven to 350 degrees Fahrenheit. Divide dough in half and shape into two 12 by 2 inch logs. Place each on its own cookie sheet and bake 25 to 30 minutes. Transfer...

You will always see this classic cookie on every Italian cookie tray. It's a great, basic recipe that you can alter according to the season. In the springtime and during Easter, I like to make these cookies with a Lemon flavoring. They're light and crumbly and the perfect dessert post meal. These cookies originated in Prato, which is located towards the North of Florence, in the mid 1850s by a man named Antonio Mattei.       Recipe Ingredients 6 eggs 1 cup corn oil 1 tsp. salt 6 tsp. baking powder 1 cup sugar 1 tsp. vanilla 1/2 tsp. lemon extract 4 1/2 cups flour For the glaze: 1 cup powdered sugar 7-8 tsp milk 1 tsp lemon extract (you can also use fresh Lemon juice) Instructions 1. Mix sugar, eggs, salt, vanilla, lemon and oil. 2. Blend in baking powder and mix flour at the end. 3. Let stand for one hour and then roll round tablespoons on to greased (or line with parchment) cookie sheet at 350 degrees Fahrenheit for 8-10 minutes. 4. For the glaze, whisk powdered sugar, m...