Italian Cookies

There’s a nearly endless variety of Italian cookies. Since every town and region has its own local favorites, you might find a dozen variations on a basic recipe. Amaretti, for instance, are small almond macaroons from Soronno. In Siena, they are flavored with orange and called Ricciarelli. A Sicilian version uses coffee, and the Piedmontese make them entirely of almond paste.

Two classes of Italian cookies that have gained wide popularity in other countries are pizzelle and biscotti. Pizzelle are delicate, waffle-like cookies made from a simple batter cooked on a pizzelle iron. This tool is an iron mold which is heated, then the batter is dripped on it to bake. There are also pizzelle appliances similar to waffle irons. This cookie supposedly originated in ancient times, when it was baked over an open fire on a metal plate decorated with a family crest. Anise is the most common flavor, but again, the variations are endless.

Like pizzelle, biscotti are not overly sweet, which makes them especially tasty with coffee or dessert wine. Biscotti are twice baked: first the dough is shaped in a roll and baked, then sliced and baked again. This makes them dry and crunchy, so they are often dipped in the beverage to soften slightly.

As with most things Italian, the possible variations are rich and intriguing. Often biscotti are dipped in dark chocolate. Orange, almond and anise are the most common flavorings, but you might also find them made with whiskey, chestnuts or espresso. At Gourmet Pantry, we have a few choices of biscotti and pizzelle to get you started on the wonderful world of Italian cookies.

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