Monica's Italian Tri-color Cookies
"One of my all-time favorite Italian sweets is tri-color cookies! I love the combination of moist almond cake, apricot preserve, and dark chocolate. These cookies take some work but they are so worth it and the recipe makes a big batch."—Monica M.
Sara's Lemon Ricotta Cookies
"These Italian cookies from Giada de Laurentiis are soft and delicious. They have an excellent lemon flavor and a perfectly light texture from the ricotta. Giada describes the cookies as being similar to muffin tops, and she's exactly right."—Sara C.
Lori's Chocolate-Balsamic Macaroons
"ccording to some sources, the coconut macaroon originated in an Italian monastery during the 9th century. For a double-dose of Italian oomph, these macaroons are made with balsamic vinegar! A dessert with vinegar sounds absurd, but a large pinch of sea salt insures that they hit the right note of sweet and salty, and the balsamic adds a touch of acid that makes the flavor go crazy on your tongue. The chocolate and balsamic play very well off of each other, and the coconut just adds a little nuttiness."—Lori Y.
Robyn's Cornmeal Cookies
"These simple corn meal cookies are delightful and have, as my sister said, a "fatto in casa" quality about them. "They're buttery and cake-y... delicate and substantial at the same time, mmmmm" to quote her. And, might I add, they have a rustic finish from the corn meal but the lemon rind adds a hint of sophistication. Perfect with an espresso or a dunk in something stronger, if you know what I mean."—Robyn F.
Maria's Pistachio Apricot Biscotti
"Mother's Day is right around the corner and biscotti is the perfect gift for Italian and non-Italian moms alike. I chose to put pistachios and apricots in these, upon my own mother's request, but ½ cup of any nuts or dried fruit can be substituted. You can even change it up with a different extract or by adding spices."—Maria S.
Julie's Biscuit Tortoni
"My best Italian sweet is biscuit tortoni. I found the recipe for it in an old cookbook my mom game to me. It's like a rich, creamy ice cream you can make without an ice cream maker, speckled through and then topped with crushed almonds."—Julie E.