🇮🇹✨Bring a Little Dolce Vita to Your Cookie Swap ✨🇮🇹

Cookie swaps are one of my favorite holiday traditions—everyone shows up with a tray of their best baked treats, and you walk away with a whole new collection of flavors for your Christmas table. But if you want to be that guest—the one whose cookies vanish first—bring a little Italian sparkle.

Italian Christmas cookies are festive, unique, and surprisingly easy to make in big batches. From almond-rich biscotti to honey-glazed struffoli, these recipes will turn your co

• Batch-friendly: recipes make plenty for sharing.

• Travel-ready: sturdy enough to pack in tins or bags.

• Festive: dusted with sugar, drizzled with chocolate, sprinkled with color.

• Unique: adds an Italian twist to the cookie table.

• Almond flour or ground almonds

• Honey

• Lemon & orange zest

• Espresso powder

• Dark chocolate

• Sprinkles & powdered sugar

• Mixing bowls & spatula

• Cooling racks

• Airtight tins

• Cookie scoop

• Pizzelle iron (optional but magical!)

Crunchy almond biscotti that are perfect for dipping in espresso or Vin Santo.

Ingredients (makes ~40):

• 250 g (2 cups) plain flour

• 150 g (¾ cup) sugar

• 2 large eggs

• 1 tsp baking powder

• 150 g whole almonds (toasted if you like)

• Zest of 1 orange

• ½ tsp vanilla extract

• Pinch of salt

Steps:

• Preheat oven to 180°C (350°F). Line a baking tray.

• Whisk eggs, sugar, vanilla, and zest. Stir in flour, baking powder, and salt.

• Fold in almonds until dough is sticky.

• Shape into 2 logs (about 30 cm long).

• Bake for 20–25 minutes until golden. Cool 10 minutes.

• Slice diagonally into 1–2 cm slices.

• Return slices to tray; bake another 10–12 minutes per side until crisp.

• Optional: dip ends in melted dark chocolate and sprinkle with pistachios.

Soft, chewy almond cookies with a crackled sugar coating.

Ingredients (makes ~24):

• 200 g (2 cups) almond flour

• 150 g (¾ cup) sugar

• 2 egg whites

• ½ tsp almond extract

• Powdered sugar (for rolling)

Steps:

• Preheat oven to 170°C (340°F). Line baking tray.

• Beat egg whites until soft peaks form.

• Fold in almond flour, sugar, and almond extract.

• Roll into small balls; coat in powdered sugar.

• Place on tray; bake 15–18 minutes until lightly golden but still soft.

Elegant Siena cookies with marzipan-like texture.

Ingredients (makes ~20):

• 250 g almond flour

• 200 g sugar

• 2 egg whites

• 1 tsp vanilla extract

• ½ tsp almond extract

• Powdered sugar for dusting

Steps:

• Preheat oven to 160°C (320°F). Line tray.

• Whisk egg whites lightly (just foamy, not stiff).

• Mix with almond flour, sugar, and extracts until sticky.

• Shape into ovals; place on tray.

• Dust generously with powdered sugar.

• Bake 15–20 minutes until lightly golden but still soft inside.

Crisp, snowflake-patterned cookies made on a pizzelle iron.

Ingredients (makes ~24):

• 3 large eggs

• 150 g (¾ cup) sugar

• 115 g (½ cup) butter, melted

• 250 g (2 cups) plain flour

• 1 tsp baking powder

• 1 tsp anise extract (or lemon zest)

Steps:

• Whisk eggs and sugar until pale. Stir in butter and extract.

• Fold in flour and baking powder. Batter will be thick.

• Heat pizzelle iron; drop 1 tbsp batter in center.

• Close press; cook 30–40 seconds until golden.

• Cool flat on racks or roll into tubes while warm.

Tiny fried dough balls coated in honey and sprinkles.

Ingredients (serves 6–8):

• 250 g (2 cups) plain flour

• 2 large eggs

• 50 g (¼ cup) sugar

• 50 g (¼ stick) butter, melted

• Zest of 1 lemon

• ½ tsp baking powder

• Pinch of salt

• 200 g honey

• Festive sprinkles

Steps:

• Mix flour, baking powder, sugar, salt, butter, zest, and eggs into soft dough.

• Rest 30 minutes. Cut into ropes, then small pea-sized balls.

• Fry in hot oil (170°C/340°F) until golden. Drain.

• Warm honey in a saucepan; toss struffoli in honey.

• Pile into a mound or wreath shape; top with sprinkles.

Soft diamond-shaped cookies with chocolate glaze.

Ingredients (makes ~30):

• 300 g (2 ½ cups) plain flour

• 150 g (¾ cup) sugar

• 50 g (½ cup) cocoa powder

• 1 tsp baking powder

• ½ tsp cinnamon

• ¼ tsp nutmeg

• 100 ml (½ cup) milk

• 80 ml (⅓ cup) olive oil

• 1 egg

• 150 g dark chocolate (for glaze)

Steps:

• Preheat oven to 180°C (350°F). Line tray.

• Mix flour, sugar, cocoa, baking powder, and spices.

• Stir in milk, oil, and egg to form dough.

• Roll out; cut into diamond shapes.

• Bake 12–15 minutes. Cool.

• Melt chocolate; dip tops of cookies or drizzle.

• One dozen per guest is the usual rule.

• Label cookies with recipe cards (download my free Cookie Swap Checklist + Card Template).

• Offer drinks—espresso, mulled wine, or limoncello spritz.

From crunchy biscotti to honey-kissed struffoli, these Italian Christmas cookie recipes will guarantee you’re the star of any cookie swap. They’re festive, easy to batch bake, and just a little more glamorous than your standard sugar cookie.

👉 Before you go:

Snag the Italian Christmas Desserts & Drinks Collection for more festive recipes and pairings.

Buon Natale, bella—now go bake, swap, and repeat! 🎄🍪