Italian Cookies Recipe


Classic cookies from Naples.

This is a hard spice cookie that may be dunked in wine or coffee to soften before eating. It will keep for weeks and still be delicious.


  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 cups sugar
  • 1 cup almonds, toasted and finely chopped
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon finely ground white pepper
  • 1/2 teaspoon baking soda
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 egg for batter and 1 egg for egg wash
  • Water as needed


Egg wash made of 1 egg mixed with 1 tablespoon of water.

Preheat the oven to 350F.

Butter or line with parchment paper two large cookie sheets.

In a large mixing bowl, combine all the dry ingredients well.

Add zest, egg, and just enough water to make a dough that will hold together in a ball. Knead the dough into a smooth ball.

Pinch off apricot-sized pieces of dough and roll them under the palms of your hands to make a 3/4-inch thick rope.

Then form the rope into a bagel shape.

Place on the cookie sheet, leaving a half-inch between cookies.

Brush with egg wash.

Bake for 15 to 20 minutes, until the cookies are lightly browned.

Cool on a wire rack and then store in a tightly sealed tin.

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