Dessert, Italian Recipes

Golden fried Italian dough diamonds studded with raisins and anise seeds, drizzled in hot honey and lemon. A traditional sweet treat for holidays, festivals, and Sunday gatherings.

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

A classic Italian dessert made with coffee and mascarpone cheese.

Italian macaroons made from almond paste kneaded with egg whites and sugar, baked into chewy, fragrant amaretti-style cookies. A short rest before baking gives them their crackly top and tender center.

Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

Italian almond butter cookies rolled in powdered sugar, made with just 5 ingredients and no eggs. Tender, crumbly, and nutty with a snowball-style coating.

Homemade strawberry Italian ice made with just fresh berries, sugar, lemon juice, and ice cubes. No ice cream maker, no churning, no fuss. Icy, fruity, and ready in under an hour.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

A spiced Bundt cake studded with Italian prune-plums and walnuts, laced with cinnamon, cloves, and nutmeg, then finished with a mocha-cocoa frosting. A stunning fall dessert.

Italian ricotta cheesecake with candied orange and lemon peel, golden raisins, and a splash of amaretto in a shortbread crust. Lighter and less sweet than American cream cheese cheesecake, dense in a softer way.

Shortcut Italian sheet pan biscotti baked in a 9x13, sliced, and broiled golden. Six ingredients, 30 minutes, and you've got a tray of crispy-edged cookies with zero fuss.