Our biscotti are crumbly and crunchy rather than hard, making them edible without the need to dunk them in coffee (not that we don’t enjoy dunking our biscotti!).
Our Almondine is a crunchy, buttery shortbread almond cookie that is reminiscent of biscotti. It’s very simple and the focus is on the almonds, which are beloved by Italians from North to South. We add a touch of almond extract to the dough to amplify the chopped fresh almonds. Zest of lemon provides a bright note.
Cake flour gives this traditional and much loved cookie a softness with a touch of crunch. This cookie brings to mind sweet memories of our nonna who used to dunk this cookie into her caffe latte in the morning. The flavor is subtle which allows it to pair well with coffee or tea.
Brutti Ma Buoni
Fresh hazelnuts and chocolate form the base of these rich cookies with a hint of orange flavor.
Brutti ma Buoni translates to “Ugly but Good.” As the dough rises in the hot oven, the cookie surface cracks. Dusting them with confectioners sugar doesn’t make them any prettier, but pure goodness happens in your mouth!
The sesame and lemon flavored Regina is made with a wheat flour shortbread that gives it a rich, buttery base and crunchy texture.
Regina means “queen” in Italian. Nutty, oven-toasted sesame seeds cover this cookie like the queens pearl jewelry, while fresh lemon peel gives a bright color and flavor.
Raspberry & Apricot Thumbprints
A nutty walnut dough that rivals the tender and delicate texture of our Italian wedding cookies is paired with an assortment of jelly fillings: Apricot, Raspberry and Strawberry.
As with most Italian-style cookies, our Thumbprint cookies are not overly sweet. In Italy, these cookies are called “eyes of a cow.” Gaze at them at them long enough (if you can keep from eating them!) and you’ll understand why.
Christmas Tree Jelly- Filled
A tender and delicious, yet unpretentious flour and butter batter is the foundation for our jelly cookies. We use unsalted butter in the dough because of its smooth, uncluttered flavor. Sugar for sweetness, fresh lemon peel for brightness, and extracts of vanilla and almond for their mellowing qualities all work together to make this a delicious cookie all by itself.
Every country has their own version of the wedding cookie. Our melt-in-your-mouth Wedding Cookies are unquestionably Italian with their lemon zest. But we’ve made the flavor more delicate by using fresh ground pecans rather than almonds in the shortbread.
When the cookies come out of the oven, we dust them with confectioners sugar making them as white as a bride’s dress and as light as her step towards her beloved.
Our gluten-free Cuccidati are tender butter cookies filled with figs, dates, raisins and chocolate chips. We love Cuccidati cookies so much that we made this gluten-free version so that everyone can enjoy them.
These cookies hail from Sicily where virtually every family has a fig tree in the backyard and winter evenings are spent by the fire enjoying seasonal dried fruits and nuts.
This delicate and crunchy shortbread cookie combines chocolate with orange flavors in a festive checkerboard design. No eggs are used in this buttery, rich batter. Because this cookie is labor-intensive, traditionally it is made only for special occasions. But since we are doing all the hard work, there’s no reason this can’t be an everyday cookie for you!
When you bite into one of our Ginger Cookies you will find a soft, chewy texture. We combine molasses with ground cinnamon, ground ginger, and cloves to give these cookies a spicy flavor that will bring you back to Christmas morning.
This is our take on an American classic. We add more spice and a chewy texture to give our Ginger cookies an Italian character. Ginger is not an Italian flavor, but over our many years in the U.S. we developed a fondness for this traditional American Christmas cookie.