Italian Christmas Desserts
Explore the rich and decadent world of Italian Christmas desserts, from the iconic panettone to honey-glazed struffoli. These traditional holiday treats celebrate Italy’s culinary heritage and festive spirit.
Ingredients
- 3 cups all-purpose flour For dough-based desserts like panettone and pandoro
- 1 cup honey Used in struffoli and torrone
- 1 ½ cups granulated sugar For sweetening various desserts
- ½ cup butter Adds richness to cakes like pandoro
- 3 large eggs Essential for binding and structure
- 1 teaspoon cinnamon Aromatic spice used in panforte
- 1 cup almonds Common in torrone and biscotti
- ½ cup candied citrus peel Traditional in panettone
- 1 cup raisins Adds sweetness to panettone
- ½ teaspoon anise extract For authentic pizzelle flavor
Instructions
- Prepare panettone by kneading a yeast-risen dough and allowing it to proof for several hours before baking.
- For pandoro, mix a buttery dough, mold into a star shape, and dust with powdered sugar before serving.
- Make struffoli by rolling dough into small balls, deep-frying them, and coating them in warm honey glaze.
- For torrone, mix honey, egg whites, and toasted nuts, then press the mixture into a firm nougat shape.
- To prepare panforte, combine nuts, dried fruits, and spices, then bake into a dense, spiced cake.
- Bake pizzelle using a special iron, creating thin, crisp cookies with intricate patterns.
- Pair Italian Christmas desserts with wines like Vin Santo, Moscato d'Asti, or Marsala for a perfect holiday experience.
Notes
These desserts reflect Italy’s festive traditions and regional specialties. Store panettone and pandoro in airtight containers, and serve struffoli fresh to enjoy their crisp texture.