39 Italian Baking Recipes Straight from Nonna’s Kitchen

From the Recipe Creator: The compliments make these Sicilian cookies worth the effort. It’s the best recipe for cuccidati I’ve found! —Carolyn Fafinski, Dunkirk, New York

From the Recipe Creator: Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. Their melt-in-your-mouth goodness is delicious without being overly sweet. These are one of my favorite Italian baking recipes. —Joy Quici, Upland, California

From the Recipe Creator: I come from a big Italian family. When I was growing up, my mom cooked and baked many delicious meals and desserts from scratch. Now I do the same for my family. This cake is my finale to our special-occasion dinners. —Cathy Banks, Encinitas, California

From the Recipe Creator: My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin

From the Recipe Creator: Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York

From the Recipe Creator: This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. —Deanna Polito-Laughinghouse, Raleigh, North Carolina

From the Recipe Creator: I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted too. —Linda Harrington, Windham, New Hampshire

From the Recipe Creator: These nontraditional European cookies aren’t overly sweet and have a wonderful crunch from sesame seeds. They’re the ideal accompaniment to a freshly brewed cup of coffee or tea.—Sarah Knoblock, Hyde Park, Indiana

From the Recipe Creator: My mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: A chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. — Kristine Chayes, Smithtown, New York

From the Recipe Creator: With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana

From the Recipe Creator: This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. —Suzanne Banfield, Basking Ridge, New Jersey

From the Recipe Creator: This bread looks inviting and doesn’t disappoint when you take a bite. The sun-dried tomatoes and red onions give it an extra-special appearance, fit for any celebratory meal. —Kathy Katz, Ocala, Florida

From the Recipe Creator: These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

From the Recipe Creator: Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.—Nick Iverson, Milwaukee, Wisconsin

From the Recipe Creator: Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware

From the Recipe Creator: Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.

From the Recipe Creator: My family has been making these delicate, fruit-filled Italian horn cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas

From the Recipe Creator: This golden brown bread offers satisfying sweetness in every slice. The hearty round loaves rise well and cut beautifully. With an egg wash and a sprinkling of Italian seasoning, the bread looks pretty, too. —Kim Ooms, Cottage Grove, Minnesota

From the Recipe Creator: This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa

From the Recipe Creator: My Italian grandmother was famous for her fritole and made these treats for her family and friends. Years later we found her recipe card, but we tried making them without success. We finally figured out the missing part of the recipe—the self-rising flour! Now we can have these as often as we like. They bring back so many wonderful memories of our grandmother. —Ann Marie Eberhart, Gig Harbor, Washington

From the Recipe Creator: When I add my own special touches to a basic focaccia recipe—including sun-dried tomatoes, olives and roasted sweet red peppers—the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin

From the Recipe Creator: The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. —Cindy Beberman, Orland Park, Illinois

From the Recipe Creator: I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina

From the Recipe Creator: We made two Italian treats into one with beautiful pizzelle cookies wrapped around a rich, chocolaty cannoli filling. The chopped pistachios are a pretty added touch. —Taste Recipes Test Kitchen

From the Recipe Creator: These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.

From the Recipe Creator: The orange and chocolate flavors make a classic pairing in this traditional Italian dessert. I serve it during the holidays and for special occasions. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!

From the Recipe Creator: I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! — Tina Mirilovich, Johnstown, Pennsylvania

From the Recipe Creator: These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa

From the Recipe Creator: Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts

From the Recipe Creator: Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona

From the Recipe Creator: This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington

From the Recipe Creator: My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee

From the Recipe Creator: These lovely, golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida

From the Recipe Creator: Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio