18 Festive Italian Christmas Recipes Traditional

Nothing says Christmas like the warmth and richness of Italian flavors! Whether you’re hosting a festive feast or simply craving cozy holiday vibes, these 18 traditional Italian recipes—from golden panettone to savory tortellini in brodo—will bring la dolce vita to your table. Get ready to impress with time-honored dishes that taste like a holiday in Italy. Let’s dive in—buon appetito!

Classic Italian Panettone

Today’s the day we tackle the towering, tender Classic Italian Panettone, and trust me, it’s easier than you think. This isn’t just any bread; it’s a festive, fluffy masterpiece that’ll have your kitchen smelling like an Italian bakery in no time.

Ingredients

• 1/2 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1/2 cup raisins, soaked in warm water for 10 minutes and drained
• 1/2 cup candied orange peel, finely chopped

Instructions

1. Activate the yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, and salt.
3. Combine wet ingredients: Make a well in the center of the dry ingredients; add eggs, melted butter, and vanilla. Mix until a sticky dough forms.
4. Knead the dough: Turn dough onto a floured surface; knead for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it.
5. Add mix-ins: Gently knead in raisins and orange peel until evenly distributed.
6. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1.5 hours or until doubled in size.
7. Shape and second rise: Punch down dough, shape into a ball, and place in a greased panettone mold or tall, round pan. Let rise for another hour until it peeks over the rim.
8. Bake to perfection: Preheat oven to 350°F. Bake for 40-45 minutes until golden brown and a skewer comes out clean. Tip: If it’s browning too fast, tent with foil.
9. Cool upside down: To prevent collapsing, hang the panettone upside down over a bottle or let it cool on a rack. Tip: This step is crucial for that classic tall shape.

This Panettone is a cloud of citrusy, buttery bliss with pockets of sweet raisins. Serve it toasted with a smear of mascarpone for breakfast, or go all out with a drizzle of chocolate sauce for dessert.

Homemade Struffoli

You know those days when you’re craving something sweet, but you also want to feel a little fancy without putting in too much effort? Yeah, that’s exactly when homemade Struffoli comes to the rescue. These little golden balls of joy are like the Italian answer to donut holes, but with a honey glaze that’ll have you licking your fingers.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup honey
• 1 tbsp colorful sprinkles (optional)

Instructions

1. Mix the dough: In a large bowl, combine the flour, eggs, sugar, vanilla extract, baking powder, and salt. Knead until you have a smooth dough. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it.
2. Shape the struffoli: Roll the dough into thin ropes, about 1/2 inch in diameter, then cut them into small pieces. Tip: Keep the pieces small for even frying.
3. Fry to perfection: Heat vegetable oil in a deep pan to 350°F. Fry the dough pieces in batches until golden brown, about 2-3 minutes per batch. Tip: Don’t overcrowd the pan to ensure they cook evenly.
4. Glaze with honey: In a separate pan, warm the honey over low heat. Toss the fried dough pieces in the honey until well coated.
5. Add the final touch: Sprinkle with colorful sprinkles while the honey is still sticky for that festive look.

These struffoli are irresistibly crunchy on the outside, soft on the inside, and that honey glaze? Absolute perfection. Serve them piled high on a plate with a dusting of powdered sugar for that extra wow factor.

Traditional Italian Christmas Cookies

So, you’re ready to dive into the world of Italian Christmas cookies, huh? These little bites of heaven are not just delicious; they’re a tradition that brings families together during the holiday season. Let’s get started on making your kitchen smell like a festive Italian bakery.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup powdered sugar for dusting

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can make the cookies tough.
6. Shape cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Tip: If the dough is too sticky, chill it for 30 minutes.
7. Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook a bit on the baking sheet, so don’t overbake.
8. Cool and dust: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

These cookies are delightfully tender with a subtle almond flavor that’s perfectly balanced by the sweetness of the powdered sugar. Try serving them with a cup of espresso for an authentic Italian experience.

Roasted Chestnut Soup

Venturing into the cozy embrace of autumn flavors? Let’s whip up a Roasted Chestnut Soup that’s like a warm hug in a bowl. Perfect for those crisp evenings when you’re craving something nutty, creamy, and utterly comforting.

Ingredients

• 1 pound fresh chestnuts, scored on the flat side
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg

Instructions

1. Roast the chestnuts: Preheat your oven to 400°F. Toss the scored chestnuts with 1 tbsp olive oil and spread them on a baking sheet. Roast for 20 minutes or until the shells open up. Let them cool, then peel.
2. Sauté the base: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Simmer the soup: Add the peeled chestnuts and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes, until the chestnuts are very soft.
4. Blend until smooth: Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works—just blend in batches and be careful with the hot liquid.
5. Finish with cream: Stir in the heavy cream, salt, pepper, and nutmeg. Heat through for another 5 minutes, but don’t let it boil.

This soup is luxuriously smooth with a deep, nutty flavor that’s subtly sweet. Serve it with a drizzle of truffle oil or a sprinkle of crispy bacon bits for an extra layer of deliciousness.

Italian Feast of the Seven Fishes

You know how every holiday season, you’re scrambling to find that one show-stopping dish that’ll impress everyone without keeping you in the kitchen all day? Well, let me introduce you to the Italian Feast of the Seven Fishes, a tradition that’s as much about the joy of cooking as it is about the feast itself.

Ingredients

• 1 lb cod fillets, cut into 2-inch pieces
• 1 lb shrimp, peeled and deveined
• 1 lb scallops, patted dry
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb squid, cleaned and sliced into rings
• 1 lb lobster tails, split lengthwise
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1/4 cup chopped parsley
• Salt to taste

Instructions

1. Prep the seafood: Make sure all your seafood is cleaned and prepped as described in the ingredients list. This is your moment to shine, so take your time.
2. Heat the oil: In a large pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Cook the shellfish: Add the mussels and clams to the pan, followed by the white wine. Cover and steam until the shells open, about 5 minutes. Discard any that don’t open.
4. Add the rest: Toss in the cod, shrimp, scallops, squid, and lobster tails. Squeeze lemon juice over everything and season with salt. Cover and cook for another 5-7 minutes, until the seafood is just opaque. Tip: Overcooking is the enemy of tender seafood.
5. Finish with parsley: Sprinkle the chopped parsley over the top for a fresh burst of color and flavor. Tip: Fresh herbs make all the difference, so don’t skip this step.

The beauty of this dish is in its simplicity and the way each type of seafood brings its own texture and flavor to the table. Serve it family-style with crusty bread to soak up all that delicious broth, and watch it disappear before your eyes.

Christmas Eve Lasagna

Folks, let me tell you about this Christmas Eve Lasagna that’s gonna make your holiday spread legendary. It’s layers of cheesy, meaty goodness that’ll have your guests forgetting all about the presents under the tree.

Ingredients

• 1 lb ground beef (browned and drained)
• 1 lb Italian sausage (casings removed)
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 1 egg (beaten)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 12 lasagna noodles (oven-ready)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F. This ensures your lasagna cooks evenly from the get-go.
2. Brown meats: In a large skillet over medium heat, cook the ground beef and Italian sausage until no pink remains. Drain the fat to keep your lasagna from getting greasy.
3. Mix ricotta: In a bowl, combine ricotta cheese, beaten egg, garlic powder, basil, salt, and pepper. This mixture adds creamy texture and flavor between the layers.
4. Layer lasagna: In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Top with 4 lasagna noodles, half the ricotta mixture, half the meat, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and remaining mozzarella and Parmesan.
5. Bake covered: Cover with foil and bake for 25 minutes. This helps the noodles cook through without drying out.
6. Uncover and bake: Remove foil and bake for another 25 minutes, or until bubbly and golden. Let it sit for 10 minutes before slicing to keep the layers intact.

This lasagna comes out bubbling with a perfect cheese pull, and the flavors meld together like holiday magic. Serve it with a side of garlic bread to sop up all that saucy goodness.

Braised Beef in Barolo Wine

Ever had one of those days where you just want to wrap yourself in a blanket of comfort food? Well, let me introduce you to Braised Beef in Barolo Wine, a dish so cozy it’s basically a hug in a bowl. Perfect for when you’re feeling fancy but also just really want to dig into something deeply satisfying.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups Barolo wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Prep the beef: Pat the beef cubes dry with paper towels to ensure a good sear.
2. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches, searing each side for about 3 minutes until deeply browned. Remove and set aside.
3. Cook the veggies: In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened, then add garlic and cook for another minute.
4. Deglaze: Pour in the Barolo wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
5. Combine and simmer: Return the beef to the pot. Add beef broth, tomato paste, salt, pepper, rosemary, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, until the beef is fork-tender.
6. Reduce the sauce: Uncover and increase heat to medium. Simmer for another 15 minutes to thicken the sauce slightly.

The beef should be melt-in-your-mouth tender, with the Barolo wine adding a rich, slightly fruity depth to the sauce. Serve it over creamy polenta or mashed potatoes to soak up all that deliciousness, and maybe, just maybe, you’ll feel like you’re dining in a cozy Italian trattoria.

Pandoro with Vanilla Glaze

So, you’ve got a Pandoro sitting on your counter, and you’re thinking, ‘How do I make this holiday bread even more irresistible?’ Well, my friend, a vanilla glaze is the answer. It’s like giving your Pandoro a little sweater of sweetness that’s just perfect for any time of the year.

Ingredients

• 1 cup powdered sugar
• 2 tbsp whole milk
• 1 tsp pure vanilla extract
• 1 Pandoro cake

Instructions

1. Mix the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, add a splash more milk; too thin, a bit more sugar.
2. Prep the Pandoro: Place your Pandoro cake on a serving plate. If it’s got that classic star shape, no need to slice it—the glaze will cascade beautifully down the sides.
3. Drizzle with love: Using a spoon or a piping bag, drizzle the vanilla glaze over the top of the Pandoro, letting it drip down the sides. The messier, the better—it’s all part of the charm.
4. Let it set: Allow the glaze to set for about 10 minutes. This is the perfect time to resist the urge to dive in and maybe snap a pic for the ‘gram.

The vanilla glaze adds a creamy sweetness that complements the Pandoro’s light, buttery texture. Serve it as is, or for an extra indulgent twist, toast a slice and top it with a scoop of vanilla ice cream. Trust me, it’s a game-changer.

Italian Sausage and Polenta

First off, let me tell you, Italian Sausage and Polenta is the kind of dish that makes you feel like a fancy chef without actually having to be one. It’s hearty, it’s creamy, and it’s got that sausage that just makes everything better. Perfect for those nights when you want something comforting but not too complicated.

Ingredients

• 1 lb Italian sausage (casings removed)
• 1 cup polenta (not instant)
• 4 cups water
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1/2 tsp red pepper flakes
• 1 tbsp butter

Instructions

1. Brown the sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Add flavor: Stir in the minced garlic and red pepper flakes with the sausage, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
3. Cook polenta: In a separate pot, bring water to a boil. Slowly whisk in the polenta and salt, reducing heat to low. Cook, stirring frequently, until thickened, about 20 minutes. Tip: Constant stirring prevents lumps.
4. Finish polenta: Remove the polenta from heat and stir in the butter and Parmesan cheese until smooth and creamy.
5. Combine and serve: Spoon the creamy polenta into bowls and top with the savory sausage mixture. The contrast between the creamy polenta and the spicy sausage is just *chef’s kiss*. Try garnishing with extra Parmesan or a drizzle of olive oil for an extra touch of decadence.

The polenta is so creamy it practically hugs the sausage, and that little kick from the red pepper flakes? Absolutely divine. Serve it with a simple green salad to cut through the richness, or go all out and pair it with a glass of red wine for the ultimate comfort meal.

Baked Ziti with Ricotta

Guess what? I’ve got this killer Baked Ziti with Ricotta recipe that’s gonna make your weeknight dinners feel like a fancy Italian feast. It’s cheesy, it’s hearty, and best of all, it’s ridiculously easy to throw together.

Ingredients

• 1 pound ziti pasta
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 24 ounces marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven: Set your oven to 375°F (190°C) to get it ready for baking.
2. Cook pasta: Boil the ziti in salted water until al dente, about 8 minutes, then drain.
3. Sauté garlic: In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant, about 30 seconds.
4. Mix cheeses: In a bowl, combine ricotta, half the Parmesan, half the mozzarella, salt, black pepper, and red pepper flakes.
5. Combine ingredients: Toss the drained pasta with the cheese mixture, sautéed garlic, and marinara sauce until well coated.
6. Layer in dish: Transfer the mixture to a baking dish and top with remaining mozzarella and Parmesan.
7. Bake: Bake for 25 minutes, or until the cheese is bubbly and golden brown.
8. Garnish: Sprinkle fresh basil on top before serving.

The ziti comes out perfectly al dente, smothered in a rich, cheesy sauce with just a hint of spice. Try serving it with a side of garlic bread to scoop up all that saucy goodness.

Risotto al Tartufo

Wow, have you ever had one of those days where only a creamy, dreamy bowl of risotto will do? Well, let me introduce you to Risotto al Tartufo, the kind of dish that makes you feel fancy without having to put on pants. It’s rich, it’s earthy, and it’s surprisingly simple to whip up.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm on the stove
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 oz black truffle, thinly sliced (or 2 tbsp truffle oil if fresh truffle is unavailable)
• Salt to taste

Instructions

1. Heat the base: In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Toast the rice: Add the Arborio rice to the pan. Stir constantly for 2 minutes until the rice is lightly toasted and has a nutty aroma.
3. Deglaze with wine: Pour in the white wine, stirring until the liquid is fully absorbed. This step is crucial for adding depth to your risotto.
4. Add stock gradually: Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
5. Finish with flair: Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining butter, Parmesan cheese, and truffle slices (or truffle oil). Season with salt to taste.
6. Rest before serving: Let the risotto sit for 2 minutes off the heat. This allows it to thicken slightly and the flavors to meld beautifully.

The texture should be luxuriously creamy, with each grain of rice distinct yet tender. The truffle adds an unmistakable depth that’s both sophisticated and comforting. Serve it in warmed bowls with an extra shaving of truffle on top for that Instagram-worthy finish.

Roasted Lamb with Rosemary

Oh man, if you’re looking for a dish that’s going to make your kitchen smell like a fancy restaurant without actually having to be a fancy chef, roasted lamb with rosemary is your golden ticket. It’s juicy, herby, and honestly, kind of hard to mess up.

Ingredients

• 3 lbs lamb shoulder, trimmed and tied
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken stock

Instructions

1. Preheat oven: Crank your oven up to 375°F because we’re going for golden perfection.
2. Season lamb: Rub that lamb all over with olive oil, then massage in the garlic, rosemary, salt, and pepper like it’s a spa day.
3. Roast to perfection: Place the lamb in a roasting pan and pour the chicken stock around it. Roast for about 1.5 hours, or until the internal temp hits 145°F for medium-rare. Tip: Baste it halfway through with the pan juices for extra flavor.
4. Rest before slicing: Let the lamb rest for 10 minutes after roasting. This keeps all those juicy juices inside when you cut into it. Tip: Cover it loosely with foil to keep it warm.
5. Serve and enjoy: Slice it up and serve with the pan juices drizzled over the top. Tip: Pair it with some roasted potatoes to soak up all that goodness.

The lamb comes out so tender it practically falls apart, with a crust that’s packed with garlic and rosemary flavor. Try serving it over a bed of arugula for a fresh contrast to the rich meat.

Stuffed Calamari in Tomato Sauce

Hey there, let me tell you about this stuffed calamari in tomato sauce that’s about to become your new favorite dish. It’s like the ocean decided to throw a party in your mouth, and everyone’s invited—especially your taste buds.

Ingredients

• 1 lb cleaned calamari tubes and tentacles
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

Instructions

1. Prep the stuffing: In a bowl, mix breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper until well combined.
2. Stuff the calamari: Gently fill each calamari tube with the stuffing mixture, leaving a little space at the end to secure with a toothpick.
3. Brown the calamari: Heat olive oil in a large skillet over medium heat. Add the stuffed calamari and tentacles, cooking for 2-3 minutes per side until golden brown.
4. Simmer in sauce: Pour crushed tomatoes over the calamari, add oregano and red pepper flakes, and bring to a simmer. Cover and cook on low for 30 minutes, stirring occasionally.
5. Check for doneness: The calamari should be tender and the sauce thickened. If the sauce is too thin, simmer uncovered for an additional 5 minutes.

The calamari turns out tender with a slight chew, and the stuffing is herby and cheesy, all swimming in a rich, slightly spicy tomato sauce. Serve it over a bed of spaghetti or with crusty bread to soak up every last drop of that sauce.

Pasta with Pesto Genovese

Y’know those nights when you’re craving something fresh, flavorful, and oh-so-easy to whip up? Pasta with Pesto Genovese is your go-to, blending the herby punch of basil with the creamy richness of Parmesan and pine nuts. It’s like summer in a bowl, minus the effort.

Ingredients

• 12 oz spaghetti
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 2 garlic cloves, peeled
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. Toast the nuts: While the pasta cooks, heat a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 3 minutes. Tip: Keep an eye on them; nuts go from perfectly toasted to burnt in seconds.
3. Blend the pesto: In a food processor, combine the basil, toasted pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Combine everything: Drain the pasta and return it to the pot. Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.

This dish is all about the vibrant, herby pesto clinging to each strand of pasta, with little crunchy bits of pine nuts for texture. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to scoop up every last bit of sauce.

Tiramisu Christmas Edition

You know how sometimes you’re scrolling through your feed, and you see something so delicious you just have to stop and drool a little? That’s exactly what happened to me when I stumbled upon the idea of a Tiramisu Christmas Edition. It’s like the classic dessert got a festive makeover, and let me tell you, it’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur
• 24 ladyfingers
• 1/4 cup cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup crushed peppermint candies

Instructions

1. Whip the cream: In a large bowl, whip the heavy cream until stiff peaks form. This is your ticket to that fluffy, cloud-like texture.
2. Mix mascarpone: In another bowl, beat the mascarpone, sugar, and vanilla until smooth. Fold in the whipped cream gently to keep it airy.
3. Combine coffee and liqueur: Mix the cooled coffee and coffee liqueur in a shallow dish. This is where the ladyfingers will take a quick dip.
4. Layer the ladyfingers: Quickly dip each ladyfinger into the coffee mixture and layer them in the bottom of a 9×13 inch dish. Don’t soak them too long, or they’ll fall apart.
5. Add the cream layer: Spread half of the mascarpone mixture over the ladyfingers. Dust with half of the cocoa powder, cinnamon, and nutmeg.
6. Repeat layers: Add another layer of dipped ladyfingers, the remaining mascarpone mixture, and dust with the remaining cocoa and spices.
7. Chill and garnish: Cover and refrigerate for at least 4 hours, or overnight. Before serving, sprinkle with crushed peppermint candies for that festive crunch.

The first bite is a revelation—creamy, coffee-kissed layers with a hint of spice and a festive peppermint crunch. Serve it in little glasses for a chic individual dessert, or go big with a family-style platter. Either way, it’s Christmas magic on a spoon.

Italian Christmas Pudding

Mmm, imagine diving into a slice of Italian Christmas Pudding that’s so rich and festive, it’s like the holidays wrapped up in a dessert. This isn’t your average pudding; it’s a boozy, fruity, nutty masterpiece that’ll have everyone asking for seconds.

Ingredients

• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 cup brown sugar
• 1 cup mixed dried fruits (chopped)
• 1/2 cup chopped nuts
• 1/2 cup unsalted butter (melted)
• 2 eggs (beaten)
• 1/2 cup milk
• 1/4 cup brandy
• 1 tsp mixed spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Prep the mix: In a large bowl, combine the flour, breadcrumbs, brown sugar, mixed dried fruits, and chopped nuts. Stir until everything is evenly distributed.
2. Add wet ingredients: Pour in the melted butter, beaten eggs, milk, and brandy. Mix well to ensure all the dry ingredients are moistened.
3. Season it up: Sprinkle in the mixed spice, cinnamon, and nutmeg. Give it another good stir to blend all those warm, festive flavors throughout.
4. Bake to perfection: Transfer the mixture to a greased pudding basin. Cover with a lid or foil and steam for 2 hours. Check the water level occasionally to prevent it from boiling dry.
5. Cool and serve: Let the pudding cool for a few minutes before turning it out onto a plate. For an extra festive touch, warm some brandy, light it, and pour over the pudding just before serving.

The pudding comes out incredibly moist, with a deep, complex flavor from the brandy and spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness. And hey, if you’re feeling extra, why not drizzle some caramel sauce on top for good measure?

Chocolate Hazelnut Biscotti

Let me tell you about these Chocolate Hazelnut Biscotti that are about to become your new favorite dunking companion. They’re crunchy, nutty, and just the right amount of sweet, perfect for your morning coffee or a late-night snack attack.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup hazelnuts, toasted and roughly chopped
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
3. Beat eggs and sugar: In another bowl, beat eggs, sugar, and vanilla extract until the mixture is light and fluffy, about 2 minutes.
4. Combine mixtures: Gradually add the dry ingredients to the egg mixture, mixing until just combined. Fold in hazelnuts and chocolate chips.
5. Shape dough: Divide the dough in half and shape each into a log about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, spacing them apart.
6. First bake: Bake for 25 minutes, or until the logs are firm to the touch. Let cool for 10 minutes.
7. Slice logs: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
8. Second bake: Arrange the slices cut side down on the baking sheet and bake for another 10 minutes. Flip them over and bake for an additional 10 minutes until crisp.
9. Cool completely: Let the biscotti cool on a wire rack. They’ll crisp up as they cool.

These biscotti are delightfully crunchy with a deep chocolate flavor and the occasional nutty surprise. Try dunking them in a glass of cold milk or a shot of espresso for the ultimate experience.

Pumpkin Cannoli

Hey there! So, you’re in the mood for something sweet, a little fancy, but totally doable, right? Let me introduce you to Pumpkin Cannoli – it’s like fall decided to dress up as your favorite Italian dessert, and honestly, we’re here for it.

Ingredients

• 1 cup ricotta cheese, drained overnight
• 1/2 cup pumpkin puree
• 1/4 cup powdered sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 tsp vanilla extract
• 12 cannoli shells
• 1/2 cup mini chocolate chips
• Olive oil, for frying (if making shells from scratch)

Instructions

1. Mix the filling: In a bowl, combine the ricotta, pumpkin puree, powdered sugar, cinnamon, nutmeg, cloves, and vanilla extract. Stir until smooth and well mixed.
2. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
3. Prepare the shells: If you’re making shells from scratch, heat olive oil in a deep fryer to 375°F. Fry the cannoli shells until golden brown, about 2 minutes, then drain on paper towels. Tip: Keep an eye on them; they go from golden to burnt real quick.
4. Fill the cannoli: Once the filling is chilled and the shells are ready, use a piping bag to fill each shell with the pumpkin ricotta mixture. Tip: No piping bag? A zip-top bag with a corner snipped off works just as well.
5. Add the finishing touch: Dip both ends of each cannoli into the mini chocolate chips for that extra bit of sweetness and crunch.

And there you have it – Pumpkin Cannoli that are creamy, spiced just right, and have that perfect crunch from the shell. Serve them at your next gathering, or hey, keep them all to yourself; we won’t judge.

Conclusion

From savory pastas to sweet treats, these 18 festive Italian Christmas recipes bring tradition and warmth to your holiday table. We hope you find joy in making—and sharing—these delicious dishes! Don’t forget to leave a comment with your favorite, and pin this roundup to save for next year. Buon Natale and happy cooking!