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

This fluffy, citrus-kissed holiday bread is a labor of love—but the golden, buttery crumb and festive dried fruit make it worth every minute.

Ingredients

• 1/2 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 4 cups all-purpose flour, divided
• 3 large eggs + 1 yolk, room temp
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup mixed candied citrus peel & golden raisins

Instructions

1. Whisk warm milk, yeast, and 1 tbsp sugar in a bowl. Let sit 5 minutes until foamy.
2. In a stand mixer, combine yeast mixture, 1 cup flour, remaining sugar, eggs, yolk, vanilla, orange zest, and salt. Beat 2 minutes on medium. Gradually add remaining flour until dough pulls from the bowl’s sides.
3. With mixer running, add butter 1 tbsp at a time. Knead 8 minutes until glossy and elastic. Fold in citrus peel and raisins. Cover and let rise 2 hours until doubled.
4. Punch down dough, shape into a ball, and place in a parchment-lined 6-inch panettone mold (or tall-sided 8-inch cake pan). Let rise 1.5 hours until 1 inch above the rim.
5. Preheat oven to 350°F. Bake 45-50 minutes until deep golden and an internal thermometer reads 190°F. Cool upside down on a wire rack to prevent collapse.

The signature domed top and delicate crumb make this panettone a showstopper—slice into wedges to reveal jewel-like fruit studded throughout.

Tip: For extra richness, brush the warm loaf with melted butter and dust with powdered sugar.

Homemade Struffoli

These bite-sized Italian honey balls are crispy on the outside, tender inside, and coated in a sticky-sweet glaze—perfect for holiday gatherings or a festive treat!

Ingredients:

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

Instructions:

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Make a well in the center and add 3 eggs and 1/2 tsp vanilla extract. Mix until a dough forms, then knead for 5 minutes until smooth.
2. Roll the dough into 1/2-inch-thick ropes, then cut into 1/2-inch pieces. Roll each piece into a ball.
3. Heat 1/2 cup vegetable oil in a deep skillet over medium heat to 350°F. Fry the dough balls in batches for 2–3 minutes, turning until golden brown. Drain on paper towels.
4. In a small saucepan, warm 1/2 cup honey over low heat for 2 minutes. Toss the fried balls in the honey until coated, then pile onto a plate. Sprinkle with rainbow sprinkles (if using) while still sticky.

The magic of struffoli is in the contrast—crunchy yet chewy, with honey that crystallizes slightly as it cools. It’s a showstopper when stacked high!

Tip: For extra flair, drizzle with melted chocolate or top with chopped toasted nuts before serving.

Traditional Italian Christmas Cookies

These buttery, citrus-kissed cookies are a holiday classic—soft, crumbly, and just sweet enough to feel festive without overwhelming the palate.

Ingredients:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 tbsp vanilla extract
• 1 tbsp lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup granulated sugar and softened butter until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in 1 tbsp vanilla extract and 1 tbsp lemon zest.
3. Whisk together flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
4. Roll dough into 1-inch balls, place on baking sheets 2 inches apart, and flatten slightly with your palm. Bake for 12–14 minutes until edges are lightly golden.
5. Cool cookies on a wire rack for 5 minutes, then dust generously with powdered sugar while still warm.

The lemon zest adds a bright, unexpected twist to these tender cookies, making them stand out on any holiday dessert tray.

Tip: For extra fragrance, swap the lemon zest for orange zest or add 1/2 tsp anise extract alongside the vanilla.

Roasted Chestnut Soup

This velvety roasted chestnut soup is like a cozy hug in a bowl—rich, nutty, and just sweet enough to feel indulgent.

Ingredients:

• 1 lb fresh chestnuts, scored
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 2 celery stalks, chopped
• 3 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

Instructions:

1. Roast the chestnuts: Preheat oven to 400°F. Toss scored chestnuts with 1 tbsp olive oil, then roast on a baking sheet for 20 minutes until shells split. Peel while warm (a kitchen towel helps!).
2. Sauté veggies: In a pot, heat remaining 1 tbsp olive oil over medium. Cook onion and celery for 5 minutes until soft.
3. Simmer: Add peeled chestnuts, broth, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend: Carefully purée soup until smooth using an immersion blender (or countertop blender in batches). Stir in cream and 1 tbsp maple syrup.
5. Serve: Warm through for 3 minutes, adjusting salt if needed. Ladle into bowls.

The maple syrup’s subtle sweetness balances the chestnuts’ earthiness, while the cream adds a silky finish—no fancy garnishes needed.

Tip: Score chestnuts deeply (an “X” on the flat side) to make peeling easier after roasting.

Italian Feast of the Seven Fishes

This quick yet luxurious shrimp scampi brings coastal Italian flavors to your table with minimal fuss—perfect for a festive seafood spread.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• 2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet, melt 4 tbsp butter over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant (don’t let it brown).
2. Add shrimp in a single layer and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes per side until pink and curled.
3. Pour in 1/4 cup white wine and 2 tbsp lemon juice, scraping up any browned bits. Simmer 1 minute, then stir in 1/4 tsp red pepper flakes and 1/4 cup parsley.
4. Remove from heat and serve immediately with crusty bread or over pasta.

The magic here? The garlicky, buttery sauce clings to every shrimp, while a kick of red pepper flakes keeps it lively. Tip: For extra richness, swirl in 1 tbsp cold butter at the end—it’s a chef’s secret for glossy, restaurant-worthy sauce.

Christmas Eve Lasagna

This rich, cheesy lasagna is a holiday tradition in many homes—layered with savory meat sauce, creamy ricotta, and plenty of melty mozzarella for a showstopping centerpiece.

Ingredients:

• 12 lasagna noodles (uncooked)
• 1 lb ground Italian sausage
• 1 (24 oz) jar marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Brown Italian sausage in a skillet over medium heat, breaking it into crumbles, about 8 minutes. Stir in marinara sauce and simmer for 5 minutes.
2. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, 1 tsp basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper until combined.
3. Spread 1 cup meat sauce in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, and 1 cup meat sauce. Repeat layers, ending with noodles and remaining sauce. Sprinkle with remaining 1 cup mozzarella.
4. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The secret here? Letting the lasagna rest ensures neat slices, while the sausage adds a festive, herby depth.

Tip: No-boil noodles absorb extra sauce, making this lasagna even richer—no precooking required!

Braised Beef in Barolo Wine

This luxurious Italian-inspired dish transforms tough cuts of beef into melt-in-your-mouth perfection, with rich Barolo wine adding depth and sophistication.

Ingredients:

• 3 lbs beef chuck roast, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups Barolo wine (or full-bodied red wine)
• 1 cup beef broth
• 1 tbsp tomato paste
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 sprigs fresh rosemary

Instructions:

1. Preheat oven to 325°F. Pat beef dry with paper towels. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until deeply browned (about 4 minutes per side). Transfer to a plate.
2. Add onion and carrots to the pot. Cook for 5 minutes until softened, then stir in 3 minced garlic cloves for 30 seconds until fragrant.
3. Pour in 2 cups Barolo wine, scraping up browned bits. Simmer 2 minutes, then add 1 cup beef broth, 1 tbsp tomato paste, 2 tsp salt, and 1 tsp black pepper. Return beef and any juices to the pot, submerging it partially in liquid. Add 3 rosemary sprigs on top.
4. Cover and braise in oven for 3 hours until beef shreds easily with a fork. Discard rosemary before serving.

The magic here? Barolo’s bold tannins soften into a velvety sauce that clings to every tender bite of beef—no fancy reductions needed.

Tip: For extra richness, stir in 1 tbsp cold butter at the end until glossy.

Pandoro with Vanilla Glaze

This festive Pandoro with Vanilla Glaze transforms the classic Italian Christmas bread into a showstopping dessert—no fancy skills required!

• 1 (16 oz) store-bought Pandoro cake
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1 tsp pure vanilla extract
• Pinch of fine sea salt
• Edible gold dust or sprinkles (optional)

1. Place the Pandoro upright on a serving plate, letting its star shape shine.
2. In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp whole milk, 1 tsp vanilla extract, and a pinch of salt until smooth. The glaze should drizzle thickly but still flow—add more milk by the ½ tsp if too stiff.
3. Slowly pour the glaze over the top of the Pandoro, letting it cascade down the sides naturally. For extra sparkle, dust lightly with edible gold dust or sprinkles while the glaze is still wet.
4. Let set for 15 minutes before slicing into wedges to reveal the golden interior.

The magic here? The vanilla glaze seeps into the cake’s buttery layers, creating a melt-in-your-mouth contrast to the crisp, sugar-dusted edges.

Tip: For a citrus twist, swap the vanilla with ½ tsp orange zest + 1 tsp fresh lemon juice.

Italian Sausage and Polenta

This hearty dish combines savory Italian sausage with velvety polenta for a comforting meal that’s ready in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 1 lb Italian sausage (sweet or hot), casings removed
• 1 cup coarse-ground polenta (not instant)
• 4 cups low-sodium chicken broth
• 1/2 cup whole milk
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add Italian sausage, breaking it into crumbles with a spatula. Cook for 6–8 minutes until browned, stirring occasionally. Sprinkle with 1/4 tsp red pepper flakes (if using) and set aside.
2. Meanwhile, bring 4 cups chicken broth to a boil in a saucepan. Whisk in 1 cup polenta and reduce heat to low. Cook for 15 minutes, stirring frequently, until thickened.
3. Stir in 1/2 cup milk, 3 tbsp butter, 1/2 cup Parmesan, 1 tsp salt, and 1/2 tsp black pepper until creamy.
4. Divide polenta into bowls and top with sausage. Serve immediately.

The magic here? The polenta stays luxuriously creamy thanks to a generous splash of milk and butter—no gritty texture in sight.

Tip: For extra richness, stir a spoonful of mascarpone into the polenta just before serving.

Baked Ziti with Ricotta

This comforting baked ziti is layered with creamy ricotta, tangy marinara, and plenty of melty mozzarella—perfect for feeding a crowd with minimal fuss.

Ingredients

• 12 oz ziti pasta
• 2 cups marinara sauce
• 15 oz whole-milk ricotta
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook ziti according to package instructions until al dente. Drain and toss with 1 tbsp olive oil.
2. In a bowl, mix 15 oz ricotta, 1 egg, 1/4 cup Parmesan, 1 tsp basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1/2 cup marinara in a 9×13″ baking dish. Layer half the ziti, all the ricotta mixture, and 1 cup mozzarella. Top with remaining ziti, 1 1/2 cups marinara, and 1 cup mozzarella.
4. Bake for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The ricotta layer stays luxuriously creamy against the zesty marinara, while the top gets irresistibly crispy. It’s the ultimate make-ahead dish—assemble it early and bake when ready!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the ricotta mixture.

Risotto al Tartufo

This creamy Risotto al Tartufo feels like a luxurious restaurant dish, but it’s totally doable at home with a little patience and a whole lot of stirring.

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely minced (about 1/4 cup)
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil (or more to taste)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Fresh parsley or chives, for garnish (optional)

1. In a saucepan, warm the broth over low heat. Keep it barely simmering.
2. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the shallot and cook for 2–3 minutes until soft but not browned.
3. Add the Arborio rice and stir to coat in the butter. Toast for 1–2 minutes until the edges turn translucent.
4. Pour in the white wine and stir until absorbed, about 1 minute.
5. Add 1/2 cup of warm broth to the rice, stirring frequently until mostly absorbed. Repeat, adding broth 1/2 cup at a time and stirring constantly, until the rice is al dente and creamy (about 20–25 minutes total).
6. Remove from heat. Stir in the Parmesan cheese, truffle oil, salt, and black pepper. Taste and adjust seasoning if needed.
7. Garnish with fresh parsley or chives if desired, and serve immediately.

The magic here? The truffle oil adds earthy depth without requiring pricey fresh truffles—just a drizzle transforms humble rice into something decadent.

Tip: For extra richness, fold in a splash of heavy cream with the Parmesan.

Roasted Lamb with Rosemary

This succulent roasted lamb is infused with fragrant rosemary and garlic, making it a showstopping centerpiece for any special dinner.

Ingredients:

• 1 (4-5 lb) bone-in leg of lamb
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pat the lamb dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture all over the lamb.
3. Place the lamb on a rack in a roasting pan, fat-side up. Roast for 1 hour 15 minutes for medium-rare (internal temp of 135°F) or 1 hour 30 minutes for medium (145°F), basting occasionally with pan juices.
4. Transfer to a cutting board, tent with foil, and rest for 15 minutes before slicing.

The rosemary forms a crisp, herbed crust while keeping the meat underneath juicy and tender—perfect for impressing guests without fuss.

Tip: For extra flavor, tuck a few extra rosemary sprigs under the lamb before roasting.

Stuffed Calamari in Tomato Sauce

These tender calamari tubes, stuffed with a savory breadcrumb filling and simmered in a rich tomato sauce, make an impressive yet approachable seafood dinner.

Ingredients:

• 12 medium calamari tubes (about 1 lb), cleaned
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil, divided
• 1 (14.5 oz) can crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar

Instructions:

1. Prep filling: In a bowl, mix panko, Parmesan, parsley, garlic, red pepper flakes, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until combined.
2. Stuff calamari: Gently fill each calamari tube 2/3 full with the breadcrumb mixture (don’t overpack). Secure openings with toothpicks.
3. Sear: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear calamari for 1 minute per side until lightly golden. Transfer to a plate.
4. Simmer sauce: In the same skillet, add crushed tomatoes, remaining 1/4 tsp salt, 1/8 tsp black pepper, and sugar. Bring to a simmer.
5. Cook: Return calamari to the skillet, spooning sauce over them. Cover and simmer on low for 20 minutes until calamari is tender.

The magic here? The stuffing soaks up the tomato sauce as it cooks, creating a juicy, flavorful bite in every forkful. Tip: For extra richness, stir a tablespoon of butter into the sauce just before serving.

Pasta with Pesto Genovese

Bright, herby, and effortlessly fresh, this classic pesto pasta is a weeknight hero—ready in the time it takes to boil water.

Ingredients

• 12 oz dried spaghetti or linguine
• 2 cups fresh basil leaves, packed
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 3 tbsp pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Make the pesto: While pasta cooks, combine basil, olive oil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp pepper in a food processor. Blend until smooth, scraping down the sides as needed.
3. Toss together: Return drained pasta to the pot. Add pesto and 2 tbsp reserved pasta water, tossing vigorously to coat. Add more pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve: Divide among bowls and top with extra Parmesan. Enjoy immediately.

The magic here? Blending the pesto raw keeps its vibrant color and peppery garlic punch—no cooking required for maximum flavor.

Tip: Toast the pine nuts in a dry skillet for 2–3 minutes before blending to deepen their nutty flavor.

Tiramisu Christmas Edition

This festive twist on classic tiramisu swaps coffee for spiced eggnog and adds a snowy dusting of crushed peppermint—perfect for holiday gatherings!

Ingredients:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup eggnog (spiced or classic)
• 16 oz mascarpone cheese, room temperature
• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 24-30 ladyfinger cookies
• 1/4 cup crushed peppermint candies (plus extra for garnish)
• 2 tbsp unsweetened cocoa powder

Instructions:

1. Make the custard: Whisk 6 egg yolks and 3/4 cup sugar in a heatproof bowl until pale. Gradually whisk in 1 cup eggnog. Place bowl over a pot of simmering water (double boiler) and cook for 8–10 minutes, stirring constantly, until thickened. Cool completely.
2. Whip the cream: In a separate bowl, beat 1 1/2 cups heavy cream with 1 tsp vanilla and 1/4 tsp nutmeg until stiff peaks form. Fold in 16 oz mascarpone and the cooled custard until smooth.
3. Layer: Quickly dip ladyfingers one by one into eggnog (don’t oversoak!) and arrange in a 9×13″ dish. Spread half the mascarpone mixture over top, then sprinkle with 2 tbsp crushed peppermint. Repeat layers.
4. Chill & serve: Cover and refrigerate for at least 6 hours (or overnight). Before serving, dust with 2 tbsp cocoa powder and extra crushed peppermint.

The nutmeg-spiked custard and crisp peppermint make this tiramisu taste like Christmas in every bite—plus, it’s a make-ahead dream!

Tip: For a non-alcoholic version, use alcohol-free eggnog or swap in 1/2 cup milk + 1/2 cup strong chai tea for dipping the ladyfingers.

Italian Christmas Pudding

This rich, spiced pudding is a festive Italian tradition—think of it as a cross between bread pudding and a cozy holiday cake, studded with dried fruit and a hint of citrus.

Ingredients:

• 4 cups day-old Italian bread, torn into 1-inch pieces
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup mixed dried fruit (raisins, currants, chopped apricots)
• 1/4 cup candied orange peel, finely chopped
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 2 tbsp unsalted butter, melted (for greasing)

Instructions:

1. Soak the bread: In a large bowl, combine bread pieces, milk, and heavy cream. Let sit for 20 minutes, stirring occasionally, until the bread is soft and most liquid is absorbed.
2. Prep the batter: Preheat oven to 350°F. Grease a 9-inch round baking dish with melted butter. Whisk together sugar, eggs, vanilla, cinnamon, nutmeg, and salt in a separate bowl. Fold into the soaked bread along with dried fruit and candied orange peel.
3. Bake: Pour mixture into the prepared dish and bake for 45–50 minutes, until the top is golden and the center springs back lightly when touched.
4. Cool & serve: Let cool for 15 minutes before slicing. Serve warm with a dusting of powdered sugar or a drizzle of custard.

The magic here? The bread soaks up all the spiced custard, creating a lush texture that’s somehow both airy and decadent. Tip: For extra luxury, swap half the milk for eggnog!

Chocolate Hazelnut Biscotti

These twice-baked Italian cookies are packed with rich chocolate and toasty hazelnuts—perfect for dunking in coffee or gifting in a pretty jar.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 3/4 cups flour, 1/3 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 3/4 cup sugar, 2 eggs, and 1 tsp vanilla until pale. Stir in dry ingredients until just combined, then fold in hazelnuts and chocolate chips.
4. Shape dough into a 12-inch log on the prepared sheet. Bake for 25 minutes until firm. Cool 10 minutes.
5. Slice log diagonally into 1/2-inch pieces. Lay slices cut-side down and bake 10 more minutes per side until crisp.

The double bake gives these biscotti their signature crunch, while melted chocolate chips create little pockets of indulgence.

Tip: For extra nuttiness, rub toasted hazelnuts in a towel to remove loose skins before chopping.

Pumpkin Cannoli

These creamy, spiced pumpkin cannoli are a fun twist on the classic Italian dessert—perfect for impressing guests or treating yourself!

Ingredients

• 12 store-bought cannoli shells
• 1 cup whole-milk ricotta cheese, drained
• 1/2 cup canned pumpkin puree
• 1/4 cup powdered sugar, plus extra for dusting
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 cup mini chocolate chips

Instructions

1. In a bowl, whisk together 1 cup ricotta, 1/2 cup pumpkin puree, 1/4 cup powdered sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves until smooth. Fold in 1/4 cup mini chocolate chips.
2. Transfer the filling to a piping bag (or a zip-top bag with a corner snipped) and pipe into both ends of each cannoli shell until just filled—don’t overstuff.
3. Lightly dust the filled cannoli with powdered sugar and serve immediately.

The pumpkin adds a velvety richness to the filling, while the warm spices make these feel like a cozy hug in dessert form.

Tip: For extra crunch, dip the cannoli shell ends in more chocolate chips before filling.

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!