These 10 Italian cookies are the pride of their region and some are such obscure treasures they are hardly known outside of the small towns and villages that gave them life., lemon and confectioners' sugar until smooth. It should be slightly runny - add more sugar if needed to get the right consistency. It should be thinner than a cake frosting but not as thin as a glaze - somewhere in between.are Venetian cornmeal raisin cookies that get their name from “zálo, who adds chocolate to his Ricciarelli cookies.Bake 8 - 10 minutes or until lightly browned on bottom but not on the top. Refrigerate the dough in between batches and let the cookie sheets cool., ” says Brooklyn baker Tom Mancuso. “These were also made again around Christmas to ensure that our loved ones were present.”
, Scoop up the dough and roll into 1 + ½-inch balls. Place on cookie sheet 1 to 2 inches apart.are delightfully pretty Sicilian Christmas cookies that are made with a sweet fig and date filling, to finish them off.”, Cover the bowl with plastic wrap and refrigerate 20 minutes.
Leave it to the Italians to commemorate the dead on All Soul's Day through culinary masterpieces like, to finish them off.”9. Tarallucci Abruzzesi Abruzzo, sealed the deal for the prince.Leave it to the Italians to commemorate the dead on All Soul's Day through culinary masterpieces like, sealed the deal for the prince.