Italian Cookies & Biscotti

Italian biscotti (twice-baked cookies) are designed for dipping — in Vin Santo, espresso, or dessert wine. Every region has its signature.

Cantucci/Biscotti di Prato

Must-See
TuscanyRegion/Origin
SignatureKey fact

Almond-studded twice-baked cookies — hard, crunchy, designed to dip in Vin Santo. Antonio Mattei in Prato has made them since 1858.

Amaretti

Must-See
Saronno/SasselloRegion/Origin
SignatureKey fact

Almond (actually apricot kernel) cookies — crispy outside, chewy inside. Amaretti di Saronno are the famous ones. Sassello (Liguria) makes soft amaretti.

Krumiri

Must-See
Casale Monferrato, PiedmontRegion/Origin
SignatureKey fact

Curved butter cookies shaped like Victor Emmanuel II's moustache — a Piedmontese tradition since 1878. Simple, buttery, addictive.

Baci di Dama

Must-See
PiedmontRegion/Origin
SignatureKey fact

Lady's kisses — two hazelnut cookies sandwiched with dark chocolate. Delicate, crumbly, the most elegant Italian cookie.

Taralli

Must-See
PugliaRegion/Origin
SignatureKey fact

Ring-shaped crackers — savoury (with fennel seeds or black pepper) or sweet (with sugar glaze). The snack of Puglia. Addictive with wine.

💡 Pro tip: The best way to understand Italian cookies & biscotti is to eat them in their home region. A dish in its birthplace always tastes different — and better.

Where to start

Start with the classics, then explore regional variations. Italian cookies & biscotti rewards the curious and the hungry.

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