Italian Cookies cookbook review by Domenica Marchetti featuring authentic recipes and stories inspired by Italy’s regions and traditions.

Some cookbooks teach you how to bake. Others take you somewhere.

Italian Cookies by Domenica Marchetti does both—effortlessly blending recipes with a deep sense of place. From the first page, it feels less like a traditional cookbook and more like a journey through Italy’s regions, told through flour-dusted hands, family traditions, and the quiet rituals of the kitchen.

For me, this is exactly the kind of book I return to again and again. Not just for the recipes—though they are exceptional—but for the feeling it evokes. It’s the same feeling I’ve had wandering through small Italian towns, where the scent of almonds, citrus, and sugar drifts out of a pasticceria and pulls you inside.

Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti.

A Cookbook That Reads Like a Travel Story

What sets Italian Cookies apart is how deeply it connects food to place.

Each recipe carries a story—of a town, a tradition, a moment in time. You’re not just making cookies; you’re stepping into Siena, Lombardy, or Piedmont. You’re understanding why these sweets exist, how they evolved, and what they mean to the people who make them.

That storytelling comes naturally from Marchetti’s background. A former journalist with a master’s degree from Columbia University, she brings both curiosity and clarity to her work. Her recipes are rooted in authenticity but written in a way that feels accessible, even if you’ve never attempted Italian baking before.

Author Domenica Marchetti. Photo by Lauren Volo

Simple Ingredients, Timeless Results

At their core, these recipes are beautifully simple.

Ground almonds, egg whites, sugar, butter—ingredients you likely already have, transformed through technique and tradition into something memorable. There’s nothing overly complicated here, but there is intention. Each recipe feels tested, refined, and meant to be made in a real home kitchen.

That’s part of the magic. These aren’t showpiece desserts designed to impress from a distance. They’re meant to be shared—over coffee, after dinner, or during a quiet afternoon that turns into something more.

A Taste of Italy: Recipes to Try at Home

If there’s one thing this book does particularly well, it’s capturing the diversity of Italian baking traditions. These three recipes offer a perfect introduction. 

Note: Recipes excerpted from Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti. Reprinted by permission of Gibbs Smith Books.

Ricciarelli (Siena): Almond Cookies from Siena

These delicate almond cookies immediately transported me back to one of my favorite afternoons in Siena. I remember stepping into a small shop, ordering a strong coffee, and savoring these soft, powdery cookies that seemed to dissolve the moment I bit into them.

I loved wandering through the streets of Siena, Italy, absorbing the sights, smells, and flavors of the Old Town. Photo by Susan Lanier-Graham

Marchetti’s version captures that experience beautifully. Made with almond flour, egg whites, and sugar, they’re simple in composition but deeply satisfying. A touch of orange—whether zest or candied peel—adds brightness, while the powdered sugar coating creates that signature “dusting” effect.

They’re tender, fragrant, and quietly elegant—the kind of cookie that doesn’t need embellishment.

According to Marchetti, “Siena is also famous for its Renaissance sweets, such as panforte, a dense, nut- and fruit-studded spice cake, and these tender almond cookies. Ricciarelli are made with few ingredients—ground almonds, egg white, sugar, and orange zest. They have a delicate, powdered sugar–coated surface and a tender interior. When you bite into one, you set off a tiny dust storm of sugar. The cookies are said to be named for their passing resemblance to Persian-style curled-toe slippers.”

Marchetti has tweaked her ricciarelli recipe over the years. “Most recently, I’ve added finely chopped candied orange peel to the dough in place of orange zest. You’ll find the recipe for candied peel on page 220. It’s a bit of a project, but worth the effort. However, if you prefer to keep it simple and in line with tradition, use fresh orange zest instead. Note that the dough for these cookies benefits from an overnight rest in the refrigerator.”

Ricciarelli or Almond cookies for Siena, Italy. Featured in Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti. Photo by Lauren Volo

MAKES 24 COOKIES

Ingredients

• 2 lightly packed cups (200 g) superfine blanched almond flour
• 2 cups (240 g) confectioners’ sugar, plus 1/2 cup (50 g) for coating the cookies
• 3 tablespoons minced Candied Orange Peel (see recipe below) or the finely grated zest of 1 large orange
• 1/4 to 1/2 teaspoon pure almond extract
• 2 large (64 g) egg whites
• 1/2 teaspoon freshly squeezed lemon juice

Preparation

1. Sift the almond flour into a large bowl, then sift in the confectioners’ sugar. Stir in the candied orange peel, working it in well—I use my fingers. Sprinkle in the almond extract and stir to combine.
2. In a clean stainless-steel bowl, beat the egg whites with a hand mixer until they become foamy. Add the lemon juice and beat until the whites billow to soft peaks. Alternatively, you can use a stand mixer fitted with the whisk attachment to beat the egg whites.
3. Scoop the egg whites into the bowl with the almond flour and gently fold them in until you have a stiff, sticky paste. Cover the bowl and refrigerate overnight.
4. Preheat the oven to 325° F (165° C). Line two rimmed baking sheets with parchment. Dust a work surface with some of the remaining 1/2 cup (60 g) confectioners’ sugar. Place the chilled dough on the sugar and roll it into a log about 2 inches (5 cm) in diameter and 10 inches (25 1/2 cm) long. Keep your hands lightly coated with sugar to prevent the dough from sticking to them. Cut the log on the diagonal into 3/4-inch (2 cm) thick slices. Shape them into ovals with slightly pointed ends. Set the cookies on a prepared baking sheet, about 12 per sheet, leaving a little space between them.
5. Very lightly moisten your fingers and gently press the tops of the ricciarelli to flatten them slightly. Dust liberally with the remaining confectioners’ sugar. Let the cookies sit, uncovered, for 1 to 2 hours to dry out.
6. Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, or until the cookies’ tops have cracked a bit and they are tinged around the edges with pale gold. They should hardly brown at all. Transfer the baking sheets to wire racks and let the cookies cool completely.
7. Arrange the ricciarelli on a decorative platter and dust with additional confectioners’ sugar before serving. They are best enjoyed with a small glass of Vin Santo, a sweet Tuscan dessert wine. Store in an airtight container for up to 1 week.

SCORZA DI ARANCIA CANDITA: Candied Orange Peel

Many of the cookie recipes in this book call for candied orange or lemon peel, either finely chopped or in pieces. Candied peel adds color, texture, and bright flavor. It works beautifully with a spectrum of cookies, from vanilla and chocolate to spiced and iced. I consider it essential. I have yet to find a commercial brand of candied peel that tastes like real fruit, so I make my own.

The process calls for simmering the fruit in water, then poaching it in sugar syrup. As the peel absorbs the hot syrup, it is transformed into a chewy-soft confection. Once the peel has been candied, you can, if you like, coat the strips in sugar to make them sparkle. You can use this same process to candy lemon, lime, and other citrus peel.

Marchetti has customized her recipe over the years by substituting candied orange peel for orange zest. Photo by MaxCab via iStock by Getty Images

MAKES ABOUT 2 CUPS (200 G)

Ingredients

• 3 organic navel oranges, preferably with thick peel, rinsed well
• 1 1/2 cups (300 g) granulated sugar
• 2 cups (475 ml) water
• About 1/2 cup (100 g) superfine sugar, for coating, optional

Preparation

1. Use a sharp paring knife to slice off the top and bottom of each orange. Score the oranges, making vertical slices at 1-inch (2 1/2-cm) intervals, cutting only through the peel and pith, not into the flesh. Pull off the segments of peel and slice them vertically into strips about 1/4 inch (6 mm) wide. (Reserve the flesh for another use.)
2. Place the strips of peel in a saucepan with water to cover by at least 1 inch (2 1/2 cm). Bring to a boil over medium-high heat, reduce the heat to low, and cook the peels gently for about 45 minutes, until just tender. Drain in a colander set in the sink.
3. Set a wire rack on a rimmed baking sheet.
4. Combine the granulated sugar and the 2 cups (475 ml) of water in the same saucepan over medium-high heat; bring to a boil, stirring to dissolve the sugar, then reduce the heat to low and add the drained peels. Cook gently, stirring from time to time, for 45 minutes to 1 hour, until the peels are tender and most (but not all) of the syrup has been absorbed. Use a slotted spoon to transfer the peels to the rack and arrange them so they do not touch. Let dry for at least 2 hours, until they are no longer wet but still slightly tacky.
5. To coat the strips in sugar, spoon the superfine sugar into a 1-quart (1 L) ziplock bag. Add 3 or 4 strips of peel to the bag and shake to coat them evenly. Place coated strips back on the rack, taking care to keep them separate. Continue until you have coated all the strips. Let them dry overnight, turning them once or twice, before serving or storing. Store the peels in a large glass jar in the refrigerator, where they will keep for at least 6 months.

Baker’s Note: Candied orange peel dipped in chocolate is a delicious after-dinner treat. Melt some chocolate, following the tempering instructions on page 27, and dip one-third of each strip into the chocolate. Set the strips on a parchment-lined baking sheet and allow the chocolate to set completely before serving.

Amaretti di Gallarate (Lombardy): Amaretti from Gallarate

These are not your typical amaretti.

With their craggy peaks and delicate, almost meringue-like texture, they feel both rustic and refined. The pronounced almond flavor is front and center, but what makes them memorable is their texture—slightly crisp on the outside, soft and airy on the inside.

There’s also something wonderfully charming about their origin story, whether you believe the tale of a cat wandering across trays of dough or simply appreciate the intentional shaping technique that gives them their distinctive look.

Either way, they’re a joy to make—and even more of a joy to eat.

You’ll need a food processor to properly mix the batter for these cookies.

Amaretti de Gallarate from Lombardy featured in Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti. Photo by Lauren Volo

MAKES ABOUT 20 COOKIES

Ingredients

• Scant 1 cup (125 g) blanched almonds
• 1 1/4 cups (250 g) granulated sugar
• 2 large (60 g) egg whites
• 2 teaspoons honey
• Pinch of fine salt
• 1/2 teaspoon pure almond extract

TO FINISH

• 4 tablespoons confectioners’ sugar
• 1 tablespoon pastry flour or unbleached all-purpose flour

Preparation

1. Place the almonds and sugar in the work bowl of a food processor fitted with the metal blade. Process until the nuts are finely ground and the mixture looks sandy.
2. In a bowl, lightly whisk the egg whites with the honey, salt, and almond extract. With the machine running, pour this mixture through the feed tube and process for several minutes, until you have a thick, smooth, creamy batter. Scoop the batter into a piping bag fitted with a 1/2-inch (3/4-cm) plain tip.
3. Line two rimmed baking sheets with parchment. Pipe 2-inch (5-cm) circles onto the parchment, 12 per sheet. Leave the baking sheets uncovered overnight, or for 12 hours, to allow the batter to dry slightly and form a “skin.”
4. To finish: Preheat the oven to 375° F (190° C). Sift together the confectioners’ sugar and flour and use a fine-mesh sieve or a sugar shaker to coat the cookies. With the thumbs and first two fingers of both hands, pinch the circles of batter, lifting your fingers slightly as you go, to give the cookies an elongated shape with some height and cracks. Bake one sheet at a time in the middle of the oven for about 9 minutes, until the cookies are golden brown. Transfer the baking sheets to wire racks to cool completely. These cookies are best eaten within a few days of baking. They will keep in a tightly lidded container for up to 1 week, though they will begin to dry out after about 3 days.

Imperialine di Omegna (Piedmont): Little Imperial Cookies from Omegna

These little sandwich cookies are pure indulgence.

Two crisp, tender cookies filled with a rich chocolate-and-hazelnut ganache offer a contrast of textures and flavors that feels both familiar and elevated. If you’ve ever loved a Milano cookie, this is its more refined, Italian cousin.

What makes this version special is the addition of almond flour in the dough and the hazelnut-studded ganache. It adds depth, richness, and just a hint of luxury—while still feeling approachable.

They’re the kind of cookies that disappear quickly, whether you planned to share them or not.

Imperialine di Omegna or Little Imperial Cookies from Omegna in Piedmont featured in Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti. Photo by Lauren Volo

MAKES ABOUT 25 COOKIE SANDWICHES 

Ingredients for Cookies

• 4 ounces (1 stick; 113 g) unsalted butter,
• at cool room temperature (65° F; 18° C)
• 1/2 cup (100 g) sugar
• 1 teaspoon pure vanilla extract
• 2 large (60 g) egg whites, at room temperature
• 3/4 cup (75 g) superfine blanched almond flour
• 3/4 cup (90 g) unbleached all-purpose flour
• 1/4 teaspoon fine salt

Ingredients for Ganache

• 4 ounces (113 g) bittersweet or semisweet chocolate, finely chopped
• 1/2 cup (125 ml) heavy cream
• 1/4 cup (35 g) finely chopped toasted and skinned hazelnuts

Preparation

1. Preheat the oven to 375° F (190° C). Line two rimmed baking sheets with parchment. 
2. For the cookies: Place the butter, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat briefly on medium to combine, then on high until the mixture is light and fluffy, 3 to 4 minutes. 
3. With the mixer on high speed, dribble in the egg whites in three additions, beating well after each addition. The mixture might separate, but keep beating, and it will come together again. Ultimately, it should be pale in color and light and fluffy in texture. 
4. In a separate bowl, sift together the almond flour, all-purpose flour, and salt. Scatter this over the butter mixture and beat on low to medium-low just until combined. Spoon the batter into a piping bag fitted with a plain 1/2-inch (12-mm) tip. Pipe circles about 1 1/2 inches (4 cm) in diameter onto the baking sheets, 18 to 20 per sheet. 
5. Bake the cookies, one sheet at a time, in the middle of the oven for 10 to 12 minutes, or until they are browned around the edges, pale gold, and set in the center. Set the baking sheets on wire racks to cool completely. 
6. For the ganache: Place the chopped chocolate in a heat-proof bowl. Pour the cream into a small saucepan and heat over medium heat until it is nearly boiling—there will be small bubbles around the edge of the pan and steam rising. Pour the hot cream over the chocolate. Let it sit briefly, then stir until the chocolate is completely melted. Stir in the finely chopped hazelnuts. Let the ganache cool to a spreadable consistency. 
7. Spread a little ganache onto the bottom (flat) sides of half the cookies. You can transfer the ganache to a piping bag fitted with a small star tip and pipe it onto the filling, if you prefer. Sandwich the bottoms with the remaining cookies, pressing lightly to secure the sandwiches. Store the imperialine in an airtight container for up to 1 week.

More Than a Cookbook

Like your favorite travel memories, this book lingers.

The photography is warm and inviting, capturing not just the finished cookies but the landscapes and traditions behind them. It’s easy to find yourself flipping through the pages even when you’re not planning to bake—drawn in by the imagery, the stories, and the quiet promise of something delicious.

For me, it feels as much like a travelogue as it does a cookbook. It brings back the streets of Italy, the rhythm of its kitchens, and the simple pleasure of something sweet enjoyed in the moment.

Making pasta in Italy. Photo by Susan Lanier-Graham

Who This Cookbook Is For

Italian Cookies is a perfect fit for:

• Home bakers who want approachable, authentic Italian recipes
• Travelers who want to recreate the flavors of Italy at home
• Anyone who appreciates cookbooks that tell a story
• Food lovers drawn to simple ingredients and meaningful traditions

Whether you’re an experienced baker or just beginning, this book meets you where you are.

The comprehensive source list is an exceptional resource. Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti. Photo by Lauren Volo. Reprinted by permission of Gibbs Smith Books

A Sweet Connection to Place

At its heart, Italian Cookies is about more than baking.

It’s about connection—to place, to tradition, to the people you share food with. It reminds you that some of the most memorable flavors come from the simplest ingredients, prepared with care and enjoyed without hurry.

And in that way, it feels very much like Italy itself.

You can get your copy on Amazon for $32.52 in a beautiful hardcover. Trust me, you’ll love the photos and want to display this cookbook on your coffee table, rather than hide it on your bookshelf. 

Keep Exploring Italy’s Culinary Traditions

The flavors of Italy don’t end with dessert—they’re woven into every region, every meal, and every story waiting to be discovered.

If you’re ready to explore more of Italy’s food culture, from regional specialties to unforgettable dining experiences, browse our collection of Italian travel and culinary stories.

Continue your journey in our Food & Drink section on Wander With Wonder.

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