X’mas Hazelnut Cookies (Dolcetti alle Nocciole)


The Christmas season is heralded in my house with the inebriating smell of sweet treats baking in the oven, may they be my almond pastries, favoured by my boys for their resemblance with Rudolph’s red, shiny nose, or my dad’s morsel of choice, soft hazelnut cookies. These rustic looking nuggets are simply irresistible and they can happily carry you throughout your busy festive day: perfectly dunked in your morning coffee, afternoon tea or after dinner digestivo, they are sure to become your new best friend. The fact that they are rolled and baked in under 30 minutes will make them highly addictive…You are warned!


2 egg whites

1 cup of hazelnut meal (ground hazelnuts)

1-1/2 cup of icing sugar, plus more for rolling the cookies in

1 teaspoon of vanilla extract, or the seeds from half vanilla bean


1. Heat up your oven to 180 C (350 F)

2. Mix egg whites, gournd hazelnut, vanilla and sugar in a large bowl until a thick paste forms.

3. Pinch off small bits of paste to shape balls the size of a large walnut.

4. Generously roll the balls in plenty of icing sugar.

5. Place the cookies, well distanced apart, onto an oven tray lined with baking paper.


6. Bake for 18-20 minutes or until cracked and beautifully puffed up.


Cool at room temperature and merrily consume with glee.


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Paste di Mandorle (X’mas Almond Pastries)


And so, the long-awaited jolly season officially begins at my house, with a tray full of these colourful, soft almond cookies, heralding the impending gluttonous days that this time of the year invariably brings. And although it only feels it’s been a couple of months since my last Christmas, which I spent back home in Milan with my folks, I cannot help feeling comforted by the glorious festive spirit that my children and I exude as we set off to the kitchen to shape these traditional Italian cookies. Some call them Paste di Mandorle, others call them Amaretti, but Raffi and Miro have duly renamed them Rudolph’s nose cookies!

INGREDIENTS, makes 18-20 cookies

275 gr (1 – 1/3 cup)of caster sugar

300 gr (2- 1/2 cups) of almond meal

2 egg whites

1 teaspoon of vanilla essence

1/4 teaspoon of almond extract

glaceè cherries


1. Place sugar, almond meal, egg whites, vanilla and almond extract in a standing mixer and beat together for 2-3 minutes or until a sticky dough is formed.

2. Roll bits of dough the size of a large walnut and place them onto an oven tray lined with baking paper.

3. Make an indent in each ball of dough with your index finger, then sit a cherry onto each dimple. Shape the rest of the dough into small rectangles (this is the typical Ricciarelli shape), cover them liberally in icing sugar and place them onto the oven tray with the rest of the cookies.



4. Bake at 180 C, 350 F for 18-20 minutes of until the bottom is firm, but the cookies are still pale in colour


5. Allow to cool and further firm up at room temperature before serving

They will keep for up to 1 week in an airtight container


Silvia’s Cucina is on Facebook Twitter and Instagram

Silvia’s Cucina the cookbook is now available in stores and online!