Assorted Italian Cookie Plate Recipe

Prepare oven and almonds

Preheat oven to 350°F (175°C). Spread the blanched almonds on a baking sheet and toast in the oven 8–10 minutes until aromatic and lightly golden. Let cool and coarsely chop.

Make biscotti dough

In a bowl whisk together 2.5 cups flour, 0.75 cup sugar, 1 tsp baking powder and 0.25 tsp salt. In a separate bowl beat 2 eggs with 1 tsp vanilla and 0.5 tsp almond extract, then add 0.25 cup softened butter (or oil). Combine wet into dry and mix until a stiff, slightly sticky dough forms; fold in the chopped toasted almonds.

Form and first bake

Turn dough onto a lightly floured surface and shape into two logs about 12 inches long and 2 inches wide. Transfer to a parchment-lined baking sheet, flatten slightly, brush with a little beaten egg if desired for color. Bake 25–30 minutes at 350°F (175°C) until set and golden. Remove from oven and cool 10 minutes.

Slice and second bake

Reduce oven to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch–3/4-inch slices. Place cut-side up on the baking sheet and bake 10–12 minutes, flip biscotti and bake another 8–10 minutes until dry and crisp. Cool completely on a rack.

Melt 6 oz semisweet chocolate with 1 tsp vegetable oil in a double boiler or gently in 20–30 second bursts in the microwave, stirring until smooth. Dip one end of cooled biscotti into the chocolate, set on parchment and let chocolate set at room temperature or in the fridge for 10–15 minutes.

Prepare batter

In a large bowl whisk 3 eggs with 0.5 cup sugar until combined. Whisk in 0.5 cup melted cooled butter and 1 tsp anise extract. Add 1.75 cups flour, 0.5 tsp baking powder and 0.25 tsp salt and stir until smooth; batter will be a thick, pourable consistency. If too thick, add a teaspoon or two of milk.

Cook pizzelle

Heat pizzelle iron according to manufacturer instructions and lightly brush with oil or spray. Spoon about 1 tablespoon batter (adjust for your iron size) into center of each hot plate, close and cook 30–45 seconds until crisp and golden. Remove carefully and cool on a rack. Repeat until batter is used. To shape, while warm and pliable drape over a rolling pin or bottle for a curved shape, or sandwich two flat for traditional disks.

Make cookie dough

In a bowl cream together 0.75 cup softened butter and 1.25 cups powdered sugar until light and fluffy (2–3 minutes). Mix in 1 tsp vanilla and 2 tbs orange zest. Sift together 2 cups flour, 0.25 cup cocoa powder and 0.25 tsp salt; gradually add to butter mixture until a soft dough forms. If dough seems too loose chill 15–30 minutes.

Shape and bake

Preheat oven to 350°F (175°C). Roll dough into small 1-inch balls, place on a parchment-lined baking sheet 1.5 inches apart, and flatten slightly with the bottom of a glass or your palm to about 1/4 inch thick. Bake 9–11 minutes until set at the edges. Cool completely on a rack.

Make thin glaze and assemble

Mix a few tablespoons of sifted powdered sugar with up to 1 tbs milk or cream to make a thin glaze. Stir in a little extra cocoa powder if you want a chocolate glaze. Spread a light layer of apricot jam on the underside of half the cookies (optional) and sandwich with the remaining cookies. For the chocolate-citrus variety, brush a little glaze on top and sprinkle with additional orange zest or dip half the cookie in melted dark chocolate for contrast.

Pistachio accent and dusting: if using pistachio-topped cookies, press a small dot of jam or glaze into the center of a cookie and dip the edge into finely chopped pistachios so they adhere. Dust selected cookies lightly with 0.25 cup powdered sugar using a fine sieve just before serving.

Dark chocolate drizzle: melt 2 oz dark chocolate and drizzle thin ribbons across assorted cookies with a spoon or piping bag. Let set.

Plate the assortment: Arrange biscotti, pizzelle and bocconcini on a large platter so shapes and colors contrast. Store airtight at room temperature up to 5 days (pizzelle best within 2–3 days).