An Italian Christmas Tradition and Pizzette for dessert


My grandmother would make biscotti for days before Christmas and hide them in an armoire in her front hall under lock and key. If she allowed any of us to get close to them, they would have disappeared long before Christmas. But if we asked her nicely, she never said no. She took the key out of her apron pocket and unlocked that treasure chest filled with sweet, spiced biscotti and handed you some of your favorites.

She had a small white sideboard with a roll-down top. Here she made all her biscotti and that sideboard was our first stop when we entered her kitchen. We could never understand how so many wonderful desserts could be prepared on such a small surface. When I was young I remember her cooking on a black iron stove and blocks of ice being delivered for her wooden icebox. She was in her element even through she wore herself out during holidays. Her family showed their appreciation by filling her home with all their kids in a flurry of noise feasting on all her specialties made with a strong dash of pride. The variety of cookies, cakes, stuffed artichokes, pasta and breads, that came from that kitchen was like being in Grandma’s Christmas Wonderland. We all loved and looked forward to these holiday reunions.


The tradition continues with members of our family preparing their favorite biscotti for events such as wedding, showers and holidays. Every child in our family begins to take part in this tradition at an early age. You don’t have to encourage them, as they can’t wait to get their little hands in all of that dough. It is a way to bond with the kids and make them part of a family tradition. We know that future generations will enjoy these recipes and get to know a little about Grandma and our heritage.

An Italian family can have many versions of the same biscotti and every person takes great pride in their recipe. Pizzetts are a family recipe that is used on almost every tray we make. Pizzette are a double chocolate biscotti scented with spices, roasted almonds, orange zest, expresso and chocolate chips. They are the star attractions on our cookie trays for Christmas and every special event. You can make these cookies in advance and freeze them for up to 2 months unfrosted.

My Christmas greeting to all my readers and let me know if pizzettes are on your Christmas dessert table.


Recipe Summary
Prep Time: 35 minutes
Cook Time: 8-10 minutes @ 375ºF
Yield: 4 Dozen

Dry Ingredients
4 cups flour
2 cups sugar
1 cup roasted almonds, cut in half
4 oz. Semi-sweet chocolate. chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 teaspoons baking powder

Wet Ingredients
Zest of one orange
2 eggs
1/4 cup cocoa powder
1/2 cup warm water, orange juice or coffee
1/2 cup vegetable oil

12 oz. of semi-sweet chocolate chips
1/2 cup unsalted butter
1 tablespoon light corn sryup
2-3 tablespoons Brandy or Cointreau, Grand Marnier or tablespoon Kahlua

Mix the cocoa powder into the water or juice. Place all the dry ingredients in a large bowl including the nuts, add orange zest, almonds and chocolate chips. Make a well in the center and add the eggs and the water cocoa mixture. Slightly beat the liquid while in the center well and begin to bring in the dry ingredients (you may have to add a little more liquid if it is too dry). Gradually add vegetable oil to form the dough. You may need to wet your hands with oil. The Dough will be thick and will have an oily glaze. Place the dough in the refrigerator for 1 hour.

Place the dough on a lightly floured surface. Cut small portions and roll out the dough in the form of a cylinder. Pat down the top and cut into 1” slices on a diagonal to form a diamond shape. Place the cookies on a cookie sheet lined with parchment paper.

Bake 375º F for 8-10 minutes. Do not over-bake the cookies as they will be become dry and hard.

Melt the chocolate with the butter over a double boiler or in a microwave oven. Add the liquor a little at a time. Taste and add more if needed. The original recipe did not include liquor and is fantastic just with the chocolate, butter and a little syrup.

Frost the cookies when they are completely cool.


~ by Patricia Turo on November 30, 2009.

4 Responses to “An Italian Christmas Tradition and Pizzette for dessert”

  1. Thank You for the recipe, my great grandmother used to make these when I was a kid, we called them “Rock Cookies” – 30 years later, just smelling the batter brought back tons and tons of great memories…..


  2. Reblogged this on Piacere – Food & Travel without rules!.


  3. thank you Pat for the trip down memory lane! your grandmother was indeed a great baker and a dear lady, and your mother followed in her footsteps. I especially remember Carmella,s blueberry pies on Cape Cod. merry Christmas Pat! Marion Turo.


    • Love you Marion and you are in my thoughts always when I think of the wonderful childhood I had with all of my family especially those who were close and part of our everyday life. Of course the Cape takes a special place in my heart and the wonderful times we had together.


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