Baking guide

Plan by texture

Bake biscotti first: their dry crumb keeps longer. Make soft ricotta cookies closer to serving, and glaze only completely cooled cookies. Store crisp and soft cookies separately so moisture does not move between them.

Measure with care

US measures come first in our recipes, with gram weights alongside. Spoon flour into cups and level it; avoid scooping packed cups. Use the listed shell-free egg weights when scaling.

Use the right tools

Pizzelle require a pizzelle iron. Biscotti need a sharp serrated knife and a second bake. Filled cuccidati benefit from a food processor and a ruler for even pastry strips.

Build a balanced gift box

Combine one crisp cookie, one soft glazed cookie and one almond sweet. Let glazes and chocolate set fully, separate layers with parchment and label the box with ingredients and a suitable storage date.

Keep the oven consistent

Preheat fully, use cool trays, and follow the recipe’s conventional or fan temperature. Watch the edges and centers rather than relying only on the clock.