A Smart Cookie.
Imagine your dream job. Are you an astronaut catapulting through space? Are you a Pulitzer Prize winning journalist? Or are you a cookie researcher in Italy, traveling from town to town collecting the best cookie recipes from each region? I know that I would choose the third one… as did Domenica Marchetti, author of Italian Cookies (Gibbs-Smith, April 2026).
I have known Domenica for years; I have many of her cookbooks, have taken an online class with her, read her posts and articles regularly, and — of course — make many of her recipes. Among the food writers whom I know, she is one of the truly trustworthy recipe developers. I sat down with her the other day and had a nice chat about her new cookbook, Italian Cookies.
A little about Domenica. She comes to her love of Italy and Italian cuisine naturally. In her own words, she is cento per cento Italiana; her mother was born in Italy, and her father, while born in the United States, has two Italian-born parents. She considers Abruzzo — her family’s home — her home, as well. (When in the States, she resides in Northern Virginia.)
After earning degrees from Skidmore College (English) and Columbia University (Journalism), she started her career as a reporter (perhaps she would have won the Pulitzer Prize?) before realizing that sharing her love of Italian cuisine was her true calling. To say that Domenica cares deeply about traditional Italian foodways is an understatement.
When I asked her about the research aspect of this book, she told me exactly what I mentioned above; she traveled from town to town and region to region collecting the recipes for this book in person. She spoke about being able to see the regional differences clearly. “Butter in the north, olive oil in the south, hazelnuts from the Piedmont, and, well, almonds are pretty much everywhere.”
How does one come to write a cookie book? In her introduction to the book, Domenica tells us: “It started with a bag of cookies. As I was about to board a van in Genoa to take a small group of tour guests on a day trip, I ducked into a bakery in search of a snack to bring along. Running late, I grabbed the closest thing—a cellophane packet of pretty but plain-looking flower-shaped butter cookies. A lucky choice, as it turns out. Not only were the cookies a big hit with my guests, they were also the best butter cookies I’ve ever had—impossibly rich and melt-in-your-mouth crumbly, and yet comprising just four ingredients: flour, butter, sugar, and eggs.” These cookies are the Canestrelletti di Torriglia.
As always when reviewing, I tested three recipes from the book; I told Domenica my choices and she said they were a characteristic selection: Canestrelletti di Torriglia (Liguria) uses butter, Ricciarelli (Tuscany) with almonds, and Pabassinas (Sardinia) include fruit. The recipe for the Canestrelletti — the flower-shaped cookie from that day in Genoa that was the impetus for this book — is printed below. They are all delicious and the recipes work beautifully (no surprise to me).
A few things to mention about the book. First and foremost, it is a great cookbook for anyone who wants to make cookies. There are super simple recipes as well as several that are a bit complicated. This book gets two very buttery and floured thumbs up from me. It is a new favorite.
The introduction. Always read the introduction, especially this one. You will enjoy it immensely and will get to know Domenica. The following sections on equipment, ingredients, and techniques are invaluable to any baker. These are followed by four regional sections: Cookies of the North, Cookies of Central Italy, Cookies of the South, and Cookies of the Islands. There are 75 fantastic recipes from which to choose, and they are followed by a section of Basics and Embellishments – recipes which she uses in making her cookies.
The book is very well-written and features gorgeous artwork by Daniela Bracco, a Sicilian illustrator who lives in Rome, and mouthwatering photos by Lauren Volo from New York City. (Note: Domenica baked every cookie that appears on the cover of the book!)
She teaches wonderful classes and workshops, in addition to leading small group tours. The best places to “visit” Domenica to find out about her books, workshops, classes, and tours, are are on her website, Domenica Cooks, and as a contributer to the Mediterranean Dish. You can also find her in the pages of La Cucina Italiana, Food & Wine, and The Washington Post. If you are interested in purchasing Italian Cookies, it can be found online at Bookshop.org, Omnivore Books, Indiebound, and Amazon. Of course, you can also check your local bookstore.
I pre-ordered my copy from Bookshop.org and was then given the opportunity by Gibbs-Smith to review the book; thus, I have two copies. I would love to give the one I purchased to you! For a chance to receive your own copy of Italian Cookies by Domenica Marchetti, tell me about your favorite cookie memory in the comments (by April 25). I will pick one winner at random. Unfortunately, shipping abroad is astronomically costly these days so this giveaway is limited to the United States and Canada. Of course, if you are abroad and want to enter and win the book for a friend here in the U.S. or Canada, that is totally legit!
My last question for Domenica was this: It’s a damp, cold, rainy (or snowy) day. What is your cookie of choice, and with what beverage? “That is a lovely question. The first thing that comes to mind is the Baci di Dama. When I think of cold and snow, I think of coffee. And I did stray a little bit in the recipe — I put ground espresso in the cookie dough. I really love them with a little cappuccino or a cortado in the afternoon (you don’t want to have cappuccino after noon).” I learned to make Domenica’s recipe for Baci di Dama in an online Christmas Cookies class she taught several years ago. The recipe is on Cocoa & Lavender.
~ David
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Lisa Salati
April 18, 2026 at 5:18 amI am half Italian and Italian cookies are my favorite. I was in Florence and for dessert I had biscotti with sweet white wine for dipping. The biscotti were small, had almonds and an orange flavor but were not hard like most biscotti. I have been unsuccessful in duplicating this recipe. Second memory is making a cookie we called tarra lucci with my family. They are like a sweet tortellini but the filling is very unusual.
David Scott Allen
April 18, 2026 at 5:16 pmMuch for commenting Lisa. In Florence, and much of Tuscany, the small biscotti are called cantuccini. They’re a favor of mine and they are wonderful dipped in vin santo. I wish the wine were easier to find here. The tarragon Lucca sound really interesting!
Ellen Patton
April 18, 2026 at 5:39 amHi David,
Just ordered the cookbook. I’m particularly excited to see that recipes from the Friuli (my grandparents lived there) are included. Thanks for the recommendation and the recipe! Hope all is well. Hi to Mark!
Ellen
David Scott Allen
April 18, 2026 at 5:14 pmThanks, Ellen. We are very well and enjoying our life in Tucson! How exciting that you’ll get to make cookies from your family background. I had no idea you had Italian heritage. You’re so lucky! Do you have your Italian passport yet? My best to Walt and the girls! Er… women!
angiesrecipes
April 18, 2026 at 7:09 amMy favourite cookies are the simplest one..butter cookies. I love those beautiful plates too. Those Canestrelletti di Torriglia look literally melt-in-mouth, David.
David Scott Allen
April 18, 2026 at 5:13 pmThis is the point where I always say that butter is one of the five major food groups, Angie. They are unbelievable!
Barb
April 18, 2026 at 7:28 amThe photo of the cookies on the beautiful blue plate look so inviting! They are definitely my kind of cookie — lots of butter and only a small amount of sugar! The cookbook cover is gorgeous. It would be a difficult decision to choose one of them, as they all look so tasty! Both of my grandmothers (neither was Italian) made fabulous cookies but none were fancy like these. Domenica is obviously very talented! Your choice of the canestrelletti was perfect!
David Scott Allen
April 18, 2026 at 5:12 pmThere was no way I could choose any other cookie to make once I read Dominica‘s story of how she came up upon them. And, she baked every single cookie that was on the cover. So impressive! She told me how she and her husband carefully transported them to New York for the photo session. Like you, neither of my grandmothers was Italian but, oh, how I wish they were! I do have “kissing cousins“ who are Italian and I have some of their recipes, which is a great gift.
susan debronsky
April 18, 2026 at 7:51 amFavorite cookie memory!???!?! Making or eating?
When I was younger I made Hamentaschen with my grandmother’s home-made recipe, and used to bring. them in to the temple where my aunt was the rabbi’s secretary. Everyone loved them! They were filled with poppy or farmer’s cheese or the traditional apricot or prune.
David Scott Allen
April 18, 2026 at 5:10 pmWell, for you, Suzo, it would have to be both. I remember you making Hamentaschen in Delmar. They were so good! I think you used apricot jam for the filling. Does that ring a bell?
Melissa
April 18, 2026 at 8:18 amThe canestrelletti look great, and your description has convinced me to go out and buy a flower-shaped cookie cutter with a hole in the middle (something I unaccountably lack!).
My grandmother was a baker, but she made pies, not cookies (or cakes, for that matter). So my foundational cookie memory is of the chocolate chip cookies at a local bakery called Hanscom’s, which we were allowed as a very occasional treat. They were on the large side and almost more square than round. The dough was on the dark side, the chocolate chips were plentiful, there were a few white chocolate bits or almonds (I never figured out which), and the texture was crisp. I loved them. I’ve tried, but I have never been able to replicate the taste.
David Scott Allen
April 18, 2026 at 5:09 pmAdmittedly, I did buy the flower shaped cookie cutter, Missy, but used the wide end of one of my pastry bag tips to cut the holes in the middle. It worked rather perfectly (and was a suggestion from Domenica herself). Was Hanscom’s bakery near your home growing up? I never remember hearing about it. We bought most of our baked goods at the farmers market, first in Wayne and then in Strafford. Thanks for sharing your memory!
Melissa
April 21, 2026 at 2:32 pmHanscom’s was a chain, and there was one in the Wynnewood shopping center (where Wanamaker’s was). They closed in the mid-1980s.
David Scott Allen
April 23, 2026 at 2:33 pmHow did I miss it? We were too busy being plebeian getting Br ice cream.
Stephanie Zarpas
April 18, 2026 at 8:29 amMy favorite Italian cookie is Brutti Ma Buoni, Ugly But Good. I first came across it in the window of a bakery near our hotel in Torino when my husband was working for NBC Olympics in 2006. Intrigued by the name, I had to try them. By the end of my stay, I was a repeat customer! I have since learned to make them myself as I did recently as my contribution to a friend’s Seder.
David Scott Allen
April 18, 2026 at 5:07 pmBrute ma buoni our wonderful, Stephanie. I first had them in Montalcino and, at the same time, the rental car agent told us that our car was exactly that: bruta ma buona. She was right. It was an ugly car but very comfortable. Then we got to town and found a bakery that served the cookies. It all made sense after that.
Camille Pons
April 18, 2026 at 9:43 amMy mother’s grandparents on both sides came over from Sicily. After marrying, my grandparents settled in Rochester NY. Mom talked about the Italian cookies her mother would buy from Savoia Pastry Shoppe. Every time she would visit family she would bring back 2lbs of cookies in her suitcase – heaven. But I digress.
One of my favorite cookies were Cucidates – a fig cookies wrapped in pastry dough iced with a simple vanilla drizzle and sprinkles. Heaven. My mother made these one Easter when we lived overseas. She made it with a friend and her daughter. I remember Mom and Alice hand grinding the fig mixture. Teri and I loved doing the frosting and sprinkles. We called them Suzette’s after Alice and Teri’s white poodle Suzette because the fig mixture looked like Suzette’s…ahem…well, you know (🤣). In any case, Suzette’s are, to this day, my favorite cookies. Savoia’s taste exactly how my mother made them. 💗💗
David Scott Allen
April 18, 2026 at 5:06 pmI love stories like that, Camille. You didn’t grow up in Rochester, did you? It’s where I went to school and I have a fun list for the place.
So, my favorite Christmas cookies are also Cuccidati — and I plan to publish my family’s recipe as we get closer to Christmas. It was supposed to be posted last Christmas, but I never got around to it. The farthest I got was buying the sprinkles which came in handy for this post.
Mad Dog
April 18, 2026 at 10:13 amThat looks like a very enjoyable book to write. Going from town to town and collecting recipes sounds quite appealing …and fabulous Canestrelletti di Torriglia, David!
David Scott Allen
April 18, 2026 at 5:04 pmLike I said, Mad Dog, that’s a job I want!
Ben | Havocinthekitchen
April 18, 2026 at 2:38 pmSuch a lovely and inspiring post, David! I love the cookbook touch and these classic Italian cookies – so nostalgic and beautifully done. I honestly believe you cannot beat old-fashioned shortbread and most Italian cookies.
David Scott Allen
April 18, 2026 at 5:04 pmThat’s the thing that amazes me, Ben — it’s not a shortbread cookie because it has eggs! It was a real surprise because when I tasted the cookies, I said, “These are the best non-shortbread shortbreads I’ve ever had”
Gerlinde de Broekert
April 18, 2026 at 3:01 pmDavid, these cookies look absolutely fantastic. I might just have to buy the book to add to my collection of so many others. Thanks for sharing.
David Scott Allen
April 18, 2026 at 5:03 pmI think you would really enjoy this book, Gerlinde. So many good recipes!
Eha Carr
April 18, 2026 at 3:18 pmI may not make or eat biscuits but actually enjoy following the lady myself – probably came upon her on your pages 🙂 ! Coming in late from a different time zone have really enjoyed all the comments by your readers who know about the baked goods in various parts of Italy.
David Scott Allen
April 18, 2026 at 5:02 pmThank you, Eha — it is really fun day. Read people stories. I’m hoping I’ll get more as time goes by.
mimi rippee
April 18, 2026 at 3:25 pmYou always make me wish I baked! So pretty!
David Scott Allen
April 18, 2026 at 5:02 pmhmmm… Maybe you should bake? (I know that’s not going to happen!) I said for these cookies being pretty, they are the best butter cookie I’ve ever had.
Sherry M
April 18, 2026 at 5:27 pmalways a good idea to refrigerate the dough before baking. We live in a neighbourhood that was full of Italian migrants after the war and there is still a large contingent of their children and grandchildren. Our lovely neighbour (sadly now deceased) made the best pastries. These sound marvellous David.
sherry
David Scott Allen
April 19, 2026 at 3:30 pmSometimes I chill the dough, sometimes I don’t. Honestly, if you work quickly, there’s not a lot of difference.
Your neighbor sounds wonderful — I am sure you miss her.
Allison T
April 18, 2026 at 8:39 pmFavorite cookie memory: Helping my grandmother make almond cookies that would get coated with powdered sugar right after they came of out the oven. I was also usually coated with it after I helped with that part.
David Scott Allen
April 19, 2026 at 3:29 pmWell, Allison, in my book more sugar is always better!
FEL!X
April 18, 2026 at 10:12 pmLovely! Can not have enough recipes for cookies!
David Scott Allen
April 19, 2026 at 3:28 pmI agree, Felix!
Priya
April 19, 2026 at 9:28 amThere is always something special about Italian cookies 🙂 love it David.
David Scott Allen
April 19, 2026 at 3:28 pmI agree wholeheartedly, Priya!
Frank | Memorie di Angelina
April 21, 2026 at 10:54 amDomenica is a treasure! Of course you know I downloaded her book on the day it came out, though I’ve yet to cook from it, I am salivating over the all the cookies. And that’s me, the I don’t have a sweet tooth guy… These looks absolutely perfect, David.
As for my own cookie memories, surely my most cherished are the taralli dolci that my grandmother made. We called them Nana’s Cookies. I thought she’d invented them… 😉
David Scott Allen
April 23, 2026 at 2:32 pmShe is amazing — just a delightful and incredibly intelligent human. The book is fabulous… we should compare notes when we make these, Frank. As to your memory, I have never had taralli dolci. I need to change that
Jeff the Chef
April 21, 2026 at 8:03 pmI guess my favorite cookie memory would be a recipe for oatmeal sandwich cookies that my grandmother used to make. It was a huge affair. Everyone would get involved and they would make a boatload of them. We’d try to ration them to make them last as long as we could, but they were too good to ration. I have the recipe, and I’ve made them a few times. It’s so much work!
David Scott Allen
April 23, 2026 at 2:34 pmOh wow, Jeff; I hope you put them on the blog soon. I’d love to make them.
Karen (Back Road Journal)
April 22, 2026 at 11:40 amHaving a recipe for a good cookie is always nice. Having a cookbook with so many wonderful cookies is great! Pignoli cookies have to be one of my favorite…they are so light and melt in your mouth.
David Scott Allen
April 23, 2026 at 2:35 pmPignoli have been a favorite of mine too, one I discovered them! Thanks, Karen
Raymund
April 22, 2026 at 7:14 pmDavid, this post made me want to drop everything, brew a cappuccino (before noon, of course), and bake my way through the entire book.
David Scott Allen
April 23, 2026 at 2:36 pmI know the feeling Raymund — though Cocoa for me, please!
Amy Lambrecht
April 23, 2026 at 2:28 pmHi David. My favorite cookie recipe is, honestly, not my own. My daughter traveled to visit my sister, her favorite aunt, when she was 13 years old, as a bat mitzvah gift. The two of them made an enormous chocolate chip cookie. Two decades later, my daughter still talks about the cookie and the experience and remembers both fondly. There is something so warm and welcoming about baking together!
David Scott Allen
April 23, 2026 at 2:38 pmThat 8s a fabulous memory that you share with your daughter and sister, Amy.
Christina
April 25, 2026 at 2:28 pmI love Domenica’s work! She’s spot on and another Italian fighting the good fight to teach others about authentic Italian cuisine! These biscotti are gorgeous, David! Italian sweets are often deceiving as one thinks there won’t be much too them, and then SURPRISE: they’re amazing!
Thanks for the lovely giveaway! I’d love Domenica’s book!
David Scott Allen
April 27, 2026 at 11:19 pmYes, Christian, the simplicity is really deceiving, as the tastes is always so wonderful.
2pots2cook
April 28, 2026 at 6:15 amNow you made me think…. I cannot emphasize which biscotti are our favourite… I’ll order the cookbook to discover ….
David Scott Allen
May 3, 2026 at 6:25 amThat sounds like a good plan, Davorka. It’s readily available as an e-book so it’s much easier to use for cooking
Bya Berger
May 3, 2026 at 6:38 amI happily found you by way of Daniela Bracco! I am your newest fan! My cookie memorie: my mom made a chocolate chip oatmeal cookie with Rice Krispies. She would stack them up 4 high after cooling making it impossible to sneak one…she’d know! It remains a great recipe!
David Scott Allen
May 7, 2026 at 12:08 pmHi Bya — and welcome! Sorry for the delay in responding — I’m traveling getting new and wonderful recipe ideas! I’m so glad you found me. Please feel free to reach out with any questions or ideas! And thanks for your memory — I’ll be choosing a winner soon!