From a sophisticated, orange-infused olive oil cake to a scoop of creamy-cold gelato, the desserts of Italy are worth a second look. Sweet but not too sweet, they’re the perfect end to an authentic Italian meal — but they’re also perfect as a midday snack, paired with a strong cup of coffee or a nip of crisp white wine.
Olive Oil Gelato
Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert—we love it topped with a sprinkle of sea salt. Get the recipe for Olive Oil Gelato »
Almond pastry filling in place of the almond paste typically used to make these cookies results in a lighter, moister cookie. Get the recipe for Rainbow Cookies »
These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of former SAVEUR managing editor Greg Ferro. This recipe is based off one by cookbook author Nick Malgieri. Get the recipe for Pine Nut Cookies (Pignoli) »
After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus. Get the recipe for Budi de Pan (Neapolitan Bread Pudding) »
Muscat-Spiked Zabaglione
In Italian, sbaglione means big mistake. This popular dessert may have been "mistakenly" invented, probably in Florence—though it is usually made with marsala, the famous sweet wine of Sicily. Get the recipe for Muscat-Spiked Zabaglione »
Lemon Granita
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Like a frozen lemonade, this refreshing dessert is achieved with little more than lemon juice, sugar, and time. Get the recipe for Lemon Granita »
Chocolate Almond Cookies (Strazzate)
Featured in our book Best Cookies, these traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur, but Galliano, which can be found in most liquor stores, is a fine substitute. Get the recipe for Chocolate Almond Cookies (Strazzate) »
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts. Get the recipe for Tozzetti (Anise, Almond, and Hazelnut Biscotti) »
Sicilian Cannoli
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Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling Sicilian cannoli. This recipe comes from cookbook author Nick Malgieri. Get the recipe for Sicilian Cannoli »
