Raffiuoli Xmas Cookies

If you have been wanting to try an easy Italian Christmas cookies recipe, this is it. Few ingredients, easy steps and ready before you know it! I am referring to Raffiuoli Christmas Cookies from Naples.

What are Raffiuoli?

Raffiuoli cookies, also known as Raffioli, are a traditional Christmas treat from Naples, Italy. They are soft, low cakes with an oval shape, similar to a sponge cake in consistency. The cakes are sometimes filled with a mixture of ricotta cheese, sugar, and chocolate chips, adding a delightful surprise in every bite.

Once baked, these treats are often brushed with jam and then covered with a white glaze made from sugar, water, and lemon juice, giving them a glossy and sweet finish.

The name ‘Raffiuoli’ is thought to be derived from ‘ravioli’, the popular pasta dish. This is because the sweet was created by Benedictine nuns from the Convent of San Gregorio Armeno in Naples in the 1700s, who were inspired by the fresh pasta ravioli that were typical in Northern Italy.

These sweets are a staple in Campanian pastries during the month of December and are traditionally served and gifted during Christmas and New Year’s celebrations. They are often presented alongside other well-known Neapolitan sweets such as Struffoli, spicy Roccocò, Mostaccioli, and Susamielli. Despite their festive association, these delicious treats can be enjoyed year-round.

Italian Raffiuoli Cookies Recipe

Raffiuoli Christmas Cookies

Alessia

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Resting & Glazing 40

Total Time 1 20

Course Dessert

Cuisine Italian

Servings 8 cookies

Equipment

1 large bowl
2 medium bowl
1 small bowl
1 electric handheld mixer
1 spatula
1 tablespoon
1 lemon squeezer
1 grater
1 baking dish
parchment paper
cooling rack (optional)

Ingredients

100 gr Italian flour 00
60 gr white granulated sugar I am using coconut because it is healthier.
1 small lemon
2 medium eggs
1 sachet Paneangeli Lievito Vanigliato or or 2 teaspoons baking powder + 1/2 teaspoon baking soda
4 tbsp Belmorso Extra Virgin Olive Oil 1 lt
4 tbsp icing sugar for icing not decorating My icing sugar turned out very watery, as I bought the one for decorating and not icing.
2 tbsp warm water
1 tbsp lemon juice

Instructions

Add the flour and the baking powder/soda mix to your small bowl and mix.
Crack one egg into the larger bowl, and add the yolk of the second egg. Put the egg white of that second egg into the smaller bowl.
Add the granulated sugar with the eggs, and use your mixer to beat them.
Rinse the mixer attachments and beat the egg white until fluffy and firm. Set aside.
Add 1/3 of the flour mix into the egg mix, and incorporate delicately with a spatula.
Repeat a second time.
Add the extra virgin olive oil and mix well.
Add the rest of the flour mix and fold in delicately.
Then add the egg white and incorporate that too.
Transfer the raffiuoli mix into a sac a poche.
Use the sac a poche to create oval cookies, set apart at least 2cm. Mine were as big as a large gold chocolate coin but oval shape.
Leave them to rest for 10 minutes while you pre-heat your oven to 170 degrees Celsius. I am using a 3D hot air setting but you can use normal mode.
Bake the raffiuoli cookies for 10 minutes. Take out and leave to cool for 30 minutes.
In the meantime, prepare your icing by mixing the icing sugar, warm water and lemon juice into a medium bowl. The result is liquid yet creamy. If you want a ticker icing, add more sugar.
Dip the top of the raffiuoli into the icing sugar and lay back to dry on a rack, a plate or your baking dish. Leave to dry. This is how they would have looked if I had gotten the correct icing sugar.
If you want, you can add some sprinkles or candied cherries right after glazing them. Enjoy!
Once dry, your cookies are ready to enjoy.