If I want to get through all these cookies before Christmas I’m going to have to start batching them up!

So here’s a classic double-header for ya: Chocolate Espresso Amaretti and Lemon Ricotta Cookies.

Chocolate Espresso Amaretti

I always love seeing the gorgeous zebra stripes emerge on my chocolate espresso amaretti cookies while they bake. 

My amaretti are soft, almost gooey, on the inside and delicately crisp outside. I use rich, dark cocoa for maximum contrast between the snowy white exterior, and the deep chocolately interior.  The espresso in these chewy almond cookies gives them depth, and a touch of bitterness. 

There’s nothing demure about these cookies. They are sure to wake you up and get your attention.

They have also oddly become a favorite of many of my kid customers- sorry parents!

Lemon Ricotta Cookies

Lemon ricotta cookies were not part of my core cookie offerings when I opened the biz. But after more than a couple customers asked if I had a lemon variety, I knew I needed to add one.

Lemon ricotta cookies are a version of “The Italian Cookie.” The one that’s at every holiday party. A soft and cakey drop cookie with a cloak of rich glaze and a dusting of tiny sprinkles. These cookies can come in a variety of flavors – anise, almond, vanilla – but the best, by far, are the lemon.  Made with fresh lemon zest in the dough and juice in the glaze, they have a light, bright flavor.  The ricotta gives them a fluffy, soft texture.  These guys are so delicious they instantly earned a permanent place on the Tremonte’s menu and in my kiddos’ hearts.  These are the cookies they ask for the most.