Strucchi Italian Cookie

Strucchi Italian Cookie


This recipe has been passed down for generations in Chef Daniel Mezzolo's family. Try it out for yourself and enjoy it on a Sunday afternoon with a nice cup of espresso!

Pile of Italian strucchi cookies.


20 grams active dry yeast
100 grams milk
500 grams '00' flour
2 whole eggs
6 egg yolks
50 grams melted butter
300 grams sugar
1 lemon, zested
1 teaspoon vanilla
50 grams 35% cream
drop of rum
pinch salt
250 grams crushed walnuts and hazelnuts
25 grams sliced almonds
30 grams plum jam
30 grams sugar
30 grams candied orange peel, fine dice
20 grams canola oil
50 grams pine nuts
30 grams sultana raisins
pinch cinnamon
splash vanilla
1 cup spirits, amaretto, rum, vermouth, grappa


For the Dough

  1. Using a stand mixer and a dough hook, add dry ingredients first and stir to combine. 
  2. Bloom yeast in milk. Let sit until bubbly and then add to mix. 
  3. Add in wet ingredients and continue to stir until combined.
  4. Turn out onto floured surface and knead until soft and smooth. 
  5. Cover with a cloth and let stand at room temperature to rise for at least four hours. 

For the Filling

  1. Mix all ingredients.
  2. Roll out the dough to obtain a sheet of two or three millimeters thickness.
  3. Cut into rectangles of 5-6 centimetres in length and 3 centimetres in width. 
  4. Place one tablespoon of filling on one half of the rectangle. Fold over dough and seal with a fork or pinch edges together.  
  5. Bake for 15 minutes at 325 F or until golden brown.
  6. Serve with espresso.

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