12 Mediterranean Christmas Cookies

Are you ready to give your usual cookie tray a beautiful upgrade? These Christmas cookie recipes will bring a taste of the Mediterranean to your holiday table. From honey soaked Greek treats to crunchy Italian pine nut bites, there is something here for everyone to love.

The Tradition of Christmas Cookies in the Mediterranean

All across the Mediterranean, every region has its own special version of the Christmas cookie. Families have passed down these recipes for centuries. They are made with simple ingredients and do not require any fancy equipment. Several of them are naturally gluten free and dairy free, which is great for guests with food allergies.

But these cookies are more than just dessert. They are a symbol of that famous Mediterranean hospitality that I am always talking about. It is the talent for welcoming guests into your home with a beautiful tray of food and a drink in your hand. Try serving them with our dairy free date eggnog for a complete holiday treat.

If you are looking to add something unique to your holiday cookie plate, you have come to the right place. You might even discover a new family favorite. These Mediterranean Christmas cookies are a great place to start your holiday baking.

1. Andalusian Alfajores

You do not even need to turn on your oven to make these cookies. They come from southern Spain. They are spiced with honey and nuts. You often see these treats at Spanish Christmas markets. They are gluten free and pair perfectly with a cup of tea or coffee.

Ready in: 20 minutes, plus chilling time
Makes: About 20 cookies

What You Need:

• 2 cups almond flour
• ½ cup ground walnuts
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• Zest of 1 lemon
• ½ cup honey
• Powdered sugar for dusting

How to Make It:

1. In a large bowl, combine the almond flour, ground walnuts, cinnamon, cloves, and lemon zest. Mix well.
2. Add the honey and stir until the mixture comes together and forms a dough. It should feel like a stiff paste.
3. Place the dough on a piece of plastic wrap. Shape it into a log about 1½ inches thick. Wrap it tightly and refrigerate for at least 2 hours, until firm.
4. When you are ready to serve, unwrap the log and slice it into ¼ inch thick rounds.
5. Arrange the cookies on a serving plate. Dust generously with powdered sugar before serving.

Why everyone loves them: They are no-bake, gluten free, and taste like warm holiday spices.

Pro tip: These cookies are common in Spanish Christmas markets and are perfect with a cup of tea.

2. Macarons

These elegant French cookies will impress everyone at your Christmas party. They are naturally gluten free. They do require some practice and technique to get right, but the reward is absolutely worth it. This guide comes from Mark Beahm, a professional baker who has made thousands of macarons in his career. He will teach you how to make the perfect macarons every time.

Ready in: 2 hours (includes resting time)
Makes: About 24 filled cookies

What You Need:

• 1¾ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar
• Gel food coloring of your choice

For the filling:

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

How to Make It:

1. Sift the powdered sugar and almond flour together into a bowl. Discard any large pieces left in the sieve.
2. In a separate large bowl, beat the egg whites with a mixer until they are foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Add your gel food coloring at the end and beat until combined.
3. Fold the dry ingredients into the egg whites. Use a spatula to gently fold until the batter is smooth and flows like lava. This is called the macaronage stage. When you lift the spatula, the batter should fall in a thick ribbon.
4. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto baking sheets lined with parchment paper.
5. Tap the baking sheets firmly on the counter a few times to release air bubbles. Let the trays sit at room temperature for 30 to 60 minutes until the macarons are dry to the touch.
6. Preheat your oven to 300°F. Bake the macarons one tray at a time for 15 to 18 minutes. Let them cool completely before removing from the paper.
7. To make the filling, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the vanilla and cream and beat until light and fluffy.
8. Pair up similar sized macaron shells. Pipe a small amount of filling onto one shell and sandwich with another.

Why everyone loves them: They are beautiful, colorful, and taste like a fancy bakery treat.

Pro tip: Weigh your ingredients carefully for the best results.

3. Cannoli

I will admit that cannoli is technically not a cookie. But it absolutely deserves a spot on your Christmas cookie table. Trust me, no one will be mad about it. These crispy fried pastry shells are filled with a sweet, creamy ricotta filling.

Ready in: 1 hour
Makes: 12 to 15 cannoli

What You Need:

For the shells:

• 2 cups all purpose flour
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons cold butter, cut into pieces
• 1 egg yolk
• ½ cup sweet Marsala wine or white wine
• Vegetable oil for frying

For the filling:

• 2 cups ricotta cheese, drained
• ¾ cup powdered sugar
• ½ teaspoon cinnamon
• ¼ cup mini chocolate chips
• 1 teaspoon orange zest
• Powdered sugar for dusting
• Chopped pistachios for garnish

How to Make It:

1. In a food processor, pulse the flour, sugar, cinnamon, and salt. Add the butter and pulse until it looks like coarse crumbs.
2. Add the egg yolk and wine. Pulse until the dough comes together. Turn it out onto a surface and knead gently until smooth. Wrap in plastic and let it rest for 30 minutes.
3. Roll the dough out very thin, about ⅛ inch thick. Use a round cutter to cut out circles.
4. Wrap each circle around a cannoli tube, overlapping the edges. Seal the edge with a little water.
5. Heat oil in a deep pot to 375°F. Fry the shells a few at a time until golden brown, about 2 to 3 minutes. Use tongs to remove them and drain on paper towels. Carefully slide the shells off the tubes while they are still warm.
6. To make the filling, mix the ricotta, powdered sugar, and cinnamon until smooth. Fold in the chocolate chips and orange zest.
7. Just before serving, use a piping bag to fill the shells from both ends. Dust with powdered sugar and sprinkle with chopped pistachios.

Why everyone loves them: They are crispy, creamy, and feel like a special holiday treat.

Pro tip: If you would like to go the extra mile, make the ricotta from scratch. Serve them with Italian hot chocolate. YUM.

4. Ricciarelli

These cookies come from the Tuscan city of Siena in Italy. They are naturally gluten free and dairy free. These almond cookies are delightfully chewy with irresistible notes of lemon zest and vanilla. They taste even better on the second day. That makes them perfect for getting ahead of the holiday baking season.

Ready in: 30 minutes, plus resting time
Makes: About 20 cookies

What You Need:

• 2 cups almond flour
• 1½ cups powdered sugar, plus more for rolling
• 1 teaspoon baking powder
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon almond extract

How to Make It:

1. In a large bowl, whisk together the almond flour, 1½ cups powdered sugar, and baking powder. Stir in the lemon zest.
2. In a separate bowl, beat the egg whites with a fork until they are foamy but not stiff. Stir in the vanilla and almond extract.
3. Pour the egg whites into the dry ingredients and mix until a soft dough forms. It will be sticky.
4. Cover the bowl and let the dough rest for 30 minutes. This helps the flavors blend.
5. Preheat your oven to 300°F. Line a baking sheet with parchment paper.
6. Place some extra powdered sugar in a shallow dish. Scoop spoonfuls of dough and drop them into the sugar. Roll them gently to coat, then shape them into oval shapes.
7. Place the cookies on the prepared baking sheet. Bake for 15 to 18 minutes, until the bottoms are lightly golden but the tops are still pale and cracked.
8. Let them cool completely on the baking sheet. They will firm up as they cool.

Why everyone loves them: They are soft, chewy, and have a beautiful crackled top.

Pro tip: These are naturally gluten free and dairy free, so they are great for guests with dietary needs.

5. Pignoli

These classic Sicilian cookies are made with almond paste and pine nuts. They have a totally addictive texture. They are soft, chewy, yet crunchy all at the same time. They are naturally gluten free and come together with just 5 ingredients.

Ready in: 25 minutes
Makes: About 18 cookies

What You Need:

• 8 ounces almond paste
• ½ cup granulated sugar
• 1 large egg white
• ¼ teaspoon salt
• 1 cup pine nuts

How to Make It:

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. Crumble the almond paste into a food processor. Add the sugar and pulse until the mixture looks like fine crumbs.
3. Add the egg white and salt. Process until the dough comes together in a ball.
4. Place the pine nuts in a shallow dish.
5. Scoop rounded teaspoons of dough and roll them into balls. Roll each ball in the pine nuts, pressing gently so the nuts stick. Place them on the prepared baking sheet.
6. Bake for 15 to 18 minutes, until the cookies are lightly golden. They will spread slightly.
7. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Why everyone loves them: The combination of soft almond cookie and crunchy pine nuts is amazing.

Pro tip: These cookies are naturally gluten free and look beautiful on a holiday tray.

6. Baci Di Dama

These cookies come from the Piedmont region of Italy. Their name means “lady’s kisses” in Italian. They are crisp, nutty, and filled with dark chocolate. They are naturally gluten free and quick to make. These bite sized beauties are just the thing your holiday cookie exchange needed.

Ready in: 45 minutes
Makes: About 20 sandwich cookies

What You Need:

• 1 cup hazelnuts, toasted and skinned
• ¾ cup all purpose flour (or gluten free flour blend)
• ½ cup granulated sugar
• ¼ teaspoon salt
• ½ cup cold butter, cut into cubes
• 4 ounces dark chocolate, chopped

How to Make It:

1. In a food processor, pulse the toasted hazelnuts until they are finely ground. Be careful not to over process them into nut butter.
2. Add the flour, sugar, and salt. Pulse to combine.
3. Add the cold butter cubes and pulse until the dough comes together in large clumps.
4. Turn the dough out onto a surface and gather it into a ball. Wrap in plastic and refrigerate for 30 minutes.
5. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
6. Roll the dough into small balls, about ½ inch in diameter. Place them on the prepared baking sheet about 1 inch apart.
7. Bake for 12 to 15 minutes, until the bottoms are lightly golden. Let them cool completely on the baking sheet.
8. Melt the dark chocolate in a microwave or in a bowl over simmering water.
9. Pair up cookies that are similar in size. Spread a little melted chocolate on the flat side of one cookie and sandwich it with another.
10. Let the chocolate set before serving.

Why everyone loves them: They are like little hazelnut chocolate sandwiches that melt in your mouth.

Pro tip: These bite sized beauties are perfect for a cookie exchange.

7. Maamoul

If you are looking for a real showstopper, these Lebanese maamoul cookies never disappoint. A buttery shortbread dough is wrapped around a sweet date filling. Then they are pressed into a gorgeous pattern that always feels festive. I love serving them with a steaming pot of Arabic tea with fresh mint.

Ready in: 1 hour 30 minutes
Makes: About 30 cookies

What You Need:

For the dough:

• 3 cups semolina flour
• 1 cup all purpose flour
• 1 cup unsalted butter, melted
• ½ cup granulated sugar
• ½ cup milk or water
• 1 teaspoon rose water
• 1 teaspoon orange blossom water

For the filling:

• 2 cups pitted dates
• 1 tablespoon butter
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• Powdered sugar for dusting

How to Make It:

1. To make the filling, pulse the dates in a food processor until they form a paste. Add the butter, cinnamon, and cardamom and pulse to combine. Roll the date paste into small balls, about the size of a marble. Set aside.
2. In a large bowl, combine the semolina and all purpose flour. Pour in the melted butter and rub it into the flour with your fingers until it is well absorbed. Let it sit for 30 minutes.
3. Add the sugar, milk, rose water, and orange blossom water to the flour mixture. Knead until a soft dough forms. Let it rest for another 15 minutes.
4. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
5. Take a small piece of dough, about the size of a walnut. Flatten it in your palm. Place a date ball in the center and wrap the dough around it, sealing it completely.
6. Place the filled ball into a maamoul mold or a cookie press to create a pattern. Gently tap it out onto the baking sheet. If you do not have a mold, you can gently press the cookies with a fork to create a pattern.
7. Bake for 15 to 18 minutes, until the bottoms are lightly golden. The tops should remain pale.
8. Let them cool completely, then dust generously with powdered sugar.

Why everyone loves them: They are buttery, filled with sweet dates, and look so festive.

Pro tip: Serve them with a steaming pot of Arabic tea with fresh mint.

8. Pizzicati

Pizzicati are tender Italian shortbread cookies. They are filled with jam and gently pinched in the center. The name comes from the Italian word for “pinched.” They are not overly sweet. They are beautifully simple and a lovely addition to any cookie spread.

Ready in: 40 minutes
Makes: About 24 cookies

What You Need:

• 2 cups all purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup cold butter, cut into cubes
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup jam (apricot, raspberry, or fig)

How to Make It:

1. In a food processor, pulse the flour, sugar, baking powder, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs.
2. Add one egg and the vanilla extract. Pulse until the dough comes together.
3. Turn the dough out onto a surface and shape it into a disk. Wrap in plastic and refrigerate for 30 minutes.
4. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
5. Roll the dough out to about ¼ inch thick. Use a round cookie cutter to cut out circles.
6. Place half of the circles on the prepared baking sheet. Spoon a small amount of jam into the center of each circle.
7. Use a smaller cutter to cut a hole in the center of the remaining circles. Place these rings on top of the jam covered circles. Press the edges gently to seal. Or you can simply pinch the edges of a single circle with the jam inside to create a little pocket.
8. Beat the remaining egg in a small bowl. Brush the tops of the cookies with the egg wash.
9. Bake for 12 to 15 minutes, until lightly golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack.

Why everyone loves them: They are buttery, filled with jam, and look so pretty on a plate.

Pro tip: They are not overly sweet, so they balance out richer cookies on your tray.

9. Melomakarona

These soft Greek cookies are soaked in honey. They are scented with orange and cinnamon. Then they are sprinkled with crushed walnuts. They are absolutely incredible. Plus, this easy recipe makes about 60 small cookies. They keep beautifully, so they are perfect for holiday drop ins and homemade gifts.

Ready in: 1 hour
Makes: About 60 cookies

What You Need:

For the cookies:

• 1 cup olive oil
• ½ cup vegetable oil
• ½ cup orange juice
• ½ cup granulated sugar
• ½ cup brandy or cognac
• Zest of 2 oranges
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 4 to 5 cups all purpose flour

For the honey syrup:

• 1 cup honey
• 1 cup water
• ½ cup granulated sugar
• 1 cinnamon stick
• 2 cups walnuts, finely chopped, for topping

How to Make It:

1. In a large bowl, whisk together the olive oil, vegetable oil, orange juice, sugar, brandy, and orange zest.
2. In a separate bowl, whisk together the baking powder, baking soda, cinnamon, cloves, and 4 cups of flour.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Add more flour if needed until the dough comes together and is not sticky.
4. Cover the dough and let it rest for 20 minutes.
5. Preheat your oven to 350°F. Line baking sheets with parchment paper.
6. Shape the dough into small oval cookies, about 2 inches long. Place them on the prepared baking sheets.
7. Bake for 20 to 25 minutes, until they are lightly golden.
8. While the cookies bake, make the syrup. In a saucepan, combine the honey, water, sugar, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove the cinnamon stick.
9. When the cookies come out of the oven, let them cool for 5 minutes. Then dip each cookie in the warm honey syrup for a few seconds on each side. Use a slotted spoon to remove them and place them on a wire rack.
10. Sprinkle the soaked cookies generously with chopped walnuts.

Why everyone loves them: They are soft, honey soaked, and full of warm holiday spices.

Pro tip: This easy recipe makes about 60 small cookies that keep beautifully for days.

10. Kourabiedes (Almond Crescent Cookies)

Kourabiedes are melt in your mouth almond cookies. They are traditionally made for Greek celebrations. They are rich and crumbly. They are finished with plenty of powdered sugar, so they look very festive on your cookie tray.

Ready in: 45 minutes
Makes: About 30 cookies

What You Need:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar, plus more for dusting
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons brandy or orange juice
• 2 cups all purpose flour
• ½ cup almonds, toasted and finely chopped
• Whole cloves for decoration (optional)

How to Make It:

1. In a large bowl, beat the softened butter with a mixer until it is creamy and pale. Gradually add the ½ cup powdered sugar and beat until light and fluffy.
2. Beat in the egg yolk, vanilla, and brandy.
3. Gradually add the flour and mix until a soft dough forms. Stir in the chopped almonds.
4. Cover the dough and refrigerate for 30 minutes.
5. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
6. Shape the dough into crescent shapes or small balls. If you like, press a whole clove into each cookie for decoration.
7. Bake for 15 to 18 minutes, until the bottoms are lightly golden. The tops should remain pale.
8. Let the cookies cool on the baking sheet for 10 minutes. While they are still warm, generously dust them with powdered sugar. Let them cool completely, then dust again with more sugar.

Why everyone loves them: They are buttery, crumbly, and look like little snow covered crescents.

Pro tip: The double dusting of powdered sugar makes them look extra festive.

11. Egyptian Ghorayebah

You only need 3 ingredients to make these beloved cookies from my childhood. They are simple, buttery, and absolutely delicious. You will end up with 35 little Christmas cookies that are perfect for welcoming guests or giving as homemade gifts.

Ready in: 25 minutes
Makes: About 35 cookies

What You Need:

• 1 cup clarified butter (ghee) or unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all purpose flour
• Whole almonds or pistachios for decoration

How to Make It:

1. In a large bowl, beat the softened butter with a mixer until it is creamy. Gradually add the powdered sugar and beat until light and fluffy.
2. Gradually add the flour and mix until a soft dough forms. Do not overmix.
3. Cover the dough and let it rest for 15 minutes.
4. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
5. Shape the dough into small balls or crescent shapes. Place them on the prepared baking sheet. Press a whole almond or pistachio gently into the top of each cookie.
6. Bake for 12 to 15 minutes, until the bottoms are very lightly golden. The tops should remain pale. They will not spread much.
7. Let them cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely.

Why everyone loves them: They are simple, buttery, and melt in your mouth.

Pro tip: These are the cookies I grew up eating. They are perfect with a cup of tea.

12. Lebanese Apricot Walnut Cookies

These buttery brown sugar cookies are full of bright flavor. They have the chewy texture of dried apricots and crunchy toasted walnuts. The aroma of freshly grated nutmeg makes them smell like the holidays.

Ready in: 40 minutes
Makes: About 24 cookies

What You Need:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon freshly grated nutmeg
• 1 cup dried apricots, chopped
• ½ cup walnuts, toasted and chopped

How to Make It:

1. In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
2. Beat in the egg and vanilla extract until combined.
3. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
4. Gradually add the dry ingredients to the butter mixture and mix until just combined.
5. Fold in the chopped apricots and toasted walnuts.
6. Cover the dough and refrigerate for 30 minutes.
7. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
8. Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
9. Bake for 12 to 15 minutes, until the edges are lightly golden.
10. Let them cool on the baking sheet for a few minutes before moving to a wire rack.

Why everyone loves them: The apricots add a bright, chewy sweetness that is perfect with the nutty walnuts.

Pro tip: Freshly grated nutmeg makes a big difference in flavor.

More Christmas Dessert Recipes

If you loved these Christmas cookies, check out some of our other holiday dessert recipes.

• Baklava Pumpkin Pie: A fun twist on two classic desserts.
• Baked Pears with Almonds, Honey and Ricotta: A lighter, elegant dessert option.
• Baklava Cheesecake: Part cheesecake, part baklava, totally delicious.
• Italian Apple Olive Oil Cake: A moist and flavorful cake perfect for the holidays.

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