Not to be confused with the pasta of the same name, these classic Emilian Christmas cookies are made from a tender, flaky dough filled with a sweet-tart trio of fruit: cherry preserves, rich saba (cooked-down grape must), and candied citron.
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely
Recipe Summary test
1 hr 10 mins
3 hrs 10 mins
Makes 2 dozen cookies
Dough can be made up to 3 days ahead and refrigerated until ready to use. Fully cooled baked cookies may be kept in an airtight container at room temperature up to 2 days. Dust with powdered sugar before serving.