Italian Christmas Cookies Pressure Cooker Recipe
These Italian Christmas Cookies are soft, almond-flavored treats pressure-cooked to perfection, then dipped in a sweet almond glaze and topped with festive nonpareils. Moist, tender, and delightfully quick to make in a pressure cooker, they bring classic holiday flavor without oven fuss.
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer with paddle attachment
- 1 Pressure cooker with trivet or rack
- 1 Wire rack for cooling and setting glaze
Ingredients
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 3 large eggs room temperature
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons almond extract
- 1 ⅓ cups powdered sugar
- 3 tablespoons milk any fat percentage
- ½ teaspoon almond extract for glaze
- ¼ teaspoon kosher salt for glaze
- 2 tablespoons nonpareils for topping
Instructions
Instructions
- Cream the butter and sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then mix in almond extract until combined.
- In a separate bowl, whisk flour, baking powder, and salt. Slowly mix dry into wet ingredients until soft dough forms.
- Roll dough into small balls or logs and place on parchment-lined sheets that fit in the pressure cooker.
- Seal pressure cooker with 1 cup water under trivet; cook on high pressure for 10 minutes.
- Quick release pressure; let cookies cool slightly on rack.
- Prepare glaze by whisking powdered sugar, milk, almond extract, and salt until smooth.
- Dip tops of cooled cookies in glaze, then return to rack.
- Immediately sprinkle cookies with nonpareils over glaze before it sets.
- Let cookies sit until glaze is set, about 20 minutes, before serving or storing.
Notes
Cool completely before storing. Store in airtight container at room temperature up to 3 days, or freeze for longer storage.