Best Italian Biscotti Cookies Recipes

ITALIAN EASTER COOKIES (BISCOTTI)

Italian Easter Cookies (Biscotti) image

This is my Italian grandmother's recipe from long ago. She use to make these cookies for every Easter celebration. I have since picked up where she left off and now make these cookies as part of our Easter tradition. I love the anise flavoring but if you don't like anise you can substitute with almond extract and they are just as good! This is my favorite cookie to dip in my coffee! Enjoy!

Provided by LANAIAH

Categories World Cuisine Recipes European Italian

Time 2h15m

Yield 72

Number Of Ingredients 13

Ingredients

6 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
1 cup shortening (such as butter-flavored Crisco®)
1 cup white sugar
4 whole eggs
2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup milk
1 cup confectioners' sugar
2 teaspoons anise extract
2 tablespoons milk, or as needed
¼ cup sprinkles, or as needed

Steps:

Combine flour, baking powder, and salt in a bowl.
Cream together shortening and white sugar in a bowl until creamy. Add 1 egg at a time, mixing well after each. Add 2 teaspoons anise extract and vanilla extract. Slowly add milk and mix until all ingredients are blended. Slowly add flour mixture, and mix until thick but creamy. Place dough in the refrigerator for 30 minutes to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Coat a work surface and hands with flour. Take a quarter-sized piece of dough and roll into a long narrow sausage shape. Form into desired shapes, such as "s" shapes, twists, candy canes, letters, etc. Cookies will puff up when baked, so be sure each cookie is only about the width of a pinky finger. Place cookies on a baking sheet about 1 1/2 inches apart.
Bake in the preheated oven until light golden in color and golden brown on the bottom, 12 to 15 minutes. Let cool completely, about 1 hour.
Place confectioners' sugar in a bowl and add 2 teaspoons anise extract. Mix in milk 1 tablespoon at a time until icing is smooth and creamy and not too drippy. Coat cooled cookies with icing and top with sprinkles.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 13.3 g, Cholesterol 10.6 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 78.7 mg, Sugar 5.2 g

ITALIAN BISCOTTI COOKIES

Italian Biscotti Cookies image

My 85 year old Italian friend, made these the other night for our dance. She got the recipe from her great aunt, who got it from Italy. I have not made them myself, but I plan to as soon as I can. They were really really good.

Provided by Lighthouse Rita

Categories Dessert

Time 50m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 1/4 cups sugar
2 1/4 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup cut up almonds
3 eggs
2 teaspoons vanilla
3 teaspoons anise flavoring
1/4 cup whiskey
3 tablespoons anise seed

Steps:

In mixer blend butter and sugar, add eggs, one at a time and mix together. Add whiskey, vanilla, anise flavor and mix.
Sift flour, salt and baking powder and gradually add to above mixture. Blend well.
By hand, mix in nuts and anise seed -- MIx well.
On a greased cookie sheet, using two spatulas, make rows of dough about 1 1/2 inches wide, more or less. Use spatualr to make somewhat of a roll.
Bake 350 degrees, about 20 minutes, until light brown. Take out and cool a bit (put next batch i9n oven.
Slice first batch in diagonal slices, arrange cookies on each side, put back in oven and bake each side for 10-15 min ( until brown).

Nutrition Facts : Calories 169.9, Fat 7.7, SaturatedFat 2.9, Cholesterol 33.4, Sodium 132.2, Carbohydrate 21.2, Fiber 1.1, Sugar 10.8, Protein 3.4