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    Home » Recipes » Dessert Recipes

    Italian S Cookies - Biscotti A Esse

    Published: Jun 4, 2022 · Modified: Jun 4, 2022 by Andrea

    Jump to Recipe

    Italian S cookies are super popular breakfast cookies. Learn how to make these traditional Sicilian cookies at home with basic ingredients.

    Growing up in Sicily, I remember making these Italian S cookies with my nonna during the weekend or around the holidays.

    And today I'm sharing exactly my nonna's Italian S cookie recipe (one of the very few she has written down with measurements!).

    I promise these breakfast cookies are incredibly easy to make, you can actually ask your kids to help you out, my 4-year-old loves making them with me!

    italian s cookies.
    Jump to:
    • WHAT ARE ITALIAN S COOKIES?
    • INGREDIENTS
    • HOW TO MAKE ITALIAN S COOKIES
    • HOW TO STORE
    • CAN I MAKE THEM AHEAD?
    • 📖 RECIPE

    WHAT ARE ITALIAN S COOKIES?

    Together with amaretti cookies and Italian butter cookies, these are one of the most popular cookies in Italy.

    The S cookies are called "biscotti esse" in Italian, but they also go by the name of biscotti squisiti (which literally means "delicious cookies"!).

    These Sicilian S-shaped cookies originate from Ragusa, one of the most fascinating towns in Sicily.

    Traditionally they were made through a grinder with a cookie attachment, to give them a nice wavy texture.

    But these days they're made simply by rolling the dough into thin ropes arranged in a classic S-shape.

    They have a delicious lemon aroma and a lovely crumbly texture.

    In Sicily, we usually serve them for breakfast with milk or tea, or as an afternoon snack.

    sicilian s cookies, biscotti a esse.

    INGREDIENTS

    You won't believe how easy these cookies are!

    The Italian S cookie dough is made with the most simple ingredients, in typical Italian fashion.

    You'll need just 6 ingredients:

    • Butter: Use softened butter cut into chunks, it makes it easier to mix it with the flour.
    • Flour: I use regular all-plain flour or Italian 00 flour.
    • Eggs: go for large-sized eggs.
    • Lemon: Lemon zest adds a beautiful citrusy note to the cookies, you can swap it with orange zest if you like. Opt for unwaxed organic lemons if possible.
    • Sugar: you can use regular caster sugar for this recipe.
    • Baking powder: a little baking powder gives the cookies a nice slightly softer texture.
    • Milk: This is optional, but depending on the flour brand you use, or the size of the eggs, if the cookie dough is a bit too tough, I usually add 1 tablespoon of milk to soften it a bit.

    HOW TO MAKE ITALIAN S COOKIES

    This is a quick overview of how to make Sicilian S cookies with step-step pictures.

    For the full recipe, scroll down to the easy-to-print recipe card.

    STEP 1 - Mix butter with flour.

    In a large bowl mix the softened butter and flour.

    STEP 2 - Mix in the remaining ingredients.

    Add in the eggs, sugar, lemon zest, and finally the baking powder.

    STEP 3 - Rest the dough.

    Mix all the ingredients to form a smooth dough, and let it rest in the fridge for 15 minutes.

    STEP 4 - Form the cookies.

    Place the dough on a work surface, and divide it into small balls.

    Roll each ball to form a 7cm/2.5-inch rope, model it into an S shape with your hands, and arrange it on a baking tray.

    Bake for 10 minutes, then cool and serve.

    italian s-shaped cookies.

    HOW TO STORE

    Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.

    CAN I MAKE THEM AHEAD?

    Yes, you can! You can form your S cookies the night before, refrigerate them overnight then bake them in the morning.

    You can also freeze them before they are baked.

    Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to one month.

    To bake them after freezing, let them thaw for 2-3 hours in the refrigerator, then bake them.

    You can also freeze them after baking them.

    Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.

    sicilian s biscotti.

    DID YOU TRY THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Looking at your pictures always makes me smile *and super hungry*!

    📖 RECIPE

    italian s cookies.
    Print SaveSaved!
    4.72 from 7 votes

    Italian S Cookies - Biscotti A Esse

    Prevent your screen from going dark
    Italian S cookies are super popular breakfast cookies. Learn how to make these traditional Sicilian cookies at home with basic ingredients.
    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Dessert
    Cuisine: Italian
    Serving: 40
    Calories: 91kcal
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    • 125 g butter, softened
    • 500 g all purpose flour
    • 200 g sugar
    • 2 eggs, large
    • zest of one lemon
    • 1 tablespoon baking powder
    • 1 tablespoon milk, optional

    Instructions

    • In a large bowl mix the softened butter and flour until you have a crumbly and sandy mixture.
    • Add in the eggs, sugar, lemon zest, and finally the baking powder. Add an optional tablespoon of milk if you feel the dough is a bit hard and rough.
    • Mix all the ingredients to form a smooth dough, and let it rest in the fridge for 15 minutes.
    • Preheat the oven to 200°C/400°F. Arrange the oven tray onto the middle shelf, and line a cookie baking tray with parchment paper.
    • Place the dough on a work surface, and divide it into small balls.
    • Roll each ball to form a 7cm/2.5-inch rope, model it into an S shape with your hands, and arrange it on the lined baking tray.
    • Bake the S cookies for 10-12 minutes, or until golden on top. Remove the tray from the oven allow the cookies to cool slightly, transfer them on a cooling rack and allow them to cool completely, then serve.

    Video

    Notes

    • Depending on the flour brand you use, or the size of the eggs, if you feel the cookie dough is a bit too tough, add 1 tablespoon of milk to soften it a bit.
    • To give them a shiny surface, you can brush the cookies with a beaten egg white right before baking them.
    • Let the cookies cool completely on a cooling rack, this will help to set the cookies, and results in a crunchy outside and a soft and chewy inside.
    STORAGE TIPS
    Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.
    FREEZING TIPS
    How to freeze unbaked cookies:
    Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to one month.
    To bake them after freezing, let them thaw for 2-3 hours in the refrigerator, then bake them.
    How to freeze baked cookies:
    Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Calcium: 22mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    MORE TRADITIONAL ITALIAN DESSERTS TO TRY

    If you liked this recipe, check out more favorite Italian desserts recipes here:

    • Crostata - Italian Jam Tart
    • Lemon Ricotta Cake
    • Chocolate Semifreddo
    • Zeppole di San Giuseppe (St Joseph's Zeppole)
    • Classic Tiramisu Without Eggs - Authentic Italian Recipe
    • Water Cake: A Dairy-free, Egg-free, Magic Cake
    • Sweet Shortcrust Pastry - Italian Pasta Frolla
    • Ricotta Cheesecake - Just 3 Ingredients
    « Sauteed Baby Broccoli
    Crostata di Frutta - Italian Fruit Tart »
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    Comments

    1. Jacqueline Dobson says

      June 04, 2022 at 11:00 pm

      Love S cookies . Can’t wait to try this recipe .
      Can you provide the recipe of the piped S cookies that are in the photo as well ? TIA

      Reply
      • Andrea says

        June 05, 2022 at 11:02 am

        Hi Jaqueline can't wait to hear how you liked them! The recipe to make the piped cookies is the same, I simply added the optional 1 tablespoon of milk. However, I don't recommend piping the cookies, it's very hard! You'll need a good piping bag (not the disposable ones), and you need to press very hard. I do however recommend the traditional method mentioned in the post, and use the cookie cutter attachment for a mincer (there's a link in the post for the cookie attachment, it should work also with the Kitchen Aid mincer attchment).

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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