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italian s cookies.

Italian S Cookies - Biscotti A Esse

Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 40
Calories: 91kcal
Italian S cookies are super popular breakfast cookies. Learn how to make these traditional Sicilian cookies at home with basic ingredients.
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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.

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