Description
Italian S Cookies, or “Biscotti a Esse,” are classic Italian treats with a light, buttery texture and a hint of vanilla and lemon. Perfect for dipping into coffee, tea, or milk, these cookies are simple to make and beloved for their nostalgic charm.
Ingredients
Units
Scale
Makes about 24 cookies
- Dry ingredients:
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Wet ingredients:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons milk (optional, for softer dough)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and flavorings:
- Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest. Mix until well combined.
- Combine dry and wet ingredients:
- Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms. If the dough is too stiff, add 1-2 tablespoons of milk to soften it.
- Shape the cookies:
- Scoop about 1 tablespoon of dough and roll it into a rope about 4-5 inches long. Shape the rope into an “S” and place it on the prepared baking sheet, leaving space between cookies.
- Bake the cookies:
- Bake for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
- Cool and serve:
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Serve plain or with a light dusting of powdered sugar.
Notes
- For a more traditional flavor, substitute lemon zest with anise extract or seeds.
- These cookies can be stored in an airtight container for up to a week.
- To make chocolate-dipped S Cookies, dip one end of each cooled cookie in melted chocolate and let it set on parchment paper.