This Italian Easter cookies (biscotti) recipe makes a traditional crunchy biscotti with a hint of anise. It's the ideal cookie for dipping into coffee.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
91 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine flour, baking powder, and salt together in a large bowl.
Step 3
Cream shortening and sugar together in another large bowl until creamy. Add 1 egg at a time, mixing well after each addition. Add 2 teaspoons anise extract and vanilla extract. Add milk slowly until well combined. Stir in flour mixture until thick and creamy. Place dough in the refrigerator for 30 minutes to overnight.
Step 4
Coat a work surface and hands with flour. Divide dough into 4 equal pieces. Roll each piece into a long sausage shape about the width of a finger (cookies will double in size while baking). Form into desired shapes, such as "s" shapes, twists, candy canes, and letters. Place cookies on a baking sheet about 1 1/2 inches apart.
Step 5
Bake in the preheated oven until light golden, 12 to 15 minutes. Let cool completely, about 1 hour.
Step 6
Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Mix in milk 1 tablespoon at a time until icing is thick, smooth, and creamy. Coat cookies with icing and top with sprinkles.
Ingredients
1 teaspoon vanilla extract
1 cup white sugar
1 cup milk
1 teaspoon salt
1 cup confectioners' sugar
6 cups all-purpose flour
6 teaspoons baking powder
2 teaspoons anise extract
4 whole eggs
2 tablespoons milk, or as needed
1 cup shortening (such as butter-flavored Crisco®)
