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 in a large bowl.
Step 3
Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.
Step 4
Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.
Step 5
Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.
Step 6
Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; 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®)
