Soft Biscotti Recipe
Soft Italian Biscotti Recipe
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Traditional Italian biscotti is a twice baked cookie that is hard and best when dunked into coffee. My grandmother made a different type- a soft Italian biscotti, one that is soft on the inside but dense and delicious when dipped in a glaze, and decorated with non-perils.
Soft Italian Biscotti
We made these for Easter when I was younger but now my husband and I enjoy these for a light breakfast or an afternoon pick-me-up. I use vanilla extract but you can substitute anise extract if you prefer these more traditional.
Soft Biscotti Recipe
Ingredients
Cookies
1 stick unsalted butter, room temperature
½ cup sugar
3 eggs
1 teaspoon baking powder
1/4 cup milk
½ tsp baking soda
3 cups flour
2 tsp vanilla extract
icing
2 cups powdered sugar
4 Tablespoons milk
½ teaspoon vanilla extract
Directions
Preheat oven to 400.
Line baking sheets with silicon mats and set aside
In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
Add eggs, milk & vanilla and mix to combine.
Add all the dry ingredients and blend together.
Use about one tablespoon of dough and roll out into a rope and then twist into the desired shape.
Bake for about 10 minutes.
While the cookies cool, mix the icing.
Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
Let icing dry completely before storing an an airtight container.
Makes about 3 dozen.
We roll our cookies into a twist shape just because it is a better shape for dunking into my coffee. You can easily roll them into balls or even a snail shell shape as well. Trust me this is one recipe that you will make all the time.
These Italian biscotti cookies freeze well prior to glazing the cookies, simply defrost at room temperature until ready to use and then glaze the cookies. Be sure to wear a cute apron to protect your clothes from icing drips.
BAKING TIP **Be aware the coloring of the non-perils will spread if left in the glaze overnight so If you are making them for a shower or birthday party, glaze the morning of the event.
Happy Baking!
Soft Italian Biscotti Recipe
A soft Italian biscotti recipe that is easy to make and tastes just like Nonna's.
Ingredients
- Cookies
- 1 stick unsalted butter, room temperature
- ½ cup sugar
- 3 eggs
- 1 teaspoon baking powder
- 1/4 cup milk
- ½ tsp baking soda
- 3 cups flour
- 2 tsp vanilla extract
- icing
- 2 cups powdered sugar
- 4 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preheat oven to 400.
Line baking sheets with silicon mats and set aside
In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
Add eggs, milk & vanilla and mix to combine.
Add all the dry ingredients and blend together.
Use about one tablespoon of dough and roll out into a rope and then twist into the desired shape.
Bake for about 10 minutes.
While the cookies cool, mix the icing.
Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
Let icing dry completely before storing an an airtight container.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 44mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g
Nutrition information isn’t always accurate.
If you enjoyed this biscotti recipe, have a look at our other biscotti recipes too!
Blueberry Almond Biscotti
Almond Biscotti
Carrot Cake Biscotti
Chocolate Coconut Biscotti
You Have no Milk in you Recipe I added about 1/4 cup to your recipe also I baked the cookies for 8 Min at 375 Cookies are good
Added it in now!
Can I make the dough the day before I bake
YES!!! Just make sure you let the dough come to room temperature before rolling. On another note you can bake the cookies ahead of time and then ice them the day of!
Can you use anise instead of all of the vanilla?
ABSOLUTELY!! We swap the vanilla because our children enjoy them that way but my Nonna would make them with anise!
Why does the icing have milk twice?
Thank you for pointing that out Sonia! The recipe plug-in pulled the milk from dough down to the icing in error. It is fixed. 1/3 cup milk goes in the dough. Happy baking!
When do you add milk? You missed that step.
So sorry Anna! You add the milk with the eggs and vanilla. I have update the instructions.
January 1, 2021
Still confused…how much milk in dough and frosting, please ?
I can’t wait to make them with Vanilla, and mostly with Anise !!!
I usually make soft cut out Anise Christmas Cookies… many Love, at 70, after 45 years…just didn’t feel up to it this year.
Did you ever make similar ?
Thank you so much 🙂
Happy New Year …..Roxy Buell
Happy New Year Roxy! I am sorry you are confused so let me see if I can help you! In the soft Italian Biscotti with sprinkles there is 1/4 cup milk in the cookies themselves. There is 4 TBSP milk in the icing.
My grandmother used to make the soft cutout Anise Christmas Cookies too but we started to make these soft biscotti instead. My children love to roll the dough into snails and braids so it is a little more fun for them. We make cut-out gingerbread Christmas Cookies as well as Sugar Cookies but this is a nice way to squeeze in the memories of my grandparents.
Have a wonderful and Healthy New Year!