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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 of 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.

Italian Knot Cookies 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 and 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 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!

Print Pin

4 from 1 vote

Soft Italian Biscotti Recipe

Traditional Italian biscotti is a twice baked cookie that is hard and best when dunked into coffee. My grandmother made a different type of Italian biscotti, one that is soft on the inside but dense and delicious when dipped in a glaze, and decorated with non-perils.

Ingredients

Cookies

Ingredients

• 1 stick unsalted butter room temperature
• ½ cup sugar
• 3 eggs
• 1 teaspoon baking powder
• ½ tsp baking soda
• 3 cups flour
• 2 tsp vanilla extract
• 1/3 cup milk

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 and 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.

Notes

Makes about 3 dozen.

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

Biscotti from a Cake Mix