This is the other biscotti…
I say “other” as though I might have made reference to it in the past, but I haven’t. This is Italian Biscotti, a name that simply means “Italian cookie*,” but in our house, it only means this Italian cookie.
It’s the “other” biscotti because it’s the only biscotti I make that is not a crispy, crunchy, waiting to be dunked biscotti like Chocolate Toffee Biscotti. This biscotti is soft and tender and has a light, pillowy texture. You won’t need to dunk it. It’s a perfect little cookie all on its own.
*Biscotti specifically means “twice baked,” but in modern Italian, can also refer to any cookie or cracker.
I may also be so bold as to say that it’s the best soft Italian Biscotti that I’ve ever made or eaten. Sometimes they are too dense, or too dry and crumbly, or they don’t have enough flavor… but this one…ahhh, this one…is perfect.
I’ve been making them since high school, after I discovered them at a friend’s house. During the holidays, she would open up tins and tins of homemade Christmas cookies and send me home with a plateful for my family; this one stood out to me.
I think the recipe came from her grandmother and she was generous enough to share it with me. It’s like an Italian version of the best frosted vanilla sugar cookie, but with a fluffier texture.
I had planned to make a double batch this year because the few cookies that end up as part of a cookie tray never seem to be enough, no matter how many other cookies are on the tray.
Everyone always asks if I could put just a few more of this one on their plate next time. A double batch would be certain to satisfy everyone’s need for a “just a few more.”
And then I started a blog (!) and found out how much longer it takes to make a recipe when you’re shooting or videotaping every step and then moving food and trays to where the best lighting is and then moving them back so you can finish making it and, and…well, the double batch never happened.
In fact, the 1400 cookies and candies I usually make for the season didn’t happen either. I made as many different kinds as usual, sixteen to be exact, just no doubles, triples or quadruple batches.
But, maybe this will be the right amount. Perhaps I won’t end up with hundreds of other cookies still in my freezer in January when almost no one wants “just a few more” anything because they’ve just made their New Year’s resolutions.
Then, we’re kind of stuck with a lot of leftover cookies #crymeariver. This year is different. I’m here with a prized recipe, colorful pictures and more video (yay!) but no extra cookies (boo!)
This recipe mixes up easily in one bowl. Cream your butter and sugars, add eggs and vanilla then flour and baking powder. Done!
If I weren’t writing this post, I would be mixing up a batch right now. No refrigeration necessary, just move directly to the shaping step.
You may have seen this cookie shaped into little mounds or knots, but I prefer to make little twists with it. I think that’s how my friend used to make it and I think it’s very pretty that way. For years, I would scoop out a spoonful of dough and roll it into a log for each individual cookie.
Then I decided there must be a better way, so now I take bigger scoops of dough and roll them into longer logs and cut them into many lengths; this makes the process much faster.
Each log is rolled until it’s about the thickness of your pinky finger, about a 1/2 inch. then cut into about 5″ lengths. Pick each section up, bring the two ends together, then twist twice and place on your ungreased baking sheet.
Once you get going, it doesn’t take that long and your effort will be well rewarded. I’m going slowly in the video and it still doesn’t take that long.
You’ll bake them until they’re set but before the edges brown. When you turn them over, they’ll just have the slightest hint of brown on the bottom.
After they’re cool, I dip them in a bowl of vanilla icing then decorate with rainbow sprinkles.
I recorded my dip and scrape process with the icing, and while I’m sure you don’t need a visual of the sprinkle process, I included it anyway, because it’s the fun part, the part my kids love to do. (And they got their chance once we finished recording.)
Now they are beautiful, festive, iced and sprinkled twists, ready to brighten up your cookie trays.
If you love a good iced vanilla cookie, this recipe is for you. Once you try this soft, tender cookie,
you’ll agree that it’s definitely different than all the “others.”
Italian Biscotti. The very best recipe for this traditionally soft and tender iced vanilla cookie.
For the cookie:
- 3/4 cup salted butter 1 1/2 sticks
- 1/2 cup confectioner's sugar
- 1/2 cup sugar
- 3 eggs
- 3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon vanilla
For the icing and decoration:
- 2 cups confectioner's sugar
- 2 Tablespoons or more of water
- 2 teaspoons vanilla
- rainbow sprinkles
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat butter for 30 seconds or until softened.
- Add sugars and beat until combined.
- Add eggs and vanilla and beat until incorporated.
- Add flour and baking powder and mix on low until combined.
- On a lightly floured surface, take a scoop of dough and roll out into a long log about 1/2" thick (about the size of your pinky finger.) You want just enough flour so that the dough doesn't stick to your surface, but you want it to hug it a little so you can roll it out. Too much flour will make the surface too slick and your dough will just slide instead of roll.
- Cut long roll into 5" lengths. If you have an extra bit of dough at the end that isn't long enough, just put it aside and roll with the next scoop.
- Take one 5" section, bring ends together and twist twice (see video.) Place on your cookie sheet about an inch and a half to two inches apart.
- Bake for 6-10 minutes until cookie is set and firm but not browning around the edges. Mine took about 8 minutes.
- Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
- Make your icing. Mix confectioner's sugar, vanilla and enough water to get a good drizzling consistency.
- Line a cookie sheet with waxed paper (for easier clean up later.)
- Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
- After you've dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
- Allow icing to set.
*If you'll be packing them up to store, let icing set for a few hours until firm. Then layer between sheets of wax paper and store at room temperature in an airtight container for up to 3 days, or you can freeze for up to 3 months.
*Yes, I freeze them iced. I've tried freezing them without icing, but icing small plates of cookies every time I need them is too inefficient for me. You may experience some running of colors from the sprinkles into the icing, but this could happen even if you don't freeze them.
Recipe from a friend's grandmother
The Merchant Baker Copyright © 2014