Biscotti A Esse - Italian "S" cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 stick of butter, softened.
4 cups AP or pastry flour.
3/4 cup sugar.
2 eggs, large, well beaten - add 1 egg white (separately) if you want shiny cookies.
Zest of 1/2 lemon.
1 tbs. baking powder.
1 tbs. milk, if needed (it depends on the size of the eggs).
Sometimes we made these in red or green for Christmas, so feel free to add food coloring.
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Directions: |
Directions:In a large bowl mix the softened butter and flour until you have a crumbly and sandy
mixture.
Add in the eggs, sugar, lemon zest, and baking powder. Add the optional
tbs. of milk if the dough seems too stiff.
Mix all the ingredients to form a smooth dough, form into a ball, wrap in plastic wrap (Saran wrap) and let it rest in the fridge for 15 minutes.
Heat the oven to 400º
Prepare a 1/2 sheet baking pan by lining it with parchment paper or tin foil, lightly buttered.
Take the dough out and divide it into quarters using your bench scraper
Break off 2 tsp. +/- and roll it into a 2.5" rope. Model it into an "S" shape with your
hands, and arrange it on the lined baking tray (see photo).
To give them a shiny surface, you can brush the cookies with a lightly beaten egg white right before baking them (do not beat the white until it turns into meringue). I use a fork for this so you do not make it frothy. Sprinkle with granulated or sparkling sugar if you like. Do not use too much as this is not supposed to be an overly sweet cookie.
Bake the S cookies for 10-12 minutes, or until golden on top. Remove the tray from
the oven allow the cookies to cool slightly, transfer them on a cooling rack (just slide the parchment over so they do not crack), allow them to cool completely, then serve.
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Number Of
Servings: |
Number Of
Servings:6-10 |
Preparation
Time: |
Preparation
Time:45 Minutes to 1 hour |
Personal
Notes: |
Personal
Notes: Mark Diamond loves these cookies. Stella Doro brand also makes them and it was a great treat for us to have these with tea when the kids were little.
This is another fabulous make ahead recipe, you can freeze the cooled cookies for 2 months (if they are not eaten by your family) so make a ton and they will be pre-done for Easter, Thanksgiving, and Christmas with one thing less for you to do on the Holiday.
If you are making a large batch, get two sheets of these in the oven and continue to make cookies on parchment paper. When the cookies come out, slide the hot ones and their parchment paper onto a cooling rack, slide the parchment with the unbaked cookies onto the now empty sheet pan and pop it right back in the oven. This makes a great assembly line for many types of cookies.
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