Italian S Cookies / Esse Biscotti
User Reviews
4.7
Italian S Cookies / Esse Biscotti
Description
These Italian S Cookies are prepared by gently mixing an enriched dough containing egg yolks, whole egg, butter, sugar, lemon zest, and vanilla with all-purpose flour. The dough is chilled, shaped into small S-shaped rolls, and baked at two temperatures to achieve a lightly golden finish. Their texture is tender and soft rather than crunchy, reflecting the moderate sugar and fat content.
The lemon zest adds a fresh citrus note balanced by vanilla, with flavor variations allowed by substituting almond, anise, or other extracts. The baked cookies can be served plain or dipped in melted chocolate and decorated with sprinkles, a common Italian festive variation.
Best stored at room temperature in an airtight container, these cookies keep their texture for several days. They can also be frozen after cooling, extending shelf life for up to three months. Freezing the dough before baking is also an option, allowing for convenient preparation in advance.
Ingredients
- 3 large egg yolks, room temperature
- 1 large egg whole, room temperature
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2¼ cups all-purpose flour at least 11% protein
- 1 pinch salt
- ¾ cup sugar 188 grams total, if you double the recipe then double this amount, 3 tablespoons, granulated
- ½ cup butter 148 grams total, if you double the recipe then double this amount, 2½ tablespoons, softened
For room temperature ingredients remove from the fridge 45-60 minutes before using.
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
- In a small bowl lightly beat the egg yolks, whole egg, zest and vanilla.
- In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don't over knead). Dough will be soft. Wrap in plastic and refrigerate one hour.
- Pre-heat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your finger and roll into approximately 4-6 inches, to form into an S shape. Place on prepared cookie sheets and bake for 10 minutes, reduce heat to 320F (150C) and bake for another 10-15 minutes or until lightly golden. Let cool 5-10 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy.
Notes
- You can substitute vanilla extract with almond, anise, or lemon extract to vary the flavor.
- These cookies are traditionally dipped in melted chocolate and decorated as a festive treat.
- Store cookies in an airtight container at room temperature for up to 3-5 days to maintain softness.
- Freezing baked cookies after cooling helps preserve freshness for up to 3 months.
- Raw dough logs can be frozen for up to one month; thaw in the fridge before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 37mg | 2% |
| Potassium | 17mg | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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