Biscotti cookies are typically crispy, twice-baked Italian cookies. But I grew up enjoying my grandma’s soft Italian Biscotti cookies, which are definitely not crispy or twice-baked. So these are definitely not your average Biscotti cookies, but try them once, and they will definitely become a family favorite.
My grandma used to slightly twist them into “S” shaped cookies, but you can twist them or make them into any shape you want. Either way, they will be delicious. And they are very easy to make.
- 4 cups flour
- 1 teaspoon salt
- 6 teaspoons baking powder
- 1 cup sugar
- 8 tablespoons shortening (Crisco)
- 4 eggs
- 1 cup milk
- 1 tablespoon vanilla
Combine your dry ingredients in a bowl and sift (flour, salt, baking powder, sugar). In a separate bowl, mi your shortening, eggs, milk and vanilla. Then add your dry ingredient mixture. The dough mixture will be VERY sticky. Flour your workspace and hands well so you can handle the dough. Take small pieces of the dough and shape into any shape you want – curls, twists, crescents, etc. Place on greased cookie sheet or parchment paper (I prefer parchment paper).
Bake in preheated 400º oven for about 15 minutes.
Let the cookies cool, and then add icing. For the icing, just mix about 1.5 cups of powdered (confectioner’s) sugar and 1-2 tablespoons of water. You want the icing to be thinner and easily spreadable, not thick. Pour the icing over the cookies, add sprinkles if you’d like, and set them aside until the icing hardens, about 15 minutes. If making these for a specific holiday or occasion, add a few drops of food coloring to the icing!