There’s nothing like finding a long lost, well loved recipe :). I made these cookies and we all really liked them! Anna, Thanks for stopping by to add to all the lovely traditions that others are sharing. These are the biscotti of my childhood. Or do I need a different recipe. I don’t know what browser you’re using, but try google Chrome or Firefox. Meaning once baked. Perfetto! Or maybe cut the vanilla in half and then add the anise. I’m a fan of experimenting with recipes, so go with your gut and let me know how it turns out, but I’ll reiterate that the baking powder listed is enough. I think I may have copy the recipe incorrectly. Thank you so much! There’s so much sugar in this simple icing, it’s not really necessary to be concerned, at least not if it’s consumed within a few days; it’s just simply what I do. We used to twist them like this too. Just ‘barely’ sweet, pleasantly crisp, and perfect for black coffee, these are an Old World, Sicilian-style cookie to the core – and are delightful to make. Will also try using different flavors lemon, anise and almond flavorings. This recipe came from my friend’s Italian grandmother and I simply carried on the name that she gave it. SIGN UP TO RECEIVE OUR FREE NEWSLETTER, RECIPES & MORE TO YOUR INBOX, Brown Sugar Cinnamon Whipped Cream Cream Cheese Frosting, Italian Biscotti and Kentucky Sugar Cookies – Weekend Baker. I’m assuming it’s the addition of xanthan gum in their baking mix and measure for measure flour that helps hold the cookie together. Followed the recipe exactly, except we added a little more vanilla just because we usually do as its our preference. This is my favorite version of a beloved Italian cookie. Fluffy and soft and a real nice nutty flavour. Hi Bernadette, I love anise, but I have never made these specific cookies with anise. Just make sure you watch the baking time. (I just made a batch yesterday :) The dough can be a bit sticky, but I just flour my counter and my hands a little and I have no issues. I propose a softer, gentler biscotti—just like my Sicilian grandmother and mother used to bake. by August Monteleone about 2 hours ago in recipe. After they’re cool, I dip them in a bowl of vanilla icing then decorate with rainbow sprinkles. I start with cool butter and go from there. You certainly could experiment to see if you prefer the taste and holding power of using 1/2 and 1/2. We call them genetties. I’m not sure how others do it, but that would be my plan. Taste is pretty amazing but texture and the cookie holding together, maybe not awesome. But I’ll keep my fingers crossed that they come out just they way you hope :), My mother was born near Naples Italy. They are a good dessert and we enjoy having them with coffee. We also make a cookie called Tatu. Any substitute suggestions when there are not enough eggs at hand? Stir … So after going through the book, I finally decided on the tasty S Cookies / Esse Biscotti. Thanks for stopping by to check them out, Tasbih! The Lemon Pillow cookies are a fun lemon version of this cookie. I’m excited to try a lemon version. Check out this link on baking powder and cookies. Please come back and let me know what you tried and how it worked out. Aww, Jacqui! I have her recipe, but was just curious to see if others called a cookie like this biscotti, (my hand me down recipe called them cream biscotti) and I found your recipe. Would that work better for you? My kids love helping me make these cookies. Wish some of those where on my kitchen table right now…. Only make them at Easter and Xmas, Betty, I love that name, “Chumbeleets” I’ve never heard of it before. I made them this morning and used the same non parcels as you did. Bake in a preheated 350* oven on the middle rack until toasted (about 10 minutes). You’ll bake them until they’re set but before the edges brown. She made them every Easter. This year is different. The reason why I love these cookies is because I think their texture is better than any other I’ve tried, so you’re right to be focused on that. While cookies are still warm, roll in additional powdered sugar if desired. I will be making these again. Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling. This recipe is definitely a keeper for our family. I checked in on King Arthur Flour’s gluten free cookie recipes just to get some ideas of where you might find success..In some of their softer cookies, they use their GF measure for measure flour or their baking mix instead of plain GF all purpose flour. Your butter was probably too soft. Thank you! I think of ‘biscotti alla pasta di mandorle’ I bought on holiday in Sicily; or the marzipan cookies my dad used to bring back from work trips to Calabria. Amazing! It kept separating. Being something of a jack-of-all-trades, I’ll bake these to bring to family Christmas parties this year; we’ll see if they catch on to the reference. I usually make a Sicilian version with Anise and pistachios. Sicilian S Cookie" on Pinterest. A co-worker – some 35 years ago – brought this cookies to work – I got Sugar does much more than add sweetness to a recipe. Done! Learn how your comment data is processed. Each log is rolled until it’s about the thickness of your pinky finger, about a 1/2 inch. Each set comes 24 cookies in a variety of styles and flavors.- Have you ever made these with Anise? If I don’t have time to roll the cookies right away, I’ve refrigerated the dough for a few hours until I can get to it, but mostly, I just mix and roll. Poor recipe.. Will not use again. Theresa, thanks for sharing such lovely memories:) I always make them with vanilla but I LOVE anise and almond flavors and really need to try those too! She also made Easter breads that were twists, and struffoli, so she was busy. I know I would love them! This looks like a cookie my Sicilian family has made for years called viscottes. Icing You won’t need to dunk it. I definitely want to try an anise version too. These were sooo good! And, easy to flavor in different ways. I did add a bit more vanilla, and although they are not very flavorful, we enjoy a cookie that we have with tea and coffee that is not overly sweet. Some tend to be too thick/dense and dry. Biscotti regina or the queen's cookies are crunchy, sesame seed coated biscuits that originated in Palermo, but nowadays can be found all over Sicily. Thinking of adding orange extract to the icing next time. Thanks, They do freeze well. I’d love to try your icing recipe. 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