This is a beloved family recipe; no matter what, if I only have time for one cookie, it’s my Grandma’s Biscotti. Most of you think of biscotti as this hard, twice-baked cookie that needs to be dunked in coffee or tea to make it edible. But, my friends that is not always so. Biscotti Means Cookie in Italian, and every Italian family has a different family cookie recipe. Ours is a soft, tender cookie laden with orange and lemon zest and coated in a sweet delicious glaze. They continue to be our favorite, and I love that we continue to share this family tradition and recipe. They are about to be your favorite too!
My oldest was almost appalled that I was considering sharing the recipe, and I have to say, I feel a little hesitant, as it is so beloved, but again, I think sharing recipes is the greatest gift to the world we can give, and food brings people together. Recipes are also meant to be made one’s own, so please do not be beholden to keep these true to our family recipe.
Why I Love My Biscotti Means Cookie Recipe
Of course, they are delicious, but nostalgia brings me back to these cookies year after year. It allows me to remember and connect with my grandmother even though I can no longer make them with her. It is a special day with my now grown children when we get together to make these cookies we’ve been making together since they could stand and roll misshapen Biscotti. And, now I am sharing them with you. Make cookies, share family recipes with your people, and keep the traditions going.
Making These Biscotti Means Cookie Is Easy
There is nothing complicated about mixing the biscotti dough, but the addition of water to the butter and sugar mixture can make you think you have done something wrong. Do not panic if your mixture starts to look curdled and it will when you add the water. Water and butter are not natural friends and they do not incorporate well. It will all come together when you add the dry ingredients…trust the process, and keep going!
Things You Need From Your Pantry
- Butter
- AP Flour
- Eggs
- Granulated Sugar
- Vanilla Extract
- Lemons
- Baking Powder
- Kosher Salt
- Powder Sugar
Things You May Need To Grab From The Store
- Lemons
- Oranges
Biscotti Means Cookie
Course: DessertCuisine: ItalianDifficulty: Medium12
dozen30
minutes15
minutesSoft, tender cookie laden with orange and lemon zest and coated in a sweet delicious glaze.
Ingredients
2 cups unsalted butter, room temperature
2 cups granulated sugar
4 eggs plus two yolks (save the two egg whites for the icing)
2 Tbsp vanilla extract
1 tsp lemon juice
zest of one orange
½ cup water
8 cups flour
2 Tbsp baking powder
1 tsp salt
- Icing
2 egg whites beaten slightly, reserved from cookie dough
2 cups confectioners sugar, sifted
½ tsp. vanilla extract
½ tsp. lemon juice
Directions
- Preheat the oven to 350 degrees. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-low speed, slowly stream in the sugar and mix for about 5 minutes until the sugar has dissolved into the butter and is light and fluffy (if you feel the mixture you should be able to feel sugar granules or see them).
- Add the eggs and yolks one at a time, mixing to incorporate in between additions. Add the vanilla, lemon juice, orange zest and water. Mix to combine.
- In a large bowl combine the flour, baking powder, and salt. Add the flour mixture to the egg mixture until combined. On a floured surface, knead dough until smooth. Cut into 12 equal pieces (I usually weigh these) and then roll each into a log. Cut each log into 12 pieces roll into oval shapes and place on a parchment cookie sheet, about 1 inch apart. Bake for 12-15 minutes until light brown on the bottom. There should be minimal browning on the top.
- For the icing: Place all ingredients in a bowl and whisk until light and fluffy.
- When the cookies are cool, put two to three dozen in a bowl and add the desired amount of icing. Gentle stir to coat the cookies with the icing. Place on parchment paper and allow to dry.
Notes
- The original recipe called for 1 ½ cups shortening plus ½ cup margarine instead of butter.
