Italian “S” Cookies Biscotti, How to Make Them and a Trip Down Memory Lane

Italian “S” Cookies Biscotti – Delicious Childhood Memory

I just love these Italian “S” shaped cookies otherwise known as biscotti. They are lightly sweetened, taste of vanilla and anise, and are perfectly served with a cup of coffee or tea at breakfast, for snack, or for dessert. These Italian “S” Cookies are reminiscent of my childhood. Read on to find out more about these and why I think they are special.

Where Are These Cookies From?

S shaped Cookie Prior to Baking — “S” shaped Biscotti Cookie Prior to Baking

This recipe is inspired by a cookie I was able to get as a child in a local Italian bakery. They called them biscotti and sold them by the dozen in a bag by the register. We always fondly referred to them as “S” cookies due to their distinct shape. I would beg my mother to buy a bag when we were at this bakery. These are really simple and lightly sweetened so I loved to eat them for breakfast, and Mom let me! So, since they are mom-approved, I encourage you to eat them for breakfast, too!

Celebrating Holidays with Italian Families

Have you ever celebrated a holiday with Italian or Italian-American families? Well, it is an experience! Italians are known for lively discussion, incredible food, and large families. That certainly characterized my family and our holidays. Pounds and pounds of cookies from the local bakeries were always served after holiday meals. I loved the Italian cookies, ooooh, I could eat my fill. These cookies were always a favorite. They could also be found on the table at my grandmother’s house on Sunday afternoons. We often visited her and would pick up some cookies and pastries on the way. She would provide the tea and coffee and my parents and others would sit and visit for hours while the grandkids played. Great memories.

I love half-sheet pans, they are the perfect size for one dozen cookies.

A silicone pastry brush is best for glazing these cookies with egg before cooking, they are dishwasher safe, too!

A digital kitchen scale is indispensable when baking, always weigh your ingredients for best results. A glass tempered one makes for easy clean up.

The Recipe

This recipe is a copycat version of the cookies I would get at the Italian bakery and a modified version of a recipe that my cousin Maria provided to me. Maria’s mother-in-law’s recipe was similar to one that my great grandmother used to make the traditional Easter baskets (bread formed into the shape of a basket with hard-boiled colored eggs in the shell baked into them). I hope to have a post for those Easter baskets very soon, so visit again!

Notes on Making Italian “S” Cookies

First, you may notice these cookies are made with yeast and not baking soda or baking powder. They are made similarly to bread but have the crumb of a cookie. The advantage of using the yeast is that the cookies have a smoother finish than when I used baking powder. I tested baking the powder cookies, which resulted in good flavor and crumb, but the crackled appearance of the outside of the cookies was not how I remembered them. The cookies from the bakery were perfectly browned, smooth, and shiny. So, I tested the yeast method, and I got the exact results I was hoping for. So, below, you will find this recipe uses yeast.

If you are curious why the yeast produces a smooth cookie while the powder crackled, it is because of the way that they are risen. The yeast cookies are given about 30 minutes to rise prior to baking creating a smooth puffy shape. When they are heated in the oven, they only rise a small amount more, retaining their smooth appearance. The baking powder cookies do not rise until the heat of the oven activates the powder, causing them to expand rapidly in the hot oven, cracking their surface. I preferred the smooth, brown surface of the yeast-risen cookies, so that’s the recipe I present to you below.

Flavors of These Italian “S” Cookies

I use two different extracts to create the flavor profile that I remember from my childhood – majority vanilla with a touch of anise extract. Vanilla is widely available so should not be a problem for most. If anise is something that you do not have, can not purchase, or do not like the flavor of, you can leave it out. Anise extract is made from anise seed and has a flavor profile reminiscent of black licorice. It is commonly used in Italian sweets. If you do not like the flavor of anise/black licorice, but like almond flavor more than anise, you could substitute almond extract. It’s really personal preference.

Vanilla extract gives these cookies their predominate flavor, McCormick’s extracts are readily available across the US and I trust the brand.

Anise extract gives baked goods a licorice flavor, McCormick’s extracts are readily available across the US and I trust the brand.

I prefer Fleischmann’s yeast, depending on what you can find in your area, Red Star is also a brand I trust.

I used sesame seeds on top of my cookies as a way to add some visual depth and a slightly nutty flavor, but they are not necessary. You can simply leave them off or substitute another seed, like poppy seeds, if those are more to your liking. If you want to make them more festive, you could use colorful nonpareils sprinkles. These cookies are, of course, delicious without toppings, just the milk and egg glaze is enough.

S cookies ready to be baked — Italian “S” cookies risen until puffy, glazed, seeded and ready to be baked.

Sharing is Caring

This recipe for Italian S Cookies Biscotti makes about 12-15 cookies and are absolutely perfect for sharing. So bake up a batch, invite over a friend, brew up a pot of coffee, and indulge in some lively conversation. If you are not able to invite a friend, then just share some with a neighbor as a friendly gesture. They are sure to thank you for your thoughtfulness (we could all use some more of that)! As always, I wish you Great Bread for All – Bake One Share One. Happy baking!