Italian S Cookies
S Cookies, also known as Esse Biscotti in Italian, are a popular Italian cookie that is often enjoyed as a breakfast cookie or dunked in a morning café latte.
These simple S cookies are shaped into the characteristic S shape and originate from Carnia, a region in Northern Friuli.
It's worth noting that this recipe uses reduced sugar and some spelt flour, which makes it a healthier alternative to other cookie recipes. The reduced sugar not only makes the cookies less sweet, but also reduces the calorie count. Spelt flour, on the other hand, is a nutrient-dense alternative to regular flour, providing more fiber, protein, and minerals. Overall, these changes make for a more wholesome and nutritious cookie that you can feel good about enjoying.
Enjoy!
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SiLLibake
Italian S Cookies
These Italian S Cookies are the perfect cookie to have with your tea or coffee
How to Make Italian S Cookies:
1. To make these cookies, beat together the egg, egg yolks, lemon zest, and vanilla in a small bowl.
2. In a separate large bowl, whisk together the flour, sugar, and salt, then make a well in the center and add the wet ingredients. Mix with a fork until almost combined, then move the dough to a lightly floured flat surface and gently knead until just combined.
3. Wrap the dough in plastic and refrigerate for an hour. Then, break off small pieces of the dough and shape them into an S shape. Sprinkle all the cookies with cane sugar before popping them in the oven
4. Bake for about 20 minutes and let cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Optional: dust with powdered sugar before serving.
Different Variations of the S Cookie:
For a different flavor, you can substitute vanilla extract with ½ tsp of either almond extract, anise extract, or lemon extract. Italians also enjoy dipping half of the cookie in melted chocolate, adding sprinkles, and serving them as a Christmas cookie.
How to Store S Cookies:
Store the cookies in an airtight container at room temperature for 3-5 days. Do not store in the refrigerator as it could dry them out.
How to Freeze the S Cookies:
To freeze, ensure the cookies are completely cooled, then place them in a freezer-safe container or bag. They will keep for up to 3 months in the freezer.
These cookies are delicate and slightly crunchy, made with butter and a touch of lemon. They are perfect for any time of the day - Italians love them not just for breakfast, but also in the afternoon with tea or an espresso, or as a dessert with a glass of wine.
Yield 20-25
Prep 10 mins
Cook 20 min
Chill 1 hr
Total 1 hr 30 min
Ingredients:
3 large egg yolks (room temperature)
1 large whole egg (room temperature)
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (at least 11% protein)
¾ spelt flour or whole wheat flour
¼ tsp salt
2/3 cup cane sugar or granulated sugar, plus 1 tbsp for sprinkling
1/2 cup + 2 ½ tablespoons softened unsalted butter (148.5 grams total)
Note: You can you all AP flour if your prefer
Directions:
Take the egg yolks, whole egg, zest, and vanilla and beat them lightly in a small bowl.
In a large bowl, whisk your flour, sugar and salt then make a well in the middle, and add your butter and egg mixture. Use a fork to mix until the ingredients are almost combined, and then transfer the mixture onto a flat, lightly floured surface. Gently knead the dough until it is combined (do not over-knead). The dough will be soft, so wrap it in plastic and refrigerate for an hour.
Preheat the oven to 400 F and line two baking sheets with parchment paper.
Remove the dough from the fridge and break off small pieces of dough (I used a small ice cream scoop) and soften the dough between your fingers, then roll it into 4-6 inch lengths and shape them into an S shape and place them on the prepared cookie sheets, giving them about ½ inch between each other and bake for 10 minutes. Then reduce the heat to 325F and bake for another 10-15 minutes or until the cookies are lightly golden. Let the cookies cool for 5-10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
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