Italian S Cookies / Biscotti Esse
Italian S Cookies also known as Biscotti Esse, they are a tasty, quick and easy cookie recipe. These simple Biscuits go perfect with a cup of coffee or tea. Have them for Breakfast or as a Snack!
A few months ago I was sent a copy of Elizabeth Mincilli’s Book “Eating My Way Through Italy“. This is a beautiful book that describes the amazing culinary treasure trove that is Italy.
Elizabeth takes us from the South to the North of Italy, describing the different Regions of Italy. From truffles in Umbria to Pizza in Naples to these tasty S Cookies from Venice.
She not only shares recipes but also stories, and different places to dine and stay in Italy. An interesting and must read travel / cookbook.
Recipe Ingredients
- Egg yolks -large yolks
- Egg – large whole egg
- Zest – teaspoon of lemon zest you can also substitute with orange zest
- Vanilla – vanilla extract
- Flour – all purpose flour at least 11% protein
- Butter – softened
- Sugar – granulated sugar
- Salt – if you use unsalted butter then add a bit more salt
How to keep cookies from spreading
To keep cookies from spreading it helps to chill the dough before baking, even if the recipe doesn’t call for it, it doesn’t hurt and can help. Also the percentage of protein in the flour is a major culprit of flat cookies. I would advise that your flour has a percentage of at least 11% or even higher if possible.
What is an S Cookie?
S Cookies also known as Esse Biscotti in Italian. They are a simple Italian Cookie that is very popular as a Breakfast cookie eaten and or dunked in your morning Cafe Latte. The origin of this cookie is in Carnia (Northern Friuli), simple biscuit made in the characteristic S shape.
How to Make Italian S Cookies
- In a small bowl beat together with a whisk or fork the egg, egg yolks, lemon zest and vanilla.
- In a large bowl whisk the flour, sugar and salt make a well in the middle and add the wet ingredients.
- Mix together with a fork until almost combined.
- Move to a lightly floured flat surface and gently knead just until combined.
- Wrap the cookie dough in plastic and refrigerate for about one hour.
- Break off small pieces of dough and form into an S shape.
- Bake for approximately 20 minutes. Let cool for about 5-10 minutes on the baking sheet then move to wire rack until completely cooled. If you like you can even dust them with powdered sugar before serving.
Italians love a simple cookie not just for Breakfast, but also in the afternoon with tea or an espresso, or even better as a dessert with a glass of wine.
Different Variations of the cookie
If you wish you can substitute vanilla extract with almond extract or anise extract or even lemon extract to give it a more lemony flavor. Italians also like to dip half of the cookie in melted chocolate, add some sprinkles and serve them as a Christmas Cookie.
How to store S cookies
The cookies should be stored in an airtight container at room temperature. They will keep for up to 3-5 days. Storing in the refrigerator could dry them out.
How to freeze the cookies
The cookies should be completely cooled then placed in a freezer safe container or bag. They will keep for up to 3 months in the freezer.
These cookies are a delicate, slightly crunchy cookie. Made with butter and of course a touch of lemon. I hope you enjoy these cookies no matter when you decide to eat them!
More Italian Cookie Recipes
- Pizzicati Italian Cookies
- Traditional Italian Breakfast Cookies
- Canestrelli Cookies
- Wine Cookies
- Italian Twist Cookies
Italian S Cookies / Esse Biscotti
Ingredients
- 3 large egg yolks (room temperature)
- 1 large whole egg (room temperature)
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2¼ cups all-purpose flour (at least 11% protein)
- 1 pinch salt*
- ¾ cup + 3 tablespoons granulated sugar (188 grams total, if you double the recipe then double this amount)
- ½ cup + 2½ tablespoons butter (softened) (148 grams total, if you double the recipe then double this amount)
For room temperature ingredients remove from the fridge 45-60 minutes before using.
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
- In a small bowl lightly beat the egg yolks, whole egg, zest and vanilla.
- In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don't over knead). Dough will be soft. Wrap in plastic and refrigerate one hour.
- Pre-heat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your finger and roll into approximately 4-6 inches, to form into an S shape. Place on prepared cookie sheets and bake for 10 minutes, reduce heat to 320F (150C) and bake for another 10-15 minutes or until lightly golden. Let cool 5-10 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy.
Notes
Nutrition
Updated September 16, 2018.
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I got confused when you said you use 3 egg yolks Then 1 whole egg.
So you meant 4 eggs all together?
Hi Mike, yes 4 eggs in total. I hope you enjoy them. Take care!
I use the egg yolks leftover from making Amaretti biscuits.
Hi Rosemary
Thank you for the recipe. Could I substitute the butter with oil?
Thanks
Hi Rose, yes you can, I hope you enjoy them. Take care!
Why do my S cookies spread in the oven–Could you advise how to prevent cookie spread? thanks, Lee
Hi Lee, it’s probably because you are using a lower protein flour, your flour should have at 10.5 -11 % protein. I hope that helps. Take care!