• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Cookies & Bars » Italian S Cookies / Biscotti Esse

Italian S Cookies / Biscotti Esse

Last Updated September 30, 2021. Published September 16, 2018 By Rosemary 47 Comments

Share

Share
Pin
Email
Jump to Recipe

A fast and easy to make Italian S Cookie. These simple Biscuits go perfect with a cup of coffee or tea. Have them for Breakfast or Snack.

s cookies in a bowl and one leaning against a bottle of milkS Cookies

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.

s cookies how to make from the dough to shaping and baking

So after going through the book, I finally decided on the tasty S Cookies / Esse Biscotti. A simple Italian Cookie that is very popular as a Breakfast cookie eaten and or dunked in your morning Cafe Latte.

How to Make Italian S Cookies

  • In a small bowl beat together the egg, egg yolks, lemon 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.
  • Mix together with a fork until almost combined.
  • Move to a lightly floured flat surface and gently knead just until combined.
  • Wrap the 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 completely before serving.

s cookies and milk

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.

These cookies are a delicate, slightly crunchy cookie. Made with butter and of course a touch of lemon.

More Italian Cookies

Pizzicati Italian Cookies

up close pizzicati cookies

Traditional Italian Breakfast Cookies

Italian breakfast cookies front photo in a grey box and 3 in front

Canestrelli Cookies

canestrelli Italian cookies in a bowl

Wine Cookies

upclose of Italian wine cookies

Italian Twist Cookies

up close Italian twist cookies on a black board

I hope you enjoy these cookies no matter when you decide to eat them!

s cookies up close

s cookies up close
Print Recipe Pin Recipe Rate Recipe
4.5 from 24 votes

Italian S Cookies / Esse Biscotti

A fast and easy to make Italian S Cookie.  These simple Biscuits go perfect with a cup of coffee or tea.  Have them for Breakfast or Snack.
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Breakfast, Dessert, Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
chilling time 1 hour
Total Time 30 minutes
Servings 24 cookies
Calories 110kcal
Author Rosemary Molloy

Ingredients

  • 3 egg yolks
  • 1 whole egg
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 cup + 2 1/2 tablespoons butter (softened)
  • 3/4 cups + 3 tablespoons sugar
  • pinch salt
US Customary - Metric

Instructions

  • In a small bowl beat slightly 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 cookie 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,  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 completely before serving.  Enjoy.

Notes

Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.
They can also be frozen in a freezer safe bag or container. They will keep for up to 3 months in the freezer.

Nutrition

Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 37mg | Potassium: 17mg | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.6mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

s cookies and book

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Filed Under: Breakfast / Brunch, Cookies & Bars, Most Posts

    Related

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jennifer says

      December 16, 2021 at 5:41 pm

      5 stars
      My family has made these for generations! We put lemon glaze on top. My Italian Grandmother would do the initials of all the grandkids.

      Reply
      • Rosemary says

        December 18, 2021 at 8:43 pm

        Hi Jennifer, thanks so much, I love the idea of making initials. Have a great weekend.

        Reply
    2. Bobbie says

      December 8, 2021 at 12:53 am

      My grandmother used to make these cookies with orange juice and zest, but instead of butter, she used oil. The cookies were on the hard side which made them good for dunking in coffee or milk. I don’t have her recipe. Can oil be substituted for the butter, and if so, how much oil? Thank you!

      Reply
      • Rosemary says

        December 8, 2021 at 10:12 am

        Hi Bobbie, yes I have had the harder type also and they are really good. You can substitute with oil, use 1/2 a cup of oil, if you find it a bit too dry then add an extra 1/2-1 tablespoon. Hope that helps, let me know how it goes.

        Reply
    3. Jenna says

      November 18, 2021 at 8:00 pm

      So excited to make these! I made your almond crescent cookies and they were AMAZING!!! But just wanted to know if I can freeze these? And if so, before or after baking?

      Reply
      • Rosemary says

        November 19, 2021 at 8:35 am

        Hi Jenna yes they can be frozen, in a freezer safe bag or container, be sure the are completely cooled after baking. They will keep for up to 3 months in the freezer. So glad you enjoyed the crescent cookies. Have a great weekend.

        Reply
    4. Jera says

      October 27, 2021 at 3:40 am

      5 stars
      My favorite biscotti. We used to buy them and have them with coffee back home. I cannot find them here, and the ones I do find do not taste right at all, but now I can make them. ☺️ Thank you.

      Reply
      • Rosemary says

        October 28, 2021 at 6:01 pm

        Hi Jera, thanks so much, so glad I could help. Have a great weekend.

        Reply
    5. Marie Avalone says

      October 10, 2021 at 12:40 am

      5 stars
      Love these Italian cookies. I remember my aunt making then back when I was growing up .

      Reply
      • Rosemary says

        October 10, 2021 at 7:36 pm

        Hi Marie, thanks so much, so happy I could bring back some memories. Have a wonderful Sunday.

        Reply
    6. M Joy Vitale says

      October 4, 2021 at 2:50 am

      First Italian cookies I have ever attempted-they came out
      Wonderfully!

      Reply
      • Rosemary says

        October 4, 2021 at 7:19 pm

        Thanks so much M Joy, so glad you liked them. Have a great week.

        Reply
    7. JayC says

      August 6, 2021 at 1:18 am

      No leavening agent? Bk powder?

      Reply
      • Rosemary says

        August 6, 2021 at 6:32 pm

        Hi JayC, no not in these Italian cookies.

        Reply
    8. Agatha Ferrara says

      June 7, 2021 at 8:42 pm

      5 stars
      Hi. don’t have lemon zest can I use orange zest and orange extract instead. Thank. You

      Reply
      • Rosemary says

        June 8, 2021 at 5:02 pm

        Hi Agatha, yes you can use orange zest for sure. Let me know how it goes. Have a great week.

        Reply
    « Older Comments

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

    Spring & Summer Recipes

    Peach bread with 2 slices on a wooden board.

    Almond Fresh Peach Bread

    crumb pie on a wooden board just baked

    Homemade Apricot Jam Crumb Pie

    Skillet Zucchini Shrimp Pasta is a delicious pasta dish. An easy perfect zucchini recipe for weekday or even weekend cooking.

    Skillet Zucchini Shrimp Pasta

    Easy Hot or Cold Grilled Eggplant Caprese, the perfect summer appetizer, side dish or main dish. Fast, easy and incredibly delicious/anitalianinmykitchen.com

    Easy Hot or Cold Grilled Eggplant Caprese

    Cherry crumb pie on a blue board with cherries around it.

    Ricotta Cherry Crumb Pie

    Ricotta cheesecake on a black cake stand.

    Italian Ricotta Cheesecake

    Filter By Date

    Readers Favorite Trending Recipes

    • pizza dough 3 rounds on parchment paper Best Pizza Dough
    • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
    • gnocchi in a black pan Homemade Potato Gnocchi
    • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs