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Home » Desserts » Cookies & Bars » Italian S Cookies / Biscotti Esse

Italian S Cookies / Biscotti Esse

By: Rosemary Published: February 3, 2023 Updated on: February 3, 2023

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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!

S cookies on the board and in a bowl with bottle of milk.

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.

Cookies and a book.

Table of Contents

  • Recipe Ingredients
  • How to keep cookies from spreading
  • What is an S Cookie?
  • How to Make Italian S Cookies
  • Different Variations of the cookie
  • How to store S cookies
  • How to freeze the cookies
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  • Italian S Cookies / Esse Biscotti
    • Ingredients US CustomaryMetric 1x2x3x
      • For room temperature ingredients remove from the fridge 45-60 minutes before using.
      • *If using unsalted butter then add ¼ teaspoon of salt.
    • Instructions 
    • Notes
    • Nutrition

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.

S cookie leaning against a bottle of milk.

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

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!

S cookie leaning against a bottle of milk.
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    More Italian Cookie Recipes

    • Pizzicati Italian Cookies
    • Traditional Italian Breakfast Cookies
    • Canestrelli Cookies
    • Wine Cookies
    • Italian Twist Cookies

    Italian S Cookies / Esse Biscotti

    Rosemary Molloy
    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.
    4.67 from 36 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    chilling time 1 hr
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine Italian
    Servings 24 cookies
    Calories 110 kcal

    Ingredients
     
     

    • 3 large egg yolks (room temperature)
    • 1 large whole egg (room temperature)
    • 1/2 teaspoon lemon zest
    • 1/2 teaspoon vanilla extract
    • 2 1/4 cups all-purpose flour (at least 11% protein)
    • 1 pinch salt*
    • 3/4 cup + 3 tablespoons granulated sugar
    • 1/2 cup + 2 1/2 tablespoons butter (softened) (softened)

    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

        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.
        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.
        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.

        Nutrition

        Calories: 110kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 41mgSodium: 37mgPotassium: 17mgSugar: 6gVitamin A: 160IUVitamin C: 0.1mgCalcium: 7mgIron: 0.6mg
        Keyword esse biscotti, esse cookies, Italian breakfast cookies, Italian S cookies
        Tried this recipe?Let us know how it was!

        Updated September 16, 2018.

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          1. Norma says

            May 5, 2021 at 2:26 am

            5 stars
            These are so very good. I followed the recipe exactly as written. They are so much nicer than the store-bought “S” cookies. I made some in the shapes of my grandchildren’s first initial. Can’t wait to surprise them. Thanks so much for this beautiful recipe. Stay well 🙂

            Reply
            • Rosemary says

              May 7, 2021 at 6:17 pm

              Hi Norma, thanks so much, so glad you liked them and that is such a great idea for your grandchildren, I bet they loved them. Have a great weekend.

              Reply
          2. Marki says

            April 12, 2021 at 5:19 pm

            “Biscotti” means “twice cooked.” These are not twice cooked so they are not “Biscotti.” They are S Cookies.

            Reply
            • Rosemary says

              April 12, 2021 at 5:40 pm

              Hi Marki, biscotti in Italian also means cookies in general, so yes these are Biscotti :).

              Reply
          3. Irma says

            January 17, 2021 at 5:07 am

            5 stars
            Thank you so much for this recipe! The cookies taste awesome! My boys loved them. I can’t wait to bake them again!

            Reply
            • Rosemary says

              January 18, 2021 at 10:17 am

              Thanks Irma so glad everyone enjoyed them. Have a great week.

              Reply
          4. LisaG says

            December 18, 2020 at 9:14 pm

            My Sicilian grandmother made S cookies (actually called them Lisa’s cookies because I liked them so much). Hers had anise in it. Are they the same just with anise? Any idea on ratio?

            Reply
            • Rosemary says

              December 19, 2020 at 9:43 am

              Hi Lisa, could be, I would add a couple of teaspoons to start. Let me know how it goes

              Reply
          5. Liz ferrari says

            April 7, 2020 at 2:12 am

            How come there is no baking powder or baking soda, is this right?

            Reply
            • Rosemary says

              April 7, 2020 at 7:24 pm

              Hi Liz, yes it is correct.

              Reply
          6. Holly says

            January 31, 2020 at 6:11 pm

            Thank you for sharing these cookie recipes! They all look great. I love your site. Always wonderful to look at your recipes. Best to you!

            Reply
            • Rosemary says

              February 1, 2020 at 4:13 pm

              Thanks so much Holly, glad you like the recipes. Have a great weekend.

              Reply
          7. Vincent a stallone says

            December 30, 2019 at 9:31 pm

            I have a question how do I get the s cookies to be soft?

            Reply
            • Rosemary says

              December 31, 2019 at 10:34 pm

              Hi Vincent, these cookies are quite soft, make sure not to over bake them.

              Reply
          8. Debra says

            November 23, 2019 at 2:59 pm

            I am Sicilian and my precious mom always made S cookies for Christmas. This brings back so many good memories of my momma, my sister and our kids, and grand kids making these S cookies for Christmas. My family also make a cookie with similar dough but filled them with a fig and nut mixture. Do you have a recipe for these cookies? Also an Italian fruit cake that has figs, nuts, honey and wine. The crust is like a flaky dough.
            Thank you

            Reply
            • Rosemary says

              November 27, 2019 at 8:44 pm

              Hi Debra thanks so much, I’m glad I could bring back memories of your Mom. I will try to find the recipes you have mentioned. 🙂

              Reply
            • Stephanie says

              April 5, 2020 at 1:47 am

              Hi, the cookies you are speaking of are called cuccidati. They are made during christmas time and the filling is made of 8 or 9 flavors, usually with a base of fig. They are delicious and we make them every year! Not sure about the crostata.

              Reply
          9. Laurie says

            June 29, 2019 at 5:37 pm

            5 stars
            These look great. I have a question- is there a difference between Regina Cookies and a Seeded “S” cookie? Because I have taste both cookies from a bunch of bakeries and I swear the taste/consistency is different. Please help, thanks!

            Reply
            • Rosemary says

              June 29, 2019 at 9:10 pm

              Hi Laurie, thanks, the difference between the two is that the Regina cookie is seeded and the S cookie is quite plain (as per the recipe), the Regina cookie is from Sicily and made with sesame seeds. I hope that helps.

              Reply
          10. Adalita Silva says

            April 6, 2019 at 8:00 pm

            Hi.

            I am looking for recpes using almond flour. Can I substiute in this recipe?

            Reply
            • Rosemary says

              April 7, 2019 at 2:53 pm

              Hi Adalita, I really don’t know because i have never used almond flour before. If you try it let me know how it turns out.

              Reply
          11. Rose says

            September 22, 2018 at 1:53 pm

            Re: the S Cookie recipe

            As I was getting the ingredients ready, I noticed there was no baking powder listed in the recipe so I added 2 tsp. I also brushed the cookies with an egg wash and sprinkled them with sugar. Well, I must say that the cookies turned out amazingly delicious!!! They were very absorbent when my husband dunked them in his coffee (we’re Italian). He couldn’t stop eating them. Thank you!

            Reply
            • Rosemary says

              September 22, 2018 at 3:37 pm

              Hi Rose, yes this recipe actually didn’t call for baking powder, but if it works good idea. So glad you enjoyed them. Have a wonderful Sunday.

              Reply
          12. Louise says

            September 20, 2018 at 2:19 am

            We can’t have the amt.of sugar in your recipes.Can we use Stevia or other natural sweetness?

            Reply
            • Rosemary says

              September 20, 2018 at 2:27 am

              Hi Louise, I am sugar you could. I don’t know what the conversion would be but maybe this chart might help you. http://www.stevia.net/conversion.html Hope this helps.

              Reply
          13. Caroline Mbau says

            September 17, 2018 at 9:37 am

            I loved your carrot cake, and cant waot to try these cookies.

            Ps – where are the drinking glasses from please? They are adorable..

            Thanks.

            Reply
            • Rosemary says

              September 17, 2018 at 2:26 pm

              Hi Caroline, so glad you enjoyed the carrot cake. And I hope you like the cookies too. The glasses are actually small bottles I picked up in a discount store. 🙂 . Have a great week.

              Reply
          14. 2pots2cook says

            September 16, 2018 at 5:28 pm

            5 stars
            Truly treasure . Perfect for holidays t come. Thank you so very much !

            Reply
            • Rosemary says

              September 17, 2018 at 2:32 pm

              Thanks so much, I hope you enjoy them.

              Reply
          15. Lauren says

            September 16, 2018 at 3:45 pm

            Can you make the dough ahead and freeze it until you are ready to bake it?

            Reply
            • Rosemary says

              September 16, 2018 at 3:56 pm

              Hi Lauren, yes you can, just be sure to wrap it in plastic wrap then place in a freezer bag and remove the air. Let it thaw in the fridge, should take a couple of hours to thaw. Hope that helps.

              Reply
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