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)
- 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
Nutrition
Updated September 16, 2018.
Norma says
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 🙂
Rosemary says
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.
Marki says
“Biscotti” means “twice cooked.” These are not twice cooked so they are not “Biscotti.” They are S Cookies.
Rosemary says
Hi Marki, biscotti in Italian also means cookies in general, so yes these are Biscotti :).
Irma says
Thank you so much for this recipe! The cookies taste awesome! My boys loved them. I can’t wait to bake them again!
Rosemary says
Thanks Irma so glad everyone enjoyed them. Have a great week.
LisaG says
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?
Rosemary says
Hi Lisa, could be, I would add a couple of teaspoons to start. Let me know how it goes
Liz ferrari says
How come there is no baking powder or baking soda, is this right?
Rosemary says
Hi Liz, yes it is correct.
Holly says
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!
Rosemary says
Thanks so much Holly, glad you like the recipes. Have a great weekend.
Vincent a stallone says
I have a question how do I get the s cookies to be soft?
Rosemary says
Hi Vincent, these cookies are quite soft, make sure not to over bake them.
Debra says
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
Rosemary says
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. 🙂
Stephanie says
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.
Laurie says
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!
Rosemary says
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.
Adalita Silva says
Hi.
I am looking for recpes using almond flour. Can I substiute in this recipe?
Rosemary says
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.
Rose says
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!
Rosemary says
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.
Louise says
We can’t have the amt.of sugar in your recipes.Can we use Stevia or other natural sweetness?
Rosemary says
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.
Caroline Mbau says
I loved your carrot cake, and cant waot to try these cookies.
Ps – where are the drinking glasses from please? They are adorable..
Thanks.
Rosemary says
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.
2pots2cook says
Truly treasure . Perfect for holidays t come. Thank you so very much !
Rosemary says
Thanks so much, I hope you enjoy them.
Lauren says
Can you make the dough ahead and freeze it until you are ready to bake it?
Rosemary says
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.