Italian Butter Cookies

These melt-in-your-mouth Italian butter cookies, known as 'Biscotti al Burro', are a classic treat with a delicate texture and rich buttery flavor, perfect for any celebration or alongside your afternoon espresso.

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Prep Time 20

Cook Time 12

Total Time 35

Servings: 30 cookies

Course: Dessert, Snack

Cuisine: Italian

Calories: 120

Ingredients Method Notes

Ingredients

For the Cookie Dough

220 g unsalted butter, at room temperature Use room temperature for optimal dough consistency.
130 g granulated sugar
2 pcs egg yolks, room temperature Ensure yolks are at room temperature.
10 ml vanilla extract
2 ml almond extract (optional) Optional for added flavor.
280 g all-purpose flour Sifted.
2 g baking powder
1 pinch pinch fine salt
gel food coloring (optional) Optional for decorating.

For Decorating (Optional)

candied cherries
powdered sugar
dark or milk chocolate
chocolate chips
colored sprinkles
chopped nuts
desiccated coconut
Nutella or raspberry jam (for sandwich cookies)

Method

Preparation

Preheat oven to 160°C.
Line 2-3 baking sheets with parchment paper.
Ensure all ingredients are at room temperature.

Make the Dough

Beat butter and sugar until just combined.
Add egg yolks, vanilla, and almond extract.
Gradually incorporate sifted flour, baking powder, and salt.
Mix until smooth but don’t overmix.

Shaping

Transfer dough to a piping bag with a large star tip.
Pipe cookies onto prepared baking sheets.
Optional: Add decorations before baking.

Baking

Bake for 10-12 minutes until light golden.
Cool on baking sheet for 2 minutes.
Transfer to cooling rack.

Notes

Use room temperature ingredients for optimal dough consistency. Keep the piping tip close to the baking sheet while forming cookies. If dough is too stiff, add milk one teaspoon at a time. Store in an airtight container at room temperature for up to 2 weeks.