If you are looking for a cookie recipe that might be a little different but yet simple and delicious, this is a great choice.
Biscotti da tè is an Italian light butter cookie served with fresh berry or fruit preserves and is excellent with coffee, or as the name implies, tea.
There are several variations of this cookie, and I’ll show you a few options below. So grab a coffee and let’s get baking!
Ingredients for 24 cookies
- 3 cups of all-purpose flour
- 1 cup of sugar
- 2 sticks (1/2 lb) of unsalted butter, softened
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of lemon extract
- a pinch of salt
- Combine the butter and sugar and beat until light and fluffy, about five minutes.
- Add whole egg and beat thoroughly.
- Add the egg yolk, vanilla extract, lemon extract, and a pinch of salt and beat thoroughly again.
- Add flour one cup at a time, beating between each addition. Beat until dough is smooth and slightly dry.
- Flour a countertop or work surface, and knead the dough two or three times. Flatten dough onto a floured plate and cover; refrigerate for 1 hour.
- Preheat the oven to 350°F.
- Roll out the dough on a floured work surface to about 1/2″ thickness, and using a 2″ cookie cutter, cut as many cookies as you can get. Roll up leftover dough and cut as many as you can get again. Do not do this more than twice as the dough will get tough if it is rolled any more.
- Grab two cookie sheets, grease with butter or cover in parchment paper, and place 12 cookies on each sheet and cook for 12 to 15 minutes or until firm to the touch. Remove and cool completely.
Serve with a small spoonful of preserves on top of each cookie.
- Place an indentation with a spoon on top of each raw cookie while it is on the sheet pan and place 1/2 teaspoon of preserves and bake as indicated above.
If you choose to bake them with the preserves, the baking time may be slightly longer. I used strawberry preserves and they finished around the 18 minute mark.
If you are having a hard time getting a good indentation in the center without cracking for the version that is baked with preserves, try crimping the edges upwards with your fingers to make a small barrier instead.
You can use any shaped cookie cutter you prefer, but try to keep it around 2-1/2″ in diameter to keep the baking time and quantity as written.
This is a very easy cookie recipe, so if you are new to baking from scratch this is a great choice to start with.
If you like these cookies, please let me know in the comments below and don’t forget to share and subscribe! Enjoy!