Sicilian S Cookies Recipe
Sicilian S cookies, also known as biscotti squisiti originating from Ragusa, Sicily, are crisp and lightly lemon scented. These are the perfect cookies for dunking in your milk or coffee!
Servings 24 cookies
Calories 141kcal
Ingredients
- 4 cups all-purpose flour
- 1 stick unsalted butter plant based butter may be used
- ¾ cup granulated sugar
- 1 tbsp. baking powder
- grated zest of 1 lemon
- pinch salt
- 2 large eggs lightly beaten
- 2-4 tbsp. milk plant based milk may be used
Instructions
Prepare the dough
- Place the flour in a large bowl. Stir in the cubed butter and use your fingertips or a pastry cutter to incorporate the butter into the flour.
- Stir in the sugar; baking powder; salt and lemon zest.
- Make a well in the center and pour in the lightly beaten eggs. Use a wooden spoon to stir together the mixture until a raggedy looking dough is formed.
- At this point, stir in enough milk, 1 tbsp. at a time, to form a dough that holds together. It must not be sticky. I added 3 tbsp.
- Turn the dough onto a lightly floured surface and knead until smooth. Shape it into a disc, cover with plastic wrap and refrigerate the dough for an hour.
Shape the S cookies
- Preheat your oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Divide the dough in 2 equal parts. Work with one piece of dough at a time and keep the remaining half wrapped to prevent from drying out.
- Use a kitchen scale for accuracy to divide the dough into 12 -40 gram pieces or you may also eyeball them
- .Roll each piece of dough into a 7 inch rope. If the dough cracks as you try to roll it, simply roll it back into a ball and knead it for a few seconds before rolling it out again. Shape the rope into an "S" and place on the prepared baking sheets.
- If you wish, you may use kitchen scissors to make small cuts along the inner and outer edges of each cookie for a fancier shape. Or leave as is for smooth cookies.
- Continue with the remaining dough placing 12 cookies on each baking sheet.
- Bake for 16-18 minutes or until golden brown on top and underneath the cookies. Place on a wire rack to cool completely before serving.
Notes
Substitutions and Variations
-These cookies are lightly flavored with lemon zest. For more pronounced lemon flavor add the grated zest of 2 lemons.
-A tsp. of vanilla extract may be added to the dough.
-Chocolate chips may also be added to the dough in step #2. I recommend 1/2 cup of chocolate chips of your choice. Can the dough be prepared ahead? Yes it can! The dough may be prepared a day ahead and refrigerated. Remove from the fridge about 20 minutes before you are ready to shape the cookies. Storage These cookies keep well in an airtight container at room temperature for up to 1 week. Alternately, you may freeze them for up to 1 month. Defrost at room temperature before serving.
-A tsp. of vanilla extract may be added to the dough.
-Chocolate chips may also be added to the dough in step #2. I recommend 1/2 cup of chocolate chips of your choice. Can the dough be prepared ahead? Yes it can! The dough may be prepared a day ahead and refrigerated. Remove from the fridge about 20 minutes before you are ready to shape the cookies. Storage These cookies keep well in an airtight container at room temperature for up to 1 week. Alternately, you may freeze them for up to 1 month. Defrost at room temperature before serving.
Nutrition
Calories: 141kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 38mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 142IU | Calcium: 35mg | Iron: 1mg