Riscotti cookies might be something only my family will understand since we kind of made up the name! Riscotti cookies are also called biscotti cookies. Either way, they are delicious!
(written by my mom, Susie Gall)
There is some confusion in writing this blog since I’m not sure what to call them. My family has always called them “Riscottis”, but I called them Riscottis in front of one of my close friends who happened to be Italian and he laughed telling me there is no such thing – the correct name was “Biscottis”. I’ve made Biscottis and this recipe a Biscotti does not make. So, to avoid a thunderous uprising in my family, I’m sticking to what I know – RISCOTTIS.
My Aunt MaryLou married into an Italian family, and she got this recipe from her husband’s mother. Aunt MaryLou was our family’s best cook and and I couldn’t wait until she walked in the door each holiday. She would swoop in carrying scrumptious desserts and she is the one from whom my mother got this recipe. My mom would bake dozens of Riscottis each Christmas and my sisters and I would eat as many as possible for a couple of weeks then fight over the last, surviving morsel.
My son and I were talking and I told him I had decided not to make Riscottis this year and the phone went silent…it was then I realized, YES! I was making Riscottis. We both realized I had to make them! Not one person in our family, including our entire extended family, has ever had a Christmas without this cookie and that would just be wrong, that…would not seem like Christmas at all.
This is a cross between a sugar cookie and a ball cookie, but with the added touch of anise extract. Makes 4 dozen cookies. These need time for the icing to set, so make them at least one day before needing them. The detailed cookie recipe as well as the icing recipe are attached.
These cookies are so festive and fun. They will always be the cookie that makes me think of Christmas, but they would also be perfect for so many events. Decorated this way would be so cute for a birthday party.
I hope your family enjoys these as much as ours!!! Enjoy!
check in tomorrow for more Christmas favorites!! (and be sure to enter our Christmas contest!)
Ingredients
Cookie Ingredients:
- 1 c. Sugar
- 1/4 c. Butter - unsalted - room temp.
- 1/2 c. Crisco Shortening
- 3 Eggs
- 1/4 t. Anise Extract - add a little more if desired or substitute with Almond Extract
- 3 c. Flour
- 3/4 t. Salt
- 1/2 t. Baking Soda
- 3/4 t. Baking Powder
Icing Ingredients:
- 1 t. Vanilla Extract
- 1 c. Butter 2 sticks
- 1/2 c. Milk at least 2%
- 2 1/2 c. Powder Sugar - sifted
Instructions
!Cookie Directions:
- Cream together sugar, butter and shortening for 3 minutes.
- Add the eggs, one at-a-time - mixing well after each egg.
- Add the Anise Extract and mix well - about 1 minute.
- In a separate bowl, combine the flour, salt, baking soda and baking powder and whisk together.
- Add the dry ingredients all at once to the sugar mixture.
- Beat just until the dry ingredients are incorporated into the wet ingredients.
- *Add 1 T. of milk if the mixture is too dry*
- This should make into a soft dough.
- Separate the dough into thirds of fourths and roll into long ropes 2-3 inches across.
- Wrap in plastic wrap and refrigerate at least 2 hours of overnight.
- When ready to bake, preheat the oven to 350 degrees.
- Take the dough ropes out of the fridge and cut into 1/2 inch thick slices.
- Place on parchment lined cookie sheets.
- Bake 10-12 minutes at 350 degrees until set and a little golden on the bottom.
- Take out of the oven and place the cookies onto cooling racks.
- Let cool completely, then ice.
!Icing Directions:
- Melt the Butter in the top of a double-boiler or in a heat-proof bowl which has been placed over a smaller saucepan.
- Add the Milk and Vanilla stirring constantly until the mixture is hot.
- Once the mixture is hot, add the Powdered Sugar.
- Mix or whisk until the consistency is smooth.
- Being very careful, remove the icing from the heat. (Using a hot-pad, hold the pan or bowl with the icing in it with one hand and wipe the water/steam off the bottom with a towel - you don't want your cookies accidentally getting wet.)
- Dip each cookie into the icing and place on a cooling rack. (Place aluminum foil under the rack, so clean-up is easier.)
- Sprinkle with Christmas or party sprinkles or coarse sugar while still wet.
- I usually will dip eight cookies, then sprinkle them before they dry.
- Let set overnight or at least for several hours until completely dry.
- Store in an airtight container.
- These freeze beautifully.
- ENJOY!!
Micah
There is no better Christmas cookie than this.
Mitzi Bolone
I think this sounds sooo good. My husband is Italian and I think this is something his mom use to make with almond flavoring. I also think they used the dough of 2 cookies, filled with apricot, and dipped on side into white chocolate. Thanks for this recipe and all the hard work involved in blogging.
becky gall hardin
that sounds awesome with the apricot and white chocolate! we will have to try that! thanks so much for stopping by :)
Katy
Your Mom is right and her Italian friend must not be from Southern Italy. My Nonnie was from Palermo and she made cookies very similar. She too called them risotti too. She made them totally by hand in very large batches. We rolled them into shaped baked them once and then put icing on them. They are not baked twice.
Becky Hardin
That is so neat to hear! THey’re a favorite. Happy holidays!