Share some festive Christmas cookies with family and friends–starting with Riscotti Cookies. My family loves Riscotti Cookies. Don’t confuse riscotti with biscotti, though. Biscotti actually translates to “twice baked,” and that’s what happens–the baked cookies are left in the oven on low heat and they get quite firm and crunchy. Riscotti, on the other hand, are similar to firm sugar cookies; they’re flavored with a hint of anise and topped with a delicious icing. I’m sure that once you try these lesser-known cousins of biscotti, they will become your family’s favorite too!
Table of Contents
Why you’ll love Riscotti Cookies
- They’re super easy! These are homemade slice-and-bake cookies, after all.
- They’re super delicious! Sugar cookie dough, anise flavoring, powdered-sugar frosting, maybe a few sprinkles on top…what’s not to love?!
- They’re super festive! These look so Christmasy and fun–they liven up a plate of cookies every time!
How To Make Riscotti Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Make the dough: Cream together the sugar, butter, and shortening; add the eggs and then the anise extract. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and then chill the dough.
- Prep: Preheat the oven. Cut the dough into slices and place on parchment-lined cookie sheets.
- Bake: Bake until set and slightly golden.
- Frost: Let the cookies cool, dip into the icing, and finish with sprinkles.
What is a Riscotti Cookie?
This is a cross between a sugar cookie and a ball cookie, but with the added touch of anise extract. While traditional biscotti are quite hard and crispy, Riscotti Cookies are crumbly and sweet.
The icing finishes these cookies perfectly and I can never resist adding a few sprinkles for a holiday touch.
These cookies are so festive and fun. I hope your family enjoys these as much as my family does!
They will always be the cookie that makes me think of Christmas, yet they are also perfect for so many events. Just think how cute they’d be at a birthday party!
How do you store Anise Cookies?
Be sure to let the icing completely set before transferring the cookies to an airtight container. Because these aren’t soft cookies, they will keep well for about a week.
You can also freeze the un-iced cookies on a baking sheet and transfer them to freezer bags.
Tips!
- Be sure to let the dough chill before you bake the cookies. This will prevent them from spreading too much when baked.
- Riscotti Cookies are done when they are very light golden. Take care not to overbake them.
- Don’t ice the cookies until they have completely cooled.
- If you plan on freezing the cookies, don’t ice them.
More Cookie Recipes:
- Fudgy Brownie Cookies Recipe (2 Ways!)
- Best No-Bake Cookies (Chocolate Peanut Butter)
- Soft Molasses Cookies
- Loaded Chocolate Chip Giant Cookies Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Riscotti Cookies (Italian Anise Cookies)
Ingredients
Cookie Ingredients:
- 1 cup sugar
- 1/4 cup butter unsalted, at room temperature
- 1/2 cup vegetable shortening such as Crisco
- 3 eggs
- 1/4 teaspoon anise extract add a little more if desired or substitute with almond extract
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 tablespoon milk optional, if needed
Icing Ingredients:
- 1 teaspoon vanilla extract
- 1 cup butter 2 sticks
- 1/2 cup milk at least 2%
- 2 1/2 cup 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 tablespoon of milk if the mixture is too dry
- This should make into a soft dough.
- Divide the dough into thirds or fourths and roll into long ropes 2-3 inches across.
- Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees.
- Take the dough 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 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. (Use a hot pad to hold the bowl with the icing with one hand, and wipe the water/steam off the bottom with a towel with the other hand. You don't want the 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure to let the dough chill before you bake the cookies. This will prevent them from spreading too much when baked.
- The Riscotti Cookies are done when they are very light golden. Take care not to overbake them.
- Don’t ice the cookies until they have completely cooled.
- If you plan on freezing the cookies, don’t ice them.
Nutrition Information
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.
That is so neat to hear! THey’re a favorite. Happy holidays!
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.
that sounds awesome with the apricot and white chocolate! we will have to try that! thanks so much for stopping by :)
There is no better Christmas cookie than this.