Go Back
+ servings
several biscotti cookies topped with sprinkles

Biscotti Cookies

Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24
Calories: 384kcal
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!
Print Recipe


Cookie Ingredients:

  • 1 cup Sugar
  • 1/4 cup Butter - unsalted - room temp.
  • 1/2 cup Crisco Shortening
  • 3 Eggs
  • 1/4 teaspoon Anise Extract - add a little more if desired or substitute with Almond Extract
  • 3 cup Flour
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder

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


!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!!


  • Be sure to let the dough chill before you bake the cookies. This will prevent them from spreading too much when baked.
  • The biscotti cookies are baked when they are very lightly golden. Take care not to over bake them.
  • Don't ice the cookies until they have completely cooled.
  • If you plan on freezing the cookies, don't ice them.


Calories: 384kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 99mg | Potassium: 51mg | Sugar: 34g | Vitamin A: 345IU | Calcium: 17mg | Iron: 1.5mg