If you’ve ever wanted to bring a slice of Italy’s traditional flavors right into your kitchen, this Riscotti Cookies (Italian Anise Cookies) Recipe is exactly what you need. These charming cookies capture the sweet, aromatic essence of anise with a tender crumb and a subtle crunch that will leave everyone asking for more. Whether you’re sipping coffee at a leisurely morning or preparing a festive treat, these cookies combine simplicity and soul in every bite.
Ingredients You’ll Need
Gathering the right ingredients is essential for nailing this classic recipe. Each item plays a crucial role in balancing the sweetness, texture, and authentic Italian flavor that makes Riscotti Cookies so special.
- Granulated sugar (1 cup): Adds the perfect sweetness and helps create a tender crumb.
- Unsalted butter (¼ cup, room temperature): Creates richness while keeping the cookies soft.
- Vegetable shortening (½ cup): Contributes to the light, slightly crisp texture.
- Large eggs (3, room temperature): Bind the ingredients and provide structure.
- Anise extract (¼ tsp): The key flavor that gives these cookies their distinct Italian flair.
- All-purpose flour (3 cups): Forms the base and texture of the cookie dough.
- Kosher salt (¾ tsp): Balances out the sweetness and enhances all flavors.
- Baking soda (½ tsp) and baking powder (¾ tsp): Work together to lighten the dough and help it rise just right.
- Milk (1 tbsp, if needed): Helps adjust the dough’s consistency for easy shaping.
- Unsalted butter (1 cup): For the luscious glaze that envelops each cookie after baking.
- Milk (½ cup, at least 2%): Used in the glaze to create a smooth finish.
- Pure vanilla extract (1 tsp): Adds a lovely depth and warmth to the glaze.
- Powdered sugar (2½ cups, sifted): Sweetens the glaze and gives the cookies their classic, glossy coat.
How to Make Riscotti Cookies (Italian Anise Cookies) Recipe
Step 1: Preparing the Dough
Start by creaming together the granulated sugar, room-temperature butter, and vegetable shortening until the mixture is light and fluffy. This is where the cookies begin to build that soft yet slightly crisp texture. Next, beat in the eggs one at a time, adding the anise extract to infuse the dough with the unmistakable licorice-like flavor that defines these cookies.
Step 2: Mixing the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. These dry ingredients help give the cookies their perfect rise and delicate structure. Gradually add this mixture to the wet ingredients, stirring gently. If the dough feels too stiff, incorporate a tablespoon of milk to make it easier to handle without losing its shape.
Step 3: Shaping and Baking
Preheat your oven and prepare baking sheets lined with parchment paper. Roll the dough into small balls—about the size of a walnut—and place them spaced apart on the trays. They will spread slightly but should keep a nice rounded shape. Bake for about 15 minutes until the cookies are golden at the edges, firm to the touch yet tender inside.
Step 4: Making the Glaze
While the cookies are cooling, whip up the glaze by combining unsalted butter, milk, vanilla extract, and sifted powdered sugar in a saucepan over low heat. Stir consistently until smooth and glossy. This glaze not only adds sweetness but seals in moisture, giving your Riscotti Cookies (Italian Anise Cookies) Recipe that irresistible finish.
Step 5: Glazing the Cookies
Dunk each cooled cookie into the warm glaze or spoon it over the tops for a delicate, shiny coating. Allow them to set on a cooling rack until the glaze firms up and a little crackling occurs, signaling they’re ready to enjoy.
How to Serve Riscotti Cookies (Italian Anise Cookies) Recipe
Garnishes
To elevate your presentation, sprinkle the cookies with finely chopped pistachios or a dusting of extra powdered sugar. A few toasted anise seeds can also be sprinkled on the glaze just before it sets, adding a delightful crunch and visual cue to the flavor inside.
Side Dishes
These cookies shine when paired with classic Italian coffee like espresso or cappuccino, allowing the anise flavor to complement the roasted coffee notes beautifully. For a non-caffeinated option, try them with a warm chai tea or a glass of sweet dessert wine for a real treat.
Creative Ways to Present
Arrange your Riscotti Cookies on a rustic wooden platter alongside fresh citrus slices or sprigs of fresh rosemary for an inviting display. You can also stack them in a quaint tin lined with parchment paper, making for a charming gift that feels homemade and heartfelt.
Make Ahead and Storage
Storing Leftovers
Once glazed and fully set, store the cookies in an airtight container at room temperature. They will stay fresh and delicious for about 5 days, maintaining their soft interior and sweet glaze.
Freezing
If you want to keep them longer, freeze the unglazed cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. When ready, thaw completely and apply the glaze fresh to preserve that signature shine and texture.
Reheating
For a warm, just-baked feel, gently reheat the cookies in a low oven (around 300°F) for 5 minutes. Avoid microwaving as this can soften the glaze too much and change the cookie texture. Once warmed, let them cool slightly before enjoying again.
FAQs
What is the difference between Riscotti Cookies and traditional biscotti?
While biscotti are twice-baked to achieve a hard, crunchy texture perfect for dipping, Riscotti Cookies (Italian Anise Cookies) are softer and glazed, focusing on the sweet, aromatic anise flavor and a tender bite rather than being dry and crisp.
Can I substitute anise extract with another flavor?
Yes, almond extract is a common substitute and pairs beautifully with these cookies, though using anise extract will give you the authentic licorice-like taste traditional to Riscotti.
Are these cookies suitable for gifting?
Absolutely! Their glossy glaze and subtle unique flavor make them a special homemade gift. Just package them in a decorative tin or box lined with parchment to keep them fresh and beautiful.
Do I need both butter and vegetable shortening?
Using a combination of butter and shortening helps balance flavor and texture, giving you cookies that are rich yet maintain a soft-crisp bite. You could experiment with all butter, but expect slightly different results.
Can these cookies be made gluten-free?
For gluten-free versions, substitute the all-purpose flour with a gluten-free blend designed for baking. The texture may vary a bit, so adjust milk as needed for dough consistency.
Final Thoughts
This Riscotti Cookies (Italian Anise Cookies) Recipe is a wonderful way to bring a sweet slice of Italian tradition to your table. The tender texture, the fragrant anise, and the shiny glaze make these little cookies impossible to resist. I can’t wait for you to try making them and sharing them with your loved ones—you might just find these becoming your new favorite go-to treat.
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Riscotti Cookies (Italian Anise Cookies) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Riscotti Cookies are traditional Italian anise-flavored cookies that are delightfully crisp on the outside and tender on the inside. These cookies combine the fragrant aroma of anise extract with a perfect balance of sweetness and a hint of vanilla frosting that adds a creamy finish. Perfect for tea time or festive occasions, these cookies bring a touch of Italian heritage to your kitchen.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- ¾ tsp kosher salt
- ½ tsp baking soda (3g)
- ¾ tsp baking powder (3g)
Wet Ingredients
- 1 cup granulated sugar (200g)
- ¼ cup unsalted butter (57g, room temperature, ½ stick)
- ½ cup vegetable shortening (92g, ½ stick)
- 3 large eggs (room temperature)
- ¼ tsp anise extract (1g) or almond extract
- 1 tbsp milk (14g, if needed)
Frosting Ingredients
- 1 cup unsalted butter (226g, 2 sticks)
- ½ cup milk (114g, at least 2%)
- 1 tsp pure vanilla extract (4g)
- 2½ cups powdered sugar (283g, sifted)
Instructions
- Prepare the dough: In a large mixing bowl, cream together the granulated sugar, unsalted butter, and vegetable shortening until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in anise extract thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the flour, kosher salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If the dough feels too stiff, add 1 tablespoon of milk to help bring it together.
- Shape the cookies: Roll the dough into 24 equal-sized balls and place them on baking sheets lined with parchment paper. Flatten each ball slightly with the palm of your hand or a glass.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges begin to turn golden brown. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the vanilla frosting: In a medium bowl, cream the unsalted butter until smooth. Gradually add the powdered sugar alternated with the milk, beating until smooth and creamy. Mix in the vanilla extract.
- Decorate the cookies: Once the cookies have cooled completely, spread or pipe the vanilla frosting on top of each cookie as desired. Allow the frosting to set before serving or storing.
Notes
- Room temperature eggs and butter ensure better mixing and texture.
- If you prefer a stronger anise flavor, increase the anise extract slightly but avoid overpowering the dough.
- The frosting can be adjusted in consistency with more or less milk according to preference.
- Cookies should be stored in an airtight container to maintain crispness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
