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
Scale
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.
