Emma’s Anisette Biscotti – (Flavored Cookies)

This is the recipe to make the little white and frosted cookies you see in Italian bakeries.  Typically, they are flavored with anise, lemon, or even both.  In my local deli they have them in lemon, orange, almond, and anise flavored.  The neat thing about these guys is you can change the flavor by simply adding whatever flavored extract you feel like.  Try some peppermint extract for a Christmas cookie!

This is Emma’s recipe.  She used oleo but I switched the recipe to butter because hydrogenated oil is pretty bad for your heart.


These were just straight vanilla.  I cannot eat them without thinking of home

These were just straight vanilla. I cannot eat them without thinking of home


¾  cup butter

1 ¼ cup of sugar

4 eggs (beated well)

1 teaspoon vanilla

1 teaspoon of  flavored extract (lemon, orange, almond, anise, or peppermint)

¾ cup of milk

4 tsp. of  baking powder

5 cups of flour (or a little more as needed)

Nonpareils sprinkles



2 cups of powdered sugar

3-4 tablespoons of milk

and a dash of lemon extract (thanks Debbie for the update!)


Cream the butter and sugar well.  In a separate dish, beat four eggs well.  After the butter and sugar has creamed, add four eggs, milk, and both teaspoons of the extracts.  Add the flour and mix until a dough forms.  MIX AS LITTLE AS POSSIBLE SO THE DOUGH WILL NOT GET TOUGH!

Roll the dough into ½ inch logs.  Cut the logs into cookies about 3 inches long or cut the pieces into strips 8 inches long and tie them into knots.  You can also form an “S” shape as well.

Place on a buttered cookie sheets and bake at 305 degrees for 15 to 20 minutes.

Allow them to cool.

Frost them with the simple icing and then sprinkle the tops.


2 thoughts on “Emma’s Anisette Biscotti – (Flavored Cookies)

  1. Doug, Mom says hi! We see the change you made in the flavoring for these cookies. fyi, mom always uses a bit of lemon extract in her frosting. We have been enjoying her biscotti for our Christmas visit.

    • Debbie,

      I will note the change in the frosting. Send me an amount if you will please 🙂 If there are other changes, let me know. That is the recipe I had from your mom. The crazy thing about Italian recipes is the dreaded italian phrase “quando basta” or, “use enough” instead of proper measurements. Even on italian cooking shows they use that awful phrase. It is just the way we cook. I have a hunch on your honey cookies, I suspect they are a version of cartallate, and not struffoli or turdilli. Coating them with vin cotto is more traditional but some towns used honey as I understand it. Google “cartallate” and it may help you out a little bit. I hope all is well. I bet your boys are big! Doug