Italian Anise Cookies
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 think many people call these cookies Italian Anise Cookies, but since my grandma called them riscottis, that’s what we will call them too! I’m sure that once you try these lesser-known cousins of biscotti, they will become your family’s favorite too!
How To Make Riscotti Cookies
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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.
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
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