Biscotti di Pasta Frolla (Shortcrust Biscuits)

Biscotti di pasta frolla are traditional Italian cookies made from a rich, buttery shortcrust dough. Known for their crisp texture and delicate flavour, they are perfect for dipping in coffee or tea. Their simple elegance makes them a timeless treat, whether served plain or decorated with a light glaze or almond slivers. Making them at home allows you to enjoy fresh, homemade cookies that are easy to customise.

Makes

14 - 16 Biscotti

Preparation Time

20 minutes

Resting Time

30 minutes

Baking Time

15 - 20 minutes

INGREDIENTS

250g Italian type 00 flour
125g unsalted butter, cold and cubed
100g granulated sugar
1 large egg
1 tsp vanilla extract or grated lemon zest (for flavour)
A pinch of salt

METHOD

In a bowl, sift together the flour, sugar, and salt. Add the cold, cubed butter and rub it into the mixture using your fingertips or a pastry cutter until it resembles coarse breadcrumbs. Make a well, then add the egg and vanilla extract or lemon zest. Mix gently until the dough begins to come together.

Quickly knead the dough on a floured surface until smooth, without overworking it. Shape into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.

Preheat the oven to 180°C.

Roll out the dough on a lightly floured surface to about 0.5-1 cm thickness. Cut into strips or preferred shapes using a knife or biscuit cutter. Place on a baking tray lined with baking paper.

Bake for 15-20 minutes until lightly golden. Transfer to a wire rack and allow to cool completely before serving.

Optional: Decorate with a drizzle of chocolate, a dusting of powdered sugar, or sliced almonds for added flavour.