Italian butter cookies

Italian butter cookies are delicious, iced with dark chocolate and decorated with pistachio granules, candied cherries, jam and dried coconut. These Italian butter cookies are made using the classic ‘whipped shortbread’ technique. The butter is whipped until creamy and fluffy and then combined with the other ingredients. This type of shortcrust pastry makes the biscuits crumbly and they melt in your mouth with every bite! These biscuits are really delicious and will appeal to the whole family, and in a box they make a lovely gift idea. They can also be made with lactose-free butter or margarine in the same quantities as classic butter for those who are lactose intolerant.

Italian butter cookies
  • DifficultyVery easy
  • CostVery cheap
  • Preparation time20 Minutes
  • Cooking time20 Minutes
  • Cooking methodOven
  • CuisineItalian

Ingredients

For the cookies

14 ounces flour
1 egg
10 ounces unsalted butter
5.64 ounces icing sugar
1 vanilla bean

For decorations

dark chocolate
pistachio
coconut, dried
candied cherries
jam

Tools

1 Planetary Mixer
1 Baking Tray
1 Piping bag

Steps

Beat the butter with the icing sugar and the seeds of the vanilla pod in a planetary mixer or with electric whips. When the mixture is creamy and smooth, add the egg. Continue to whisk for a few more minutes. Add the flour by hand, or use the planetary mixer with the K whisk. When the mixture is homogeneous, put it into a piping bag with a star-shaped nozzle. Form the biscuits, horseshoes, sticks, S’s, rings on a baking tray lined with baking paper. Bake at 338°F (170°C)for 15-20 minutes. Remove from the oven and leave to cool. Melt the chocolate in a bain-marie or in the microwave. Glaze the biscuits. Decorate them before the chocolate dries. Store in a closed box in a cool place.

Italian butter cookies

Cook’s tips

They can also be made with lactose-free butter or margarine in the same quantities as classic butter for those who are lactose intolerant.

Recipes of cookies

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Italian butter cookies

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