If you’re searching for a delightful treat that brings the comforting charm of Italy right to your kitchen, the Riscotti Cookies (Italian Anise Cookies) Recipe is an absolute must-try. These soft, anise-scented cookies boast a beautiful balance of sweetness and that subtle licorice flavor that only anise can provide. Perfectly crumbly yet tender, they are ideal for sharing with friends and family during festive occasions or simply as a cozy afternoon indulgence with a cup of coffee or tea. The unique blend of buttery goodness and anise aroma will have you coming back for more, turning this recipe into a cherished staple in your baking repertoire.
Ingredients You’ll Need
This recipe relies on simple but carefully chosen ingredients that together create the perfect texture and flavor. Each element plays an essential role—from the anise extract that delivers the signature taste, to the blend of butter and shortening that ensures these cookies stay delectably moist and tender.
- Granulated sugar: Provides sweetness and helps with cookie structure for a pleasant chew.
- Unsalted butter: Adds rich flavor and contributes to that soft, melt-in-your-mouth texture.
- Vegetable shortening: Works alongside butter to keep the cookies tender and prevent drying out.
- Large eggs: Bind the dough and introduce moisture for the perfect crumb.
- Anise extract: Infuses the dough with that unmistakable aromatic flavor, key to the cookie’s identity.
- All-purpose flour: The backbone of the dough, providing structure and body.
- Kosher salt: Balances sweetness and enhances all the other flavors.
- Baking soda and baking powder: Give the cookies just enough lift and softness.
- Milk: A splash added if needed to adjust dough consistency, ensuring easy shaping.
- Powdered sugar: For the classic sweet vanilla glaze that crowns each cookie beautifully.
- Vanilla extract: Rounds out the flavor in the glaze for added depth and aroma.
How to Make Riscotti Cookies (Italian Anise Cookies) Recipe
Step 1: Cream the Butter, Shortening, and Sugar
Begin by beating together the unsalted butter, vegetable shortening, and granulated sugar until the mixture is fluffy and light in color. This step is crucial as it incorporates air to give your cookies a tender crumb and beautiful rise.
Step 2: Add Eggs and Anise Extract
One at a time, add the eggs to the creamed butter mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the anise extract, which gives these cookies their signature flavor that makes them so unique and nostalgic.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. This ensures an even distribution of leavening agents and salt for consistent flavor and texture.
Step 4: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, mixing at low speed or folding by hand. If the dough seems too stiff, add a tablespoon of milk to help it come together, making it easier to handle without compromising the texture.
Step 5: Shape the Cookies
Form the dough into small balls, about one inch in diameter, and place them spaced apart on a baking sheet lined with parchment paper. Slightly flatten each ball with the palm of your hand or the bottom of a glass for an even bake.
Step 6: Bake Until Golden
Bake in a preheated oven at 350°F (175°C) for around 15 minutes or until the cookies are set and just turning golden at the edges. Be careful not to overbake to keep their signature softness intact.
Step 7: Prepare the Vanilla Glaze
While the cookies cool, mix the unsalted butter, powdered sugar, milk, and vanilla extract until smooth and glossy. This luscious glaze adds a sweet, melt-in-your-mouth finish that perfectly complements the anise flavor.
Step 8: Glaze the Cookies
Dip the tops of the cooled cookies into the glaze or drizzle it over with a spoon. Let the glaze set before serving, so you get a beautiful, glossy coating on each cookie bite.
How to Serve Riscotti Cookies (Italian Anise Cookies) Recipe
Garnishes
A light dusting of powdered sugar or a few anise seeds sprinkled over the glaze adds an elegant touch and amps up the aroma. You can even lightly sprinkle some finely chopped almonds for a little extra crunch and visual interest.
Side Dishes
These cookies pair beautifully with robust coffee or a smooth black tea that balances their sweetness and enhances the anise flavor. For a special treat, serve them alongside a glass of dessert wine or even a scoop of vanilla gelato.
Creative Ways to Present
Display the cookies on a tiered platter with sprigs of fresh citrus or herbs like rosemary for a festive look. Wrapping them in cellophane tied with a ribbon makes for a charming homemade gift that any cookie lover will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover Riscotti Cookies in an airtight container at room temperature for up to a week. The glaze helps seal in moisture, but it’s best to keep them away from overly humid environments to maintain their ideal texture.
Freezing
You can freeze these cookies without glaze for up to three months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. When ready, thaw at room temperature before adding the glaze.
Reheating
If you want to enjoy these cookies warm, pop them in a low oven for a few minutes just to soften the glaze slightly and revive their fresh-baked aroma. Avoid using a microwave as it can make the texture less pleasant.
FAQs
Can I substitute almond extract for anise extract in this recipe?
Absolutely! Using almond extract is a popular variation and yields a deliciously nutty twist. Just keep the amount the same to maintain the right intensity of flavor.
What causes some cookies to be soft while others are crunchy?
For Riscotti Cookies, the balance of butter and shortening plus careful baking is key to their softness. Overbaking or using all butter without shortening could make them crispier, so stick to the recipe for the classic tender texture.
How do I make sure the glaze sets properly?
Allow the cookies to cool completely before glazing. Also, ensure your glaze isn’t too runny—adding powdered sugar gradually helps you find the perfect consistency that sets nicely without cracking.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but results might vary. The texture may differ slightly as gluten influences the dough’s elasticity and chewiness.
Are these cookies suitable for storing for a long time?
These cookies are best enjoyed within a week for optimal taste and texture, although freezing can extend their life without sacrificing too much quality.
Final Thoughts
Making the Riscotti Cookies (Italian Anise Cookies) Recipe is like inviting a little piece of Italy into your home and heart. Their tender crumb and enchanting anise scent never fail to brighten any gathering or quiet moment. I encourage you to try this recipe and experience firsthand the love and simple joy that these cookies bring. Trust me, once you taste them, they’ll quickly become one of your favorite sweet treats to bake and share with those you care about.
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Riscotti Cookies (Italian Anise Cookies) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Riscotti Cookies, traditional Italian anise-flavored cookies, offer a delightful combination of sweet and aromatic flavors. These crisp cookies are easy to prepare and perfect for pairing with coffee or tea, featuring a subtle hint of anise that makes them uniquely delicious.
Ingredients
For the Cookie Dough
- 1 cup granulated sugar (200g)
- ¼ cup unsalted butter (57g, room temperature, ½ stick)
- ½ cup vegetable shortening (92g, ½ stick, such as Crisco)
- 3 large eggs (room temperature)
- ¼ tsp anise extract (1g) or almond extract
- 3 cups all-purpose flour (360g)
- ¾ tsp kosher salt
- ½ tsp baking soda (3g)
- ¾ tsp baking powder (3g)
- 1 tbsp milk (14g, if needed)
For the Glaze
- 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 the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the anise extract (or almond extract) to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing thoroughly until a soft dough forms. If the dough seems too dry or crumbly, add 1 tablespoon of milk to help bring it together.
- Shape Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 24 small balls and place them on a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for about 15 minutes or until the cookies are lightly golden on the edges but still tender in the center. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Glaze: While the cookies are cooling, melt the unsalted butter in a small saucepan over low heat. Add the milk and vanilla extract, stirring to combine. Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy.
- Glaze the Cookies: Once the cookies have cooled, dip the tops of each cookie into the glaze or use a spoon to drizzle the glaze evenly over them. Place the glazed cookies back on the wire rack and allow the glaze to set before serving.
Notes
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping to make handling easier.
- The anise extract gives a distinctive flavor, but almond extract can be used as a substitute if preferred.
- Ensure the cookies are fully cooled before glazing to prevent the glaze from melting off.
- Store the cookies in an airtight container at room temperature for up to one week.
- For a stronger anise flavor, sprinkle a pinch of anise seeds on top of the glaze before it sets.
