Italian biscuits are a traditional delight of Italian pastry that has become popular in many Latin American countries under various names, although they generally retain their crispy and aromatic essence. These biscuits have their roots in Mediterranean cuisine, where dry cookies or "biscotti" were baked to extend their shelf life, making them ideal to accompany coffee or tea. In countries such as Argentina, Uruguay, and Chile, they are commonly known as Italian biscuits or biscotti, while in Mexico and Central America they are usually called Italian cookies or anise cookies, due to their characteristic anise seed.
The traditional recipe combines simple but very aromatic ingredients, such as lemon and orange zest along with anise, giving a unique and refreshing flavor. Over time, they have become a classic that evokes family gatherings and celebrations, perfect to enjoy accompanied by a hot beverage.
How to prepare Italian biscuits
To prepare these delicious Italian biscuits, begin by beating the butter and sugar in a large bowl with an electric mixer until well combined and creamy.
Incorporate the eggs little by little, beating until the mixture becomes fluffy and homogeneous.
Sift the flour together with the baking powder and salt, then carefully mix them into the butter and egg mixture until fully integrated.
Add the remaining ingredients: the vanilla, anise seed, lemon zest, and orange zest, mixing well so they are distributed throughout the dough.
Divide the dough into three equal parts to make it easier to handle and shape.
Shape each portion into a long roll approximately 1 1/2 inches in diameter.
Place each roll on a cookie sheet and slightly flatten the top to give it a uniform shape.
Bake the rolls at 350 degrees Fahrenheit for 20 to 25 minutes or until golden and firm to the touch.
Remove the rolls from the oven and let them cool slightly so they can be sliced without falling apart.
Cut each roll into 3/4-inch thick slices with a sharp knife.
Place the slices in rows spaced 1 inch apart on the cookie sheet so they bake evenly.
Bake the slices again until golden and crispy, which will give the Italian biscuits their characteristic texture.
