Italian Butter Cookies

15 mins
Serves 1
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Directions

  1. 1Bring butter to room temperature to soften and zest the citrus.
  2. 2Bring butter to room temperature to soften and zest the citrus.
  3. 3Bring butter to room temperature to soften and zest the citrus.
  4. 4Whip the softened butter with the citrus zest until light and fluffy.
  5. 5Whip the softened butter with the citrus zest until light and fluffy.
  6. 6Whip the softened butter with the citrus zest until light and fluffy.
  7. 7Add powdered sugar and the pinch of salt, whipping until smooth and creamy.
  8. 8Add powdered sugar and the pinch of salt, whipping until smooth and creamy.
  9. 9Add powdered sugar and the pinch of salt, whipping until smooth and creamy.
  10. 10Add eggs one at a time and the yolk, mixing well after each addition.
  11. 11Add eggs one at a time and the yolk, mixing well after each addition.
  12. 12Add eggs one at a time and the yolk, mixing well after each addition.
  13. 13Mix in the flour until a soft, pipeable dough forms.
  14. 14Mix in the flour until a soft, pipeable dough forms.
  15. 15Mix in the flour until a soft, pipeable dough forms.
  16. 16Transfer the dough into a piping bag with a star tip.
  17. 17Transfer the dough into a piping bag with a star tip.
  18. 18Transfer the dough into a piping bag with a star tip.
  19. 19Pipe the dough into playful shapes onto a parchment-lined baking sheet.
  20. 20Pipe the dough into playful shapes onto a parchment-lined baking sheet.
  21. 21Pipe the dough into playful shapes onto a parchment-lined baking sheet.
  22. 22Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
  23. 23Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
  24. 24Bake in a preheated oven at 180°C (350°F) for about 15 minutes.
  25. 25Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
  26. 26Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
  27. 27Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.

Ingredients

  • 230 g unsalted butter, softened
  • 230 g unsalted butter, softened
  • 230 g unsalted butter, softened
  • 150 g icing sugar
  • 150 g icing sugar
  • 150 g icing sugar
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 1 whole lemon zest
  • 1 whole lemon zest
  • 1 whole lemon zest
  • 1 whole orange zest
  • 1 whole orange zest
  • 1 whole orange zest
  • pinch salt
  • pinch salt
  • pinch salt
  • melted chocolate
  • melted chocolate
  • melted chocolate
  • crushed nuts
  • crushed nuts
  • crushed nuts
  • shredded coconut
  • shredded coconut
  • shredded coconut

Equipment

large bowlelectric mixerpiping bagstar tipbaking sheetparchment paperoven

Tips

  • Ideally, refrigerate the cookies shapes for 20-30 minutes before baking.
  • Add any nuts like almonds or walnuts to some if you like.
  • Cool completely before decorating with melted chocolate, then optionally sprinkle crushed nuts or shredded coconut.
  • Baked until golden and decorated with chocolate and nuts to create this delicious typical biscotti