Italian S-Shaped Biscuits (Biscotti a Esse)
These shortbread cookies take their name from their characteristic S shape. They are super simple to make and less sweet than sugar cookies.
In Italy, we like them for breakfast dunked in milk...or rather caffelatte; or for merenda (aka afternoon snack).
I made mine with wholemeal flour and flavoured them with orange blossom water and lemon zest.
Hope you like them!
300g wholemeal flour
100g 00 flour
150g Demerara brown sugar
2 eggs (I tried a vegan egg replacer)
1 lemon zest grated
2 tbsp orange blossom water
1 pinch of salt
1 1/2 tsp baking powder
Mix all ingredients in a bowl. Transfer the pastry to a piping bag with a large nozzle and pipe them onto a baking sheet lined with parchment paper. Give them an S shape. The pastry should be really easy to shape and handle - neither to sticky, nor dry and crumbly. Bake at 180°C in a preheated oven for about 15 minutes.
The cookies will be quite soft when you take them out of the oven. Allow to cool on a cooling rack for at least 10 minutes and they'll become crunchy.