Italian Crullers (cookies or biscotti) come from my Aunt Jo. I’m not sure that’s the original name, but it’s what she called them or sometimes “knot” cookies. She always had something to have with coffee for people dropping in to visit. I especially remember them at Easter or Christmas.
They are a soft, butter-type cookie you twist into a knot and glaze. My daughter makes these best and is usually charged with making them for special occasions like our family reunion.
Give them a try. They’re tender and delicious!
Prep time: 15 minutes plus baking time
Makes: 4 dozen, depending on size you make them
- 5 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon of salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 4 eggs at room temperature
- 1/4 cup milk or 1/2 and 1/2
- 1 teaspoon of Anise, Vanilla or Almond extract
- 1 1/2 cups powdered sugar
- 1 tablespoon of the same extract you used in cookies
- 1 egg white (optional – you can skip this, but you may need more milk to get to glazing consistency)
- Add very small amounts of milk until you get a glaze consistency
Preheat oven to 375 degrees F.
Combine flour, baking powder and salt and a small bowl. Set aside.
Cream butter, sugar, eggs, milk and extract.
Add creamed mixture to dry ingredients and combine.
Divide dough into 2 equal portions. Knead and roll into a rope that is about 1″ in diameter.
Cutting rope into 4″ pieces, shape each piece into a knot or loop. Knots may need to be cut into 6″ pieces. Loops are like the breast cancer awareness shape.
Place them on a cookie sheet 2″ apart and bake for 10-12 minutes until set. They won’t brown. Don’t overbake them; they should be cooked, but pale in color.
Combine powdered sugar, extract and milk (egg white optional) until you have a glazing consistency. Set aside.
Glaze Italian Cruller cookies when completely cooled.
Store in an airtight container so they remain soft.