Italian Sugar Cookies

Preparation info
  • Makes

    3 dozen

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

In visiting pastry shops in Italy over the course of the past twenty-odd years, I have seen hundreds of varieties of biscotti made from pasta frolla. Usually cut into rounds, ovals, and crescents after being rolled out, the biscotti are baked to a light golden color. Sometimes they have a little icing on top, or two of them are sandwiched around jam or chocolate. The following are several variations, all using a pasta frolla designed especially for cookies.