Today I made Italian sugar cookies, also know as “biscotti di pasta frolla”, and decorate them with icing.
The recipe for these amazing cookies is quite simple, very similar to our cookies but with an italian twist: olive oil and less butter, the olive oil makes them lighter.
70g butter (room temp)
2 table spoons of olive oil
In an electric mixer (with a paddle attachment) cream together butter and sugar, add flower, egg and olive oil. On a clean surface with a bit of flower bring the mixture together, wrap in cling film and put in the fridge for an hour, if you are in a rush you can place it in the deep freezer for 30 min – after the time has passed roll it with a rolling pin to +/- 1 cm think and cut out required shapes. Bake at 180℃ for 20 mins. Cool completely before decorating.
Recipe for the icing
3 x cups powdered sugar (cool trick I learnt today: if you don’t have powdered sugar just take normal sugar and blend it in the food processor with a blade, works a charm!)
In an electric mixer (with a paddle attachment) mix the powdered sugar & egg white for +/- 3 mins until fluffy. You only add the water if its too thick, you don’t want the icing sugar to be too runny so add water cautiously. You will know the icing sugar is ready if you can draw a figure of 8 in it with the paddle.
Now all you have to do is add your food colouring. If you’re adding liquid food colouring this may affect the consistence of the icing, if this is your first time I would suggest using powder or gel food colouring (it’s available at most stores).
Have fun !