Simple Italian biscuits
Prep time
Cook time
Total time
Simple, delightful any-time-of-day biscuits for tea or coffee. The sort you see across Italy in confectioners windows; usually sold by weight.
Recipe type: Cakes & Biscuits
Cuisine: Italian
Serves: 30
  • 225g unsalted butter, softenedprint button transparent
  • 100g caster sugar
  • 350g plain flour
  • ½ tsp baking powder
  • pinch of salt
  • zest and juice of a medium lemon
  • 2 large eggs
  • 2 tbsps milk (may be needed to loosen the mix – optional)
  • Glace’ cherries, halved.
  1. Pre-heat oven to 180°C.
  2. Cream the butter and sugar together with an electric mixer til it fluffs up and goes paler and smooth.
  3. Add the lemon zest, juice, beaten eggs and continue beating on a medium speed to incorporate all the liquid well.
  4. Add the flour, baking powder and salt, a little at a time, mixing in each batch well. The mix needs to be a dropping consistency, not too firm nor too runny as it will be piped to form biscuits. Add a little milk if it’s too firm still, but go easy. If you find it’s too runny, add a bit more sieved flour.
  5. Place a medium star-shaped nozzle in a piping bag and spoon in some mixture. Squeeze the bag to ease the mix into the nozzle. Pipe out rosettes onto a non-stick baking tray or baking parchment, ensuring they are around 5cm apart.
  6. Halve the cherries and place a piece in the centre of each rosette biscuit.
  7. Bake for around 10-12 minutes until just going golden on the edges. The centre of the biscuits should still be quite pale.
  8. Remove from the oven when cooked and cool on a wire rack. When cool, store in an air-tight container. They will keep well for around 3 days. You can freeze them. These biscuits are a slightly cake-consistency, rather than brittle and dry.
Recipe by The Red Bistro at