Easy Easter Biscuits

    25 minutes

    A simple almond flavoured plain biscuit with a cake like consistency and not too sweet. These are also known as Italian Easter Biscuits.

    83 people made this

    Serves: 48 

    • 125g butter
    • 3/4 cup (185g) white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 1/4 cup (60ml) milk
    • 1/4 cup (60ml) vegetable oil
    • 3 3/4 cups (470g) self raising flour
    • Icing
    • 4 cups (685g) icing sugar
    • 125g butter, softened
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 3 tablespoons milk
    • 3 drops red food colouring

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl cream together butter and white sugar until light and fluffy. Mix in the eggs one at a time then stir in vanilla and almond essences, milk and oil. Combine the flour and baking powder then stir into the wet mixture. Roll dough into 2cm balls. On a lightly floured surface roll the balls out into ropes about 12cm long. Tie into loose knots and place biscuits 2cm apart on the prepared baking trays.
    3. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven until the bottoms of the biscuits are golden brown. When biscuits are cool dip them into the icing.
    4. To make the icing: cream together the icing sugar, butter, vanilla and almond essences. Mix in 3 tablespoons milk one tablespoon at a time then stir in the food colouring if desired.

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    Reviews in English (86)


    This is the best cookie ever. We make these year round. We like to roll them out and use cookie cutters. I also add an extra teaspoon or 2 of the almond extract, it really livens it up. If u didn't like these, something must have been ommitted, I have YET to have anything but wonderful said about these. These are just so pretty when in shapes and decorated, the taste is absolutely wonderful!!!!  -  10 Oct 2005  (Review from Allrecipes USA and Canada)


    REVISED REVIEW: Growing up Italian, I've eaten these kind of cookies for decades. The cookie part is good but the frosting has too much butter. Usually, there's either no butter or very little. Without all of that butter, it's easier to frost and looks nicer. I'm going back to using no butter but the cookie part is still tasty. Also, when it's warm, the butter in this frosting softens up (especially when you try to store them in a container) and they become a sloppy mess. Typically, the recipe calls for just confectioners sugar, a tiny bit of milk, some extract and the food coloring. For those people who say the cookie is bland, it's not meant to be super sweet because it's meant to be frosted with the icing that is sweet. If the cookie was too sweet, you'd be complaining that the frosted cookie was way too sweet. It's a nice balance. You can really use any extract you want to but usually it's anise, vanilla or lemon. You can see my pic attached. It was voted one of the top photos today!  -  22 Apr 2011  (Review from Allrecipes USA and Canada)


    These are just like my Nonna and my Mother made, I could never find the exact recipe but this is really close. I made a batch for a cookie exchange and I've had to make them three more times to have any left for Christmas Eve. Very good!!!  -  26 Dec 2000  (Review from Allrecipes USA and Canada)