Biscotti Siciliani (Sicilian Biscuits)

A sweet taste of the Mediterranean


It might be controversial claiming these biscuits are Sicilian, as there are many variations throughout the Mediterranean particularly in the south of Italy and in Greece. Regardless of their origins, these biscotti are simple to make and perfect for an afternoon cafe. My family often bake these biscuits around Easter time, where we decorate them with icing sugar and coloured eggs, but they’re too good to be enjoyed only once a year, so behold a simpler, yet just as enjoyable variation.



250g butter, softened

1 1/2 cups caster sugar

6 egg yolks

3 teaspoons vanilla essence

900g flour

2 teaspoons baking powder

1/2 cup milk

2 eggs yolks, mixed with a tablespoon of water



Preheat oven to 200 degrees celsius.

Cream butter and sugar together until mixture has become light and fluffy.

Add egg yolks and vanilla essence and beat well to combine.

Sift together the flour and baking powder and mix into the butter mixture along with the milk. turn out onto a lightly floured surface and knead lightly until smooth.

Form walnut-size pieces of dough into ropes around 20 cm long. Fold loosely in half and twist the shape into a rope shape.

Place biscuits onto baking tray, greased with baking paper. leave enough room between the biscuits as they will expand slightly. lightly brush with egg yolk mixture and bake in oven until golden brown.


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