Traditional Sicilian Breakfast Cookies from Scicli
The Biscotti Squisiti, also known as S Cookies for their distinctive S-shape, are a true treasure of Sicilian pastry tradition.
These crunchy, fragrant cookies were born in the kitchens of Scicli and throughout the Ragusa area, and have been enjoyed for centuries with morning coffee or as an afternoon treat.
This ancient recipe dates back to the 1500s, created by the Benedictine nuns of the Monastery of San Castrense.
Their mastery in baking gave life to these iconic S-shaped cookies, which later spread to the public thanks to a nun who opened the historic bakery “Giangrande Modica” in Monreale—still famous today.
The cookies are even mentioned in the classic Sicilian novel The Leopard.
Simple ingredients, unforgettable flavor, and a long history: these S Cookies bring a taste of authentic Sicily straight into your kitchen.
Servings: 35–40 cookies
Prep Time: 20 minutes
Resting Time: 3 hours
Cook Time: 10–15 minutes
Total Time: About 3 hours 30 minutes
Ingredients
7 ¾ cups (1 kg) all-purpose flour
1 cup + 2 tablespoons (250 g) lard, softened
2 ¼ cups (450 g) granulated sugar
Zest of 2 lemons
2 tablespoons honey
5 large eggs + 1 egg yolk
2 packets baking powder for desserts (or 2 tablespoons baking powder)
Instructions
Prepare the dough
In a large mixing bowl, sift the flour. Add the softened lard and rub it into the flour using your hands until the mixture resembles coarse crumbs.Add remaining ingredients
Add the eggs, sugar, lemon zest, and honey. Mix well until incorporated. Finally, add the baking powder and knead until the dough becomes smooth and uniform.Rest the dough
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about 3 hours.Form the cookies
Using a cookie press fitted with a star nozzle (or a “sparabiscotti”), extrude strips of dough about 3 inches (7–8 cm) long. Shape each one into the traditional “S”.Bake
Place the cookies on a baking sheet lined with parchment paper. Bake in a static oven preheated to 390°F (200°C) for 10–15 minutes, or until lightly golden.Cool & enjoy
Allow the cookies to cool completely. They should be crisp, fragrant, and perfect for dipping in coffee or milk.
Tips & Tricks
You may substitute lard with unsalted butter, but the texture will become slightly softer and less traditional.
For extra aroma, add 1 teaspoon of vanilla extract.
These cookies store extremely well—keep them in an airtight container for up to 2 weeks.
For a classic Sicilian finish, dust lightly with granulated sugar right after baking.
Nutritional Facts (per cookie, approx.)
Calories: 125
Carbohydrates: 18 g
Protein: 2 g
Fat: 5 g
Sodium: 40 mg
Sugar: 8 g
S COOKIES (BISCOTTI SQUISITI)
Notes
ngredients
- 7 ¾ cups (1 kg) all-purpose flour
- 1 cup + 2 tablespoons (250 g) lard, softened
- 2 ¼ cups (450 g) granulated sugar
- Zest of 2 lemons
- 2 tablespoons honey
- 5 large eggs + 1 egg yolk
- 2 packets baking powder for desserts (or 2 tablespoons baking powder)
Instructions
- Prepare the dough
In a large mixing bowl, sift the flour. Add the softened lard and rub it into the flour using your hands until the mixture resembles coarse crumbs. - Add remaining ingredients
Add the eggs, sugar, lemon zest, and honey. Mix well until incorporated. Finally, add the baking powder and knead until the dough becomes smooth and uniform. - Rest the dough
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about 3 hours. - Form the cookies
Using a cookie press fitted with a star nozzle (or a “sparabiscotti”), extrude strips of dough about 3 inches (7–8 cm) long. Shape each one into the traditional “S”. - Bake
Place the cookies on a baking sheet lined with parchment paper. Bake in a static oven preheated to 390°F (200°C) for 10–15 minutes, or until lightly golden. - Cool & enjoy
Allow the cookies to cool completely. They should be crisp, fragrant, and perfect for dipping in coffee or milk.
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