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This post for the frollini recipe was initially published on the 15th of May 2024.

There is a multitude of biscuits of any kind in Italy; some are very much regional variations, and others are spur-of-the-moment deals. We have Mulino Bianco, among many other food brands, dishing out some revisitations of what we call biscotti that have nothing on the traditional shortbread cookies you might be used to. You will, though, see one type of biscuit everywhere: the buttery frollini. Dipped in chocolate, or plain as is, you will be so happy to be dunking it in your coffee or tea.

These frollini cookies are a godsend. We really expected them to be way more difficult to make, almost impossible, as everyone always pictures them. The dough is what the Italians call a whipped shortcrust pastry. And with this as a base dough, you will be able to whip up – see what I did there!? – loads of different biscuits from the Bel Paese tradition. So grab your choice of flour – whole wheat flour? Plain white flour? – and let’s get making some brilliant frollini to impress your family this nice springy Monday morning.

Italy, known for its rich culinary heritage, has given the world a plethora of delicious pastries and cookies. Among these treats is the humble yet irresistible frollini cookie. This buttery, crumbly cookie has been a staple in Italian households for centuries, perfect for enjoying with a cup of coffee or tea, or even on its own. They are just that delicious.

frollini biscuits from above being dipped in dark chocolate, in a silver tray covered with baking paper

Table of Contents

Let’s get baking: time for some beautiful frollini biscuits

Making frollini at home is a fun experience, allowing you to indulge in the rich flavours of this traditional Italian cookie. The name frollini comes from the Italian word frolla, which refers to a type of shortcrust pastry. This type of pastry is known for its high butter content, resulting in a rich, tender crumb. With plenty of recipes available around the web, we have decided to share the one we always go back to for its simple instructions and ingredients.

Can we talk about frollini and their history?

Frollini, also known as Italian butter cookies, have their roots deeply embedded in the diverse culinary traditions of Italy. The tradition of making shortcrust pastry dates back to the Renaissance period, when Italian bakers began experimenting with various forms of butter-rich dough.

Frollini evolved as a popular variation, combining simple ingredients to create a cookie that was both flavorful and easy to prepare. These cookies quickly became a favourite in Italian households, often served during festive occasions and family gatherings. Think of it as the perfect February cookie for something alternative to the Carnival recipes, when frittelle di carnevale, chiacchiere, and many others are around.

Over time, frollini have been adapted into various regional versions, each adding a unique twist to the classic recipe. Despite these variations, the essence of frollini remains the same: a buttery, melt-in-your-mouth cookie that brings joy with every bite. And, dare I say, are we ready for a cheese version too?!

What ingredients do I need to make these Italian butter cookies?

Let’s dive deeper into the key ingredients used in this recipe and explore their roles in creating these delightful Italian cookies. Each ingredient brings its unique properties, contributing to the overall texture and flavour of the cookies.

Egg Yolks: Egg yolks are rich in fats and emulsifiers, making them an essential ingredient in frollini. They provide moisture and fat, which contribute to the cookies’ tender and crumbly texture. The lecithin in egg yolks helps to emulsify the dough, ensuring a smooth and consistent mixture. Additionally, egg yolks add a subtle richness and colour to the cookies, enhancing their overall appeal;
Icing Sugar (Powdered Sugar): Icing sugar, also known as powdered sugar, is used in thse biscuits to create a fine, melt-in-the-mouth texture. Unlike granulated sugar, icing sugar dissolves quickly and evenly, preventing any graininess in the dough. This results in a smoother, more delicate cookie. Icing sugar also helps to achieve a lighter, airy structure, which is characteristic of frollini;
Flour: All-purpose flour is the primary structural ingredient in frollini. It provides the necessary gluten to hold the dough together, giving the cookies their shape and body. The protein content in the flour affects the texture of the cookies; a moderate protein content (as found in all-purpose flour) ensures a balanced crumb that is not too tough or too soft. Flour acts as a binder, combining with the butter and egg yolks to form a cohesive dough;
Potato Starch: Potato starch is often added to the cookie dough to enhance the cookies’ texture. It is a fine, powdery starch that helps to create a light and tender crumb. Potato starch absorbs moisture more efficiently than flour, which prevents the cookies from becoming too dry. It also contributes to the crispness of the cookies, making them pleasantly crunchy on the outside while remaining soft and tender on the inside;
Butter: Butter is a key ingredient in frollini, responsible for their rich, buttery flavour and delicate texture. The high-fat content in butter contributes to the cookies’ tenderness and crumbly consistency. When creamed with sugar, butter helps to incorporate air into the dough, resulting in a lighter texture. The quality of the butter is crucial, as it significantly impacts the flavour and overall quality of the cookies. European-style butter, with its higher fat content, is often preferred for its richer taste;
Dark Chocolate: Dark chocolate is sometimes used as a decorative element or flavour enhancer in these cookies. It can be melted and drizzled over the cookies or used as a dip for half of the cookies as we did, adding a luxurious touch. The rich, slightly bitter flavour of dark chocolate complements the sweet, buttery taste of the frollini, creating a well-balanced treat. High-quality dark chocolate with a cocoa content of 60-70% is ideal for achieving the perfect flavour balance.

How do I make this Italian frollini recipe?

Start your italian breakfast biscuits by beating butter and icing sugar in the bowl of your standing mixer fitted with a paddle. Beat them until they are creamed, it will roughly take ten minutes. Then add one egg yolk at a time, making sure everything is combined between every addition.

Then sift in the flour and potato starch and combine again. Preheat the oven to 200 °C and prepare a baking dish covered with parchment paper. Move the cookie dough into a piping bag fit with a large star nozzle and pipe the cookies, roughly 3 cm in length each.

Bake the cookies for 12 minutes and leave to cool completely on a cooling rack. Once cool enough, melt some dark chocolate and dip half the biscuit in, then place it again on the cooling rack under some parchment paper to catch any chocolate.

Wait for the chocolate to set and then serve your biscuits! They will keep in an airtight container at room temperature for 2/3 days. The more you wait, though, the less the crumbly buttery texture of them will keep.

Frollini

Simona

The essence of frollini remains the same around Italy: a buttery, melt-in-your-mouth cookie that brings joy with every bite.

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Prep Time 15

Cook Time 15

Total Time 30

Course Sweet

Cuisine Italian

Servings 25 cookies

Ingredients

2 egg yolks
90 g icing sugar
230 g flour
20 g potato starch
160 g butter at room temperature
90 g dark chocolate optional

Instructions

In a big bowl or in the bowl of your standing mixer fitted with a paddle, beat the butter and icing sugar until they are creamed, roughly 10 minutes or so.
Add one egg yolk at a time, combining well between additions, then sift in the flour and potato starch and combine.
Preheat the oven to 200C and prepare a baking dish covered with parchment paper.
Move the cookie dough into a piping bag fitted with a large star nozzle and pipe the cookies out, roughly 3cm in length.
Bake for 12 minutes and leave to cool completely on a cooling rack.
Once cool, melt the dark chocolate and dip half of each frollini in, then place again over the cooling rack covered with parchment paper.
Wait for the chocolate to set completely before serving.

Keyword biscotti frollini, frollini

Do you have more italian cookies recipe to suggest?

We actually don’t have yet that many biscotti or cookie recipes on the blog, but we have some of our favourites like:

baci di dama: melt-in-your-mouth hazelnut cookies with a middle of chocolate, perfectly buttery;
amaretti sardi: crumbly outside and with a soft heart inside, these will keep you asking for more;
roccocò cookies: the best warm, spicy and perfect homemade gift cookies you can think of;
toto cookies: chocolate-spiced cookies usually made during November and Christmas holidays;
buccellati siciliani: rich and decadent pastries full of nuts, honey and jam, enveloped in a shortcrust pastry, a hybrid between a cookie and a pastry.

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Fun facts about frollini we just couldn’t keep for ourselves

Here are some fun facts about frollini shortbread cookies we just could not resist sharing with you:

Name Origin: The name frollini comes from the Italian word pasta frolla, which means shortcrust pastry. This highlights their buttery, crumbly texture;
Italian Breakfast Staple: In Italy, frollini are commonly enjoyed at breakfast, dunked into cappuccino or warm milk. Many Italian brands, like Mulino Bianco, make packaged versions that are household favorites;
Royal Origins: Shortbread cookies (similar to frollini) were originally a luxury treat in European courts, enjoyed by nobility before becoming popular among common folk;
Versatile Dough: The same base dough can be used for tarts, filled cookies, or even flavored variations like cocoa, lemon, or almond frollini, and even savory ones are now starting to appear;
Dipping Tradition: Italians love to dip their cookies, and frollini hold up well in warm drinks, making them a go-to for dunking without falling apart too quickly!
Regional Twists: While the classic frollini are simple, different regions in Italy have variations, like ones flavored with anise, honey, or even a touch of liqueur.

So that’s the end of this post for frollini!

Frollini are more than just cookies; they are a piece of Italian culinary history that has stood the test of time. Their simple yet exquisite flavour makes them a beloved treat for people of all ages. Whether you are an experienced baker or a novice in the kitchen, making frollini at home is a rewarding experience that connects you with Italy’s rich gastronomic heritage. So, gather your ingredients, preheat your oven, and let the delightful aroma of freshly baked frollini fill your home.