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Stack of frollini on plate, with one broken in half.

Biscotti Frollini - Italian Style Shortbread

Biscotti Frollini is the perfect sweet breakfast treat alongside your coffee. These crescent shaped almond biscuits are an Italian style shortbread that only need 5 minutes prep. Subtly sweet, this is crumbly cookie perfection!
Course Breakfast, Christmas, Snack
Cuisine Italian
Prep Time 5 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 17 minutes
Servings 20 Biscuits
Calories 141kcal
Cost $6



  • Mix the all purpose flour and almond meal into a medium bowl and make a well in the centre.
    1 ¼ cup plain flour / all purpose flour, 1 ¼ cup almond meal
  • Add the butter, icing sugar, egg yolks and vanilla essence into the well and use your hands to work the mixture until smooth.
    150 g butter, 1/2 cup icing sugar / powdered sugar, 2 egg yolks, 1 tsp vanilla essence
  • Place in an airtight container and chill in the fridge for one hour.
  • Pre-heat oven to 170°C / 340°F.
  • Line two baking trays with baking paper. Scoop out a heaped tablespoon of mixture and form a small crescent moon shape (or any shape you like!). Leave an inch gap between each cookie.
  • Bake for 12-14 minutes until golden.
  • Optional: Once cooled, coat with icing sugar before serving.
    icing sugar / powdered sugar


  • Dough stuck to fingers? Wash in hot water with a drop of dish soap. This will help break down the butter in the dough and clean your hands easily.
  • Flat Surface - A flat surface is perfect for bringing together the dough and kneading it until smooth.
  • Less Sweet - For a less sweet biscuit, skip the icing sugar coating!


    Calories: 141kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 213IU | Calcium: 20mg | Iron: 1mg