Makes 32
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Usually made over Easter, but perfect for any other occasion, these adorable Italian biscuits will gain the love of adults and kids alike. They’re easy to make, and the fragrance of almond and anise will leave you wanting more.


  • 125 g butter, softened
  • ½ cup (110 g) caster (superfine) sugar
  • 3 eggs
  • 2 tsps almond essence
  • ½ tsp anise seeds
  • 2½ cups (375 g) plain (all-purpose) flour
  • ¼ cup (60 ml) milk


  • 2 cups (320 g) icing (confectioners') sugar
  • ¼ cup (60 ml) milk
  • 1 tsp almond essence
  • Red and green food colouring
  • 2 tsps hundreds & thousands (nonpareils)

Preheat oven to 180 C. Line two oven trays with baking paper.


Beat butter and sugar in a small bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Add essence and seeds; stir until combined. Add sifted flour and milk, in two batches, stirring to combine.


Using floured hands, roll 1 tbsp of mixture into a 25 cm (10 inch) length, 1 cm (½ inch) thick. Fold length in half and twist together to create a rope. Join ends together to create a wreath shape. Place on trays. Repeat with remaining dough.


Bake for 18 mins or until biscuits are a light golden colour and cooked through. Cool on trays.


Make icing just before you need it. Sift icing sugar into a large bowl. Add milk and essence; stir until a smooth and of a slightly runny consistency, adding a little more milk if necessary. Divide icing into two portions; tint one portion a very pale pink, tint remaining portion a very pale green (use only 1 drop of colouring until the icing is tinted the colour you like).


Dip a biscuit into icing to lightly coat. Place on a wire rack over an oven tray, allowing excess icing to drip off. Before icing sets, lightly sprinkle with hundreds & thousands. Stand for 30 mins or until set.

TIP Iced biscuits will keep in an airtight container for up to 1 week.

Photo: bauersyndication.com.au

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