These delicate Italian whipped pastry cookies have a soft, buttery crumb and the prettiest piped edges. Decorate with jam, glazed cherries, or chocolate for a festive biscotti di frolla montata that rivals any Italian bakery.
Italian whipped pastry cookies, biscotti di frolla montata, are a classic treat you’ll spot in Italian bakeries all holiday season long. This recipe for these delicate, buttery cookies comes from my Italian friend who taught me how easy it is to make them at home!
Whipped shortbread cookies are similar in spirit to a traditional pasta frolla base, but the mixing method makes the dough much lighter and easier to pipe into swirls. If you love melt-in-your-mouth treats like my chocolate chip whipped shortbread or chocolate whipped shortbread, these are a beautiful addition to any festive cookie tray.
Ingredient Notes
- Flour: Use all-purpose flour and sift it well so the cookie dough pipes smoothly with a soft, airy texture.
- Powdered sugar: Powdered (icing) sugar gives these cookies their delicate, melt-in-your-mouth texture.
- Butter: Very soft butter is essential. The butter must whip until creamy and light to give the dough that classic “frolla montata” texture.
- Egg: Use a room-temperature egg so it blends evenly into the whipped butter and sugar.
- Vanilla extract: Vanilla adds classic pastry-shop flavor. Pure vanilla works best.
- Citrus zest: While optional, a little orange or lemon zest adds a traditional Italian touch.
- Baking powder: This helps the whipped shortbread cookies keep their shape while still baking up soft.
- Salt: A pinch balances the sweetness and enhances the buttery flavor.
How to Make Italian Whipped Pastry Cookies
In a medium bowl, sift together the flour, baking powder, and salt so everything combines evenly.
Next, cream softened butter until creamy, then mix in the powdered sugar a little at a time. Keep whipping until the mixture looks pale and fluffy, this is what gives the cookies their delicate texture.
Beat in the egg, vanilla, and citrus zest (if using) then mix in the sifted flour mixture in two additions on low speed until the dough is soft, airy and whipped. It should be pipeable, not stiff.
Transfer dough to a piping bag fitted with a star tip. Pipe the cookies in your favourite shapes, rings, S-shapes, rosettes, or simple lines. If you’re using glazed cherries, jam or a whole hazelnut, place them on the cookies before chilling.
Place the baking sheet in the refrigerator so the shapes hold while baking then bake until the edges just start to turn lightly golden or even lightly golden brown if you prefer. Cool on the baking sheet before moving them to a rack.
Once completely cooled, the whipped shortbread ends can be decorated as you wish.
recipe tips
- Use very soft butter: The butter should be almost spreadable so it whips easily with the powdered sugar. I like to set my butter on the counter 45 minutes up to an hour before making the whipped shortbread cookie dough.
- If the dough feels too firm, add a touch of milk: Start with 1 teaspoon at a time until the consistency softens enough to pipe.
- Pipe immediately: Don’t chill the dough before piping or it will harden and be difficult to shape. Chill only after piping so the cookies hold their shape in the oven.
- For clean edges: Hold the piping bag vertically and apply steady pressure to get even rings, S-shapes, or swirls.
- Bake just until set: They should be pale with lightly golden bottoms and lightly golden around the edges.
Decorating Whipped Shortbread Cookies
Once the whipped pastry cookies are piped or baked, you can decorate them just like the ones you might see in Italian bakeries. Here are the most traditional options:
- Glazed cherries: Place half of a red or green glazed cherry in the center of each cookie before baking. This is one of the most classic bakery looks.
- Jam: Pipe a small dot of your favorite jam (apricot jam is a favorite) in the center of the shaped dough before baking.
- Chopped nuts: Finely chopped pistachios, almonds, or hazelnuts add color and crunch. Gently press the nuts into the dough before chilling the tray.
- Sprinkles: Add festive sprinkles before baking for a colorful holiday finish or after dipping ends into chocolate.
- Dark chocolate dip: Once baked and completely cooled, dip one end of the cookie into melted dark chocolate, then sprinkle with chopped pistachios or sprinkles.
These Italian whipped pastry cookies are light, delicate, and impossible to resist. Bake a batch and share the joy of true Italian pasticceria with family and friends! Enjoy!
- 1½ cups all purpose flour (a tablespoon more at a time if needed) 188
- ½ cup + 2 tablespoons powdered/icing sugar (sifted) 75g
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup + 1 tablespoon butter (very soft) 125g
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon zest (orange or lemon optional)
EXTRAS
- 2½ ounces dark chocolate (melted) (more if necessary)
- 2-3 tablespoons powdered/icing sugar
- 2-3 tablespoons sprinkles or finely chopped nuts
- 3-4 glazed cherries (red and or green)
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In a medium bowl sift in the flour, salt and baking powder.
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In a stand mixer or large bowl beat the butter until creamy approximately 2 minutes, add the sifted powdered sugar half at a time, beat until light and fluffy, approximately 3-4 minutes with the flat beaters, add the beaten egg and vanilla and zest if using beat 1-2 minute on high with the whisk attachment.
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Add the sifted dry ingredients in two batches and whip on speed #2 until very soft and fluffy 1-2 minutes. If too dense add a tablespoon or two of milk.
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Immediately place the dough in a pastry bag with a ½ inch / 1 cm star (do not chill the dough or it will become too hard to pipe).
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Line a baking sheet with parchment paper. Shape the cookies as desired, top with a cherry or jam. Chill the pan for at least 30 minutes. Pre-heat the oven to 340F/170C.
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Bake for approximately 12-15 minutes or until lightly golden. Let cool on the baking sheet for 15 minutes then move to a wire rack to cool completely before dipping in chocolate or dusting with powdered/icing sugar. Enjoy!
How to store the Whipped Pastry Cookies?
Store the cookies in an airtight container at room temperature. They keep well for about 5–6 days and stay wonderfully tender thanks to the butter-rich dough or freeze the baked, undecorated whipped shortbread cookies in a single layer until firm, then transfer to a freezer-safe container. They keep well for up to 2 months. Thaw completely before decorating or dipping in chocolate.
Calories: 88kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 31mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg | Phosphorus: 32mg
recipe FAQs
Store the cookies in an airtight container at room temperature. They keep well for about 5–6 days and stay wonderfully tender thanks to the butter-rich dough.
Yes. Freeze the baked, undecorated whipped shortbread cookies in a single layer until firm, then transfer to a freezer-safe container. They keep well for up to 2 months. Thaw completely before decorating or dipping in chocolate.
This dough should feel soft and whipped. If it’s difficult to pipe, the butter may not have been soft enough or the flour may have been packed tightly. Give the dough a few minutes to rest at room temperature, or soften it slightly between your hands to make piping easier.
Spreading usually means the dough was too soft or the pan wasn’t chilled. Make sure to chill the shaped cookies on the baking sheet for at least 30 minutes before baking, as noted in the recipe.
A large star tip (about 1 cm) creates the classic ridges and shapes. The dough needs the ridged design to hold its shape while baking, so avoid using tips that are too small.
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