This simple cookie ("biscuit" in Europe) is flavored with brandy and Fiori di Sicilia for a nice touch of orange and vanilla. This is a grown-up, Old World-style cookie whose flavors reveal themselves slowly; it's an ideal treat to enjoy with hot beverages or a nightcap.
Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment.
To make the cookies: In a large mixing bowl, combine the flour, salt, and sugar. Mix on low speed for 30 seconds to blend.
In a liquid measure combine the brandy (or apple juice), water, vegetable oil, and Fiori di Sicilia.
Pour the liquid ingredients into the dry and mix on medium speed for 2 minutes, or until a soft dough forms. Allow the dough to rest for 5 minutes.
To shape: Break off walnut-sized pieces of dough and roll each into a 1/4”-diameter rope. From here you can form rings, wreath shapes, or simple coils and knots.
For a traditional crescent horn, divide a ball of dough in half. Roll into two 4” ropes and gently twist one over the other about four to five times. Curve the twist until the two ends nearly meet and place on the prepared baking sheet, leaving about 1” between them.
Bake the cookies for 35 to 45 minutes, or until lightly browned. Their interior should be quite dry at this point. Break one open to check; if it's still doughy, return to the oven for an additional 5 to 10 minutes, or until dry inside. Remove from the oven and set on a rack to cool.
To make the glaze: Combine all the ingredients in a small bowl, adding enough milk to make the glaze pourable.
When the biscuits have cooled, dip the top of each cookie in the glaze to coat.
Store cookies in airtight containers for 1 week; freeze for longer storage.
