Biscotti Da Inzuppo (Old-Fashioned Dunking Cookies)
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Biscotti Da Inzuppo (Old-Fashioned Dunking Cookies)
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A recipe for Biscotti Da Inzuppo (Old-Fashioned Dunking Cookies)! These lightly sweetened cookies are perfect for pairing with warm milk or a caffé latte.
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Ingredients
- 1 envelope baking powder or 4 teaspoons regular baking powder, Paneangeli brand, 1/2 ounce (16 gram
- 1/4 cup milk 105-115˚F, 40-46˚C, lukewarm, 60 milliliters
- 1 cup sugar plus extra for sprinkling, scant 180 grams
- 2 egg
- Pinch salt sea salt
- lemon zest of 1
- 1/3 cup olive oil 80 milliliters
- 4 1/2 cups all-purpose flour sifted, 550 grams or "00" pasta flour
Instructions
- Preheat the oven to 350˚F (180˚C). Line a large baking sheet with parchment paper.
- Stir the baking powder into the lukewarm milk and set aside.
- In a large bowl, whisk together the sugar and eggs for about 5 minutes until creamy.
- Stir in the salt, lemon zest, and olive oil, then gradually fold in the sifted flour and the baking powder/milk mixture.
- Mix together well to make a soft dough, then tip onto the work surface and knead for 10 minutes.
- Shape the dough into a 3 foot (1 meter) long sausage, approximately 1 1/2 inches (4 centimeters) wide, then cut into approximately 2 1/2 inch (6.5 centimeter) lengths. You should end up with 15 pieces.
- With your hands, flatten and length each piece slightly, rounding off the ends.
- Space the shaped pieces of dough out onto the prepared baking sheet, sprinkle with a little sugar, then bake in the oven for 20 minutes, until lightly golden.
- Remove from the oven, leave to cool completely on the baking sheet, then serve.
- These cookies will keep in an airtight container at room temperature for up to a week (if they last that long!).
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4.4
10 reviews
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