0 from 12 votes
Ciambelline / Nonna's Italian Cookies
These Italian cookies also known as "Ciambelline della Nonna" are a simple and rustic cookie. They're perfect while enjoying with a cup of coffee or tea.
Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
1 hr 35 mins
Servings: 7 cookies
Calories: 258 kcal
Course:
Breakfast , Snacks
Cuisine:
Italian
Ingredients
- 2 cups all purpose flour
- 1 pinch salt*
- 1½ teaspoons baking powder
- 1 large egg room temperature
- ⅓ cup + 2 tablespoons granulated sugar (90 grams total, if doubling the recipe then double this amount)
- ⅓ cup + 1 ¾ tablespoons butter** (softened & cubed) (100 grams total, if doubling the recipe then double this amount)
- ½ teaspoon vanilla extract
- ½-1 tablespoon lemon zest
- 1½ tablespoons milk (I use 2% or whole milk)
*If you use unsalted butter then use ¼ teaspoon of salt.
**It's important to use good quality butter. As the butter quality has gone down in store brand butter, which can cause the cookies to be dry and lack flavor.
EXTRAS
- 1-2 tablespoons powdered sugar (optional)
Instructions
- In a large bowl or stand mixer whisk together the dry ingredients, flour, salt and baking powder.
- Make a well in the middle and add the egg, sugar, zest, milk, vanilla and butter.
- Mix together with a fork, spatula or the flat beaters, form a dough, do not over work the cookie dough. Move to a flat surface and gently knead to form a compact dough. Wrap in plastic wrap and refrigerate for 1 hour.
- Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
- Remove the dough from the fridge into long ropes, 8 x 1 inch / 21 x 2 cm long, if you wish you can make them half that size for small cookies.
- Close the ends with wet fingers and place on the parchment paper lined baking sheets.Bake until golden, approximately 15-20 minutes. Let cool on the baking sheets for 5 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Cup of Yum
Notes
- The completely cooled cookies can be stored in an airtight container and kept at room temperature for up to 3-4 days, or in the fridge for up to 8-10 days. They can also be frozen in a freezer container or bag, they will keep for up to 3 months in the freezer.
- The raw cookie dough will keep for up to 2-3 days in the fridge. The unbaked cookies can also be frozen. Freeze until firm on a parchment paper lined cookie sheet. They can be baked from frozen. They may take a couple of minutes longer to bake.
- The recipe can also be doubled.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
37g
(12%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
50mg
(17%)
Sodium
88mg
(4%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
312IU
(6%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7cookies
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 88mg | 4% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.