My parents are from a small town near Rome called Agosta and there I spent most of my childhood holidays. I have so many beautiful memories of people and food. It is also where my grandparents were from, so it has a very special place in my heart. There I watched my nonna kneading the dough to make fettuccine, tagliatelle, lasagne. She wasn’t a baker, though, but the passion to have my hands in the dough I took it from her. Every time I go back to the small town I try to buy as many organic and local products as I can. Moreover, I do love small towns’ bakeries: they have that delicate, fresh smell of good bread and biscotti, and pizza, of course. Everything made of simple ingredients.
I had been trying to find a recipe for those “biscottoni” (milk big cookies) that I buy there or somewhere around (they’re popular in every town of the region) and that you usually dip in your morning caffellatte. So, when I thought I found a recipe that was close enough, I was eager to give it a try. I only changed their shape, from a rustic oval to a more “refined” round cookie.
The result is a sugary deliciousness of golden brown cookies, crunchy on top and soft on the inside. Dipped in the caffellate they are divine and stay firm without crumbling into the liquid.
- 500 gr flour type 00
- 200 gr white sugar
- 2 eggs
- 100 ml e.v.o. or vegetable oil
- 60 ml warm milk
- lemon or orange zest
- 16 gr baking powder
- 1 teaspoon vanilla
- Milk and brown sugar on top before baking
- Powder sugar or coarse granulated sugar for the topping after they’ve come out of the oven.
1) In a mixing bowl sift flour and baking powder;
2) add at the center sugar, eggs, lemon or orange zest, oil, milk and vanilla extract;
3) mix well, then transfer the dough on a work surface. Work for a few minutes until smooth;
4) preheat the oven to 180°C and line a baking sheet with parchment paper;
5) roll out the dough with a rolling pin, leaving it thick, cut with an oval mold (or whatever shape you like) and place on the baking sheet, spacing the biscotti;
6) finish brushing with milk and adding a sprinkle of brown sugar;
7) bake on the middle shelf for about 15 min. or until they are golden brown;
8) let them cool down on a rack and optionally sprinkle with powdered sugar or granulated sugar.
P.s. The cookie cutters and the sugar shaker were bought in Brussels 🙂 .