Milk Cookies, or "biscottoni" as we call them in Italian, meaning "big cookies". Easy to make in a bowl, no fancy equipment required, with simple, basic ingredients. These milk cookies are rustic and fragrant, with the flavors of my childhood and the aroma of small towns' Italian bakeries.
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[This post was first published on February 19, 2015. It has been updated for photos, recipe, and writing.]
Golden, crispy on top, crumbly and soft on the inside, these milk cookies are the perfect breakfast cookies. We love to dip them in coffee or cappuccino because they stay firm without melting into the liquid. They are also great with milk and served at an afternoon tea.
Small town's bakeries
My parents are from a small town about an hour east of Rome, where I spent most of my childhood holidays. I have so many beautiful memories of people and food. Every time I go back to the small town I try to buy as many local products as I can, and cookies like these, called biscottoni (because of their big size), are always part of the "bounty". Moreover, I really love small towns’ bakeries: they have that delicate, fragrant smell of homemade bread, biscotti, cakes, and pizza.
Simple ingredients
- flour (I used type 0)
- cane sugar (or any sugar you like)
- salt (just a pinch)
- egg (preferrably organic, free-range)
- vegetable oil (I used peanut oil)
- milk (any kind you want, including lactose-free or plant-based)
- orange - or lemon- zest (I usually use orange)
- baking powder (lievito vanigliato in Italian)
- vanilla extract (optional)
The steps of the preparation
- In a large bowl sift the flour, a pinch of salt, and baking powder. Make a well in the center and add sugar, egg, lemon or orange zest. Mix with a fork.
- Then, add oil, milk, and vanilla extract (if using). Blend with a fork.
- Start incorporating the flour from the sides.
- When all the flour has been incorporated, work the dough with your hands until it comes together.
- Take pieces of dough about 50 grams each (I used a scale), and give them an oval shape. TIP: In bakeries you will usually see them bigger, if you want, you can go up to 58 g of dough each.
- Place on the baking sheet as you go. You can line a baking sheet with parchment paper (or use a non-stick cookie sheet).
- After you've placed all the cookies on the baking sheet, flatten them with your hand and set in the fridge for 15 minutes. In the meantime, preheat the oven to 180° C (350° F).
- After the resting time in the fridge, brush the cookies with milk and sprinkle abundant cane sugar on top.
- Lastly, after all the cookies are brushed with milk and have sugar on top, place in the preheated oven, on the middle shelf.
- Bake for about 20 minutes or until they are golden brown. Let cool completely on the baking sheet.
Milk cookies - the taste test
In the end, you will need a lot of will power when you're patiently waiting for them to cool. As soon as they were cold, I placed them on a towel-lined basket, poured a glass of milk and set to taste one right away.
These Milk Cookies are soft and crumbly, with a sugary crispy topping, with a delightful orange and milk flavor throughout. They taste exactly, if not better, like the ones we buy in the small town bakery, although a little smaller in size. I definitely recommend doubling the recipe. They last for a week, moreover, you will see them go fast!
Whenever I make these cookies, they bring a smile to my face and some peace in my life.
Enjoy!
Print
Milk Cookies (Biscottoni)
Easy to make, with simple, basic ingredients, these milk cookies are rustic and fragrant. They have the flavors of my childhood and the aroma of small towns' Italian bakeries.
- Total Time: 30 minutes
- Yield: 10 cookies 1x
Ingredients
- 250 gr flour type 0
- 80 gr cane sugar
- 1 egg
- 50 ml vegetable oil (I used peanut oil)
- 30 ml milk
- lemon or orange zest
- 8 gr baking powder
- 1 teaspoon vanilla (optional)
- Milk and cane sugar on top before baking
Instructions
- In a large bowl sift the flour, a pinch of salt, and baking powder.
- Make a well in the center and add sugar, egg, lemon or orange zest.
- Mix with a fork, then add oil, milk, and vanilla extract (if using).
- Blend with a fork, starting to incorporating the flour from the sides.
- When all the flour has been incorporated, work the dough with your hands until it comes together.
- Take pieces of dough about 50 grams each, give them an oval shape and place on the prepared baking sheet. Flatten a bit with your fingers.
- Place the baking sheet with the cookies in the fridge for 15 minutes.
- Preheat the oven to 180° C (350° F).
- After the resting time in the fridge, brush the cookies with milk and sprinkle cane sugar on top.
- Bake on the middle shelf for about 20 minutes or until they are golden brown.
- Let cool completely on the baking sheet.
Enjoy!
Notes
You can definitely double the recipe. They last for at least one week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Cookies
- Method: Baking
- Cuisine: Italian
Keywords: flour, egg, sugar, milk, oil, cookies, Italian, wholesome, breakfast, classic
I love baking and kneading dough because it takes me to a happy place in my soul.
Amy Liu Dong says
This is one of my favorite cookies recipe to make and my kids love it to so much because it's really delicious!
Thank you! They are great for kids, only made with good ingredients 🙂
Ben says
Those look and sound delicious. I've never heard of milk cookies before. I'll have to give these a try.
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Hi Ben, biscotti al latte, milk cookies, are a classic Italian recipe. Very simple, and delicious.
GUNJAN C Dudani says
This is a great cookie recipe especially kids staying at home. They constantly ask for snack. These will be so handy.
★★★★★
Thank you, yes! They would be the perfect snack. They are not too sweet and just wholesome. I'm sure the kids will love it
Paula Montenegro says
I love dippable cookies with my coffee! It reminds me of the huge biscotti I used to eat growing up. Great recipe.
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And here you have the best dippable cookie!! 🙂 They truly are the perfect texture. Thank you!
Bernice Hill says
These would be so perfect for dunking! So simple and yet I bet they smell delicious while baking and are a great mid afternoon pick me up.
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Thank you, Bernice! You know by now I like simple and yet very flavorful and these are a perfect example 🙂 .
Veena Azmanov says
Spounds like a delicious and easy recipe. Would love to make these cookies when my kids are around.
★★★★★
Such a nice activity to do with kids! Plus, they are so good and kid-friendly 🙂
Marcel Corbeanu says
I love how easy it is to make these Biscottoni cookies. I bet they taste as good as they look 🙂
So easy to make! And so good, especially dipped 🙂 . Thank you!
Natalie says
I love Biscottoni cookies. But I always buy them in store. Never actually made them at home. But now i must. Recipe sounds easy and your cookies turned out so good.
They are so easy to make! And so delicious. Hope you try! Thanks so much.
Igor says
I love anything Italian, especially coming from true Italians! Lovely cookies, bookmarking to try them later 🙂
Thank you so much! These are classci Italian cookies that will win your heart if you try them 🙂
Marci Valente says
Thanks for sharing your recipe. I was wondering if you have a recipe for wine biscuits. One of our Club members makes them on occasion but she won’t give out the recipe. Let me know if you do. Thanks. Have a good day Nicoletta. All the best to you and yours.????????????
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Thanks! These are so good and easy, hope you try them. Yes, I have a recipe for wine cookies they are called ciambelline al vino (you can make them either with wine or red wine): https://www.sugarlovespices.com/ciambelline-al-vino-bianco/