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Milk Cookies (biscottoni)-feature milk and cookies in basket

Milk Cookies (Biscottoni)

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 cookies 1x
  • Category: Breakfast, Cookies
  • Method: Baking
  • Cuisine: Italian

Description

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.


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

  1. In a large bowl sift the flour, a pinch of salt, and baking powder.
  2. Make a well in the center and add sugar, egg, lemon or orange zest.
  3. Mix with a fork, then add oil, milk, and vanilla extract (if using).
  4. Blend with a fork, starting to incorporating the flour from the sides.
  5. When all the flour has been incorporated, work the dough with your hands until it comes together.
  6. 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.
  7. Place the baking sheet with the cookies in the fridge for 15 minutes.
  8. Preheat the oven to 180° C (350° F).
  9. After the resting time in the fridge, brush the cookies with milk and sprinkle cane sugar on top.
  10. Bake on the middle shelf for about 20 minutes or until they are golden brown.
  11. Let cool completely on the baking sheet.

Enjoy!


Notes

You can definitely double the recipe. They last for at least one week.

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