Biscotti Da Inzuppo (Old-Fashioned Dunking Cookies)
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.
Servings 15 Cookies
Ingredients
- 1 envelope (1/2 ounce, 16 gram) Paneangeli baking powder or 4 teaspoons regular baking powder
- 1/4 cup (60 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 1 cup scant (180 grams) sugar plus extra for sprinkling
- 2 eggs
- Pinch sea salt
- Zest of 1 lemon
- 1/3 cup (80 milliliters) olive oil
- 4 1/2 cups (550 grams) all-purpose flour or "00" pasta flour sifted
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!).