Biscotti da Inzuppo (Italian Milk Dunking Cookies)
Traditional Italian milk-dunking cookies with a lightly crisp exterior and tender interior, perfect for pairing with coffee or warm milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 large egg
- 2/3 cup granulated sugar
- 1/3 cup neutral seed oil (sunflower or canola)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking ammonia (or 1 teaspoon baking powder)
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- Granulated sugar for coating
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk egg and sugar until smooth and slightly pale.
- Add oil and milk, mixing until combined.
- Stir in vanilla extract and baking ammonia (or baking powder).
- Gradually add flour and mix until a soft dough forms.
- Knead gently until smooth and non-sticky.
- Shape dough into a log and divide into small portions (about 25 g each).
- Roll each piece into an oval shape and coat in granulated sugar.
- Place on baking sheet with space between cookies.
- Bake for about 20 minutes until lightly golden.
- Cool completely before serving.
Notes
- Baking ammonia gives a lighter, crispier texture.
- Do not overbake to avoid excessive hardness.
- Add citrus zest or almond extract for variation.
- Refresh cookies in a low oven if they soften over time.
- Perfect for dunking in milk or coffee.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
