Biscotti da Inzuppo (Italian Milk Dunking Cookies)
Traditional Italian biscotti da inzuppo—lightly sweet, tender inside, and perfect for dunking into coffee, milk, or tea.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 45-50 minutes
- Yield: 18 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons milk (for brushing)
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk eggs and sugar until light and slightly creamy.
- Add milk, vegetable oil, vanilla extract, and lemon zest; mix until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until a soft, slightly sticky dough forms.
- Lightly flour hands and divide dough into portions. Shape into oval or short logs about 4 inches long.
- Place cookies on the baking sheet with space between them.
- Brush tops with milk and sprinkle with sugar.
- Bake for 20–25 minutes until lightly golden.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not over-flour the dough; it should remain slightly sticky.
- Use orange zest instead of lemon for a sweeter citrus flavor.
- Substitute almond extract for vanilla for a richer taste.
- Bake longer for firmer dunking cookies, shorter for softer texture.
- Mini chocolate chips can be added for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
