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Biscotti della Tresca
Biscotti della Tresca - traditional Italian cookies with a spongy texture, perfect for dipping!
Course
Cookies
Cuisine
Italian
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
15
Author
Manuela Zangara
Ingredients
230
gms
– 1 ¾ cup all purpose flour
2
eggs
60
gms
– 1/3 cup granulated sugar
plus more for the tops
10
gms
– 2 tsp ammonia bicarbonate powder
20
ml
1 ½ tbsp extra virgin olive oil
Zest of half a lemon
grated
50
ml
– 3 1/3 tbsp milk
Instructions
Put the flour, sugar and ammonia bicarbonate powder in the bowl of an electric mixer and star mixing on low.
While mixing, add the eggs, milk, extra virgin olive oil, and lemon zest and mix until well combined.
Roll the dough into a 3 mm – 1/8 inch thick sheet and cut out 7 cm – 2 ¾ inch circles.
Coat the top with granulated sugar and put the cookies, sugar-side up, on a baking sheet covered with baking paper.
Bake in a pre-heated oven at 180°C – 355°F for 15 minutes.
When ready, let them cool down on a wire rack.
Store in an air-tight container.