Biscotti della Tresca
Biscotti della Tresca - traditional Italian cookies with a spongy texture, perfect for dipping!
– 1 ¾ cup all purpose flour
– 1/3 cup granulated sugar
plus more for the tops
– 2 tsp ammonia bicarbonate powder
1 ½ tbsp extra virgin olive oil
Zest of half a lemon
– 3 1/3 tbsp milk
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.