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The perfect cookies to dunk in milk, recipe from the father of Modern Italian Cooking.

Biscotti romagnoli da inzuppare nel latte, ricetta di Pellegrino Artusi.

Welcome to day 15 of our Cookie Advent Calendar.

Today I’m posting a very old recipe, written by Pellegrino Artusi, the man known as the father of Italian modern cooking.

He wrote a monumental book with more than 700 recipes, all tested and really delicious.

I’ve got a cheap edition, I saw it’s sold in English too but it’s a little bit more expensive:

I suggest you to buy it if you are a cookbook collector or if you want to have a true sneak peak into the traditional Italian cooking.

Now I have to jump to the recipe as I have ten more post to write, meanwhile I am cooking dinner and I have to pick up son at school 😛

Print Recipe
5 from 1 vote

The perfect cookies to dunk in milk, recipe from the father of Modern Italian Cooking.

Servings: 30

Ingredients

  • 250 g plain flour
  • 50 g sodft butter
  • 50 g icing sugar
  • 5 g ammonia for sweets
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 100 ml lukewarm milk

Instructions

  • Put the flour in a bowl, add all the other ingredients, mix briefly then add milk a little at time until you have a soft but not sticky dough.
  • Knead it for about 10 minutes by hand ( less with a stand mixer) then roll it out and cut the shapes you want ( but consider they will swell while baking so a simple shape like rectangles is better).
  • Bake at 360°F/ 180°C for 10-15 minutes untill gold.
  • I've also sprinkled them with caster sugar before baking, it's a nice addition as they aren't too sweet.
The perfect cookies to dunk in milk, recipe from the father of Modern Italian Cooking.

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Comments (2)

  • Jesse-Gabriel 7 months ago Reply

    5 stars
    Seht lecker!
    Danke für die Gramm Angaben!!!
    Viele Grüße,
    Jesse-Gabriel

    La Mora Romagnola 6 months ago Reply

    es ist lecker, ich hoffe du probierst es bald aus! 🙂

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