Italian Breakfast Cookies
Updated: Feb 3, 2021
300 g Flour (I like using half white-half whole wheat)
100 g Sugar
4 g baking powder (one spoon!)
50 ml Milk (preferably whole but any milk will do!)
100 ml Sunflower Oil
Zest of one Lemon (or a lime or an orange!)
30 g Raisins -half dark and half golden
Almonds- chopped or slivered (and if you don't have almonds or are allergic... use walnuts, or pine nuts or even sunflower seeds or pumpkin seeds!)
Mix the dry ingredients. Add in the wet ingredients... and then add the raisins, apples and almonds!
Shape into large rounds... flatten slightly. Space well on baking sheet.
Bake for 15-20 min at 180C /350F... until edges start to brown and tops just a bit golden. (but you can cook longer if you like harder cookies.)
Let cool and store in a covered container near your coffee pot!
These are big lumpy cookies... make sure you are careful when shaping them and make sure all the raisins and apple bits are "inside" the dough!
They are crispy on the outside and softer on the inside... And they hold that outer crispiness! With little sugar and most of the "sweetness" coming from the apples and raisins, and a little crunch (and protein!) from the nuts... they are a great way to start the day! 2 of these with a cappuccino... YUM!
They are also great to have in the afternoon so you can make it to dinner!
I hope you love these as much as I do! You just may find yourself making a batch every couple of weeks to keep in that jar by the espresso machine like I do!