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Cooking with Julia Childs

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Italian Breakfast Cookies

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This old recipe for Italian breakfast cookies is based on an “Abruzzan” tradition. Abruzzo is an Italian region, east of Rome, with an Adriatic coastline and the Apennine Mountains. National parks and nature reserves cover much of its rugged interior.
These delicious biscuits are known as “threshing cookies” or “Rimbizz” in the local dialect. They were served for breakfast to everyone who worked in the fields during the threshing season. The cookies would be dipped in warm red wine. Breakfast was served at dawn and was followed by at least five more meals during the day to refresh the weary farmers.

We are featuring this old recipe because the cookies are great to dip also in milk, they have a delicate taste and are made with just a few ingredients – one of which is our healthy extra virgin olive oil.

It could be a nice little story to tell your loved ones at the breakfast table!

italian breakfast cookies

Ingredients Italian Breakfast Cookies (for 30 cookies)

5 organic eggs
1 glass of extra virgin olive oil (130 g)
1 glass of milk
1 kg of all purpose, organic flour
500 g sugar
20 g baking powder (ammonium bicarbonate)

Tips on Ingredients

1. Using high quality extra virgin olive oil will not influence the taste of the cookies, so no worries that they will taste like the olive oil.

2. We recommend to use organic ingredients.

3.The best baking powder comes from Europe, especially from the German brand Dr. Oetker. It is used for cooking and baking only. We recommend to use this kind of baking powder, and never baking soda.

Cooking Instructions Italian Breakfast Cookies

– Preheat oven to 200 C or 390 F.
– In a large bowl, combine eggs and the sugar, whisk well.
– Add the extra-virgin olive oil.
– Dissolve the ammonium bicarbonate in the milk.
– Put the flour in another relatively large bowl, make a mold in the flour and pour in the eggs mixed with the sugar and the extra virgin olive oil, then add the milk with the ammonium bicarbonate in it.
– Mix thoroughly, until you achieve a paste of soft texture.
– Rub some extra virgin olive oil on your hands, take a little portion of the dough and knead until flattened out.
– Place the cookies on a greased baking tray with some flour sprinkled on it.
– With a fork, gently score the cookies and sprinkle with sugar.
– Bake at 190°C – 200°C or 350 F for 20 minutes.

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