Ciambelline / Nonna's Italian Cookies
These Italian cookies also known as "Ciambelline della Nonna" are a simple and rustic cookie. They're perfect while enjoying with a cup of coffee or tea.
Servings: 7 cookies
Calories: 258kcal
Equipment
- baking sheet
- large bowl
- spatula
Ingredients
- 2 cups all purpose flour
- 1 pinch salt*
- 1½ teaspoons baking powder
- 1 large egg room temperature
- ⅓ cup + 2 tablespoons granulated sugar (90 grams total, if doubling the recipe then double this amount)
- ⅓ cup + 1 ¾ tablespoons butter** (softened & cubed) (100 grams total, if doubling the recipe then double this amount)
- ½ teaspoon vanilla extract
- ½-1 tablespoon lemon zest
- 1½ tablespoons milk (I use 2% or whole milk)
*If you use unsalted butter then use ¼ teaspoon of salt.
**It's important to use good quality butter. As the butter quality has gone down in store brand butter, which can cause the cookies to be dry and lack flavor.
EXTRAS
- 1-2 tablespoons powdered sugar (optional)
Instructions
- In a large bowl or stand mixer whisk together the dry ingredients, flour, salt and baking powder.
- Make a well in the middle and add the egg, sugar, zest, milk, vanilla and butter.
- Mix together with a fork, spatula or the flat beaters, form a dough, do not over work the cookie dough. Move to a flat surface and gently knead to form a compact dough. Wrap in plastic wrap and refrigerate for 1 hour.
- Pre-heat oven to 350F/180C. Line 1-2 baking sheets with parchment paper.
- Remove the dough from the fridge into long ropes, 8 x 1 inch / 21 x 2 cm long, if you wish you can make them half that size for small cookies.
- Close the ends with wet fingers and place on the parchment paper lined baking sheets.Bake until golden, approximately 15-20 minutes. Let cool on the baking sheets for 5 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
The completely cooled cookies can be stored in an airtight container and kept at room temperature for up to 3-4 days, or in the fridge for up to 8-10 days. They can also be frozen in a freezer container or bag, they will keep for up to 3 months in the freezer.
The raw cookie dough will keep for up to 2-3 days in the fridge. The unbaked cookies can also be frozen. Freeze until firm on a parchment paper lined cookie sheet. They can be baked from frozen. They may take a couple of minutes longer to bake.
The recipe can also be doubled.
Nutrition
Calories: 258kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 88mg | Potassium: 143mg | Fiber: 1g | Sugar: 10g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg