Vanilla
Breakfast
Cookies
(Ciambelline
Biscottate)
350 gr. flour
(better a soft
wheat flour,
like White Lily,
or cake flour,
to approximate
Italian 00
flour)
150 gr. sugar
1 envelope
Italian vanilla
powder (Pane
Angeli is a
brand name)*
Pinch of salt
1 whole egg
1egg, separated
100 gr. cold
unsalted butter
(approx. 7
tbsp), cut up in
small pieces
1 envelope
Pane Angeli
Italian baking
powder**
Sugar crystals
for decorating
Mix together
flour, sugar,
salt, vanilla
powder, baking
powder, whole
egg, egg white
and butter and
work by hand
till you obtain
a soft, smooth
dough.
You may
refrigerate it
for a little
while to make it
easier to work
with.
Cut out little
pieces of dough,
roll them to the
thickness of a
finger and a
length of
approx. 10 cm.
Pinch ends
together to
form little
rings, and place
on a cookie
sheet lined with
parchment paper,
a little
distance apart.
Beat the egg
yolk with a
little water,
then brush it
over the
ciambelline,
Sprinkle with
sugar crystals.
You’ll need two
cookie sheets
for all of them.
Bake in
preheated 375
degrees (F) oven
for 15-20
minutes. They
should become
golden and not
burnt. Cool on
a rack.
(I bake them on
two oven
shelves,
watching them
carefully, and
switching
positions if
necessary).
*instead of the
Italian vanilla
powder, you may
use 1 tsp
vanilla. It’ll
be good, but not
the same.
** instead of
the Italian
baking powder,
you may use 3
tsp of regular
baking powder.
Again, it it
won’t be the
same.
(Recipe
translated and
adapted by Mara
from one by the
company Pane
degli angeli)
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