Italian Breakfast Cookies

An Italian breakfast cookie about to be dunked in a cup of coffee.

These Italian breakfast cookies, flavored with anise seeds, are perfect for dunking in coffee. Easy to make and ideal for a sweet morning treat!

Course cookies

Cuisine Italian

Prep Time 1

Cook Time 15

Total Time 1 15

Servings cookies

Calories 220kcal

Author Maria Vannelli (retired RD)

Ingredients

5½ cups flour, all-purpose 780 grams
3 teaspoons baking powder
pinch salt
2-4 teaspoons anise seeds lightly crushed, heaping
zest of one lemon
3 eggs room temperature
1⅓ cups sugar granulated
½ cup vegetable oil
1½ cups milk

Instructions

Preheat the oven to 350℉/175°C. Position rack to middle.
Line a large baking sheet with parchment paper.
In a medium mixing bowl, sift together flour, baking powder and salt.
Add the anise seeds and the lemon zest to the dry ingredients. Set aside.
In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
Slowly add sugar. Continue to whisk until well combined and slightly thickened.
Add the oil and the milk. Combine well.
Switch to flat blade attachment.
Add the sifted dry ingredients and mix until well just combined, dough will be soft.
Scoop dough with a large-sized cookie scoop and drop on a floured surface (approximately 4 tablespoons).
Sprinkle a little sifted flour over the top and pat the dough into a 4 to 5-inch long oval shape, about ¼-½-inch thick.
With the help of a dough scraper, transfer to the parchment-lined cookie sheet about 2 inches apart.
AS AN OPTION, you can brush the tops lightly with milk and sprinkle with coarse sugar.
Bake for about 15 minutes or until bottoms are lightly browned (this is a pale cookie).
If you like, turn the broiler to give them a little color.

Video

Notes

- Enhance the anise flavor. For a bolder anise flavor, feel free to add more anise seeds, toast them before adding to the dough, or incorporate anise extract or oil according to your taste.

- Any shape will do. If you prefer stubbier cookies, roll to 5-6 inches and flatten to ¼ - ½ inch before baking. You can shape as wide or narrow as you like - adjust the baking time accordingly. A dough scraper can help with shaping the cookies.

- This is a pale cookie. During the last minute or so, you can turn on the broiler to give these cookies a touch of color... make sure to keep an eye on them as they can easily burn.

- Make it healthier: For a healthier twist, try replacing a portion of the all-purpose flour with whole wheat flour. This will add a bit of extra fiber and a slight nuttiness to the flavor without compromising the light, spongy texture.

Can I freeze these cookies? Yes, place them in a freezer bag or airtight container and freeze. They will keep for about 3 months. They thaw quickly at room temperature.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition