The Traditional Cookie Nonna Loves for Breakfast
There’s something truly heartwarming about waking up to the aroma of freshly baked Biscotti da Inzuppo.
These traditional Italian cookies, known for their perfect dunkability, are a beloved breakfast treat for kids and grown-ups alike.
Crispy on the outside, tender inside — and most importantly, they never break in your mug of warm milk.
❤️ Why Nonna Loves These Milk Dunking Cookies
✅ They remind her of childhood mornings in the countryside
✅ Simple, budget-friendly ingredients
✅ Perfect to prepare ahead and last for days
✅ Delicious alone or dipped in coffee, milk, or tea
✅ A versatile base recipe she can flavor in many ways
DOWNLOAD PDF WITH RECIPE OF BISCOTTI DA INZUPPO HERE:
⏱ Cooking Time
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Difficulty: Low
Yields: 16 cookies
🛒 Ingredients
1 large egg
2/3 cup granulated sugar
1/3 cup neutral seed oil (like sunflower or canola)
2 1/2 cups all-purpose flour (unbleached preferred)
1 1/2 teaspoons baking ammonia (or 1 tsp baking powder as substitute)
2 1/2 tablespoons milk
1 teaspoon vanilla extract (or 1 packet of vanillin)
Granulated sugar (for rolling cookies)
👩🍳 Method
In a large bowl, whisk together the egg and sugar until smooth.
Stir in the seed oil, then the milk, mixing well.
Add in baking ammonia (or baking powder) and vanilla extract.
Gradually add flour, mixing first with a whisk or fork, then kneading by hand until a soft, pliable dough forms.
Transfer to a floured surface and knead until smooth. No need to add extra flour — the dough should be soft but not sticky.
Shape dough into a log and cut into 25g-sized chunks (roughly 1 1/2 tablespoons each).
Roll each cookie in granulated sugar to coat the outside completely.
Place cookies on a parchment-lined baking sheet.
Bake in a preheated oven at 350°F (180°C) for about 20 minutes. For smaller cookies, check at 10–15 minutes.
Let cool completely before serving or storing.
🥣 Nutritional Facts (Per Cookie – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 115 kcal |
| Carbohydrates | 18 g |
| Sugars | 7 g |
| Fat | 4.5 g |
| Saturated Fat | 0.5 g |
| Protein | 2 g |
| Fiber | 0.5 g |
| Sodium | 30 mg |
💡 Tips & Tricks
💛 Swap seed oil with lard (3 tablespoons) for a richer, more crumbly texture.
🍋 Zest it up! Try lemon or orange zest, or fold in mini chocolate chips.
🧼 No ammonia? Use 1 tsp of baking powder for slightly softer results.
🧒 Get the kids involved: Let them roll the dough in sugar.
☕ Dunking tip: These cookies are sturdy enough for espresso or cappuccino!
BISCOTTI DA INZUPPO (ITALIAN MILK DUNKING COOKIES)
Notes
Ingredients
- 1 large egg
- 2/3 cup granulated sugar
- 1/3 cup neutral seed oil (like sunflower or canola)
- 2 1/2 cups all-purpose flour (unbleached preferred)
- 1 1/2 teaspoons baking ammonia (or 1 tsp baking powder as substitute)
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla extract (or 1 packet of vanillin)
- Granulated sugar (for rolling cookies)
👩🍳 Method
- In a large bowl, whisk together the egg and sugar until smooth.
- Stir in the seed oil, then the milk, mixing well.
- Add in baking ammonia (or baking powder) and vanilla extract.
- Gradually add flour, mixing first with a whisk or fork, then kneading by hand until a soft, pliable dough forms.
- Transfer to a floured surface and knead until smooth. No need to add extra flour — the dough should be soft but not sticky.
- Shape dough into a log and cut into 25g-sized chunks (roughly 1 1/2 tablespoons each).
- Roll each cookie in granulated sugar to coat the outside completely.
- Place cookies on a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (180°C) for about 20 minutes. For smaller cookies, check at 10–15 minutes.
- Let cool completely before serving or storing.
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