Add semisweet chocolate chips to these Italian twice-baked cookies that are meant for dunking in coffee or dessert wine.

Elizabeth J. Taliaferro
Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).

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  • Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

  • Bake at 350° for 25 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

Nutrition Facts

57 calories; calories from fat 25%; fat 1.6g; saturated fat 0.8g; mono fat 0.5g; poly fat 0.1g; protein 1.2g; carbohydrates 9.9g; fiber 0.2g; cholesterol 9mg; iron 0.4mg; sodium 5mg; calcium 12mg.
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