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A really simple and 100% authenticItalian cookies recipe that only takes around thirty minutes to prepare, thisrecipe is much loved in the Veneto but it is also common elsewhere inItaly.
These "Venice cookies" offer a wonderful balance of flavors, with the citrusy tang of orange juice complementing the richness of butter and the subtle sweetness of sugar.
Whether enjoyed alongside a cup of coffee or shared with loved ones during special occasions, these Veneto-inspired cookies are sure to impress your friends and family.
Buon appetito!
Maria's Note: Almonds are often not added in theVeneto (for more on this region click here)but I would suggest you use them if possible. In my opinion they make the recipe that much tastier.
List of Ingredients
3 eggs
1/2 cup of orange juice
1 cup of sugar
2 1/2 sticks of butter, melted
1 teaspoon of salt
1 tsp. of vanilla extract
3 3/4 cups of flour
2 tbsp. of baking powder
Almonds chopped
Cooking Instructions
- In a large bowl, beat the eggs together with the orange juice, andthe sugar.
- Add in the butter and beat it all together well then add inthe salt, the flour and the baking powder, mix it all together with awooden spoon (it is very important that it is wooden).
- Stir in the vanillaextract and then the chopped almonds.
- Shape the dough into twoseparate rectangles and place them on a well greased cookie sheet.
- Bakein the oven at 350 degrees F until they begin to turn golden (it should take about 15minutes).
- Remove from the oven and let the cookies cool.
- Cut the cookies into 1/2 inch thick pieces and then cook them again at 450 degrees F but only for as long as it takes for them to turn a golden brown.
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