Umbrian Snowflake Cookies (Biscotti ai Cereali)

Name: Umbrian Snowflake Cookies (Biscotti ai Cereali)
Total time: PT0D0H0M
Yield: makes 28 Cookies
Ingredients: 2 1 ⁄ 2 cups flour; 1 tsp. baking powder; 1 ⁄ 4 tsp. kosher salt; 1 1 ⁄ 4 cups granulated sugar; 10 tbsp. unsalted butter, softened; 3 eggs; 6 cups cornflakes cereal (2 cups lightly crushed, 4 cups whole); 3 ⁄ 4 cup semisweet chocolate chips; Confectioners' sugar, for garnish

Serves
makes 28 Cookies

FARIDEH SADEGHIN

Cornflakes—both mixed into the batter and coating the cookies' exterior—give these crumbly chocolate chip treats a pleasant crunch and a nutty flavor. Served at festivals, wineries, and charity bake sales, they’re a favorite of the residents of the Umbrian hill town of Montefalco.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

2 ¹⁄₂ cups flour
1 tsp. baking powder
¹⁄₄ tsp. kosher salt
1 ¹⁄₄ cups granulated sugar
10 tbsp. unsalted butter, softened
3 eggs
6 cups cornflakes cereal (2 cups lightly crushed, 4 cups whole)
³⁄₄ cup semisweet chocolate chips
Confectioners' sugar, for garnish

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Instructions

Step 1

Heat oven to 350°. Whisk flour, baking powder, and salt in a bowl. In another bowl and using an electric hand mixer, cream granulated sugar and butter until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients; mix until dough forms. Fold in crushed cornflakes and the chocolate chips. Divide dough into 28 balls; roll in whole cornflakes. Space 1" apart on parchment paper—lined baking sheets. Bake until golden and crisp, 20–22 minutes. Let cookies cool; dust with confectioners' sugar.