Go for it and let us know how it goes! Good luck!
Italian Butter Cookie recipe like the ones found in an Italian Bakery - Page 2
I found an Italian website that has the recipe for what they say is exactyly like the crumbly ("friabili") cookies from the pastry shop. I suspect the technique is typically italian, mixing eggs and sugar and adding melted butter then flour. In fact i remember all the recipes my mother made from her mother's recipes all began like this. Make a pile of flour on the board. Make a hole in it like a well and drop in the eggs, sugar, melted butter and then start mixing in the center with a fork, gradually adding more of the flour "well" (it;s like a bowl of flour) and then continue working with your hands. This is how she made pasta frolla, the thick floury sugary pastry crust (you may see my nose wrinkling at this since i never liked either of these - but lots of people love them). here is the recipe online, which is in italian (translated below) but the pictures can be useful. It doesn;t use the pile-of-flour-on-the -board method, so the amount of flour is measured.
Just a note, if the recipe calls for creaming butter, it's probably not italian. If it calls for a lot of butter, more than the sugar, it's probably not italian.
- 2 eggs
- 120 gr sugar
- 120 gr butter melted
- 250 gr cake flour
- 100 gr potato starch (it may not be so easy to find where you are - i remember some specialty stores had it, called "fecola di patata" - not sure if cornstarch would be the same, but you can try it. It's not at all potato flakes though, don't use those. Some food chemists might tell us what difference potato starch makes from corn starch. In italy they say it makes things "friabile" (crumbly) - a quality much loved here.
- 10 grams baking powder (it calls for 2/3 of an envelope of italian baking powder which has horrible artificial vanilla in it, so you might add some vanilla)
It's in grams, which are a pain to convert because they;re not only metric but also weight not volume. I hate doing calculations but some websites will give you the gram to cup measures of the different ingredients, considering that weight and volume are different, so a cup of sugar or a cup of butter is about 200 gms and a cup of flour is about 160 i think.
the butter is melted (that is typical of all italian baking i think), so recipes that call for creaming will probably not give the same results as far as texture goes. .
mix eggs and sugar, beat in butter, mix in the flours and powder and stir, then work with your hands to make a ball. wrap in plastic and let rest in the fridge for an hour.
You can spritz them or roll them out thin and cut.
bake at 180 C (350 F) for max 9 minutes - they;re not supposed to brown.
i'd bet my kitchenaid that these are the sandy crumbly cookies you're looking for.
thnx for the tip & recipe. actually I had gotten a recipe just about like this one back in 2010. I wish the computer had taste-a-vision. ((chuckle)) but that wasnt even like what im talking about. And it's not in the spritz family either. (heavy & dense). If one would see the "cookie" via a picture they would probably say "Oh thats just a butter cookie" I wish I could tell everyone about all the butter cookie recipes I've tried. And none came close. And of course the bakeries pipe them out. They use the same recipe for their "filled" cookies as well, or even dip them in chocolate. But I just can't get that same quality in any recipe I try. I will keep trying. PS. I even tried the "Crumb Boss's" cookie recipes as well. Many thanx!!!
Hi again pjswim.
just to clarify, this is not a "spritz" cookie, as such, but is often made in bakeries with a spritz or pastry tube method. In the recipe it gives the alternative to do it with a spritzer or by rolling the dough. It's definitely not a butter cookie - it's supposed to be crumbly, and all the pastry shops here make them that way. So i suspect it is more or less like what you're looking for. Was it exactly the same proportions, or was it slightly different? Keep in mind, also, that the flour here is different. Not as hard or "strong". And potato starch does seem to make for crumbliness.
anyway, i hope you find what you're looking for.
I re-read you comment. And I am going to give Ur recipe a try. We are heading into some snow next week here in the states, so that's what I will attempt to do. So as you mentioned that bakeries in Rome make this cookie alot, So I will try it. I just want to say again thank you so much for your imput on my search for this type of cookie. And when I make them I will post my results.
Have a great weekend
I was going to spend some time seeing if i could compare your recipe to the one i found. But it would involve too much math for me! and i never remember how much butter is a stick, so it's not easy. But doing a quick calculation with a website for rough equivalents, and calculating that you have almost four times as much flour so dividing roughly by 4, and your recipe had too little butter and too little sugar, it used regular flour and not all purpose, and more eggs proportionately which would probably make the cookies less crumbly.
But more than the ingredients, i think the method, which you didn;t mention, is what makes for a difference in the type of crumb. Is it a creaming method or a melted butter into the dry ingredients method?
also yours didn;t contain potato starch,. which has no gluten at all,and so makes the dough not hold together much = crumbly
so try it - i can';t vouch for the website i got it on but it is an italian website and the purpose was to copy the cookies of the bakery.
Let me know how it goes.
I looked it up (potato starch) I can get it in the health food store. Now that solves the starch problem. Just as long as it wasn't "Corn Starch" I made a set of cookies from "Tess" on line. Even my husband said they had no taste what so ever, so I now know NOT to ever use corn starch again in a cookie recipe.
I think you mentioned that this dough could be spritzed out or rolled & cut out, than I think you mentioned it could be piped out but it was on the Italian Website. Unfortunately either of us can read/speak Italian, But as I work the dough I will be able to judge if I can pipe them out which really goes fast. Also I have a weight scale for grams, oz, lbs. So that won't be a problem, I'm really getting anxious to try them, & when I do I def will keep you posted, good or bad. It just gives me more experience.
ok, i'll be curious to know how they come.
the recipe was translated, the website is just to show how the dough should look at various stages of its preparation. I suspect that to pipe them try using a little less flour at first, you can always add some i'd guess.
Don't thank me till you try them!
Well I made those cookies today. The cookies are good my hubby said. However for me. Still not quite what Im looking for but its getting close.
Well, I tried 3 times to upload a pic of the cookies I made, but the system would not even bring in a small pic. So i dont know what went wrong, Im sorry
Well, close is good. When i get a chance i'll take a look further on the italian websites. Just as long as you do the math
Good morning Siduri,
Actually I had visited that website, & I was able to translate from Italian to English. And yes! thats not a problem with the grams, I had gotten a really decent scale thats digital & changes the grams, lbs & oz's. I just could not understand why I couldn't upload my pic, but b/4 I sign off I will try once more to upload to this comment.
I think there may be a minimum number of posts you have to do to upload a picture, but i think you must have enough. Maybe ask on the forum on bugs and other problems (i don't remember how it's called)
I have a new question. I came across a new Italian Butter Cookie. Here's the ingredients first b/4 I ask my question.
3 sticks butter
1 cup sugar
1 1/2 eggs
3 1/4 cups flour
1 1/4 tsp B/Powder
2 1/2 tsp. vanilla
chocolate wafers for melting, jimmies, raspberry jam or strawberry jam for the filling.
bake 350 degrees for 5~7 min. also using a piping bag.
my question, I notice that some recipes use 10 x (confectionary sugar) with (cornstarch) & some use white granulated sugar. (i preferr never to use cornstarch again) not a good taste.
Is it possible to maybe use half 10x & half regular white sugar? would it change the texture to much or not make it rise? OR am I missing the point or something else? Im hoping with some professional bakers one can tell me the do's & don'ts.
PJS did you use actual cornstarch or did you use cornmeal? i never noticed cornstarch having any flavor at all. I've used it often in certain cakes and never noticed a difference in taste
I have made two cookie recipes, different in ingredients. however still using cornstarch. Even my hubby said what was that strange taste in there, i said it was the cornstarch. The taste was on the chalky side. plus it seem to make ur mouth seem (tight). That's the only way we can describe it.
Was it a recipe with all constarch or cornstarch and flour. I don't think i ever saw a cake or cookie that was all conrnstarch. So it seems more a texture thing than a taste. Well, cornstarch seems to have a weird consistency - squeezing a cornstarch box is worse for me than scratching a blackboard. blaaa, just writing that gave me unpleasant shivers.
Actually it was part flour & part corntarch, here's that recipe, these were too dense of a cookie. and it was not easy to pipe threw a bag. I ended up using my spritz cookie press.
1 1/2 cups flour (we used AP)
1/2 cup cornstarch
1/2 cup shortening
1/2 cup butter
1 1/4 cups confectioners sugar *
1 1/2 t. vanilla extract
*(we also liked 3/4 c. conf sugar & 1/4 c. granulated which made them a slight bit sweeter)
Creaming method. Put through bag with large star tip. Bake @ 375 F for 12-15 minutes or until lightly brown. Decorate with choc chips, sprinkles or leave plain and dip half in melted choc., etc. Look at the picture she took!
Hmm, maybe there's too high a proportion of cornstarch. Maybe it's a lousy recipe. I often go to people's houses and they have some desert and everyone oohs and aahs about it and i think it's horrible. No accounting for the recipes people will post on internet or publish. What if you tried to use potato starch instead.
I think these aren't the same shape as the ones you are after, but maybe the dough is close:
I don't know how this compares to the other recipes you have tried but she is able to pipe them from a pastry bag, not a cookie press. I think it's a little less cornstarch than the last recipe you posted. I wouldn't substitute granulated sugar for the confectioner's sugar.
I just googled "piped Italian butter cookies" and this is what came up. Maybe you've seen it and tried it already.
Yes you R correct, in that these cookies that we are trying to achieve is a mystery. All I want to do is make them for the family, & myself. I worked on another recipe yesterday, & it came out to be a shortbread cookie, OH! don't mis-understand the cookie was awesome, even my hubby like it. But as he said it STILL was not like the Italian Bakery that we go to. When I or we come across it, it will definitely be posted.
What i can suggest is that italian recipes generally call for either melted butter
or softened butter added with the eggs and sugar and flour all together.
If you want an italian style cookie, don't use a recipe with too much butter, because they are not generally very buttery
crumbly comes from the potato starch, which on the packages here says it makes your baked goods "friabile" which means crumbly, maybe melt in your mouth