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Italian Butter Cookie recipe like the ones found in an Italian Bakery - Page 4

post #91 of 103

I can recommend these Italian Cookies .I've never used cocoa making this cookies, but you can experiment if you want:) 

post #92 of 103

Thank you for the input Helga, but just by looking at the ingredient list I can tell that they will be nowhere NEAR what we are looking for. Cheers!

post #93 of 103

Ok pjswim, here's where I am at. I visited the American Almond website, where they have the ingredient list for the Italian Spritz cookies. I had to do some research online for the conversions, but I tried the recipe and it came out pretty well. Not exactly what we are after, but very close. Here's the scaled down ingredient list...


2.5oz. Almond Paste
1 Egg White (A)
1 cup Sugar
3/4 tsp Salt
1/2 cup Unsalted Butter
1/ 2cup Vegetable Shortening
1 tsp Vanilla Extract
4 Egg Whites (B)
1-1/3 cup Cake Flour
1-1/3 cup Bread Flour


Beat the Almond Paste in the bowl of a mixer fitted with the paddle attachment on medium speed. Add a small amount of the egg whites (A) just to help loosen up the paste. Gradually add the sugar. Add the butter and cream on high speed until mixed. Scrape the bowl then add the shortening. With the machine on high, add the vanilla then the egg whites in three stages to make a light and fluffy batter. Turn off the mixer. Add the flours then mix on low speed just until they are incorporated without overmixing. Bag the cookies out onto parchment-lined sheet pans in the desired shapes (stars, shells, fingers, etc.) Bake the cookies at 380°F to 400°F until a light golden color, for approximately 10 minutes.




I did not have any cake flour, and considering the info from my Mom in NY regarding the ingredients of the cookies they get from NYC, I made some changes and I believe I have nailed it. Some things I found needed to be changed...


1) The almond paste needs to be beaten with the egg white until it is smooth and almost runny. If it is not, you can wind up with small clumps of almond paste in the dough. 

2) Confectioners sugar is necessary for the sandy texture. I didn't think the cookies came out with the right texture using granular sugar. 

3) I used the combination of bread flour, AP flour and cornstarch because I didn't have cake flour, and the NYC Bakery cookies list cornstarch as an ingredient. Cake flour is simply well aerated flour with a small amount of cornstarch, as you can see here...


The cornstarch helps add to the crumbly sandy texture. I know you had an issue with using the cornstarch because of a slightly odd flavor. With cornstarch, it is important to use good cornstarch not a generic, and to keep it separated from other foods and spices as it will absorb flavors and odors from other foods and spices like baking soda does. 

4) I found that these cookies need a small amount of leavening, so that they will not be as dense as a regular spritz cookie. 

5) Finally, it is VERY important to get the dough very fluffy (the consistency of cool whip) before adding the flour, and the flour needs to be sifted. If not, they will be dense and hard to pipe. So without further adieu, here is my version...


2.5oz. Almond Paste
1 Egg White (A)
1/2 cup Unsalted Butter
1/2 cup Vegetable Shortening

1 cup Confectioners Sugar
1 tsp Salt
2 tsp Vanilla Extract
4 Egg Whites (B)
1-1/4 cup All Purpose Flour
1-1/4 cup Bread Flour

1/4 cup Cornstarch
1/4 tsp Baking Powder

Beat almond paste and egg white (a) until very smooth. Add butter and shortening and cream together on medium speed. Mix in sugar on medium speed until fluffy, then add salt and vanilla and mix until incorporated. Beat in egg whites (b) 1 at a time on medium speed until light and fluffy (the consistency of Cool Whip). Sift both flours, baking powder, and cornstarch together 3x. Add all at once to mixture and mix on low until just incorporated (do not overmix). Pipe.

Bake 350 for 14-16 mins for softer, moister cookie

Bake 375 for 12-14 mins for crisper slightly drier cookie. 


I found the moister cookie better for plain undipped/unfilled cookies like shells or dots with the glace' cherries or mini chocolate chips, and the drier cookie better for dipped/filled jam fingers. The drier cookie will moisten up slightly as it absorbs moisture from the jam, resulting in a sandwich cookie which is not too dry nor overly moist. Please try out the recipe and let me know what you think. I am very happy with the way they turned out, and have made 3 batches so far...They were all fantastic! Cheers!



post #94 of 103
Okay, I have been searching for these cookies for a long time now. This recipe is excellent. The only thing I did different was I used Italian style 00 flour with the corn starch. Perfection in my humble opinion. Thank you so much!
post #95 of 103
Thread Starter 

Hi HedyD,


Saw ur post. did you have a chance to try out that recipe?   I guess I had a brain fart. What is Italian style 00 flour?  I did see the corn starch. I have tried a few recipes with corn starch, even my hubby mentioned is was HORRIBLE.  so the c/starch is out.

post #96 of 103
Yes, I did make the cookies and we love them. Italian tipo 00 flour is very finely milled soft wheat flour. The bag states that it is great for cookies, and I would have to agree. I also used mexican vanilla.....ummmm! The cookie texture was very finely grained, but light and airy. I will make these again and again. Hope they are what you are looking for.
post #97 of 103
Originally Posted by pjswim View Post

I have tried a few recipes with corn starch, even my hubby mentioned it was HORRIBLE.  so the c/starch is out.
Please re-read my entire post. It is very important that you use GOOD QUALITY FRESH cornstarch. If your cornstarch is old it can absorb odors from others foods and spices it is stored with. Check the date on your cornstarch, and if you wish, taste a tiny bit. It should have a velvety smooth texture and almost none-to-very slightly floury taste. If it has any other taste then toss it and buy new. It is very important to the texture of the finished product. I am quite sure that omitting it will not get you the sandy, crumbly texture you are looking for.
I think if you try this recipe, you will agree that it is what you have been looking for and the search is over!!!

post #98 of 103
Thread Starter 

Thanks for the info. And yes, I did have fresh ingredients. its just that we both could taste the cornstarch in the different recipes that we tried.  With both of us that bakes, we came to the same decision. We just didn't care for that particular taste. :( 

post #99 of 103
Thread Starter 

Thanks Rob, What I can do is retry the recipe again since I have some almond paste in the freezer. 


Many thanks!


post #100 of 103
You are very welcome pjswim. I look forward to hearing your opinion of my recipe.
post #101 of 103
To that person looking for the Italian bakery cookies I am just as frustrated as you every ARE!!!!frown.gif
I must have made 6 different kinds but nothing tastes like those italian bakery cookies they are made with shortening .Italian star cookies....all the soft crumbly cookies made 6different shapes... I have been searching too but as I find this or crack this recipe I will share it with you . I'm a cookie baker .chef.gif happy baking you can email me anytime let me know if you ever crack this & :rolleyes:I did extensive I've research and came up emptyhanded mcgiangrande@gmail.com
post #102 of 103

The leaf cookies are French Butter cookies and are pressed into a mold to get the leaf shape....Wilton makes the molds and come in  many different shapes but time consuming to make...

post #103 of 103

And I thought I was the only one who has endlessly been searching for this type of recipe!  I do have a good Italian butter cookie recipe courtesy of AllRecipes.com (here's the recipe: http://allrecipes.com/recipe/9969/finger-sandwich-butter-cookies/), but it is NOT like the bakery cookies I think you're talking about. I would love to find the recipe you're describing because I think it's the basis for what's called a "champagne cookie" in the Italian bakeries in the North End/Boston area - usually two or three colors of dough rolled together into a round cookie that's got colored sprinkles/jimmies on the outside (would love to make a batch for myself!).

The other recipe I'm trying to find is for a lemon cookie that's sold by a truck (aka the Torrone Guy) that is at every St. Anthony's Feast. The cookie is labeled "angietti" but is a consistency more like a sesame regina, not a puffy cakey cookie.

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