Italian Cookies (Ammonia Biscuits for Dunking)
Italian cookies are irresistable, especially when you make this ammonia variation which are great for dunking in a cup of tea, coffee or milk.
Offer ammonia cookies to a non-Italian and you’ll likely get strange looks.
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However, once they taste the savoiardi-like biscuits, it all changes! If you’re reading this, chances are you’ve already been introduced to these Italian treats and are looking for the recipe. If so, I’m so happy to oblige. Perhaps you’ve ended up here via another recipe, then I hope you give these a try as well!
What are Italian Cookies (made with ammonia)?
These are simple, long cookies which resemble savoiardi biscuits (which are used to make tiramisù.) The baking ammonia, also known as ammonia carbonate or ammonia bicarbonate, works the same as baking soda as a rising agent. So don’t be afraid, it’s totally edible and safe.
Ammonia cookies are often given to children with milk, like an afternoon snack (merenda.) However, they are perfect for the rest of us to dip into a cup of tea or coffee!
What Ingredients are Needed to Make these Italian Cookies?
You’ll need a handful of simple ingredients, and the baker’s ammonia.
- all purpose flour
- eggs
- olive oil
- sugar
- baking ammonia
- vanilla
I’ve already shared another cookie recipe that uses ammonia: roccoco Italian Christmas cookies.
Where Can I Buy Baking Ammonia?
It’s not easy to find baking ammonia in your local grocery store, although I have found it on a shelf here in LA. You can definitely buy ammonia carbonate on Amazon, and other baking sites. Whenever I travel to Italy I buy some simply because it’s readily available and inexpensive there.
IMPORTANT: although I have included standard cup measurements in the recipe below, I HIGHLY RECOMMEND using a kitchen scale for these cookies. A little too much flour, not exactly the right amount of milk or oil will result in a dough that is too dry, or even too wet. The recipe is not responsible for the outcome if you choose to use cups.
Italian Cookies (Ammonia Biscuits)
Recipe from I Valentino Ammonia Makes about 16 cookies
FULL PRINTABLE RECIPE BELOW
Ingredients
- eggs
- sugar
- oil
- milk
- ammonia carbonate
- vanilla powder
- flour
Directions
Beat the eggs and sugar in a large bowl until it has a uniform consistency, then add the oil. Mix the ammonia with the milk to dissolve, then add to the bowl.
Add the flour a little at a time, stirring with a wooden spoon to combine.
Add the vanilla powder (I used one from Italy, but even a few drops of vanilla extract would be fine.)
Mix well with a wooden spoon.
When it comes together, it’s time to place it on a lightly floured worktop.
Work it until your dough is soft and smooth.
Cut off pieces of dough and shape into a finger.
Continue with the rest of the dough and place the fingers on a lined cookie sheet, spaced apart for room to grow. (I use a Silpat silicone liner.)
Sprinkle each cookie with a little sugar and bake in a preheated 350 F (180 C) oven for 15 to 20 minutes or until puffed and slighly golden in color.
How to Store Ammonia Cookies
Remove from tray and place on cooling rack to cool completely before enjoying or placing in an airtight tin. They will keep in a tin for up to 3 weeks, but also freeze perfectly well.
Remember, these are meant for dunking!
If you try these, please let me know what you think the comments below or leave a review, grazie!
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Italian cookies (Ammonia Cookies for Dunking)
Ingredients
- 4 cups all purpose flour (depending on the flour and how you measure, this could vary by ½ cup – I HIGHLY RECOMMEND USING A SCALE for precise measurements)
- 2 eggs
- 2 ½ oz oil (I use a light tasting olive oil)
- ⅔ cup sugar
- 2 oz milk
- 2 tsp ammonia carbonate (this will vary greatly if measured by spoon, PLEASE USE A SCALE)
- ½ tsp vanilla powder
Instructions
- Preheat oven to 350 F (180 C)
- Beat the eggs and sugar in a large bowl until it has a uniform consistency, then add the oil. Mix the ammonia with the milk to dissolve, then add to the bowl.
- Add the flour a little at a time, stirring with a wooden spoon to combine.
- Add the vanilla powder (I used one from Italy, but even a few drops of vanilla extract would be fine.) Mix well with a wooden spoon.
- When it comes together, it’s time to place it on a lightly floured worktop. Work it until your dough is soft and smooth.
- Cut off pieces of dough and shape into a finger. Continue with the rest of the dough and place the fingers on a lined cookie sheet, spaced apart for room to grow. (I use a Silpat silicone liner.)
- Continue with the rest of the dough and place the fingers on a lined cookie sheet, spaced apart for room to grow. (I use a Silpat silicone liner.)
- Remove from tray and place on cooling rack to cool completely before enjoying with milk, tea or coffee, or placing in an airtight tin. They will keep in a tin for up to 3 weeks, but also freeze perfectly well.
Notes
- Depending on the flour and how you measure, this could vary by ½ cup – I HIGHLY RECOMMEND USING A SCALE for precise measurements.
- Keep in an airtight tin for up to 3 weeks.
- Freeze for up to 3 months.
- These make great make-ahead Christmas cookies.
Nutrition
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