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–+ servings
handheld Italian cookie

Italian cookies (Ammonia Cookies for Dunking)

Course Bread, Cookies & Pastries
Cuisine Italian
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 16 cookies
Calories 195
Author Christina Conte
A classic savoiardi-like Italian cookie that's perfect 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
US Customary - Metric

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.)
    fingers of ammonia cookie dough on tray
  • 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

Serving: 1 | Calories: 195kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 10mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 36IU | Calcium: 12mg | Iron: 2mg
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