Brazadlin are very simple homemade cookies, delicious and crumbly, typical of Ferrara and its province. In texture and flavor, they are quite similar to the classic Brazadela (which they also resemble in name): they are small donuts perfect for dipping in milk, tea, or white wine at the end of a meal. The ingredients are simple and genuine, and their preparation is really easy… try this recipe yourself!
Here are some other delicious ideas:
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
- Energy 221.96 (Kcal)
- Carbohydrates 34.18 (g) of which sugars 13.70 (g)
- Proteins 4.26 (g)
- Fat 8.41 (g) of which saturated 5.20 (g)of which unsaturated 3.03 (g)
- Fibers 0.65 (g)
- Sodium 51.35 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup sugar (+ 1 tablespoon for the surface)
- 3/8 cup butter
- 2 eggs (medium)
- 2 tsp baking powder
- lemon zest
- 1 tbsp anise liqueur
- 1 pinch salt
Tools
- Baking sheet
- Parchment paper
- Bowl
- Small pot
Preparation
Melt the butter in a small pot (or microwave) and let it cool.
Crack the eggs into a bowl, setting aside about half a tablespoon of egg white for later use. Add a pinch of salt and beat them with a fork.
Mix the flour, sugar, baking powder, and the grated zest of half an unwaxed lemon in a bowl.
Make a well in the center and pour in the melted butter and anise liqueur. Stir, add the beaten eggs, and blend, first with a spoon then with your hands. You will get a homogeneous dough, similar to a soft shortcrust pastry.
Divide the dough into 20 balls weighing about 1 oz each. Roll them between your palms, then place them on a baking sheet lined with parchment paper.
Brush the surface with the reserved egg white and sprinkle with a little granulated sugar, or add sugar sprinkles (1).
Place the sheet in a static oven at 356°F (or fan oven at 338°F) and bake the cookies for 18-20 minutes, until they are lightly golden (2).
Brazadlin are ready, remove them immediately from the oven and let them cool completely.
They remain crumbly for several days when stored in a cookie jar.
Tips and Notes
Always adjust baking times and methods according to your oven’s characteristics.
To speed up, you can mix in a stand mixer with a paddle attachment (K whisk).
You can decorate the surface with sugar sprinkles instead of granulated sugar.
You can replace anise with another liqueur of your choice.
You can brush the surface with milk instead of egg white.
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