Today I present to you some delightful and fragrant coffee cookies that do not contain lactose and are made with re-milled durum wheat semolina. These cookies are easy to make and can accompany breakfast and snacks; or be dipped in milk, coffee (if, like me, you find the coffee in the cookies is not enough), hot chocolate, or tea. They can be stored in a food bag or a tin box for several days.
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 45
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 cups re-milled durum wheat semolina
- 2 eggs
- 6 tbsps seed oil
- 3 tbsps unsweetened coffee
- 3/4 cup granulated sugar
- 1 tsp anise liqueur
- 1 pinch fine salt
- 1 packet vanillin
- 1 packet baking ammonia
- to taste toasted hazelnuts
- to taste powdered sugar
Preparation
In a large bowl, pour all the ingredients and mix (by hand or with a stand mixer). At first, the dough may seem too hard, but durum wheat semolina takes longer to absorb liquids, so resist the temptation to add more coffee.
Knead until you get a smooth and uniform dough. Wrap it in plastic wrap and place it in the coldest part of the refrigerator for 30 minutes.
After half an hour, take the dough out of the fridge and shape our lactose-free durum wheat coffee cookies. I divided the dough into three parts: from one, I took pieces weighing 15 grams, shaped them into balls, and embedded a hazelnut.
With the second part, I created a sort of cylinder from which I cut cookies with a diameter of about 2 inches and a thickness of 0.39 inches; I also added a hazelnut in the center.
With the third part, I created crescent-shaped cookies, on which I sprinkled granulated sugar.
As we form the cookies, place them on a baking tray lined with parchment paper. Once finished, place the trays with the cookies in the fridge for 1 hour.
After an hour, preheat the oven to 356°F. Bake our fragrant cookies in the preheated oven, at middle height, for 20 minutes.
The cookies are ready when the dough has lost its shine and they are golden on the bottom. When just taken out of the oven, the durum wheat coffee cookies are very soft and the smell of baking ammonia is strong; they will become firmer as they cool and the smell of baking ammonia will completely disappear.
Let them cool before sprinkling generously with powdered sugar. I recommend enjoying them a few hours later or the next day.
