If you’re looking for an easy and super-indulgent way to recycle leftover colomba (sponge cake, panettone or pandoro), this is the recipe for you: Cookies made with leftover colomba.
A very simple and quick preparation that will allow you to bake fragrant cookies that are crisp on the outside and soft inside, always different depending on the type of colomba you use and the additions you’d like to add. You can enrich them with chocolate chips, but also with nuts, raisins or candied fruit.
A tasty recipe that very much resembles American-style cookies which I experimented with and then decided to personalize: in today’s version I used a classic colomba and added dark chocolate chips and chopped hazelnuts.
To make them, simply pulse the colomba in a food processor, add the eggs beaten with the butter and sugar, mix in the chocolate chips and chopped hazelnuts and in a few minutes the dough is ready. If you have time, chill it for a few minutes, then form many balls and bake for 15-18 minutes. You’ll pull out fragrant, crunchy-on-the-outside cookies that are hard to resist.
They are perfect for breakfast as dunking cookies, for an afternoon snack or to bring to school.
A clever recipe to use up leftover holiday cakes and give them new life — try them and you won’t be disappointed.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 20 large cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 439.37 (Kcal)
- Carbohydrates 48.53 (g) of which sugars 28.55 (g)
- Proteins 6.22 (g)
- Fat 26.28 (g) of which saturated 9.70 (g)of which unsaturated 12.70 (g)
- Fibers 2.53 (g)
- Sodium 81.44 (mg)
Indicative values for a portion of 80 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
- 10.6 oz colomba (crumbled)
- 2 eggs
- 6 tbsp butter (softened)
- 1/4 cup packed brown sugar
- 1/2 packet baking powder (about 2 tsp)
- 3.5 oz chocolate chips (about 2/3 cup)
- 1.8 oz toasted hazelnuts (chopped (about 1/3 cup))
Tools
- Food processor
- Hand mixer
- Baking sheet
Steps
Put the colomba into the food processor and pulse until it becomes a fine crumb.
In a separate bowl, beat the eggs with the sugar until light and fluffy. Add the softened butter and beat again.
Add the crumbled colomba and the baking powder, then combine everything with a mixer.
Add the chocolate chips and chopped hazelnuts and finish mixing the dough by hand.
It’s normal if the dough is a little sticky.
Shape the cookies by portioning the dough with an ice cream scoop or a regular tablespoon.
Place them on a baking sheet lined with parchment paper, spacing them apart as they will spread while baking.
Bake in a preheated conventional oven at 356°F for about 15-18 minutes. They should become slightly golden on top.
Once baked, remove them from the oven and let them cool before taking them off the baking sheet, otherwise you risk breaking them.
The Cookies made with leftover Colomba are ready to enjoy.
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NOTES
You can enrich the dough with dark or milk chocolate chips, chopped hazelnuts or almonds, raisins or candied orange peel.
STORAGE
Cookies made with leftover colomba keep in an airtight container at room temperature for 1 week.
