Ferrara Breakfast Cookies, called brazadlin or favini, are sweets to dip in milk. The dough is similar to the Ferrara ring cake brazadela but divided into portions. A simple country recipe made with natural ingredients and suitable for the whole family. My mom always made the brazadela, while I saw the cookies from my friend Antonella Zappaterra and followed @lucamelloni‘s recipe.
Other breakfast cookies
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 20 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All seasons
- Energy 116.41 (Kcal)
- Carbohydrates 17.39 (g) of which sugars 7.14 (g)
- Proteins 2.40 (g)
- Fat 4.40 (g) of which saturated 2.68 (g)of which unsaturated 1.62 (g)
- Fibers 0.33 (g)
- Sodium 42.41 (mg)
Indicative values for a portion of 27 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
- 2/3 cup sugar
- 3/8 cup butter
- 1 tbsp anise liqueur (I used Sassolino)
- 2 eggs (medium)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp lemon zest (grated)
Tools
Affiliate links for IconA are present in the recipe
- Bowl
- Small Bowls
- Parchment Paper
- Kitchen Scale
Steps
Before starting, preheat the oven to 350°F. In a large bowl, sift the flour with the baking powder, baking soda, salt, and sugar. Slowly add the melted butter and let it absorb, then gradually add the eggs and the grated lemon zest.
Also add the liqueur and mix everything together. The mixture will seem sticky, but that’s fine. Use a spoon to take a bit of dough, about 1 oz, and shape it into a ball with your hands. Place them one by one on a baking sheet covered with parchment paper and once done, bake on the middle rack. Bake for about 18-20 minutes, checking them. Turn off the oven, leave the door slightly open for a few more minutes to let out the moisture, then remove them from the oven and let them cool.
Storage
Ferrara Breakfast Cookies should be stored in a closed box and consumed within a week.
