Potato starch and all-purpose flour dipping cookies are special. You can taste a sense of lightness and crispness and also a pronounced lemon fragrance when you eat them. For potato starch see this article.
Like all homemade cookies they are more appreciated and are gladly dunked in hot milk in the morning for breakfast and also at tea time.
Potato starch is also used as a thickening agent.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour 30 Minutes
- Cooking time: 15 Minutes
- Portions: 10
- Cooking methods: Conventional electric oven
- Cuisine: Italian
Ingredients
Baking ingredient for Pastries, Cakes and Desserts intended for PROFESSIONAL USE ONLY HERE amazon 
- 2 eggs
- 3/4 cup potato starch (or starch)
- 4 cups all-purpose (00) flour
- 1/2 cup sunflower oil
- 1 lemon (grated zest)
- 2 tsp baking ammonia (ammonium bicarbonate)
- 1 packet vanillin (vanilla powder)
- 1/4 cup milk (warm)
- 1 1/8 cup granulated sugar (plus extra for coating the cookies)
Tools
- 1 Bowl
- Whisk
Steps
In a large bowl sift the potato starch and flour and make a well in the center.
In a container beat the sugar, vanillin and eggs with a hand or electric whisk until they become foamy.
Pour the mixture into the center of the well, adding the oil, the grated lemon zest and the warm milk in which the baking ammonia has been dissolved.
Work with your hands until you obtain a dough similar to shortcrust pastry, fairly firm.
Wrap the dough in plastic wrap and put it in the fridge for about one hour.
Line the baking sheet with parchment paper and form the cookies. Take a small amount as when making truffles and shape into little cylinders.
Prepare a bowl with sugar and dip/coat each cookie in the sugar.
Place them on the parchment spaced apart and flatten slightly, but not too much, with the handle of a spoon.
Finally bake in a conventional (static) electric oven at 356°F for about fifteen minutes. It will be necessary to bake the cookies in two batches.
Compared to others, potato starch and all-purpose flour cookies are more fragrant and, in my opinion, almost easier to digest.
Homemade potato starch and all-purpose flour cookies can be stored for a whole week in a cool, dry place inside a container or in a paper bag like those used for bread.
They will certainly be appreciated with coffee.
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