The Coins (or “Italian/Tirolean thalers”, as they are sometimes called) don’t have a universally recognized “traditional national recipe”: there are many variations. My choice is a gluten-free version, with hazelnuts.
The name “coins” recalls an old European currency (thaler), due to the round shape of the cookies.
Often associated with the Christmas tradition or winter holidays, to be served with tea or hot chocolate.
Their simplicity — few ingredients like flour, powdered sugar, and eggs — makes them a classic for “homemade cookies”, and their variability (there are other versions with chocolate, nuts, orange, anise) reflects family and local traditions.
I used rice flour and hazelnut flour, and on the blog, you can find other gluten-free Christmas cookies like
- Difficulty: Easy
- Cost: Affordable
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 35 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 4.4 oz butter
- 2.6 oz powdered sugar
- 1 cup rice flour
- 1 cup hazelnut flour
- 1 egg
- as needed orange zest
- 1 pinch salt
Tools
- 1 Cookie Cutter
Steps
In a bowl, mix butter and sugar until creamy.
Add the egg, orange zest, and salt. Mix well.Incorporate the rice and hazelnut flours (or ground hazelnuts) and knead until a homogeneous dough is obtained.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30-40 minutes.
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch, then cut cookies with a cutter (round, disc shape) or cut into rectangles.
Place them on a baking sheet lined with parchment paper and bake in a preheated oven: 340-355°F for about 12 minutes (depends on thickness and oven).
Let them cool completely before storing: the coins will keep for days if properly sealed.
