Berlingozzi Cookies

If you’re looking for some of the most cared-for, high-quality Italian ingredients, you’ve come to the right place! Here at Lucini Italia Co., we provide only the most authentic, all-natural ingredients so that you can give your already-made meals the flavorful kick they need or just use them to help you create something fantastic from scratch. We’ve spent years mastering these ingredients and coming up with the best ways and recipes to utilize them to their fullest effect. Here’s one of our berlingozzi cookie recipes that’s made with our award-winning extra virgin olive oil.

A Delicious, Soft Biscotti

This simple, easy-to-follow recipe for berlingozzi cookies is something that even the most novice bakers should have no problem with. The addition of our gourmet olive oil to this recipe is just the extra touch that should result in a delicious, soft biscotti that’ll practically melt in your mouth! Enjoy!

Recipe Summary

Recipe Servings: 12 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 30 minutes

Ingredients

  • 7 cups flour
  • 5 eggs
  • 2 cups sugar
  • juice of 1 orange
  • 4 ounces Vin Santo (sweet Italian dessert wine)
  • 6 tablespoons Lucini® Estate Select® Extra Virgin Olive Oil
  • 1 package active dry yeast (1/4 ounce)
  • 3 1/2 ounce pine nuts
  • 1 egg yolk

Instructions

Pour flour into a mound on a bread board. Make a hole in the center of the mound and add eggs, sugar, orange juice, Vin Santo, extra virgin olive oil, yeast and pine nuts. Mix together with a fork. When mixture begins to take on a doughy consistency, knead with your hands. Roll out dough and cut into strips 12 inches long, 3 inches wide, 3/4 inches high. Place strips on a nonstick cookie sheet. Brush the tops with beaten egg yolk. Bake at 350 degrees for about 30 minutes. Makes approximately 1 dozen long cookie strips.

A large, glass container holding several dozen long, thin berlingozzi cookies.

Recipe By: CHEF BRUNERO TERZINI