Vanilla pretzel cookies

Hi bakers,

today I want to share with you a really easy shortbread recipe!

I must confess you a secret: I’m a cookie cutters addicted, which means that every time I go shopping, I look for new items to join my already huge collection! Recently, I’ve found the pretzel shape and I was looking forward to trying it!

So, I made these crumbly, tasty, cute biscuits that are ideal to serve with a good cup of tea when you have guests in the afternoon or when you just need some sugar to cheer you up after a busy day!

For about 35-40 pretzel cookies:
  • 250 g plain flour;
  • 125 g cold unsalted butter;
  • 80 g caster sugar;
  • 1 whole egg;
  • 1 tsp vanilla extract;
  • 1 pinch of salt;
  • 1/2 tsp baking powder;
  • cane sugar for decoration.

First of all, you need to sieve all of your dry ingredients, namely flour, salt and baking powder. Then chop the cold butter into tiny cubes and rub it into the flour until it resembles fine breadcrumbs. Now add the sugar, the vanilla extract and finally the lightly beaten egg and knead just until all the ingredients come together and you get a smooth dough ( don’t overknead this pastry otherwise the cookies will be tough and not crumbly, as they are supposed to be!). Wrap the pastry in cling film and let it chill in the fridge for a quarter of an hour.

Once yor dough has chilled, roll it out with a rolling pin and cut the pretzel cookies out ( if you don’t have a pretzel cookie cutter, don’t worry! You can use any cookie cutter you prefer). Lightly brush each cookie with a bit of egg white and sprinkle the cane sugar on top of each. Arrange your little vanilla pretzels on a tray, previously lined with some parchment paper.

Preheat your oven to 350°F/ 180°C and bake them for about 10-12 minutes until golden-brown on surface. Let them cool down a bit before serving them or store them in a air-tight container.

These cookies are best enjoyed with a cup of warm tea and they keep for up to 1-2 weeks but I’m sure they won’t last that long!:)

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Biscotti pretzel alla vaniglia

Cari lettori,

ecco a voi la ricetta perfetta per dei biscottini alla vaniglia, composti da una frolla friabile e profumata, coperta da uno strato di zucchero di canna croccante.

Vi devo svelare un segreto prima: sono dipendente dagli stampini per biscotti! Ogni volta che vado a fare shopping, sono sempre alla ricerca di qualche nuova forma da aggiungere alla mia già grande collezione. Ormai ne ho di tutti i tipi e per tutte le occasioni, da quelli natalizi a quelli pasquali. Recentemente ne ho trovato uno a forma di pretzel, che ricorda lo stampo dei biscotti danesi al burro e stavo morendo dalla voglia di provarlo!

Facili da fare, questi biscotti sono ideali da servire con il tè e sono proprio quello che ci vuole per riscaldare questi freddi pomeriggi invernali, ottimi anche come rimedio dolce per tirarsi su di morale dopo una giornata no!

Per circa 40 pretzel cookies:
  • 240 g farina 00;
  • 125 g burro freddo;
  • 2 cucchiai fecola di patate;
  • 80 g zucchero semolato;
  • 1 uovo intero;
  • 1 bustina di vanillina;
  • 1 pizzico di sale;
  • 1/2 cucchiaino di lievito per dolci.
  • zucchero di canna q.b.


In una ciotola capiente setacciate farina, fecola, lievito e sale. Aggiungete il burro freddo, tagliato a pezzetti e cominciate ad impastare con le punte delle dita fino a quando il burro e la farina assomiglieranno ad una specie di sabbia.

Amalgamate  ora anche lo zucchero, la vanillina ed infine aggiungete l’uovo, leggermente sbattuto, lasciando da parte circa un cucchiaio di albume (servirà poi per spennellare i biscotti). Impastate nuovamente fino a che  formerete un panetto compatto e omogeneo (non impastate più del necessario, altrimenti la frolla non sarà friabile,dopo la cottura). Coprite l’impasto con pellicola e mettete in frigo a rassodare per un quarto d’ora.

Trascorso il tempo, stendete l’impasto con uno spessore di circa 4-5 mm e ricavate i biscotti con l’apposito stampino per pretzel ( se non lo avete, potete usare qualsiasi altro stampino, verrano buoni ugualmente!). Spennellate ciascun biscotto con un po’ d’albume d’uovo e fate aderire lo zucchero di canna su tutta la superficie che è stata spennellata.

Cuocete in forno preriscaldato a 180°C, per circa 10 minuti ( dovranno essere ben dorati in superficie) e serviteli tiepidi oppure conservateli in una scatola di latta ( si manterranno perfettamente anche per 1-2 settimane!).

Per restare informati su altre ricette, iscrivetevi al mio sito e seguitemi sulla mia pagina Facebook e sul mio profilo Instagram!:)

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Chocolate chip nutella cookies (English version)

Dear readers,

I love cookies and everything else coming out of an American bakery! If you’re not afraid of calories, you’re ready for this ultimate chocolaty gooyness! I found this recipe, searching the net and the only thing I can say is that I’ve fallen in love with it, ever since I tried it.

Chocolate chip cookies are gorgeous and than I thought….what if I filled them with nutella? The result? A match made in heaven: the flavours of dark chocolate and nutella combine perfectly together!

Furthermore this is an easy peasy recipe that you can make just in half an hour! Let’s see how to make it!:)

For about 20 medium cookies:
  • 250 g plain flour;
  • 100 g soft unsalted butter;
  • 100 g caster sugar ( or if you want 50 g caster sugar plus 50 g brown sugar);
  • 2 medium eggs;
  • 1 tbsp baking powder ( 5 g);
  • 1/2 tsp baking soda;
  • 1 tsp vanilla extract;
  • 1 pinch of salt;
  • 125 g dark chocolate chips;
  • 50 g roughly chopped hazelnuts ( optional);
  • nutella q.b.



Whisk together butter and sugar with an electric whisker until creamy ( you could do this with a free-stand mixer too!), then add the eggs, one at a time and continue stirring until well incorporated.

Aside, sift flour, baking powder, baking soda and salt.

Place all of your dry ingredients into the wet ones and add the vanilla extract. Stir with a wooden spoon until you get a soft dough.Last but not least add also the chocolate chips and your hazelnuts and blend the mixture evenly. Now cover your dough in cling film and let it chill in the fridge for about half an hour.

Once your dough has chilled, make 20 small balls and flatten each one with the palm of your hand, giving it a circular shape. Now place a large teaspoon of nutella (be generous with the filling) in the middle of the cookie dough and close the ends, forming a ball again. Arrange your cookies in a tray, lined with baking parchment, leaving some room between each other because they’ll spread.

Preheat your oven to 350°F/180°C. Just pop the tray inside and bake for about 15 minutes or until the edges are golden brown.

Let them cool down and serve them, still warm or store them in an airtight jar. These cookies are a real treat, they’re crisp on the outside and moist on the inside, just as American cookies should be!

I hope you’ll give this recipe a go and if you do, don’t forget to leave me a comment below or on my Facebook page! SEE YOU SOON!<3

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