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  • Lucia Borzillo

No I Should Not Be Baking

Took a little spill at work today. Honestly, I can not make this stuff up. It happened at 5 pm. Water on the hallway floor...

It did not bother me until I was leaving Bishop's Market. My usual stop on the way home on Friday nights. I felt a twinge in my knee and ankle. This only added to the stress from this week. I needed to bake to get rid of the stress. I had plans of baking cookies and English Muffin Bread and a Chocolate Cream Pie. After the spill, I took a different route. I made Traditional Italian Breakfast Cookies. Easy Peasy. Here is the link for the original recipe found on An Italian In My Kitchen site.

I had made these before but I followed the exact recipe. This time I read the comments and someone said they used just Almond Extract and added Lemon Zest. Wow! What a difference. The flavors were light but each one stood out.

Italian Breakfast Cookies


1 egg (room temperature)

3/4 cup sugar

1/4 cup milk (remove from fridge 30 minutes before)

1/4 cup vegetable oil

1/2 teaspoon almond extract

Zest from one lemon

2 1/4 cups + 1 tablespoon flour (290 grams)

pinch salt

2 teaspoons baking powder

1/4 cup granulated sugar (more or less) for rolling (50 grams)


Pre-heat oven to 350° (180° celsius). Line 2 baking sheets with parchment paper.

Whisk together flour, salt, and baking powder.

In a medium bowl beat together egg and sugar until light and frothy (2-3 minutes). Add milk, oil, and almond extract, and lemon zest, beat well.

Add flour mixture a little at a time and mix with a wooden spoon (do not beat).

Remove to a lightly floured flat surface and knead gently until combined. The dough will be slightly sticky so don't over flour.

Remove pieces of dough to form into oblong shapes (approximately 2-2 1/2" x 3/4" - 6 1/2 x 2 centimeters) roll in granulated sugar and place on a parchment paper-lined baking sheets.

Bake for approximately 10-15 minutes

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