Today we’re making soft cookies inspired by a traditional italian recipe, the “Pizzelle” from Abruzzi. They are very simple to prepare, requiring little time and few ingredients!
75g of sugar (2 41⁄64 oz)
420g of flour (14 13⁄16 oz)
4 tablespoons of extra virgin olive oil
Half a glass of warm milk (to activate the baking powder)
Half a sachet of baking powder
Mix the eggs and sugar with a mixer until they are well blended.
Add the extra virgin olive oil, pour half of the flour gradually, then the vanillin flavor and continue stirring.
Meanwhile, melt the baking powder in half a glass of warm milk, stir and then pour in the mixture.
Add the remaining flour and mix it until it forms a smooth paste.
Cook it in the oven at 180 ° C (350 ° F) for 20-25 minutes.
You can store the cookies in a sealed glass or plastic jar for up to 6/7 days.
And the wine?
I recommend a sweet wine, preferably a “Controguerra Passito Bianco”, a “Moscato Rosa dell’Alto Adige” or a classic “Passito di Pantelleria”.
I propose “Controguerra Passito Bianco” as traditional pairing, since the recipe is from the Abruzzi region.
I recommend the “Moscato Rosa dell’Alto Adige” to those who prefer the aroma of spices, which create a pleasant aromatic taste with the cookies.
Finally the “Passito di Pantelleria”, easier to find in supermarkets, with its aromas of ripe yellow fruits that well match the softness of the cookies.