Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)
Biscotti da Colazione (Italian Breakfast Cookies)
Biscotti da Colazione (Italian Breakfast Cookies)
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There’s nothing more comforting than a simple Italian colazione — a warm drink and a cookie made for dunking. These biscotti da colazione are exactly that: lightly sweet, soft yet sturdy, and kissed with lemon. They’re the kind of cookies you’d find on a Nonna’s kitchen table, ready to be dipped into cappuccino or a glass of warm milk.
Unlike overly sweet bakery cookies, these are meant to be simple and everyday. Rustic, unfussy, and absolutely perfect for slow mornings.
Things to know about this Biscotti da Colazione (Italian Breakfast Cookies)
- The dough should be soft but not sticky — add a little flour if needed.
- Don’t overbake; these should stay tender inside.
- The glaze is optional but adds a classic bakery-style finish.
How to Serve
Traditionally enjoyed at breakfast, these cookies are best:
- Dunked in cappuccino
- Dipped into espresso
- Served with warm milk
This is true Italian inzuppo — simple, comforting, and meant to be savored slowly.
Storage
- Store in an airtight container at room temperature for up to 5 days
- Freeze for up to 2 months and thaw at room temp
Final Thoughts
These biscotti da colazione are a reminder that Italian baking doesn’t need to be complicated to be beautiful. With just a handful of ingredients, you get a cookie that feels nostalgic, comforting, and deeply rooted in tradition.
If you loved this recipe, be sure to check out my other Italian baking favorites like these
Or my personal favorite Italian almond cantucci cookies.
Biscotti da Colazione (Italian Breakfast Cookies)
Soft and lightly sweet, these Biscotti da Colazione are classic Italian breakfast cookies made for dunking in coffee or milk. Easy, authentic, and perfect for everyday baking.
Ingredients
- 3 cups all purpose flour
- 1 cup sugar
- 2 tsp Baking powder
- 2 large eggs
- 1/2 cup milk
- 1/2 cup neutral oil or light olive oil
- 1 Tbsp. vanilla extract
- 1 Tbsp. lemon zest use the zest and juice from 1 lemon
- 1 Tbsp. lemon juice
- pinch of salt
- 1 cup powder sugar for optional glaze
- 1 -2 Tbsp. milk or lemon juice for optional glaze
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Whisk eggs and sugar until light, then mix in milk, oil, vanilla, and lemon zest.
- Combine dry ingredients and add to the wet mixture to form a soft dough.
- Move the dough to a lightly floured surface and knead the dough to a smooth constistency
- Shape the dough by scooping about 2 tablespoons at a time and rolling into logs or ovals, about 2 inches long and 1 inch thick. Keep them slightly rustic — they shouldn’t be perfectly smooth. Place on the baking sheet with a little space between each. then lightly sprinkle the tops with granulated sugar for a classic bakery-style finish.
- Bake 12 -15 minutes these cookies bake pale for added color broil for a few minute, Keep a close eye they can over brown quickly
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